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SS eee

FERNANDO CASTELLON

hamlyn
I would like to thank all the people who have encouraged and helped me in my profession: Sylvain Solignac, Pierre Chapeau,
Jean-Michel Cochet, Gérard Martron, Jean-Pierre Cointreau, Gérard Chausée, Colin Peter Field, Charles Schumann, Rafael
Ballesteros, Ted Haigh, Philippe Vic, also my wife, Murielle Legrand-Castellon for her support throughout.
Fernando Castellon

First published in Great Britain in 2005 by

Hamlyn, a division of Octopus Publishing Group Ltd
2-4 Heron Quays, London E14 4JP

Copyright © English edition Octopus Publishing Group Ltd 2005

Copyright © original French edition Larousse 2004

Editor-in-Chief: Carola Strang

Editorial Director: Colette Hanicotte
Editor: Aude Mantoux-Nicolas
in collaboration with Francoise Maitre and Martine Willemin

Cocktail Snacks Recipes created by: Coco Jobard

Artistic Director: Emmanuel Chaspoul
assisted by Jacqueline Bloch and Martine Debrais
Graphic Designer: Jacqueline Bloch
Layout: Sophie Compagne
Cartography: Laurent Blondel
Iconography: Bridgett Noizeux
Photography of cocktails, cocktail snacks and bar interiors: Nicolas Bertherat
Stylist: Coco Jobard
See other photographic credits at the end of the book
Revision Correction: Annick Valade
assisted by Madeleine Biaujeaud
Index: Marie-Théerése Ménager
Production: Annie Botrel
English translation provided by: Translate-A-Book, Oxford, England

All rights reserved. No part of this work may be reproduced or utilized in any form or by any
means, electronic or mechanical, including photography, recording or by any information
storage and retrieval system, without the prior written permission of the publisher.

ISBN 0 600 61261 9

EAN 9780600012612

ACIP catalogue record for this book is available from the British Library

Printed and bound in Canale, Italy

 Preface
I;has given me great pleasure to write this preface to Larousse Cocktails:
the author, Fernando Castellon, has been my friend for almost ten
years. Fernando has put together an impressive collection of documentary
information on the subject of cocktails. We spent hours together, retracing
the true origin of some of them, comparing ingredients and historical data. It
was a laborious process.
Of course, before one can make any progress one has to establish a basis of
\ J incontrovertible facts on which to build. The publication date of a book pro-
bs viding information can very often serve as a reference point, as with the first
mention of distillation, made in 1309 in the writings of Arnaud de Villeneuve
(1245-1313), of the Salerno school in Italy. The process may possibly have already
existed before that date but there is no documentary evidence to confirm it.
Like the plays of William Shakespeare, the art of preparing cocktails lends itself
to a thousand and one interpretations, so it is not surprising that there are, for
instance, three different ways of making crustas or scaffas.
A definitive reference book on the subject, written by a specialist, was clearly
lacking and this was what was in mind when the author began his work;
without waiting for the Muse to inspire him, he undertook painstaking
& research of the subject, scouring the books in his own library as well
as those in my own collection and those of established experts in the
USA. Larousse Cocktails is the fruit of ten years’ work and the meticulous
study and comparison of all the various interpretations previously put forward.
Where others have come up with their own versions, this author set out to find an
objective answer, which is what makes this book so illuminating.
Larousse has produced a book that will fascinate professionals, but is also perfectly
suited to those just starting out in this highly coloured world. The technical information
on the preparation of cocktails has never been so clearly explained nor the historical
facts so captivatingly set out.
| find this book a source of inspiration, and each page awakens a longing to pick up
the telephone and talk to Fernando. It is a work that Ivalue most sincerely and one that,
from now on, will never be far from my cocktail shaker.

Colin Peter Field

Head Barman at The Ritz Hotel in Paris
Contents
Preface by Colin Peter Field, Head Barman
at The Ritz Hotel in Paris
How to use Larousse Cocktails
Conversion tables and key to the pictograms

The-art of thie
successful cocktail
The history of cocktails
The cocktail ‘families’
A chronological overview
Ingredients used in the bar
Bar equipment
The basic rules of cocktail mixing
Cocktail preparation
 Recipes for cocktails
and cocktail snacks 60
Vodka-based cocktails 62
Gin-based cocktails 88
Whisky-based cocktails 118
Runvbased cocktails 140
Tequila-based cocktails 170
Brandy-based cocktails 192
Champagne-based cocktails 214
Cocktails based on other forms of alcohol 230
Alcohol-free cocktails | 246
Cocktail snacks recipes 268

For a deeper insight 289

The manufacture of alcoholic drinks
and fruit juices 290
A glossary of bar terms 313
A cocktail bibliography 323

Index of cocktail snacks 326

Index of cocktails from A-Z 327
Index of cocktails by their main ingredients 331
Index of cocktails by their appropriate time of drinking 347
How to use
Larousse Cocktails
REFERENCE TO THE TYPE pone Vodka: Pa Peee of
/iqueur-based 1 cocktails
OF BASIC ALCOHOL USED,
x
chapter by chapter, making
recipes easy to find.
Vodka Stinger A e Place the ice and all the ingredients in
Short drink to serve as a digestif
rocks glass.
e Stir with a mixing spoon for 8-10 second:
a7 Serve immediately.
FOR 1 GLASS %
3-4 ice cubes > 4 ep The Vodka Stinger is also known a
14 measures vodka the White Spider. Its flavour is reminiscent c
‘s measure white creme de menthe / mint pastilles.

CLASSIFICATION OF
RECIPES according to their Smooth cocktails
consistency and flavour helps
one to choose a suitable
cocktail: dry, thirst-quenching, Bloody
fruit-based, liqueur-based,
smooth or hot.
On the trail of Hemingway Mary
Long drink to serve
The Bloody Mary (> right), the precise origins of which
at any time
are unknown, has been given any number of names:
Mary Rose in 1939, Red Snapper in 1944 and Bloody
Mary in 1946. Ernest Hemingway (pictured here)
FOR 1 GLASS
worked hard on making it widely known, even as far 5-6 ice cubes
away as China. In a letter to Bernard Peyton in 1947 he 1 measure vodka
wrote, When I introduced this cocktail in Hong Kong 3 measures tomato juice

in 1941 I believe I contributed more than any other 1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
single factor — with the possible exception of the
3 drops red Tabasco sauce
Japanese army ~ to the fall of this Crown Colony.
1 pinch celery salt —n,
1 pinch black pepper —s
1 small stick (stalk) celery re
BOXES FOR :
EMBLEMATIC COCKTAILS e Place the ice and all the ingredients
revealing the picturesque except the celery stick in a mixing glass.
Stir with a mixing spoon for 8-10 seconds.
history of the drinks and the
e Strain into a highball glass using a cocktail
famous people who enjoyed strainer.
them. e Wash the piece of celery and place it in
the glass. Serve immediately,

86
 Recipes for cocktails and cocktail snacks pages 60-288
550 recipes for both alcoholic and non-alcoholic cocktails

Jungle Joe
Long drink to serve at any time e Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
S ~ vigorously for 8-10 seconds. ~~—S
_ PICTOGRAMS
FOR 1 GLASS
© Strain into a highball glass using a cocktail giving an instant view
5-6 ice cubes strainer. Serve immediately. of the mixing technique
1 measure vodka
3% measures full-fat milk
used, the type of glass
‘4 measure creme de banane recommended and the
alcoholic strength of the drink.
(> Key to the pictograms
p. 11)

Velvet
Hammer i
Short drink to serve N i e Place the ice and all the ingredients except 1}
as a digestif the chocolate shavings in the lower part of the {
}
shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Sprinkle with the chocolate shavings.
% measure vodka Serve immediately.
‘4 measure brown créme de cacao
measure single (light) cream Variation:
Few shavings plain dark Alexander The Great 7
(semi-sweet) chocolate — e The Alexander The Great is made .. VARIANTS encourage the
_ by replacing 4 measure of creme de reader to try different flavours.
cacao with 4 measure of coffee liqueur.
It has a slightly fuller flavour and is ideal
after dessert.

White Russian
Short drink to serve as a digestif | © Place the cream into the freezer for 5
=> minutes. Pour it into a bowl and beat with
a fork until it thickens
5 e Place the ice, vodka and coffee liqueur in a
FOR 1 GLASS
mixing glass.
14 measures double (heavy) cream e Stir with a mixing spoon for 8-10 seconds.
4-5 ice cubes e Strain into a Martini glass using a cocktail strainer.
4
Nail”
% measure vodka = Using the mixing spoon, pour on 4 measure of
‘4s measure coffee liqueur the whipped cream. Serve immediately.

|
=T
|
INGREDIENTS ARE PRESENTED IN A VERY PRACTICAL WAY
|the items are listed in the order in which they are used in the recipe.
Note that professionals and hotel schools often work differently.
(> The basic rules of mixing p. 48)
 45 recipes for cocktail snacks to accompany cocktails.

» In each chapter, SUPERB DOUBLE-PAGE » Whether SAVOURY OR SWEET,

ILLUSTRATIONS offer suggestions for cocktail the recipes (> pp. 268-288) offer
snacks when having friends in for an aperitif, original flavours and are always easy
organizing a cocktail party or other festive occasion. to prepare.

The art of the

successful cocktail
Preparing cocktails Preparing in a shaker

pages 52=59
SHAKER WITH STRAINER The
the upp ndude:

» THE TECHNIQUES TO MASTER

are explained and illustrated step-by-step:
how to use a shaker or mixing glass; how to
frost a glass; how to make crushed ice, etc.

THE BOXES explain the academic = The academic method

:
1, Slightly more than half-fil the lower part of the shaker with the j
method, which is often adopted by amount of ice indicated in the recipe, Fix the upper part and the lid in
place. Hold the shaker firmly, placing the thumb of the right hand (if you
'
are right-handed) on the lid and the index and middle fingers of the
professionals, especially in competitions. other hand under the lower part. Shake vigorously for 4-5 seconds. Take
off the lid and pour away any accumulated water. Remove the upper part
‘of the shaker and pour in the cocktail ingredients in the order and
quantities stated in the recipe.
Follow stages 2, 3, & as above.

10
 CONVERSION TABLES
The volumes given in tenths and ounces are rounded to the nearest point.

Tenths Ounces
Millilitres © Measures For a For a Imperial American
70 ml 180 ml ounce ounce
short drink long drink = 2.843 ml = 2.957 ml
10 ml ’% measure Yo Vo OZ OZ
20 ml 4 measure Ho Yo 4, OZ h OZ
30 ml ’, measure Yo 7ho | @z 1 oz
40 ml 1 measure o 7ho 14 oz 14 0z
50 ml 14 measures Tho Ko 1% 0Z 14 0Z
60 ml 14 measures Ho Ko 2 OZ 2 oz
70 ml 1% measures %o tho 24 OZ 2h OZ
80 ml 2 measures Ho 2h OZ 2h. OZ
90 ml 2/4 measures . Ho 34 OZ 3 OZ
100 ml 2'4 measures Yo 34 OZ 34 OZ
110 ml 24 measures Yo 3% OZ | 3A OZ
120 ml 3 measures ‘ho AY, OZ 4 0z
130 ml 3/4 measures ho ' 4h OZ 4/ OZ
140 ml 34 measures Yo [ears A’, OZ
150 ml 3%: measures Yo 5% OZ 5 Oz
160 ml 4 measures | ‘ho 5% OZ 5\4 OZ
170 ml 44 measures To 6 OZ 5% OZ
180 ml 44 measures o 64 OZ 6 OZ
The measure that has been used in this book is based on a standard measure of 40 ml (1/4 fl 0). Ifpreferred, a different volume can be
used providing the proportions are kept constant within a drink and suitable adjustments are made to spoon measures.

KEY TO THE PICTOGRAMS

MIXING METHOD GLASS RECOMMENDED ALCOHOLIC CONTENT

Directly in the serving glass Martini Weak in alcohol

(<16% Vol/< 32° proof)
Tulip
In a mixing glass Moderately alcoholic
(17-22% Vol/34-44° proof)
Pe Wine
In a shaker ;
Strongly alcoholic
Flute (= 23% Vol/= 46° proof)
In a blender

Shot

Rocks

Highball ||

Toddy Lb
 The history of cocktails
The story of cocktails, which stretches back more than two centuries, is rich in
characters and anecdotes, but first of all we need to look into the history of the word
itself, which has undergone changes of meaning over the years.

The history of the term understood by this form of refreshment? ...

cocktail I have heard talk of jorum, of phlegm cutter, of
fog-driver, ... but never before in my life, and
Uncertain origin I have lived for a good number of years, have |
First of all, where did this word come from? heard tell of a cocktail. Is it a speciality of the
There is no precise answer to that question. At area, or is it a new invention? Does the name
one time in England it was used to describe a describe the effect the drink has on a particular
non-thoroughbred horse in which the muscles part of the body? ...’
below the tail had been severed so that it The editor replied on 13 May 1806: ‘A cock
remained in a permanently high, flowing curve tail is a stimulating drink made with all manner
like that of a cock’s tail. Others believe the of spirits, sugar, water and bitters; it is com-
word ‘cocktail’ is a corruption of the coquetier monly known as bittered sling and is thought to
(eggcup) in which a certain Frenchman served be an excellent potion during the electoral
strange concoctions called coquetel — he may campaign because it emboldens the heart and
have been a pharmacist from New Orleans... befuddles the head ... It is also said to be partic-
Still others place the origin of the term in ularly useful to a Democrat candidate, because
Mexico, where the father of a princess called anyone who will swallow a glass of it will
Coctel was known for mixing mysterious swallow anything.’
potions. A further theory is that, possibly,
tavern-keepers used cock’s tail feathers to mark Subsequent meanings
the various kinds of drink. We will probably Nowadays the word ‘cocktail’ is used to describe
never know, but no matter; these legends should any mixed drink containing at least two ingre-
be allowed to carry on being a part of the dients, but the meaning of the word has evolved
folklore of the world’s bars. significantly. When it first appeared in the
United States at the beginning of the nine-
The first mention in print teenth century, the term ‘cocktail’ meant a very
On the other hand, we do know exactly when specific mixture of brandy, sugar, water and
the word ‘cocktail’ first appeared in print. bitters. By the 1890s the word ‘cocktail’ was
The details are as follows: in May 1806, in used to describe a drink prepared in a mixing
The Balance and Colombian Repository, a news- glass or a shaker and served ‘straight-up’ (with-
paper of the town of Hudson in New York out ice in the glass). The other mixed drinks
State, a curious reader asked the editor, ‘Sir, I
were simply referred to as ‘mixed drinks’.
have read your article which appeared on the
From the 1920s onwards, the meaning of
sixth of this month regarding the accounts the word ‘cocktail’ continued to extend its
submitted by a Democrat candidate ... under influence until it finally included all forms
the title of Loss, 25 do. cock tail. Would you be of
mixed drinks. Cocktail parties and cockta
good enough to inform il
me as to what is dresses also became part of the language.

14
 The history of cocktails

Cocktails in ancient times HARRY JOHNSON

Mankind has been making mixtures since time Harry Johnson was the author of the first bartender’s
immemorial. The Ancients drank combi- manual, written in New York in 1882 and entitled, New
nations of wine, honey, herbs and spices.
and Improved Bartender’s Manual. Unlike Jerry
Much later, when spirits and liqueurs came on
the scene, the monks and apothecaries made Thomas's first cocktail book (> p. 16), Johnson’s book
up preparations, primarily for medicinal use, includes chapters on organizing the bar, equipment,
which eventually became used as aperitifs ingredients and the art of mixing, as well as service.
and digestifs. Punch, made with tea, rum,
It also reveals that from adolescence onwards Johnson
sugar and spices, was already known in the
Caribbean at the end of the seventeenth had spent his life in the saloon and hotel environment,
century, and grog made its appearance in the that he learned to mix drinks in San Francisco, and had
ships of the Royal Navy around 1740 when worked for 40 years in the leading establishments in New
Admiral Vernon, nicknamed ‘Old Grog’ by
York and other parts of the country, as well as in Europe,
the sailors, made them dilute their daily ration
etc. At a competition held in New Orleans in 1869 he
of rum with water. For their part, the British
Army in India came up with the idea of even won the title of United States Champion Bartender.
mixing gin with the quinine-based soft drink
(soda) that they drank to ward off malaria,
thus inventing ‘Gin and Tonic’.
Around the same time, in English clubs and
American taverns, it was customary to serve The rapid rise of the
mixed drinks made in copious amounts in large cocktail (1800-1850)
bowls. The drinks, prepared in these bowls and
ladled into glasses, were served either hot (as As we have seen, the word
with certain types of punch), at room ‘cocktail’ first appeared at the
temperature or even chilled, beginning of the 1800s, but we had
since establishments in to wait until 50 years later to
the major cities had see the consumption of
access to ice, either via ice mixed drinks really take off
sellers or from nearby in America. In that era,
snow-capped mountains. while alcoholic liquor, such
as brandy, rum and rye
whiskey was available all over
the United States, only places
like New York, New Orleans
and San Francisco had access
B=
]
> Engraving showing ae i “aR i to ice and various kinds of
Harry Johnson, taken cota EEE: liqueurs. It is significant
from the cocktail manual that all the great pioneers of
How to Mix Drinks of the the American bar, like Jerry
Present Style (1888).
Thomas, Harry Johnson and
The bartender is pouring
a cocktail made in a William Boothby, who is
Boston shaker into ten mentioned later, worked in
glasses simultaneously. one or more of these cities.

15
 Transition from tavern
to bar (1850-1890)
While Viennese-type cafés became popular in
Europe, on the other side of the Atlantic the
tavern eventually became the bar. The bar was
the immediate descendant of the saloon — a
term that was coined at the start of the
nineteenth century to define the room
reserved for drinking that was set apart from
the dining room. At that time the word ‘bar’
referred to the item of furniture on which the
drinks were prepared — in other words, the
counter, which often had a bar running along
its front — and it only superceded the term
‘saloon’ at the end of the nineteenth century,
once it had come into common use as the
place where the drinks were served.

The invention of the ice machine

In the middle of the nineteenth century
another novelty emerged in Europe: machine-
made ice, which played a defining role in the
history of the cocktail. Already in 1834 a
machine using ether as a refrigerant, invented
in London by an American called Jacob
Perkins (1766-1849), kept ice collected from a The Hoffman House Bar, popular New York meeting
place for businessmen and fashionable artists, reproduced
the mountains from melting for quite long
from a lithograph from the end of the nineteenth century.
periods. A new machine, using ammonia, was
perfected in 1859 by the Frenchman Ferdinand
Carré (1824-1900) and for the first time
permitted the production of ice on a large scale.
similar flavour. A second revised edition was
The first practical manuals published in 1876 under the title of The Bar-
All the conditions were now in place for the Tender’s Guide, and added 50 or so new recipes
successful launch of the mixed drink. Among to the original ones. In 1887, a third edition
the many barmen who practised this art, one was published posthumously and contained a
in particular stands out as destined to become fresh selection of more than 280 cocktails.
famous. His name was Jeremiah P Thomas,
known as Jerry Thomas, and in 1862 in New The first of the great figures
York he published the first book of cocktails associated with the American bar
and mixed drinks under the French-inspired In the nineteenth century two ‘mixologists’,
title of The Bon Vivant’s Companion or How to Harry Johnson and William Boothby, contri-
Mix Drinks. It listed 236 recipes for those that buted — like Jerry Thomas before them — to the
were most popular at the time. A manual on prestige of the barman’s trade by publishing
the manufacture of liqueurs and syrups, written their own works, each in three successive
by Christian Schultz, was also included so that editions. These books are interesting because
anyone who had difficulty in obtaining some of they give an overview of the way bar keeping
the ingredients could produce products with a evolved over the years.

16
 The history of cocktails

They offer little information about the In another article in the New York Times of
authors themselves but fortunately vast 15 December 1885, we learn that Jerry Thomas
numbers of articles about the great American died the day before, at his New York home, of
barmen appeared in local newspapers. There an apoplectic fit. He was 55 years old and the
was an interview with Jerry Thomas, published article cites two of his famous creations: the
28 March 1882 in the New York Sun, on the Tom & Jerry (> p. 169) and the Blue Blazer
occasion of the sale by auction of his collection (> p. 139).
of caricatures and drawings by American
artists. The article offers a few insights into the
life of “The Professor’, as he was known to his The American School
admiring customers.
(1860-1890)
The following is an extract: ‘... “An
American?” continued Mr Thomas, in a tone of The first barmen’s associations
surprise. “Dear me, yes, and a sailor. | was born Professional bar-workers quickly began to
in Watertown, Jefferson County, fifty-two years organize themselves. In Chicago, in 1866, they
ago, and sailed all about the world before the got together and set up the Bartenders’ and
mast. I landed in San Francisco in 1849, and ran Waiters’ Union and in the 1890s the National
off into the mountains after gold: ... came back Bartenders’ Association also came into being.
to New York with $16,000, and walked about During that time a number of books on bar
with kid gloves for some time, to the great keeping and cocktails were published — no less
delight of myself and a select company; started than 40 between 1860 and 1900. They contain
a bar with George Earle under Barnum’s precious information for us today, about both
Museum where the Herald building is now; in the ingredients used in the different eras
‘53 went as a bartender to the Mills House in and the development of great classics like
Charleston; followed that up by similar the John Collins (> p. 101) in the 1860s, the
professional efforts in Chicago, St Louis, and Gin Fizz (> p. 100) in the 1870s, the Manhattan
along the Mississippi; came back and mixed (> p. 122) in the 1880s and the Old-Fashioned
excellent drinks at the Metropolitan; crossed (> p. 122) in the 1890s.
over to the Heenan-Sayers fight in 1859,
having seen twenty-one prize fights before; have
seen seven since; turned up barkeeper in the
Occidental Hotel in San Francisco in 1863;
WILLIAM BOOTHBY -
took a turn at Virginia City, and was back here
in 1866, when, with my brother George M, In San Francisco in 1891, a few years after Harry Johnson
who is now retired from business and living in (> p. 15), William Boothby published his first book under
Twenty-first Street, I [rented?] the place at 937
the title Cocktail Boothby’s American Bartender, which
Broadway [running?] through to Fifth Avenue,
where Johnson’s now is, just below Twenty- was presented as the only practical treaty on ‘mixology’,
second Street. It was a great place. After two or the ‘science of mixing’. The terms ‘mixology’ and
years our bar receipts ran $400 a day, and the ‘mixologist’ were coined in San Francisco at the end of the
way people used to drop in to look at Mr
1880s. Known as ‘Cocktail Boothby’ in the profession, the
Thomas Nast’s pictures was a pleasing thing to
us, who stood ready to serve them what they author claimed to be the first mixologist but no one
wished to drink when they were done. ... We knows whether he actually invented the word. From the
quit in 1871, and went up to where the Bijou|?] various re-editions of his manual, we have been able to
is now, where we stopped for some time, with
gather valuable information about the evolution of the
all the pictures around us. But in 1876 I sold
that out too. John Morrissey buying and cocktail and of bar practices.
running it for a pool room.” ’
 1884; it became the Martini in 1888 (a name
that confuses Europeans, since the Martini — or
Dry Martini — has nothing whatsoever to do
with the Italian aperitif created by Martini &
Rossi in 1863). The recipe for the Martini
included gin, red vermouth and concentrated
bitters (similar to today’s Angostura bitters),
garnished with a lemon twist.
The first change to the Martini recipe
occurred during the 1890s when orange bitters
were substituted for the Angostura type and a
maraschino cherry replaced the lemon twist.
At the start of the 1900s the name of the
cocktail and its ingredients changed again; it
became the Dry Martini, using dry vermouth
rather than red, and a new garnish — a green
olive, which underlined the dry nature of
a Poster by Henri Toulouse-Lautrec, illustrating the drink. Frank Newman, head barman at
a scene in an American bar at 33, Rue Royale, Paris the Grand Hotel in Paris, published this recipe
(1895), commissioned by the magazine The Chap Book. in 1904, in the second edition of his book,
American-Bar.

The fate of the great classics

Thanks to these numerous works, we can The cocktail goes
establish that certain recipes, like the
international around 1900
Manhattan, have remained unaltered for more
than a century. But we also find that other Drink-mixing had become an American
famous cocktails have changed completely over speciality and American barmen were on hand
the decades showing the way barmen adapted to to initiate the rest of the world into the charm
evolving customer taste. This is illustrated by of American drinks at the various Universal
development of the Dry Martini (> p. 92), which Exhibitions, which took place on both sides of
was called a Martinez when it first appeared in the Atlantic in the nineteenth century. When
the first cocktail bars opened in England,
France and Germany they inevitably became
FRANK NEWMAN known as ‘American bars’. As a consequence,
by the early 1900s the cocktail habit had
Frank Newman, an English national, took over the bar of
already become widespread in Europe.
the Grand Hotel, opposite the Opéra Garnier in Paris just In London, among the pioneers of this expan-
before 1900. To gain recognition he published a book sion, was the American barman Leo Engel who,
called ‘American-Bar', a revised edition of which was pub- at the end of the 1870s, was responsible for
introducing the clientele of the famous Criterion
lished in 1904 and contained the first written reference to
restaurant in Piccadilly Circus to American
the Dry Martini. Newman subsequently opened his own drinks. Shortly afterwards, a professional maga-
establishment under the name of ‘The Cosmopolitan’ at zine called Barman and Barmaid began publication
Asniéres, in the Hauts-de-Seine region near Paris. In 1927 in the British capital.
In France, the fashion for the English
he created the Diabola (> p. 92), a short drink made with
language and the attraction of everything that
gin, red Dubonnet and orgeat syrup. came from the New World, fuelled the craze for
cocktails. In Paris, Louis Fouquet offered a wide
range of American drinks in Fouquet’s, his
CONSTANTINO RIBALAIGUA VERT
restaurant on the Champs Elysées, which opened
shortly after he published a book on cocktails in Originally from Catalonia, Constantino Ribalaigua Vert
1896. In the same era, the American tourists (?-1952) landed in Cuba around 1910. He found a job at
congregating in the area around the Paris Opera,
La Florida in Havana, where he excelled in the prepara-
were delighted to be able to sip their favourite
cocktails at the Grand Hotel, Rue Daunou, the tion of cocktails and was christened ‘Constant’ by the
Chatam and the New York Bar (later to become customers because the quality of his drinks never
Harry’s Bar). varied. In 1918 he bought La Florida and under his
Ownership it became a very famous establishment
indeed. It used to serve Daiquiris ‘frappé’ - with crushed
Prohibition (1919-1933)
ice - until the advent of the electric blender, at which
and the post-war period
time Ribalaigua offered his customers a new version, the
The Prohibition period constituted an important Frozen Daiquiri (> p. 148). His bar, which was re-named
stage in the history of the cocktail. The ban on
‘Floridita’ (‘little Florida’ in Spanish) around 1940,
the consumption of alcohol in the United States
brought in its wake an immediate reaction that became the acknowledged temple of the Daiquiri.
had not been foreseen by the legislators.
Clandestine distilleries multiplied, smuggling
became organized, gang warfare raged and The Americans in Cuba
‘speakeasies’ selling illegal alcohol prospered. During that time American tourists from the
coastal areas began flocking to Cuba, where
they could enjoy the latest novelties created
by expatriate barmen from the local rum,
untroubled by restrictive laws.
v Police control operation, checking a stock of alcohol
in Philadelphia (Pennsylvania) in 1924, when Prohibition
was in full swing.

19
 HARRY McELHONE attached to hotels, all serving the most
sophisticated cocktails. And _ so, while
Before opening his establishment in Paris in 1923 (Harry's Prohibition held sway in the United States, the
New York Bar), Harry McElhone (1890-1958) worked at internationalization of the cocktail carried
on apace. Many American barmen became
the Plaza in New York, then in the casinos at Enghien and
voluntary exiles, like Harry Craddock, who
Nice, also Ciro’s in London and at Deauville. British by joined the staff of the Savoy Hotel in London.
birth, he made his name in the profession in London in In Paris, the cosmopolitan clientele also
1919 when he published a small book called the ABC of attracted the great European barmen, some of
Mixing Cocktails. A few years later he started a club for
whom stayed on permanently, like Frank Meier,
an Austrian by birth, who took over the
cocktail enthusiasts called ‘International Bar Flies’, and set
management of the bar at The Ritz Hotel, in
up a worldwide network of establishments willing to Rue Cambon, when it opened in 1921. In 1923,
accommodate them. McElhone made a great contribution Englishman Harry McElhone bought the New
to the prestige of the profession of barman, and invented York Bar in Rue Daunou and renamed it
Harry’s New York Bar; today it is known simply
several cocktails that have since become classics, such as
as Harry’s Bar.
the French 75 (> p. 220) and the Monkey Gland (> p. 109). A number of classics, such as the Americano
(> p. 233), the Sidecar (> p. 201), the French
75 (> p. 220) and the Red Lion (> p. 111) were
invented in this era.
In Havana, known at the beginning of
the twentieth century as the ‘Paris of the The end of Prohibition
Caribbean’, a roaring trade was enjoyed by The ineffectiveness of the Prohibition law in
establishments where one could drink excellent, the United States led to its repeal in 1933, but
refreshing cocktails like Mint Julep (> p. 131)
made with rum rather than bourbon. The
professional barmen of Cuba soon became
organized and, in 1924, created the ‘Club des
Cantineros’, which oversaw the training of the
island’s bar staff, thus ensuring the delivery of
the kind of service their American clients
expected. The first of the club’s manuals, issued
in 1930 and containing no less than 600 recipes,
illustrates the scope of the Cuban barman’s
knowledge. This was the era when legendary
bars like La Florida, Sloppy Joe’s and the
Bodeguita del Medio came into being. Many
now-classic cocktails were invented in Cuba —
the Daiquiri (> p. 147), the Presidente
(> p. 142), the Mary Pickford (> p. 161), the
Cuba Libre (> p. 146) and the Mojito (> p. 151).

The vitality of Europe’s barmen

The main cities of Europe also saw a prolifer-
ation of American bars and cocktail bars

> The American singer,

Josephine Baker (1906-1975) drinking a cocktail.
20
a The terrace of the American bar Le Select, on the
Champs Elysées - typical of the establishments that
were opened in Europe by American barmen forced FRANK MEIER AND JEAN AZIMONT
into self-exile by Prohibition during the 1920s.
Frank Meier, an Austrian national, began working at The
Ritz Hotel in Paris in 1921, when it opened its Café Parisien
enthusiasm for cocktails persisted and their in Rue Cambon. To welcome his first customers he invented
development continued to grow. It became the Royal Highball (> p. 226), an elegant combination of
fashionable to keep a bar at home and cocktail Cognac, Champagne and fresh strawberries. Once the
parties, to which friends were invited for drinks
venture was a success it became his custom to greet and
before dinner, became a feature of popular
culture. mingle with his clients on the public side of the bar, leaving
Around 1930, the ‘Maison du Cocktail’ — a the preparation of the cocktails to a team of barmen. In
company specializing in the sale of equipment and 1936, the Petit Bar was opened beside the Café Parisien and
bars for private apartments — opened in Paris. The
entrusted to one of the barmen, Jean Azimont, otherwise
craze was at its height, driven by Hollywood
movies in which cocktail drinking was depicted as known as ‘Bertin’, who was taken on in 1926. After the
the acme of sophistication. Maison Nicolas, death of Meier in 1947, Azimont took over and ran the
specialist in fine wines, rebelled against this business until 1975; during this period he became friendly
mounting tide and asked designer Paul Iribe
with writer, Ernest Hemingway, who was one of the bar’s
(1883-1935), companion of Coco Chanel, to
provide the illustrations for a violently anti- regulars. Today the Café Parisien has become the Cambon
cocktail publicity campaign. Bar and the Petit Bar is now the Hemingway Bar.

21
 VICTOR BERGERON, ALIAS TRADER VIC

American Victor Bergeron (1902-1984) opened an estab-

lishment called Hinky Dink’s in 1932 at Oakland in San
Francisco Bay. The décor, the cuisine and the drinks all
drew heavily on Polynesian culture. At the end of
Prohibition he began offering tropical cocktails, as did
Don the Beachcomber (> p. 23) in Hollywood. His
business did very well and he re-named it Trader Vic - the
name his customers had dubbed him. He wrote several
benchmark books on Polynesian drinks and cuisine,
including the Trader Vic Bartender’s Guide, published in
1947 and revised in 1972. It contains recipes for several of
the cocktails he invented, such as the Scorpion (> p. 164)
and the Mai Tai (> p. 150), which is also attributed to him.

The cocktail in limbo

(from 1945-1980)
After World War II the circumstances that
had made cocktails such a significant part of
European popular drinking culture gave way
to more difficult times. Though new recipes
such as the Bellini (> p. 224), Irish Coffee
(> p. 139) and the Black Russian (> p. 84)
were invented, the attraction of cocktails
declined until they virtually fell into disuse.
When someone found a cocktail shaker in the
attic, or in a curio store, they used it as an a A 1952 cover of the German magazine Er, Die Zeitschrift
ornament rather than for its original purpose. fur den Herrn (‘Him, the Man's Magazine’).
But despite that, the art of cocktail prepara-
tion carried on, thanks to the international
clientele frequenting the bars in the grander The Renaissance of the
hotels. Cocktails fared rather better in
their native land. Classics like the Bronx
Cocktail (1980 to today)
(> p. 107), the Clover Club (> p. 116) or The ‘flair’ phenomenon
the Sazerac (> p. 123) were replaced by
novelties such as the Mai Tai (> p. 150), the In 1988, a new phenomenon appeared on the
Moscow Mule (> p. 73) and the Margarita scene with the release of Roger Donaldson’s
(> p. 176). The success of vodka in the movie Cocktail, starring Tom Cruise. In this
United States played a big part in the movie, the actor is seen tossing the bottles
development of the long drink; what could be up in the air and catching them as he prepares
easier than making a long drink, such as a the cocktails, watched by his astonished cus-
Screwdriver (> p. 82), simply by adding a tomers. This technique, known as ‘flair’, is now
measure of vodka to fruit juice? the subject of competitions and it enjoys

22
considerable success among professionals, who
give displays at festive gatherings.
There are two categories of flair: ‘working
flair’ — which has the bartender throwing the
bottles in the air and catching them as he
prepares the drinks directly in the glass or
in a shaker — and ‘exhibition flair’. Working
flair can be performed with full bottles
fitted with a pourer; exhibition flair, however,
requires special techniques and great dexterity.
The thrown bottles must rotate through
360°, which is impossible if the bottles contain
more than about 60 ml (2 fl oz) of liquid.
That said, both types of flair require extensive
training on the part of the operator, since
throwing bottles about in this way could
have dangerous consequences, both for
barman and customers. These displays of tech-
nical skill have engendered a revived interest
in cocktails.

Adapting to the needs

of a new clientele
Since the 1980s, many new recipes have
appeared and rapidly gained a foothold on the
international scene. Among these ubiquitous
novelties is the Cosmopolitan (> p. 64) which, a Actor Tom Cruise in a ‘flair’ scene from
in less than ten years, has secured a place among Roger Donaldson’s film Cocktail (1988).
the Top 10 of all categories. It is perfectly in
tune with the expectations of customers who
require fairly low-alcohol cocktails of which DONN BEACH, ALIAS DON THE BEACHCOMBER
they can drink safely several in the course of
an evening. Donn Beach (1907-1989) arrived in Hollywood at the age
‘Less quantity, more quality’ seems to be of 24 after travelling around Jamaica, Australia and
the thinking behind this new tendency. Tahiti. He became involved with people linked with the
Barmen have adapted to modern tastes and
movie industry, who called him in to act as an advisor on
rediscovered the virtues of fresh fruit that
made the Cuban cocktails so successful in production sets in the South Seas. In 1933 he opened a
their day. The new family of cocktails, fresh small restaurant in Hollywood and called it Don the
fruit Martinis, such as the Melon Martini Beachcomber. At the end of Prohibition he collaborated
(> p. 65), are some of the best. They are made
with Trader Vic (> p. 22) in the ‘Tiki’ movement (Tiki’s
with fresh fruit or vegetable juices with
vodka, or other neutral alcohol, added to being statues representing the Polynesian goddess of
produce a mixture that is fruity without being that name), invented numerous tropical cocktails, the
too sweet. But for those who continue to best known being the Zombie (> p. 165), and did much
prefer strong cocktails there is always
to popularize Polynesian culture.
the Vodka Martini Extra-Dry (> p. 67), the
Dry Martini (> p. 92), the Old-Fashioned
(> p. 122) and the Sazerac (> p. 123).

23
 The cocktail
families
Since the beginning of the nineteenth century, in both America and Europe, mixed drinks
have been prepared according to precise written recipes. Professionals of the drinks
industry have gone to great lengths to classify the different kinds of cocktails according
to the types of alcohol and other ingredients that go into their making. A single recipe
has been known to give rise to a whole category.

A family of cocktails is defined according to Cocktail A generic term the meaning of

three criteria — a given mixture of ingredients, a which has changed significantly over the years
specific method of preparation (directly in the (> p. 14). Nowadays it covers any drink,
glass or in a shaker or blender) and the way the alcoholic or not, made with two or more
resulting mixture is served. ingredients.
Note that each category is served in its own
special type of glass (> p. 46). Crustas This family of short drinks was
invented in the 1840s by Joseph Santini at the
City Exchange in New Orleans. The best-
The forgotten known examples were Brandy Crusta and
categories Whiskey Crusta. A crusta, prepared directly ina
small wine glass, with ice, consists of the basic
Cobblers This family of short drinks appeared spirit, lemon juice, sugar and bitters, and is
in the United States before 1810. Originally a garnished with a long strip of lemon peel (zest)
cobbler was made with still, sparkling or even strewn around the rim of the glass.
fortified wine. The most popular cobblers were
Sherry Cobbler and Whiskey Cobbler. A Daisies This type of long drink appeared in
cobbler is prepared directly in a rocks glass or the United States in the 1870s. The most
tumbler with ice cubes. It is made with spirit popular recipes were the Brandy Daisy and
and sugar, and is garnished with orange slices or the Gin Daisy. A daisy is prepared directly
berries in season. in a highball glass and is made up of spirit,
lemon juice, sugar, curacao and soda water
(club soda).
THE TWO TYPES OF COCKTAIL
Eggnogs This family of long drinks was
Short drink. This term defines a mixture of varying
invented in the United States before 1800.
strength, depending on the proportion of alcoholic ingre-
The most popular versions were Brandy
dients; its volume should not exceed 120 mi (4 fl 0z). Eggnog or Rum Eggnog. Eggnog is made in a
Long drink. This describes a drink of more than 120 ml shaker, with ice, and is served in a highball
(4 fl 0z) in which the alcohol content has been diluted.
glass. It consists of spirit, egg yolk, milk and
sugar. It would appear to be the descendant
of an English drink called ‘posset’, made
with similar ingredients but using a fortified

24
 The cocktail families

wine instead of spirits. It was particularly fresh mint leaves so as to attenuate the mint
popular for New Year celebrations and could flavour, and garnished with slices of orange
also be drunk hot. and berries in season.

Fixes This family of short drinks was already

known in the United States before the 1860s, The families still in
the most popular ones being Brandy Fix and
current use
Gin Fix. They are simply ‘sours’ (> p. 26)
garnished with berries in season. Bucks This family of short drinks was
invented in London, supposedly in the 1920s,
Flips These short drinks originated in possibly at Buck’s Club. They are prepared
England prior to 1810. Like the cobbler, the directly in a rocks glass from ice, spirit, lemon
flip was originally made with fortified wine. juice and a little ginger ale, garnished with a
In the 1860s they were prepared in a shaker strip of lemon peel (zest).
with ice cubes and served in a wine glass. The
most popular ones were Port Flip (> p. 203) Coladas These long drinks were invented at
and Brandy Flip. A flip is made with spirit, the start of the 1950s in Puerto Rico. The best
egg yolk and sugar, topped with a sprinkling known are Pifia Colada (> p. 162) and Blue
of nutmeg. Hawaiian (> p. 162). A colada is prepared in a
shaker or a blender and is served in a highball
Puffs This family of long drinks appeared in glass. It is made with spirit, fruit juice and
the United States in the 1890s. The most coconut milk.
popular ones were Whiskey Puff and Brandy
Puff. They are prepared directly in a highball Collins This family of long drinks appeared
glass, with ice, a spirit, milk, sugar and some- in the United States at the end of the 1860s,
times soda water (club soda). and was invented in the 1800s by John
Collins, Maitre d’Hédtel at Limmer’s Coffee
Sangarees This category of drink came to House in London. One of the most popular
light in the British Antilles before 1820. The versions is the John Collins (> p. 101).
most popular recipes were for Brandy Sangaree Prepared directly in a highball glass, with ice,
and Gin Sangaree. A sangaree is made in a a collins consists of spirit, lemon juice, soda
shaker, with ice, and served in a wine glass. The water (club soda) and sugar.
ingredients are spirit, ruby port and sugar, with
nutmeg grated over the top. Coolers This family of long drinks appeared
in the United States at the end of the 1880s.
Slings This category of short drinks The cooler seems to have been invented to
originated in the United States before 1800. promote a device of the same name, which
The most popular ones were Brandy Sling and was used to chill ginger ale. One of the
Whiskey Sling. Slings were also drunk hot. most popular versions is the Remsen Cooler
Prepared directly in a rocks glass with ice, (> p. 100). A cooler consists of spirit, sugar
they are made up of spirit, still or sparkling and ginger ale, mixed with ice directly
mineral water and sugar, topped with a in a highball glass. Nowadays the term
sprinkling of nutmeg. ‘cooler’ is used to indicate drinks containing
fruit juice.
Smashes This family of short drinks first saw
the light in the 1850s in the United States. Fizzes This long drink family appeared in the
The most popular versions were the Brandy United States in the 1870s. A fizz is made in a
Smash and the Gin Smash. A smash is a form shaker, with ice, and is served in a highball
of julep (> p. 26) made with just two or three glass. One of the most popular ones is Gin Fizz

ZS
Them met mt tha crrereaec
The art of the succes

Punch (> p. 168). Often fruit juice replaces part

of the water. A long drink, punch is made in a
highball glass, with crushed ice, and is made
with spirit, citrus juice, soda water (club soda)
and grenadine. It has changed little from the
original recipe, which was sweetened with sugar,
used still water and had spices added. It was
sometimes drunk hot.

Rickeys This family of long drinks was

invented at Shoemaker’s in Washington,
around 1900. A rickey is prepared directly in a
highball glass, with ice, and consists of spirit,
lime juice and soda water (club soda).
a Humorous postcard from the start of the twentieth
century, showing a man drinking a long drink. Shooters This family of short drinks, nowa-
days known as shooters, was already popular in
New Orleans in the 1840s. It is probably of
(> p. 100). A fizz is prepared in the same way as French origin. A shooter is made directly in a
a collins (> p. 25), but with less lemon juice, shot glass and consists of several different basic
which makes it less acidic. Originally, both spirits and/or liqueurs superimposed on each
these long drinks were made in a shaker, and the other without being allowed to mix (> p. 58).
soda water (club soda) added at the end, but At one time one drank the different layers one
today they are prepared in different ways. after the other. The best-known versions are
Santina’s Pousse-Café (> p. 211) and the B-52
Highballs This type of long drink was (> p. 243).
invented in New York in the 1890s. The recipe
was perfected by Bradley Martin, and was Sours These short drinks originated in
subsequently popularized by Patrick Gavin England, where they appeared around the
Duffy. One of the most popular is the Brandy middle of the 1700s. One of the best known is
Highball (> p. 196). A highball is made directly the Whiskey Sour (> p. 132). A sour is made in
in a highball glass, with ice, and consists of a shaker and is served in a rocks glass. It con-
spirit with a carbonated drink. It can be tains spirit, lemon juice and sugar.
garnished with a strip of lemon peel (zest).
Toddies This hot drink family originated in
Juleps This family of short drinks already the British Antilles, where it has been known
existed in the United States before 1800. since the 1760s. A toddy is prepared directly in
The best-known versions are the Mint Julep a heat-resistant toddy glass, from spirit, boiling
(> p. 131) and the Mojito (> p. 151). A julep water and sugar. In France, this drink, with
is made directly in a rocks glass, with crushed added lemon juice, is called a Grog (> p. 168).
ice, and is made from spirit, fresh mint and
sugar. It can also be made as a long drink.

Pousse-café > Shooters

Punches This family of long drinks appeared

in the British Antilles pre-1700, probably in
Barbados. The most well-known recipes are
Planter’s Punch (> p. 152) and Fish House

26
A chronological
Overview
The following are a few dates in the history of the most famous recipes
and the origins of great cocktail families of our times.

Pre-1800 .
Punch family was apparently invented at the end of the seventeenth century in the British Antilles. p. 26
Fish House Punch invented in 1732 at the Fish House in Philadelphia. p. 168
Grog appeared around 1740 in the Royal Navy. p. 168
Sour family appeared in the middle of the eighteenth century in England. > p. 26
Toddy family appeared around 1760 in the British Antilles. p. 26
Eggnog family appeared shortly before 1800 in the United States. p. 24
Julep family appeared shortly before 1800 in the United States. > p. 26
Sling family popularized shortly before 1800 in the United States. > p.25

1800-1810
Cobbler family appeared around 1800 in the United States. p. 24
Flip family popularized around 1800 in England. DD, 23
Mint Julep popularized in the United States around 1800, especially in the plantations
of North Virginia. » p. 131

1820-1830
Sangaree family originally from British Antilles, introduced into the United States around 1820. p. 25

1840-1850
Crusta family invented at the start of the 1840s by Joseph Santini at the City Exchange
in New Orleans. p. 24
Pousse-café family popularized at the start of the 1840s in New Orleans. p. 26
Tom & Jerry invented in 1847 in California by Jerry Thomas. p. 169
Pink Gin drunk since 1848 by officers of the Royal Navy. » p. 96
Santina’s Pousse-Café invented by Joseph Santina. Pm p. 211

(1850-1860
Blue Blazer invented by Jerry Thomas at the Occidental Hotel in San Francisco,
at the start of the 1850s. bm p. 139
Fix family made popular in the United States. p. 25
Smash family made popular in the United States. > p. 25
Japanese invented in the United States; attributed to Jerry Thomas. » p. 210
Pimm’s Cup popularized in London; invented by James Pimm. p. 240

2d
 1860-1870
How to Mix Drinks the first book about cocktails, written by Jerry Thomas and published
in New York in 1862.
Pi p. 16
Lime juice cordial a sweetened lime juice product invented in 1865 by Lachlan Rose, Edinburgh. p. 318
Collins family first appeared in the United States. ~ p.25

1870-1880
Sazerac perfected at the start of the 1870s by Thomas H. Handy at Sazerac House in
New Orleans. > p. 123
Daisy family first appeared in the United States. p. 24
Fizz family first appeared in the United States. » p. 26

1880-1890
Martinez invented at the start of the 1880s in the United States; attributed to Jerry Thomas. B95
Manhattan appeared in 1884 in the United States; its origin is unknown. 122
East India invented in 1888 in the United States; attributed to Harry Johnson. 202
Spritzer introduced to the United States around 1888; originally made with Rhine wine and Seltzer. 235
Bijou invented at the end of the 1880s in the United States; attributed to Harry Johnson. 113
Turf invented between 1888 and 1895 in the United States; attributed to Harry Johnson. 96
Black Velvet popularized in the United States; originally called Champagne Velvet in the United States. 228
Horse’s Neck appeared in the United States. 198
Ramos Gin Fizz invented by Henry C Ramos at the Imperial Cabinet Saloon in New Orleans. So
FS 117
Go
8S)
9S)

1890-1900
Stinger appeared at the start of the 1890s in the United States; originally called
Judge Cocktail. > p. 211
Highball family invented between 1890 and 1895 by Bradley Martin on the occasion
of a grand reception in the United States.
Remsen Cooler invented before 1895 by a naval officer, William Remsen, at the Union Club
in New York.
Daiquiri invented in 1898 by a group of engineers at the Venus Hotel in Santiago de Cuba.
Bull’s Eye popularized in the United States.
Champagne Julep invented in New York; attributed to William Schmidt.
Puff family first appeared in the United States. ¥

1900-1910
Bronx appeared between 1899 and 1908 in the United States; attributed to Johnnie Soloon
of the hotel Old Waldorf-Astoria in New York.
Pisco Punch appeared around 1900 in the United States.
Lone Tree invented between 1900 and 1904 at the Myopia Hunt Club in Hamilton (Massachusetts). )

Old-Fashioned invented between 1900 and 1907 at the Pendennis Club in Louisville (Kentucky).
Clover Club invented between 1900 and 1908 at the Bellevue-Stratford Hotel in Philadelphia
for the members of the Clover Club.
Rickey family invented around 1900 at Shoemaker’s in Washington for Colonel Joe Rickey.
Grasshopper appeared in the United States around 1900; attributed to Harry O’Brien
of the Palace Hotel in San Francisco. Rs

28
 A chronological overview

Dry Martini recipe published for the first time in 1904 in Paris, in the book American-Bar
by Frank Newman.
Zaza invented between 1904 and 1907 by Frank Newman at the Grand Hotel in Paris.
Rose invented in 1906 by Johnny Milta at the Chatam in Paris.
Absinthe Veilleuse invented before 1908 in Paris by Paul Geoffroy.
Bamboo invented before 1908 in Yokohama by Louis Eppinger.
Tomate a l’Absinthe invented before 1908 in France.
Jack Rose invented in New York; it was created by Jacob Rosenzweig, nicknamed Bald Jack Rose.

1910-1920
Singapore Sling invented between 1910 and 1915 by Ngiam Tong Boon at the Raffles Hotel in Singapore. » 105
Ward Eight invented between 1918 and 1922 in the United States, perhaps in the 8th district
of Washington, also known as Ward Eight. . 134

1920-1930
Pussy Foot invented in London in 1920 by Robert Vermeire. . 267
Whizz-Bang invented in 1920 by Tommy Burton at the Sports’ Club in London. 124
Mary Pickford invented in Cuba between 1920 and 1926, by Fred Kaufman. 161
Royal Highball invented in 1921 by Frank Meier, for the opening of The Ritz Hotel's Cambon Bar. emo
So226
Alexander invented in 1922 by Harry McElhone at Ciro’s in London;
originally called Princess Mary. 116
Bloodhound introduced in 1922 in London by the Duke of Manchester. 90
Florida popularized in London in 1922. 250
Monkey Gland invented before 1922 by Harry McElhone. 109
Paradise popularized in 1922 in London. 110
Queen Cocktail invented in 1922 in New York by Harry Craddock. 110
Sidecar introduced in 1922 in London, by McGarry, head barman at Buck’s Club. 201
White Lady invented between 1922 and 1923 in France, probably at the Carlton hotel in Cannes. 106
Scoff-Law invented in 1924 by Jock at Harry's Bar in Paris. 123
French 75 invented in 1925 by Harry McElhone at Harry's Bar in Paris. 220
Mimosa invented in 1925 in Paris and attributed to The Ritz Hotel bar. 225
Blue Bird invented in 1927 by Frank Meier. 98
Claridge invented before 1927 by Léon, barman at the Claridge Hotel in Paris. 9]
Diabola invented before 1927 by Frank Newman in Paris. fc O72:
ams
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See
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So
Sah
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Gel
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Bae
Acacias invented in 1928 by Mademoiselle Doudjam for an amateur cocktail
competition at Biarritz. 112
Americano invented in Italy before 1928 and popularized in France. 259
Frozen Daiquiri invented between 1928 and 1930 by Constantino Ribalaigua Vert at the Florida in Cuba. 148
Negroni invented before 1929 by Albert of the Chatam in Paris under the name of Camparinete. 255
Buck Family probably invented in London, by McGarry of Buck's Club. 25
Alfonso popularized in France during the visit of King Alphonse XII! of Spain to Deauville. 216
Commodore appeared in the United States; attributed to Phil Gross who worked in Cincinnati. 125
Depth Bomb invented in England. 197

Mojito first appeared in Cuba; nowadays it is made without bitters. ‘5h

Presidente invented by Constantino Ribalaigua Vert at the Florida in Cuba. . 142

US)
 1930-1940
Macka invented in France at the start of the 1930s, probably at the Bar Basque
at St-Jean-de-Luz.
Olympic invented between 1930 and 1934 by Frank Meier at The Ritz Hotel bar in Paris.
Bee’s Knees invented between 1930 and 1936 by Frank Meier at The Ritz Hotel bar in Paris.
> p.

Red Lion invented in London in 1933 by Arthur A Tarling.

Cuba Libre recipe first published in 1935 in the United States by Albert S Crockett in his book:
The Old Waldorf-Astoria Bar Book.
B&B probably appeared in 1937 in New York; attributed to the Club 21.
Black Rose invented before 1936 by Frank Meier at The Ritz Hotel bar in Paris.
Green Hat invented before 1936 by Frank Meier at The Ritz Hotel bar in Paris.
Highbinder invented before 1936 by Frank Meier at The Ritz Hotel bar in Paris.
Prince of Wales appeared in 1936 in France; attributed to Jack Van Land of Harry’s Bar in Le Touquet. ©
Bloody Mary recipe first published in Cuba in 1939, under the name of Mary Rose.
Hemingway Special invented for Ernest Hemingway in 1939 by Antonio Melan in Cuba.
Pink Daiquiri invented in 1939 in Cuba; also known as a Daiquiri No 5.
Doctor Funk invented by Don the Beachcomber in California.
Floridita Daiquiri invented by Benjamin Orbon at the Florida in Cuba.
Hurricane invented by Pat O’Brien in New Orleans.
Marama Rum Punch invented by Don the Beachcomber in California.
Pearl Diver invented by Don the Beachcomber in California.
Zombie invented by Don the Beachcomber in California. "okie:
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pol

1940-1950
Moscow Mule invented in 1941, probably at the Cock ‘n’ Bull restaurant in Hollywood.
Irish Coffee invented in 1943 by Joe Sheridan at Foynes airport in Ireland.
Mai Tai attributed to Trader Vic, who would have invented it in 1944. 55)
as}
fel
Scorpion recipe published in 1946 by Trader Vic,
who invented it in Oakland, California.
Vodka Martini Extra-Dry appeared at the Stork Club in New York in 1946.
Bellini invented in 1948 at Harry's Bar in Venice by Arrigo Cipriani. 224
El Diablo recipe first published at the end of the 1940s in the United States. y,
©
preps:
175
Red Snapper first publication of the name given to a Bloody Mary at the
Saint Regis Hotel in New York. etli

1950-1960
Black Russian invented around 1950, probably by Gustave Tops at the
Métropole Hotel in Brussels. . 84
Pina Colada appeared at the start of the 1950s in Puerto Rico;
attributed to Ramon Marrero Perez, barman at the Caribe Hilton Hotel.
Tamanaco Dry invented at the start of the 1950s by Jacques Hébrard at the
Tamanaco Hotel in Caracas; initially known as the Jack’artini.
Kir invented in 1904 at Dijon; renamed Blanc Cassis (1951).
Golden Dream invented by LeRoy Sharon at Marineland in California.

30
 A chronological overview

1960-1970
Blue Lagoon invented in 1960 by Andy McElhone at Harry's Bar in Paris.
Screwdriver extremely popular all over the United States at the start of the 1960s.
Harvey Wallbanger appeared between 1968 and 1970 in California;
attributed to Pancho’s Bar on Manhattan Beach.
Tequila Sunrise invented at the end of the 1960s in the United States. =loc}aD
Banana Daiquiri invented by Trader Vic.
Bossa Nova invented by Cecil E Roberts at the Nassau Beach Hotel in the Bahamas. eS
Joe Kanoo invented by D R Lunan at the Sheraton Hotel in Kingston;
initially called the Jonkanoo Screwdriver.
Margarita popularized in the United States; its origin is unknown. 176
Montego Bay invented by Trader Vic.
Mulata invented in Cuba and attributed to José Maria Vasquez. 3)
Ge)
nel

1970-1980
Blue Hawaiian invented at the start of the 1970s in the United States.
Cape Codder invented at the start of the 1970s in the United States.

1980-1990
Apple Sunrise invented in 1980 by Charles Schumann in Munich.
Midnight Moon invented in 1982 by Colin Peter Field in Paris.
Aristo invented in 1984 by Duschan Tistler at Passau in Germany.
Carol Channing invented in 1984 by Dick Bradsell in London.
Creativity invented in 1984 by Peter Roth in Zurich.
Lady Killer invented in 1984 by Peter Roth at the Kronenhalle Bar in Zurich. 4Oo loc}

Basic invented in 1986 by Duschan Tistler at Passau in Germany.

Long Island Iced Tea invented between 1980 and 1987 at the Balboa Café in San Francisco.
Purple Hooter invented between 1980 and 1987 at the Balboa Café in San Francisco.
Sex on the Beach #2 invented between 1980 and 1987 at the Balboa Café in San Francisco.
Bramble invented in London by Dick Bradsell.
Fuzzy Navel appeared in San Francisco; attributed to Pat O’Shea’s Mad Hatter. Se
Sel
Gee)
Ge?
esl
ae)
Gel
yeh
os)
Gr)
scl

Since 1990
Black Widow invented in 1992 in New York by Dale DeGroff, author of The Craft of the Cocktail.
Woo Woo invented in 1993 at Julie’s Supper Club in San Francisco.
Apple Pilar invented in 1994 by Colin Peter Field in Paris.
Serendipiti invented in 1994 by Colin Peter Field in Paris.
Afiejo Highball invented in New York in 1995 by Dale DeGroff, author of The Craft of the Cocktail.
Burgos invented in 1995 by Colin Peter Field in Paris.
Ginger Champagne invented in 1995 by Colin Peter Field in Paris (or Benderitter).
Beam Me Up Scotty invented in 1996 by Willi Haase at the Hudson Bar in Berlin.
Cable Car invented in 1996 in San Francisco by Tony Abou-Ganim.
Dusty Rose invented in New York in 1996 by Dale DeGroff, author of The Craft of the Cocktail.
Tropicana invented in 1996 by Willi Haase at the Hudson Bar in Berlin.
Fiesta invented in 1997 by Colin Peter Field in Paris.
Expresso Martini invented in London by Dick Bradsell in 1998.
Just Try invented by Mauro Mahjoub at the Negroni Bar in Munich in 1998.

31
The art of the successful cocktail

Agave Punch invented in New York in 1999 by Dale DeGroff, author of The Craft of the Cocktail. © p. 181
Baccarat invented by Peter Roth in Zurich in 1999. » p. 157
Breakfast Martini invented in 1999 in London, by Salvatore Calabrese, author of Classic Cocktails. » p. 98
Betty Blue invented in 2000 by Mauro Mahjoub at the Negroni Bar in Munich. » p. 84
G.G. invented in 2000 in London, by Salvatore Calabrese, author of Classic Cocktails. » p. 101
Apple Martini appeared in the United States around 2000, no doubt in New York
(recipe given is European version). p. 78
French Spring Punch invented in London between 2000 and 2003 by Dick Bradsell. > p. 226
Russian Spring Punch invented in London between 2000 and 2003 by Dick Bradsell. » p. 226
Treacle invented in London between 2000 and 2003 by Dick Bradsell. p. 143
Clockwork Orange invented in 2001 in Paris by Colin Peter Field. » p. 70
Delmarva invented in Los Angeles in 2001 by Ted Haigh, known by the
nickname of ‘Dr Cocktail’. p. 134
Jam Daiquiri invented in Valencia (Spain) in 2001 by Rafael Ballesteros. » p. 160
Meringue invented in Los Angeles in 2001 by Ted Haigh > p. 221
Evolution invented in Valencia (Spain) in 2002 by Rafael Ballesteros. p. 114
Francis the Mule invented in Los Angeles in 2002 by Ted Haigh. > p. 126
Gotham invented in 2002 in Seattle, Washington, by Robert Hess,
also known by the name ‘Drinkboy’. p. 194
Jaizkibel invented in Valencia (Spain) in 2002 by Rafael Ballesteros. » p. 100
Twistin invented by Peter Roth in Zurich in 2002. » p. 136
European Beauty invented in Valencia (Spain) in 2003 by Rafael Ballesteros. p. 120
Hondarribia invented in Valencia (Spain) in 2003 by Rafael Ballesteros. > p. 121
Lemony Snicket invented in Los Angeles in 2003 by Ted Haigh. > p. 115
Cosmopolitan invented at Julie’s Supper Club in San Francisco. p. 64
Playa del Mar invented by Navajoe Joe in London. > p. 185

kta
Coccreated ils
by Fernando Castellon
1997 Maxim's Coffee (in Brussels) > p. 213
1999 Apple Sparkle (in France) p. 248
Chocolate Bliss (in London) p. 204
f _ Mango Sparkle (in France) > p. 251
2000 Asian Passion (in France) p. 249
Dee-Light (in Sydney) p. 197
El Ultimo (in Bogota) > p. 202
Passion Cooler (in France) ~ p. 251
2001 = Amber Twist (in Seoul) - p. 194
2002 Cassisina (in France) > p. 70
Cranberry Colada (in France) p. 256
Milky Mango (in France) » p. 265
My Sky (in France) > p. 257
Planter’s Punchless (in France) > p. 252
Purple Pash (in France) > p. 252
, _ Redwood (in France) ; p. 142
2003 Berry Blush (in France) a “y p.coun
Bounty Boat (in France) » p. 204

ays
Ingredients
used in the bar
All the alcohols and other ingredients used in the recipes contained in this book are
listed here according to type, not omitting the decorative elements, which are always
appreciated, and the ice, which plays a paramount role. At the end of the chapter
is a table that lists all the ingredients, set out according to the needs of the different

users: beginners, amateurs or professionals.

The different kinds of London gin London gin, which can be

alcohol produced anywhere in the world, is distilled
with juniper berries and other spices (cardamom
There is a wide variety of alcohols that serve seeds, angelica root, coriander seeds, etc.).
as a basis for cocktails. They are listed in the Plymouth gin This gin is also distilled with
same order as in the chapter on recipes — juniper berries and other spices, but it may
grain alcohols, plant alcohols and, finally, only be made at Plymouth in England. In this
distilled wines. respect it benefits from a controlled appellation
For more details see the chapter on the manu- of origin.
facture of alcoholic drinks (> p. 290).
Scotch whiskies To qualify for the name
Vodka This white spirit is distilled from a Scotch, whisky must have been produced, and
mash made with potatoes, rye or even a have aged for at least three years in the barrel,
mixture of cereals. The process of distilling in Scotland.
it to the degree of 96% Vol/192° proof Scotch whisky (single malt) Single malt is made
causes it to lose almost all the aromas solely from malted barley, a part of which has
found in the basic ingredients. Filtration been dried over a peat fire. After double distil-
further removes any residual aromas. Water lation it is aged in barrels for at least three years.
is added to reduce the degree of alcohol to The aromas of single malt whiskies are more
40% Vol/80° proof. Vodka is correctly complex than those of blended whiskies.
described as a ‘neutral’ alcohol. There Scotch whisky (blended) Blended whisky is a
are some vodkas that are flavoured with mixture of malt whisky and grain whisky. The
fruit or plants, such as lemon, blackcurrant flavour is lighter than that of the single malts.
and bison grass, but these are rarely used
in cocktails. irish whiskeys Among the Irish whiskeys
there are the ‘pure pot still’, made with a
Gin This spirit, generally obtained from mixture of malted barley and un-malted barley,
cereals, is the basis of a great many cocktails. and the ‘single grain’, based on other cereals.
Ordinary gin is a neutral alcohol, flavoured with After triple distillation Irish whiskey is aged for
extract of juniper berries. three years.

33
 American whiskeys A number of cock- rather than molasses. It is the most aromatic of all
tails are based on bourbon, rye whiskey or the rums. The one from Martinique has been
Tennessee whiskey. granted an AOC (controlled appellation of origin).
Straight bourbon Straight bourbon, made from According to the length of time it is aged, rhum
a mixture of cereals of which maize (corn) agricole, like the various rums produced by sugar
comprises the major part, may only be produced refineries, can be white, amber, dark, etc.
in the United States. After triple distillation it Cachaca This Brazilian spirit can be distilled
must have been aged for at least two years in new from molasses or sugar cane juice, which is why
barrels, the interiors of which have been charred. some varieties of cachaca are very similar to
Straight rye This American whiskey is made in rhum agricole or ‘agricultural rum’.
the same way as bourbon, but using rye instead
of maize (corn) as the major component. Tequila Tequila is a Mexican spirit, made
Straight Tennessee whiskey This whiskey is from a tropical plant called agave. Used on its
made from a mixture of cereals of which one — own, the word ‘tequila’ indicates a mixed
generally maize (corn) — is predominant. It must tequila made with a minimum of 51% of agave.
be produced in the State of Tennessee. After Tequila 100% Agave is made solely from a
double distillation the spirit obtained is filtered cultivated variety of agave called Agave
through maple-wood charcoal, which attenuates tequilana ‘Weber blue’. The names ‘gold’ or
some of the aromas. It is then aged for at least ‘joven abocado’ indicate tequila that has been
two years in new barrels, the interiors of which coloured and sweetened.
have been charred. Tequila blanco Tequila blanco (or silver) has
Canadian whisky Canadian whisky is made not undergone any ageing process whatsoever.
from a mixture of cereals, generally predomi- Tequila reposado Tequila reposado has spent
nantly rye. After single distillation it is aged for at least two months in cask or barrel.
at least three years. Whisky produced in Canada Tequila afiejo Tequila afiejo has been aged for
is marketed under several names: Canadian at least one year in barrel. It is rarely aged for
Whisky, Canadian Rye Whisky or simply Rye more than eight to ten years as the bitter taste
Whisky. The expression ‘straight rye’ is reserved of the alcohol increases over time.
for rye whiskey produced in the United States.

Rums © Puerto Rican rum This Hispanic type

of rum is made from molasses, the by-product of
sugar cane refining. Puerto Rican rum, which is
multiple-column distilled, is filtered in order to
obtain a lighter, less pronounced flavour.
Cuban rum This is made by the same process
as Puerto Rican rum but is produced in Cuba,
where the making of rum originated.
Jamaican rum This rum, also made from sugar
cane molasses and single-column distilled, is
generally aged in casks that had previously
contained ‘straight bourbon’, which is what
gives it its woody flavour.
Rhum agricole Principally produced in the
French Antilles, rhum agricole, ‘agricultural rum’, is
unusual in that it is distilled from sugar cane juice

> This advertisement for Old St Croix rum appeared

in a 1943 issue of the American magazine Life. There’s plenty of
Old St. Croix at your
favorite store
34
 Ingredients used in the bar

4 An advertisement for a brand of Cognac

that no longer exists.

Kirsch This cherry alcohol is produced prin-

cipally in France, Switzerland and Germany.
After distillation, kirsch is aged for several
months in glass carboys.

Wines, aperitifs, bitters,

aniseed-based products
Apart from distilled alcohols, other alcoholic
drinks are used in the making of cocktails.
Some, like Champagne, wine and port wine are
known the world over, while others are regional
products or commercial brands. They are listed
in alphabetical order.

Angostura bitters These concentrated

Brandies Cognac Better known in many bitters, invented in 1824 by Dr Siegert at
countries as ‘brandy’, Cognac is produced in the Ciudad Bolivar (formerly Angostura) in
Charentes region of France and is made from Venezuela, are produced nowadays in Trinidad
white wine. After double distillation in a simple in the British Antilles. They are made up of rum
alembic still, the spirit must be aged for at least flavoured with gentian, spices and plant
two and a half years in barrel. Cognac is an extracts (44.7% Vol/89.4° proof).
AOC (controlled appellation of origin) and it
must be harvested, distilled and aged Beer This universal drink is produced by
exclusively within the designated zone. fermenting a barley-based mash, flavoured
Pisco This alcohol is made in Chile from white with hops. Its alcohol content is from 4—7%
wine and is known as Chilean Brandy. After Vol/8-14° proof. Lager is the most widely
distillation, pisco is marketed at several different drunk variety. In England and_ Ireland
alcoholic strengths (35%, 40% or 45% Vol/70°, ‘ale’ refers to a brown beer; ‘stout’ is the
80° or 90° proof), either aged for at least two darkest of all beers.
months, or not at all. A spirit also named pisco
is produced in Peru, but by another process, Campari This bitter drink, invented by
which gives it a different flavour. Gaspare Campari in Milan in the 1860s, is
» Calvados This French spirit is made from cider flavoured with extracts of roots, fruit and herbs,
(with 30% pear juice added in the case of and is coloured red (25% Vol/50° proof).
Calvados Domfrontais). The area covered by
the Calvados AOC is almost entirely confined Champagne Made from black and/or white
to Lower Normandy. The Calvados from the grapes, Champagne is a sparkling wine obtained
Pays d’Auge AOC is essentially the product of by procuring a second fermentation in bottle.
the Calvados region and after double distil- It is made only in the Champagne area in
lation it is aged for at least two years. Calvados France (around 12% Vol/24° proof). In the
produced in the Domfrontais AOC must be preparation of cocktails it is preferable to use a
aged for more than three years. Champagne Brut.

35
The art of the successful cocktail

> A Champagne advertisement created in 1949

by poster designer and illustrator René Gruau (1909-2004).

Dubonnet This aromatic, deep red wine with

a bitter flavour was invented in Paris in 1846
by Joseph Dubonnet. It is 14.8% Vol/29.6° proof.
Another red Dubonnet and a white Dubonnet,
19% Vol/38° proof, were created later for the
American market.

Fernet-Branca This bitter was invented in

Milan in 1845 by Bernardino Branca. Fernet-
Branca, in which the bitterness is very marked,
indeed, is made by macerating 40 medicinal
plants and aromatic herbs (aloes, camomile, ports (LBV), are made by blending several wines
gentian, quinine, saffron, sage, etc.) in neutral from the same vintage before ageing. ‘Ruby’ and
alcohol. It is 40% Vol/80° proof. ‘tawny’ ports are produced from blends of
different vintages.
Orange bitters These concentrated bitters
are made from neutral alcohol and extract of Sherry Sherry (called jerez in Spain and xérés
bitter oranges, which gives them their orange in France) is a white wine fortified with alcohol
flavour (30-40% Vol/60-80° proof). The most distilled from wine, produced in Andalusia in
common commercial brand in France is the south of Spain. It is about 15% Vol/30°
Reimerschmidt. proof. The production of sherry sticks rigidly to
traditional techniques. Besides the pale, dry
Pernod This aniseed-flavoured liquor was Finos one also finds the deeper coloured,
created by Pernod Fils and Hémard in 1922, stronger Olorosos.
when the production of aniseed-based alcohol
was legalized following the ban on absinthe in Spirits flavoured with absinthe
1915 (45% Vol/90° proof). The flavour of This liquor is made by flavouring neutral
Pernod is different from that of pastis. alcohol with extracts of absinthe (45-70% Vol/
90-140° proof). The noxious substances that
Peychaud’s bitters These concentrated resulted in the ban on the production of
bitters were invented by Antoine A Peychaud absinthe in 1915 are thus present only in
in New Orleans, in the 1830s, based on a secret infinitesimal amounts.
family recipe jealously guarded since 1793 (30%
Vol/60° proof). Vermouth The Italian origins of this aperitif
date back to the seventeenth century.
Pimm’s This bitter was invented in London ‘Dry vermouth Pale coloured dry vermouth,
in the 1840s and was first marketed in 1859. containing 50-60 g (22% oz) of sugar per litre
Pimm’s No | is made by flavouring gin with (1% pints), is made with white wine, fortified
herbs and spices (25% Vol/50° proof). with neutral alcohol and flavoured with more or
less bitter herbs, including absinthe. It is
Port Port is a wine fortified with alcohol 14.5-22% Vol/29-44° proof.
distilled from wine produced in the vineyards of Red vermouth This sweet vermouth, contain-
the Douro valley in Portugal (around 20% ing 100-150 g (4-5 oz) of sugar per litre
Vol/40° proof). The entire production is carried (1% pints), is also made from white wine and
out in wine and spirit stores situated in the town coloured with caramel. Like the white, it is
of Porto. Vintage ports, and late-bottled vintage 14.5-22% Vol/29-44° proof.

36
 Ingredients
inn-araniante
used
treaon
in theo bar
hor

Wine Several kinds of wine are used in Benedictine This plant- and spice-based
cocktails, notably white wines of the Aligoté liqueur, invented by Benedictine monks in the
type, used in the preparation of the famous Kir sixteenth century, was first marketed commer-
(> p. 234), red Bordeaux for hot wine drinks and cially in 1863 at Fécamp, by a man called
rough, strong red wine for Sangria (> p. 242). Alexandre le Grand (40% Vol/80° proof).

Cacao Créme de cacao is the

Liqueurs result of flavouring neutral alcohol with a cocoa
extract; it may be brown in colour but this is
Liqueurs are generally made by distilling not always the case. It contains at least 250 g
neutral alcohol in which fruits, plants, spices (9 oz) of sugar per litre (1% pints) (24-30% Vol/
and/or rinds have macerated for several weeks. 48—60° proof).
Crémes are liqueurs with a strong sugar content
250 g (9 02) per litre (1% pints). Cassis Créme de cassis has been
a speciality of Dijon since 1845, and is made by
Amaretto This liqueur, an Italian speciality, macerating blackcurrants in neutral alcohol and
is made by macerating apricot kernels and adding water and at least 400 g (14 02) of sugar
alcohol with the addition of water and sugar per litre (1% pints) (15-20% Vol/30—-40° proof).
(25-28% Vol/50-56° proof). The best-known
brand is Amaretto Disaronno, created in 1817. Chartreuse The liqueur made by the
Chartreuse monks, inspired by a recipe dating
Apricot brandy This liqueur is made by mac- back to the start of the seventeenth century, is
erating apricots in alcohol distilled from wine with flavoured with more than one hundred plants
the addition of at least 100 g (4 oz) of sugar per and spices. There are two types: green
litre (1% pints) (24-30% Vol/48-60° proof). Chartreuse (55% Vol/110° proof), created in
1764, and yellow Chartreuse (40% Vol/
Banane Créme de banane is 80° proof), perfected in 1838.
made by flavouring neutral alcohol with an extract
taken from the skins of bananas, coloured yellow Cherry brandy This is made by macerating
and containing at least 250 g (9 oz) of sugar per cherries in wine-based alcohol with the
litre (1% pints) (24-30% Vol/48-60° proof). addition of at least 100 g (4 02) of sugar per litre
(1% pints) (24-30% Vol/48-60° proof). The
best-known brands are Cherry Heering, created
in Denmark in 1818 (24.7% Vol/49.4° proof)
and Cherry Rocher, perfected in the middle of
the nineteenth century at La Céte-Saint-André
in the Isére region (24% Vol/48° proof).

Coconut This liqueur is made by

macerating extract of coconut in rum or a neutral
alcohol and contains at least 100 g (4 oz) of
sugar per litre (1% pints) (20-24% Vol/40-48°
proof). The best-known brand name is Vedrenne.
eq
Coffee Coffee liqueur is produced
by flavouring neutral alcohol with coffee
ou un zeste de citron

DUBONNET 4 Poster created in 1935 for the famous aperitif,

from a drawing by Cassandre (1901-1968).

ou
The art of the successful cocktail

extract; it is coloured brown and contains at irish cream This creamy liqueur of Irish origin
least 100 g (4 02) of sugar per litre (1% pints) is made with Irish whiskey, fresh cream and
(24-26.5% Vol/48—53° proof). cocoa (17% Vol/34° proof). The best-known one
is made by Bailey’s, who invented this new
Curacao Curacao is an orange liqueur category of liqueur in 1974 in Dublin.
originally developed by the Dutch with the peel
of bitter oranges imported from the island of Krupnik This traditional Polish liqueur is a
Curagao in the Dutch Antilles. combination of vodka, spices and honey (40%
Curacao triple sec This is made by flavouring Vol/80° proof).
neutral alcohol with an extract of both bitter and
sweet oranges (35-40% Vol/70-80° proof). Limoncello An Italian liqueur produced in
Blue curacao This is a curacao triple sec with the Amalfi region by macerating lemon rinds in
the alcohol content reduced to 25% Vol/50° neutral alcohol with sugar and water added
proof and coloured blue. (30% Vol/60° proof). The original brand,
Orange curacao This is a curacao triple sec with Limoncello di Capri, was created in 1988.
the alcohol content reduced to 30% Vol/60° proof
and coloured orange with caramel. Lychee/litchi This liqueur is
made by flavouring neutral alcohol with an extract
Drambuie This liqueur, whose origins go of lychees (litchis) and at least 100 g (4 oz) of sugar
back to the eighteenth century, is made from per litre (1% pints) (20-24% Vol/40-48° proof).
a blend of Scotch malt whisky and Scotch
grain whisky, flavoured with spices and Manzana verde Of Spanish origin, this
sweetened with heather honey (40% Vol/80° recently invented liqueur is made by flavouring
proof). It was marketed commercially from neutral alcohol with an extract of green apples
1909 by Malcolm Mackinnon, but of course (Granny Smith) and contains at least 100 g (4 0z)
the recipe remains a secret. of sugar per litre (1% pints) (18-20% Vol/36—40°
proof). In English it is called apple schnapps. Izarra
Fraise Créme de fraise is and Vedrenne are the main commercial brands of
made by macerating strawberries in neutral manzana verde in France.
alcohol with the addition of water and at least
250 g (9 oz) of sugar per litre (1% pints) Maraschino This liqueur was
(15-20% Vol/30—40° proof). originally Italian and was first made at Zara
(now Zadar in Croatia) in 1821 by Girolamo
Framboise Créme de framboise Luxardo. It is the product of distilling a mash of
is made by macerating raspberries in neutral marasca — bitter wild cherries — and adding at
alcohol with the addition of water and at least least 100 g (4 oz) of sugar per litre (1% pints)
250 g (9 oz) of sugar per litre (1% pints) (15-20% (30-32% Vol/60-64° proof). Luxardo is still the
Vol/ 30-40° proof). principal producer.

Galliano This liqueur was invented in 1896 Melocoton This liqueur, made by flavouring
in Tuscany by Arturo Vaccari. It is made by neutral alcohol with peach extract, contains at
flavouring alcohol with plant extracts (star least 100 g (4 oz) of sugar per litre (1% pints)
anise, lavender, vanilla, etc.) and colouring it (18-20% Vol/36—40° proof). This kind of liqueur
yellow (30% Vol/60° proof). is generally called peach schnapps in English.
The principal commercial brands of melocoton
Grand Marnier Cordon Rouge in France are Archer’s and Vedrenne.
Invented in 1880, this liqueur allies bitter
oranges with rigorously selected Cognac (40% Melon Melon liqueur, made by
Vol/80° proof). flavouring a neutral alcohol with extract of

38
winter melons (those having orange or
greenish flesh), contains at least 100 g (4 02)
of sugar per litre (1% pints) (20-25% Vol/
40-50° proof). The Japanese company Midori
tirst created the green melon liqueur in 1978.

Menthe Créme de menthe

(white or green) is a liqueur that was originally
made in England and which became popular in
the eighteenth century. It is made by flavouring
neutral alcohol with mint extract that is then
sweetened and often coloured green (21-24%
‘ol/42—-48° proof). Get 27 is a green créme de
menthe, whereas Get 31 is colourless.

Mire Créme de miire is made by

macerating blackberries in neutral alcohol with
the addition of water and 250 g (9 oz) of sugar per
litre (1% pints) (15-20% Vol/30—40° proof).

Southern Comfort This liqueur was

invented in New Orleans in 1874 by M W
Heron and marketed commercially in 1889.
It is made with American whiskey and
other ingredients, which are kept secret, and
contains at least 100 g (4 oz) of sugar per a An advertisement for Monin orangeade.
litre (1% pints) (40% Vol/80° proof).

Fruit juices and

Fruit juice and concentrate-based
fruit nectars
fruit juice Made up of 100% fruit juice,
Among the non-alcoholic ingredients used in ‘fruit juice’ has undergone flash pasteurization,
the preparation of cocktails, fruit juices and during which it is subjected briefly to a high
nectars hold pride of place. They are marketed temperature, which sterilizes it while retaining
with labels that carry precise information about all its qualities. As to concentrate-based fruit
their composition and method of production. juice, this has had water added before being
When there is a choice it is better to opt for offered for sale. The fruit is squeezed at the
fresh fruit juice. production source and is concentrated by
evaporation to simplify stocking and transport.
Fresh fruit juice These fruit juices are the Pineapple, cranberry, mango, apple and passion
nearest thing to the freshly squeezed juices one fruit juices come in both these categories, as
makes at home. They are sold from refrigerated well as tomato and carrot juices, which are used
counters and carry a 14-day ‘sell-by’ date. They in many cocktails.
must be used within two days of being opened.
They are simply fresh fruit juices bottled without Fruit mectars Fruit nectars are drinks that
any additives or treatment. This is the best contain less fruit and are sweetened with sugar.
category to use for those cocktail recipes that In cocktail recipes the one most frequently used
call for lemon, lime, orange or grapefruit juice. is banana nectar.

59
The art of the successful cocktail

Mineral water Lime juice cordial This syrup, originally from

Scotland, is lime juice sweetened with sugar. The
and mixers
most famous brand is Rose’s Lime Juice Cordial.
Mineral water Among the various kinds of Orgeat syrup A syrup flavoured with almonds.
bottled water are ‘spring water’ and many ‘natural Raspberry syrup Syrup flavoured with raspberries.
mineral waters’ known for their therapeutic Sugar cane syrup This is simply cane sugar
value (mineral salts, trace elements). They may dissolved in water. It is essential to the
be still, naturally effervescent or carbonated. preparation of a number of cocktails.

Soda water (club soda) is a carbonated Sweeteners

mineral water, formerly sold in siphons but now- Coconut milk This thick, non-alcoholic liquid
adays in bottles. It is often used to dilute spirits has been produced in the Caribbean since the
and fruit juices. 1950s and is made from pulverized coconut and
cane sugar.
Mixers These are effervescent drinks often Honey This is made by bees, from the nectar
made by flavouring purified water with aromatic they collect from flowers. Liquid honey, made
extracts and adding carbonic gas. from acacia or other flowers, is used in the
Cola This effervescent drink, flavoured with making of certain cocktails.
plant extracts and coloured with caramel, was Sugar This is made from sugar cane or sugar
perfected in the United States in the 1880s. beet. In preparing cocktails one can use lump
Ginger ale This drink is lightly flavoured with sugar, brown or white, or caster (superfine)
ginger. The best-known brand, Canada Dry, sugar, which has fine grains that dissolve easily
was created in Toronto in 1904 by John J in alcohol.
McLaughlin.
Ginger beer This effervescent drink results
from a liquid based on fresh ginger that is Eggs and dairy
bottled at the start of fermentation. It is mainly
products
produced in Jamaica and the main brands are
D & Gand Reed's. Towards the end of the nineteenth century,
Lemon-lime soda This effervescent drink many cocktails were made with the yolk or
flavoured with lemon and lime extracts was white of an egg, or even milk. They were greatly
invented in 1928 by Charles Grigg under the name valued for their reputed fortifying properties.
of 7 UP which, even today, is still the main brand. Some of the recipes have become classics.
Tonic water Schweppes Tonic Water, an Nowadays, the dairy products used in cocktails
effervescent drink flavoured with quinine, was are both full-fat amd semi-skimmed milk, and
invented in the 1870s in England and is the single (light) and double (heavy) cream. Egg
most famous of the tonic waters. yolk forms part of the ingredients of some
cocktails, while the white is used to give a
frothy consistency to certain mixtures.
Syrups and
sweeteners
Syrups Syrups are made by dissolving sugar or
other sweet substances in water, with or without > In the table opposite, the stock for
flavourings. They add flavour, sweetness and beginners Y. is sufficient to prepare many of the
colour to alcoholic cocktails. recipes that require the most commonly used products.
The stock for amateurs Y Y allows for the preparation
Grenadine Formerly made with pomegranate
of a wider range of drinks, whereas with the professional
juice, grenadine is now based on any red fruit stock TY Y itis possible to make all the drinks
juice, vanilla and sometimes lemon. mentioned in this book.

40
 BAR STOCKS
> Spirits
Vodka
Y Rey Liqueurs
Drambuie
Ley HOM
Gin and London gin Fraise (creme de)
Plymouth gin Framboise (creme de)
vs
-_
Scotch whisky (blended) Galliano
Scotch whisky (single malt) Grand Marnier Cordon Rouge
Irish whiskey Irish cream
Straight bourbon Krupnik
Straight Tennessee whiskey Limoncello
Straight rye whiskey Lychee (litchi) liqueur
Canadian whisky Manzana verde
Rum (Puerto Rican) Maraschino liqueur
Rum (Cuban) Melocoton (peach schnapps)
Rum (Jamaican) Melon liqueur
Rhum agricole, ‘agricultural rum ii
Menthe (creme de)
Cachaca Mure (creme de)
Tequila blanco (100% agave) Southern Comfort
Tequila reposado (100% agave)
Tequila afiejo (100% agave) Fruit juices and fruit nectars
Cognac Apple juice
Pisco Banana nectar
Calvados Carrot juice

y 37 Try
Kirsch Cranberry juice
Grapefruit juice
Wines, aperitifs, bitters, etc. Lemon Juice
Angostura bitters Lime juice
Beer Lychee (litchi) juice
Campari Mango juice
Champagne Orange juice
Dubonnet Passion fruit juice
Fernet-Branca Pineapple juice
Orange bitters Tomato juice
Pernod
Peychaud’s bitters Mineral waters and mixers
Pimm’s Still mineral water
Port Sparkling mineral water
Sherry (jerez or xéres) Cola
Spirits made with absinthe Ginger ale
Vermouth, dry Ginger beer
Vermouth, red Lemon-lime soda
Wine Tonic water

Liqueurs Syrups and sweeteners

Amaretto Grenadine
Apricot brandy Lime juice cordial
Banane (creme de) Orgeat syrup
Benedictine Raspberry syrup
Cacao (créme de) &
S = Sugar cane syrup
Cassis (creme de) s & ® Coconut milk
Chartreuse Liquid honey
Cherry brandy Sugar
Coconut liqueur
Coffee liqueur @ 8 @ Eggs and dairy products
Curacao triple sec Eggs
Curacao, blue Cream
Curacao, orange Milk
The art of the successful cocktail

Condiments and sauces

A number of condiments are used to accentuate
the flavour of certain cocktails, mainly salt,
celery salt and pepper, but also such spices as
cinnamon and cloves. Some recipes call for the
use of specific sauces.

Tabasco This highly spiced sauce was

invented in Louisiana in 1868 by Edmund
Mcllhenny. It is made up of vinegar, chilli
peppers and salt.

Worcestershire sauce This sauce was

invented in 1837 in the English county of
Worcester. The longest established make is Lea a 1951 American advertisement for a ‘tele-bar’ - a unit
& Perrins. The ingredients include vinegar, combining television set, radio and refrigerated drinks bar.
anchovies, tamarind, garlic and onion.

Garnishes decorative garnishes are there to enhance the

final appearance of the cocktail — a pineapple
Garnishes added to certain cocktails include leaf placed on the rim of the glass being a
such fresh fruits as lemon, lime, orange, pine- perfect example. As to frosting the rim of the
apple, strawberries, raspberries, also fresh mint glass with salt or icing (confectioners’) sugar
leaves and even vegetables such as celery sticks (> p. 59), it may be classed as a functional
and cucumber. Maraschino cherries, green decoration, since the flavour of the salt or sugar
olives and tiny white onions preserved in affects the taste of the drink.
vinegar are other additions. Some cocktails
can be topped with shaved chocolate or grated
nutmeg. Orange or blackcurrant conserves are Ice
occasionally used in cocktails but only rarely.
A great deal of ice is used in the mixing of
cocktails. It is important to ensure that you
Cocktail decorations have an adequate stock before your guests arrive.
The more ice used, the more refreshing the
While it is not essential, a number of cocktail resulting drinks. If too little is used, the ice
recipes call for decoration, which should be cubes melt too quickly and the resulting cocktail
just enough to enhance the contents of the is-over-diluted.
glass without turning the cocktail into an object On the other hand, with abundant ice the
of fantasy. The garnishes already mentioned drink chills rapidly and dilution is reduced to a
above play an important role in the decoration. minimum. In hard water areas it is better to
These so-called functional garnishes add to the make the ice with mineral water.
flavour to a greater or lesser degree. This also Crushed ice, indispensable for some drinks,
applies to citrus peel (zest) or fresh mint leaves, is made by smashing up ice cubes in a cloth
which contribute a pronounced aroma. Merely (> p. 59). It is used to make ‘frappé’ drinks.

42
Bar equipment
A number of manufacturers make all kinds of bar equipment but these items should
be chosen carefully, as it is only with use that one can really judge their value.
As to glasses, these should not be seen as simple receptacles; careful attention
should be given to their selection because the different shapes and weights
contribute greatly to the ultimate enjoyment of the drink.

The utensils contract and make a hermetic seal with the

glass (but without ever blocking it tightly shut).
Boston shaker This was the first shaker
used in America by the pioneer barmen of the Continental shaker As its name indicates,
nineteenth century. The Boston shaker consists the continental shaker originated in Europe
of a large glass (which can also be used as a at the start of the twentieth century. It is a
mixing glass, even though it lacks a spout) and development of the Boston shaker, but both
a metal tumbler of a larger diameter than the elements are made of metal. Elegantly
glass. When the ingredients are shaken, the shaped, it is used in the same way as the
cooling effect of the ice causes the metal to Boston shaker.

Shaker with strainer This shaker appeared

at the end of the nineteenth century. Its special
feature is an incorporated strainer that does
away with the need to use a cocktail strainer.
This form of shaker is the one most used by the
general public. It does have the effect, however,
of diluting the drinks to a greater extent since,
shaker when pouring the drink into the glass the ice mixing
with strainer
accumulates in a restricted space and con- spoon
See
sequently melts more rapidly.

Mixing spoon This special spoon is an

essential tool for mixing cocktails directly in
the glass or in the mixing glass, and also for
making shooters (> p. 58). It is also useful for
measuring ingredients (it holds the same
amount as a teaspoon). The stem is often
twisted, to provide a good grip even when wet
from contact with the ice. The flat, disk-shaped
end of the stem serves as a pestle for crushing
Boston mint leaves. More solid ingredients (pieces of
shaker lemon, orange, melon, cucumber, etc.) require
a proper wooden pestle.

43
 The art of the successful cocktail

Rinse it out immediately after use to make it

sommelier
easier to clean.

Spirit measure This allows one to measure

the exact amount of alcohol specified in the
recipes. Generally it consists of two linked
pulp measures holding different quantities, which
strainer
differ from one country to another according to
the units of capacity in use there. In France, for
example, these measures hold 20 ml (% fl oz)
and 40 ml (1% fl oz). In the UK the measure
used (a jigger) is 25 ml (1 fl oz), or 50 ml
(1% fl 0z) for a double, while in the United
mixing glass
States it is 45 ml (1% fl 02).

Pourer cork A pourer cork is made of soft

plastic, which adapts to fit most bottle necks. It
is fitted with two metal tubes of different
diameters, one through which the liquid pours
cocktail and a second that extends down into the bottle
nutmeg grater strainer and controls the intake of air, ensuring a regular,
>. uninterrupted flow. A stock of several pourer
corks is recommended.

Cocktail strainer This is a perforated metal

paring plate with a metal spiral, like a spring, around
spirit knife its edge. It is used to hold back the ice when
measure pouring cocktails that are served ‘straight up’
from a Boston shaker or mixing glass.

Crushed-ice strainer This is a round per-

forated metal disk that fits over the rim of the
glass. It is used to filter out crushed ice from
Mixing glass This is used for mixing drinks served ‘straight up’.
cocktails that are to be served ‘straight up’, that
is without ice in the glass. It consists of a large Pulp strainer This strainer serves as a sieve
glass furnished with a spout. It must hold at least for liquids containing elements in suspension.
500 ml (17% fl 02) if used to mix a single drink It is used in addition to the crushed ice strainer
or 650 ml (22% fl oz) for two. Its height must be and is held over the serving glass while the
such that the mixing spoon can be manipulated preparation is poured.
without the fingers coming into contact with
the glass during preparation. Lemon squeezer This can be manual or
electric, and is used to extract the juice from
Blender This electric appliance is essential to citrus fruits. It is important to press the sides of
the preparation of ‘frozen’ cocktails. The length the fruit and not the top so as not to damage
of time needed to achieve a homogeneous result the white pulp under the skin, which gives a
depends on the power of the blender. If its speed bitter taste to the juice. A lemon squeezer
is less than 18,000 rpm then it is better to use should be rinsed immediately after use to make
crushed ice when preparing ‘frozen’ cocktails. cleaning easier.

44
 Bar equipment

Pestle This implement is made of wood or sensitive teeth. Straws are mainly used with
hard plastic and is used to crush mint leaves or long drinks and short drinks served ‘frozen’ or
fruit for the purpose of bringing out the aromas ‘on the rocks’, but never with drinks served
or reducing them to a purée. ‘straight up’.

Crown top bottle-opener This object is Mixing sticks These little tools generally
used to remove the metal tops from mixer accompany cocktails served ‘on the rocks’. They
bottles but more and more often nowadays these are used to stir the mixture when the melting
bottles come with screw-tops. ice forms a layer on the surface.

Sommelier This form of corkscrew comes Drink mats Whether made of absorbent
complete with a serrated blade for cutting paper or tissue, a drink mat is there to
around the capsule covering the cork, a long absorb any condensation that drips down
metal spiral (with 5 turns) that pierces the on. the surface of the cold glass, or an
cork without damaging it, and a crown top accidental spillage.
bottle opener.

Ice tongs These are used to transfer ice

cubes from the ice bucket to the glass, shaker
or blender, and also for handling the fruit
used as garnish.

Ice scoop This is used for shovelling

crushed ice into the glass, mixing glass, v Inthe table below the utensils marked with a dot correspond
to the needs of different categories of user. Some are indispensable,
shaker or blender.
even to beginners Y., others are only needed by amateurs
YY or professionals sith ae
Paring knife A knife with a smooth, 10 cm
(4 in) blade used for cutting regular strips of
peel (zest) from citrus fruits. BAR EQUIPMENT

Slicing knife This knife has a serrated blade

around 15 cm (6 in) long and is used in pref- Shaker, Boston or continental
Shaker with strainer 8
erence to a smooth blade for quartering or
Mixing spoon S) €
slicing fruit, as it separates the slices rather than Mixing glass & ®
allowing these to stick to each other. Blender ®
Spirit measure 8 @
Cutting board This board, made of wood, Pourer cork ®
polyethylene (a hard plastic) or toughened Cocktail strainer 8
glass, is used for cutting fruit. It must Crushed-ice strainer
Pulp strainer
be rinsed after use with an anti-bacterial
Lemon squeezer ® ©
cleaning medium. Pestle ® @
Crown top bottle-opener 8 ®
Nutmeg grater A small grater used to grate Sommelier @
nutmeg or chocolate. Nutmeg must be grated Ice tongs 8 &
at the last moment to preserve all its flavour. Ice scoop
Paring knife ®
Slicing knife © @
Straws A straw allows one to drink a cocktail ® ®
Cutting board
without making contact with the ice cubes or @
Grater
crushed ice, which is a boon to people with Straws @ e
Mixing sticks ® @
Drinks mats
 Glassware Shot glass This holds about 60 ml (2 fl oz)
and its compact shape makes it ideal for drinks
Martini glass The name is taken from the intended to be ‘knocked back’ in one go.
famous Dry Martini that is usually served in it; it Shooters are always served in this type of glass.
is also known as a cocktail glass. It holds about Tequila and vodka are served neat in shot
200 ml (7 fl oz). The Martini glass is recom- glasses. They are also suitable for such cocktails
mended for short drinks served ‘straight up’, as the Kamikaze (> p. 71), Tequila Straight
‘frappé’ and often also for ‘frozen’ drinks. It is (> p. 173) and the B-52 (> p. 243).
particularly suitable for cocktails like the
Cosmopolitan (> p. 64), the Manhattan Rocks glass Its name comes from the term
(> p. 122) and the Sidecar (> p. 201). ‘on the rocks’, used to describe spirits served
with ice. It is also called an old-fashioned
Tulip glass This holds about 120 ml and a small tumbler. It holds around 300 ml
(4 fl oz) and is the ideal shape for assessing the (10% fl oz) and is used for cocktails like the
quality of alcoholic drinks. It allows the most Caipirinha (> p. 145), the Black Russian
volatile aromas to rise and secondary aromas to (> p. 84) and the Gimlet (> p. 99).
be detected when the contents are swirled.
Generally speaking, cocktails are not served in Highball glass The name of this glass is
tulip glasses, with the exception of the the same as the Highball cocktail family.
Nikolaschka (> p. 210). It is also known as a Collins glass or a
large tumbler. It holds approximately 350 ml
Wine glass This holds around 250 ml (8¥ fl oz) (12 fl oz) and is used for such cocktails as the
and is used for wine and for cocktails such as Sea Breeze (> p. 82), El Diablo (> p. 175) and
Spritzer (> p. 235), and Absinthe Drip (> p. 232). Gin Fizz (> p. 100).

Champagne flute The shape of this glass, Toddy glass The name of this glass is also that
which holds about 180 ml (6% fl 0z), helps to of a family of cocktails — the Toddies. Intended for
bring out the full finesse of Champagne. The the service of hot cocktails, it is made of
flute is also used for Champagne-based heatproof glass that is proofed against being filled
cocktails, except those served with ice in a with boiling liquid. It holds about 250 ml
highball glass. It is an absolute must for, among (8% fl oz) and is used for Irish Coffee (> p. 139),
others, Champagne Cocktail (> p. 217), Kir Fish House Punch (> p. 168) and Mexican
Royal (> p. 218) and the Bellini (> p. 224). Tea (> p. 191).

Martini tulip highball

46
The basic rules of
cocktail mixing
The art of cocktail making lies in mixing ingredients in a way that combines
the different aromas to produce a new, more subtle result. In 1948, American
David Embury, who was passionately interested in the art of cocktail mixing,
established a system of classification that is still used in professional circles.
He divided the ingredients into three groups: a base; a modifying, smoothing or
aromatizing agent; and additional special flavouring and colouring ingredients.
According to the author, this classification applied only to cocktails served ‘straight up’
(> p. 49) - in a Martini glass — but it is perfectly adapted to long drinks as well.

The three components In the case of long drinks the base

represents only 20-30% of the total volume
of a cocktail
so the flavour of the basic alcohol will, of
The base necessity, be much less pronounced on the
The base is the ingredient that contributes the palate, although the marked flavour of alcohols
organoleptic qualities (aroma, taste, colour) and such as tequila made from 100% agave remains
is responsible for the first impression. The easily identifiable.
cocktail is built around this unique base that is
almost always some kind of spirit: vodka, gin, The modifier
the various kinds of whisky, rum, tequila, The modifier is the ingredient, or group of
Cognac and Calvados. Champagne is also ingredients, which has the most effect on
used as the basis of some cocktails, though its the consistency of the cocktail and also con-
sparkling character makes it equally suitable tributes extra flavours that complement those of
as the modifier ingredient. the base.
The proportion of the other ingredients It may consist of wine, a sparkling wine
to the base varies according to whether one is such as Champagne, an aromatic wine such
making a short or a long drink. as vermouth or a fortified wine such as port.
The proportion of the alcohol base in a Mixed with the alcohol base, these vinous
short drink, especially one served in a Martini products make for a fluid texture, and in some
glass, is generally 50-70% but it can be as high cases add a touch of sweetness. They are
as 90% (for an Extra-Dry Martini, > p. 92). The used mainly in short drinks, however, it is not
alcoholic strength of the base counterbalances unusual to find Champagne used as a mixer in
the flavours contributed by the modifier and a long drink.
any flavouring or colouring agents used. The Mineral water, still or sparkling, or car-
taste of the alcohol will always remain percep- bonated mixers like soda water (club soda),
tible and recognizable, which is why short cola, tonic water, lemon-lime soda, ginger ale
drinks are classified according to the spirit they or ginger beer can all form the body of the
are based on — gin, whisky or rum cocktails, etc. drink. These give a light sensation on the

47
The art of he successful cocktail

palate, particularly in the case of long, refresh-

ing drinks, but care has to be taken not to
drown the other ingredients.
Fruit or vegetable juice, used as the
modifying agent of the drink, will affect its
consistency. Cranberry juice, for instance,
will produce a fluid drink, whereas tomato
juice will make it thicker and smoother.
When making short drinks, lemon or lime
juice should be used sparingly because their
acidity can overshadow the flavours of the
other ingredients.
Finally, the modifier may be a rich substance
like milk or cream, or the white or yolk of egg.
These ingredients make for a creamy, smooth
mixture but they should be measured very
accurately as a cocktail that is excessively thick
or rich could be off-putting.

The flavouring and colouring agents

These are the complementary elements that add
sweetness or bitterness to a cocktail and perhaps
colour too.
Bitters like Campari, and concentrates
such as Angostura bitters, add a bitter flavour a 1961 American advertisement for the ‘Cocktailamatic’ —
in varying degrees and, in some cases, also a machine for the preparation of cocktails.
add colour.
Sweeteners, which include syrups and
liqueurs, add extra flavour and also attenuate
the strength of the base. Their colour, too, can
give a fanciful touch, as does the grenadine in a
Tequila Sunrise (> p. 186).
In every case, whether using bitters, syrups The order of the
or liqueurs, one must be careful to maintain
the balance of the cocktail. In short drinks,
ingredients
where the modifier makes up only a small part In order to make this book practical to use,
of the whole, using a liqueur as a flavouring the ingredients that go to make up the cocktails
agent will greatly influence the nature of the are set out in the recipes in the order that
cocktail. Taken to its limit, if the cocktail is they are used.
made entirely from a base and a liqueur Professionals often use the ingredients in a
additive, with no added modifier whatsoever, different order — base, then flavouring or colour-
it will be very strong in alcohol. ing agent, then modifier — depending on the
In the case of cocktails that are way they work.
made up of just base and a flavouring agent When in doubt, the beginner could also
with no spirit base (a Kir > p. 234, for adopt the procedure recommended by the hotel
example, or a Vermouth-Cassis > p. 236), one schools: begin by pouring the cheapest
must, of course, increase the quantity of ingredient and finish with the most expensive,
additive used in order to give the desired thus minimizing the waste if a mistake is made
alcoholic strength. halfway through!

48
 sic rules of cocktail MIXINg

The three conditions for totally different in appearance. Colour, too, plays
a successful cocktail a significant role in the success of a cocktail. It
can, for example, add a feminine touch.
In order for a cocktail to become popular with a
wide range of people and find a place among the The name
cocktail classics, there are three conditions that The name of a cocktail is also integral because
have to be met: the taste, the appearance and it stirs the imagination. Consciously or not, the
the name. customer will detect a hidden meaning or
an innuendo. The name can indicate the degree
The taste of alcohol in a cocktail or whether it is
In the matter of the taste, naturally the choice non-alcoholic; whether it was invented for
of ingredients and the measures used must be a particular occasion or in honour of an
absolutely right. All the aromas must com- important person. It can, like the colour, give an
plement each other. To be sure of this happen- impression of femininity, as in the Pink Daiquiri
ing there is a set of rules that professionals may (> p. 152), or be clearly masculine, like the
or may not strictly adhere to, depending on Kamikaze (> p. 71).
their knowledge and their character. One of Ever since cocktails came into being,
these forbids the mixing of grain alcohol barmen have cultivated the knack of giving apt
(whisky or gin, for example) with alcohol
distilled from the grape (Cognac and other
brandies). This ban can even be extended to THE DIFFERENT WAYS OF SERVING COCKTAILS
cover the practice of mixing spirits made from
the same basic materials (two different kinds of Float. This term is used when the alcohol is poured over the
grain alcohol, for example). Other rules mixing spoon so that it floats on top of the other ingredients.
condemn unnatural unions such as, among
Frappé. This describes a drink served on a bed of crushed
others, rum/Calvados, Cognac/rum, rum/gin
ice in a Martini glass. This way of producing a drink with
and whisky/rum.
Note that mixing vodka with alcohol that the consistency of the modern ‘frozen’ cocktails was very
has been aged is not a good idea either; the popular in hot climates at the start of the 1930s, before the
vodka, a notable neutral alcohol, would have a
electric blender came into general use.
negative effect on the aromas that have
Frozen. This term indicates the sorbet- (sherbet-) or snow-
developed during the ageing process. All these
principles have not prevented long drinks like like consistency of drinks made in an electric blender when
Long Island Iced Tea (> p. 73), which contains the quantity of ice used is greater than that of the rest of
vodka, gin, rum and even occasionally tequila, the ingredients.
from becoming internationally successful and
On the rocks. This expression indicates a drink that is
acknowledged classics.
poured into a glass part-filled with ice cubes. These keep
The appearance the drink cold while it is being consumed. Many people
This is all-important as it is the first thing that prefer their spirits ‘on the rocks’ as the melting ice
awakens the interest of a potential drinker. But
attenuates the strength of the alcohol.
while cocktails should always be attractive,
excessive decoration should be avoided. One Straight up. This refers to a drink pre-cooled in a mixing
must also bear in mind that very different results glass or shaker then strained, usually into a Martini glass,
can be obtained using the same ingredients. to remove the ice cubes.
A Daiquiri (> p. 147), for example, served
‘straight up’ in a Martini glass, or a Caipirinha
(> p. 145), served ‘frappé’ in a rocks glass, are
both made from rum, lime juice and sugar but are

49
 PRECISE MEASURES complexity of the cocktail, one, or a contrasting
combination of several of these basic flavours,
Simply mixing the ingredients is not in itself a complex may predominate.
operation but when making something that has to satisfy Sweetness is the most common flavour
found in cocktails because so many of the
one’s own or one’s guests’ palate, it tends to become more
essential ingredients — syrups, fruit juices
demanding, so it is essential to stick to the measures (especially fruit nectars), liqueurs and even
indicated in the recipes. some mixers — are sweet.
Any change in the proportions, however small, is to be Acid is also very much in evidence, since
highly acidic ingredients, like lemon and lime
avoided since it is easy to upset the balance of a cocktail,
juice, are used to counterbalance the sweetness of
especially in the case of short drinks. One should be careful, one or more of the other ingredients. And many
for example, not to over-dilute the other components by fruits are both sweet and acid at the same time.
adding too much soda water (club soda) to a long drink, or Bitterness is less frequently encountered,
using too much lemon juice, which would make the cocktail although it does serve a similar purpose to acid
flavours in counteracting sweetness. In cock-
excessively acidic, or of overdoing the quantity of egg or
tails, it is present in such ingredients as bitters
dairy produce, which could spoil the appetite. (concentrated or otherwise), grapefruit juice
For this reason, the use of a spirit measure is strongly and tonic water.
recommended. Only those who, from extensive experience, Salt flavours are found in only a very few
cocktails since saline ingredients — such as
are totally familiar with the flavour and nature of the ingre-
tomato juice with its 7 g (4 oz) of salt per litre
dients, are able to judge quantities without measuring them. (1% pints), salt and celery salt — are used
relatively little. They are, of course, present in
and memorable names to even the simplest of those cocktails served in a glass with a salt-
drinks, so that they go on to become legendary. frosted rim (> p. 59).
This was the case with the Screwdriver (> p. 82),
for example, which in reality is nothing more
than vodka with orange juice. A whole The best combinations
international language of the cocktail bar has
developed in which one finds, apart from the Combining some types of alcohol is definitely
specific terms like ‘on the rocks’, ‘shorts’, etc., a inadvisable, as we have seen (> p. 49). On the
long list of cocktails with evocative names, other hand, experience shows that in many
borrowed for the most part from Anglo-Saxon cases remarkable results can be obtained from a
culture, regardless of their country of origin. combination of a base, a modifier and a flavour-
ing or colouring agent. The most accessible way
of listing the combinations that offer the most
The range of flavours interesting results is by setting them out in a
table and marking them with a cross.
The vast choice of ingredients listed in the In the table on the opposite page, the vertical
previous chapter (> pp. 33-42) brings into play columns represent the principal kinds of alcohol
a wide variety of flavours and aromas, ranging used as a base in cocktails, and the horizontal
from strong to mild. One can classify all the columns the ingredients most widely used as the
products and substances used in cocktail making modifier and the flavouring or colouring agents.
by their flavours. This table is not exhaustive, it is merely based on
Remember that while the sensory organs are professional experience. Everyone is free to think
capable of recognizing a multitude of taste up new mixtures, to try new combinations, but it
sensations, there are only four primary flavours: is as well to bear in mind that alcohol should
sweet, salt, acid and bitter. According to the always be taken in moderation.

50
 The basic rules of cocktail mixing

THE BEST COMBINATIONS RN

.. -j SyQD O os SS :
& Re) Ss &

Sherry (Jerez or xérés) @ &%

Vermouth, dry 6 é % e
Vermouth, red | ® ® © e
wines
Various Port @
Apple 8 ®
] Cranberry @ ®
Grapefruit *
Lemon/lime 7]
Orange ®
Pineapple
Tomato e
Sparkling/still water 6 e @
Cola
Ginger ale ® ® @
Ginger beer e r
and
Waters
mixers Lemon-lime soda & %
Tonic water | } ) 6
Single (light) ® 2 & ® )
Milk s ® e ® ®
Other
Egg @ @ e @

Angostura bitters @ e ® e ° ° e
Campari _ @ / ow i e ;
g Dubonnet | -
z Orange bitters & e. ° .
E Pernod % )
Peychaud’s bitters %
Pimm’s )
Amaretto @ @
Apricot brandy e _@ ® @
Banane (creme de) : 2 e
Benedictine %
Cacao (creme de) a @ ©
Cassis (creme de) @ e e ©
Chartreuse ® ®
Cherry brandy ® 6 & %
Coconut liqueur
Coffee liqueur @
_@ @e@e@
6 |
crémes
Liqueurs
and Curacao
Galliano @ t ® | i
@ ) (rine 7
Manzana verde
° e |
Maraschino liqueur
Melocoton (peach schnapps)
Menthe (creme de)
_MGre (creme de)
Coconut milk
g Honey
£ Grenadine @
g Lime juice cordial &
Sugar cane syrup %

51
 Cocktail
preparation
In England, as in America, long before the cocktail made its appearance,
taverns and clubs offered mixed drinks called punches or cups that were
served from large-capacity receptacles called bowls. The preparation of
mixed drinks evolved progressively in the course of the nineteenth century,
especially once it became possible to make ice artificially.

In the first book about cocktails, published in @ in a mixing glass (> p. 54), notably used when
New York in 1862, the 236 recipes offered all the ingredients are alcoholic
were, for the most part, prepared individually. @ in a shaker (> pp. 55-6), which thoroughly
All the techniques used today, such as the use mixes the ingredients
of mixing glasses and shakers (and even ® in a blender (> p. 57), which is essential for
shooters), are mentioned in it, except of course making ‘frozen’ cocktails.
the blender, which was not invented until the There is a fifth way, but this is only used in the
end of the 1920s. very specialized preparation of shooters (> p. 58).
Until that time a distinction was made The preparation of cocktails calls for a certain
between ‘cocktails’ — drinks made with specific amount of practice in some indispensable
utensils (mixing glass or shaker) and served techniques, such as preparing crushed ice
‘straight up’, without ice in the glass — and (> p. 59) and frosting a glass (> p. 59).
‘mixed drinks’ that were generally prepared For each cocktail recipe, the method of
directly in the glass. Nowadays the word preparation recommended in this book is the
‘cocktail’ covers all prepared drinks. one which is most widely used in Europe and
Making a cocktail means first selecting the rest of the world.
several drinks, alcoholic or non-alcoholic, then Sometimes it is possible to change the
mixing them together, generally using ice to texture of a cocktail by preparing it in a
cool them, which has the added effect of different way. For example, both Margaritas
diluting the alcohol contained in them. (> p. 176) and Daiquiris (> p. 147) can be
While an unlimited number of combi- served ‘straight up’ when made in a shaker, or
nations can be made from the ingredients, there ‘frozen’, with a sorbet-like (sherbet-like)
are only four main ways of actually preparing texture, when made in a blender.
cocktails (they are indicated in the little Using a shaker can give a cocktail a
pictogram that accompanies each of the recipes frothy appearance.
in this book): Finally, when using a mixing glass, a shaker
@ directly in the glass (> p. 53), used when the or a blender, one can generally make a cocktail
recipe’s ingredients are easily mixed large enough to serve two people.

DZ
|
3
Preparing directly in the glass
This method is used when the ingredients in the recipe are easily mixed. For the most part we
are dealing with a spirit and a sweetener — a syrup or a liqueur — or non-sweet liquids such as fruit
juice or soda water (club soda). The ice cubes in the glass serve to cool the drink. Drinks are also
prepared directly in the glass if the recipe includes a solid ingredient (a herb or citrus fruit) that
has to be crushed with a pestle, but only if the item is destined to remain in the drink; if not,
then a mixing glass must be used and the mixture strained (> p. 54). Finally, hot cocktails are also
prepared directly in the glass.

If there are no solid ingredients in the

recipe go directly to stage 2, otherwise
proceed as follows:

I. If required by the recipe, crush

the quarter of lime with a pestle to
extract the juice and the aromatic
oils contained in the rind, or lightly
press the fresh mint leaves to extract
the aroma, being careful not to break
them up.

2. Two-thirds fill the glass in which

the cocktail is to be served with the
number of ice cubes (crushed if
necessary) indicated in the recipe.

3. Pour in the ingredients in the order

and quantities given.

4. Stir with the mixing spoon using a

rotating movement from base to top.
After a few seconds condensation will
give the outside of the glass a frosted
appearance, which indicates that the
drink is cold enough. Add any neces-
sary decoration and serve immediately.

5S
Preparing in a mixing glass
This method is used when all the ingredients in the cocktail recipe are alcoholic and therefore will
mix easily. It is also used when a small quantity of syrup is to be added. It is often used when
a cocktail cannot be prepared directly in the glass because it needs to be strained to remove any
pulp from a citrus fruit or ice, for example.

1. Half-fill the mixing glass with

the number of ice cubes called for in
the recipe.

2. Pour the ingredients into the mix-

ing glass in the order and quantities
given in the recipe.

3. Stir with the mixing spoon using

a rotating movement from base to
top. After a few seconds condensation
will gather on the outside of the
glass, giving It a frosted appearance,
which indicates that the drink is
sufficiently cooled.

4. Strain the contents through a

cocktail strainer into an appropriate
serving glass, add any desired
decoration and serve immediately.

The academic method

1. Slightly more than half-fill the mixing glass with the amount of
ice called for in the recipe. Stir it for 4-5 seconds with the mixing
spoon. Pour off the resulting water, holding back the ice with: the
cocktail strainer.
Stages 2, 3, 4 as above.

54
. Preparing in a shaker
| This method is used when the ingredients will only be thoroughly mixed if shaken vigorously.
*
/
it may be the case with a syrup, a more or less thick fruit juice or a rich substance such as coconut
»
milk, or egg whites or yolks. One can equally well use either a shaker with an integral strainer
(the most common nowadays) or a Boston or continental shaker,

SHAKER WITH STRAINER The shaker with an integral strainer is made up of three metallic parts: the lower part,
the upper part, which includes the strainer, and the lid.

1. Slightly more than half-fill the

lower part of the shaker with the
amount of ice indicated in the recipe,
then pour in the ingredients in the
order and quantities indicated.

2. Fit the upper part and the lid.

3. Hold the shaker firmly, placing the

thumb of the right hand (if you are
right-handed) on the lid and the index
and middle fingers of the other hand
under the lower part. Shake vigorously
for about 8-10 seconds. When the
drink is well chilled the outside of the
shaker will become frosted.

4. Remove the lid and, keeping hold

of the upper part, pour the contents
into the appropriate glass; any solid
particles (including the ice cubes) will
be held back by the integral strainer.
Decorate the cocktail if necessary and
serve immediately.

The academic method

1. Slightly more than half-fill the lower part of the shaker with the
amount of ice indicated in the recipe. Fix the upper part and the lid in
place. Hold the shaker firmly, placing the thumb of the right hand (if you
are right-handed) on the lid and the index and middle fingers of the
other hand under the lower part. Shake vigorously for 4-5 seconds. Take
off the lid and pour away any accumulated water. Remove the upper part
of the shaker and pour in the cocktail ingredients in the order and
quantities stated in the recipe.
Follow stages 2, 3, 4 as above.

55
 BOSTON SHAKER OR CONTINENTAL SHAKER The Boston shaker, developed in the United States,
a
is made up of two parts that fit together. The lower part consists of a large glass, while the upper Bae is
type of metal tumbler with a slightly larger diameter than the glass. When the ingredients and ice are shaken in the
Boston shaker the metal contracts under the action of the cold and forms a hermetic seal, which, however, Is never
tight enough to make it difficult to open.
In the continental shaker, an elegantly shaped European invention, both parts are made of metal. Both these shakers
are used in the same way.

1. Half-fill the lower part of the shaker

with the specified amount of ice then
pour in the ingredients in the order
and quantities stated in the recipe.

2. Press the upper part of the shaker

firmly on to the lower part. Hold the
shaker firmly, placing the index finger
of the right hand (if you are right-
handed) on the upper part and the
thumb of the other hand under the
base of the lower part.

3. Shake vigorously for 8-10 seconds.

The frosted appearance of the metal
tumbler shows when the drink is cool
enough. Turn the shaker upside down.
With the left hand hold the shaker by the
part that is now underneath while
supporting the upper part with the index
finger of the same hand. Then with the
palm of the right hand give a light tap
near the junction of the two parts, which
should release the upper part.

4. If necessary, strain the contents

The academic method into an appropriate serving glass using
I. Slightly more than half-fill the lower half of the shaker with the a cocktail strainer and/or a pulp
amount of ice indicated in the recipe. Shake the ice for a few seconds to Strainer. Otherwise pour straight into
cool the shaker thoroughly then open it up as indicated in stage 3. the serving glass and decorate as
2. Pour away the water accumulated in the lower part, retaining the ice required. Serve immediately,
with the cocktail strainer. Pour the ingredients, in the order and quantities
indicated in the recipe, into the upper part of the shaker, and press the two
halves firmly together. Hold and shake the shaker as indicated above.
Stages 3 and 4 as above.

56
||
; Preparing in a blender
The blender may be replaced by the shaker for a number of recipes but it is the only way of achieving
r the ‘frozen’ texture, which is similar to that of a sorbet (sherbet).
)

1. Fill the blender goblet with the quan-

tity of crushed ice stated in the recipe.

2. Pour the ingredients into the

goblet in the order and quantities
Stated in the recipe.

3. Put the cover on the goblet and

blend at slow speed for 5-10 seconds.
For a ‘frozen’ result, blend at maximum
speed for 15-30 seconds until the
liquids and the ice are perfectly mixed
and take on the appearance of a sorbet
(sherbet), by which time the liquid will
have begun to congeal on the walls of
the goblet.

4. Remove the cover and pour the

contents of the goblet into the appro-
priate glass for the recipe, add decora-
tion if required and serve immediately.

The academic method

This method is applied when using a domestic blender, which is less
powerful than a professional one.
I. As above.
2. Put all the ingredients except the spirit into the goblet.
%. Place the cover on the goblet and blend at slow speed for 5-10
seconds, then on maximum speed for 15-30 seconds, until the liquids
and the ice are perfectly blended and have the appearance of a sorbet
(sherbet). Turn the speed back to slow, remove the central stopper from
the cover and pour in the alcohol, then replace the stopper and turn the
speed back up to maximum and run until the mixture has once more
taken on the appearance of a sorbet.
4. As above.

oy
 The art of the successful cocktail

Preparing a shooter
A shooter is a specific form of cocktail usually made up of several superimposed layers of spirits
and/or liqueurs that are not mixed together. Shooters are served in shot glasses holding about
60 ml (2 fl oz) and are intended to be knocked back in one go!

I. Pour the first of the ingredients 2. Hold the mixing spoon in such a = Repeat the process with the third
listed in the recipe into a shot glass, way that it just makes contact with the _ ingredient. Serve immediately.
making sure you progress from the surface of the liquid. Pour the second
sweetest or most dense to the least ingredient very slowly on to the spoon
sweet, or least dense. to slow the rate of flow (if you are using
a pourer cork, reduce the flow still
further by blocking the air intake with
the thumb of the hand holding the
bottle). As you pour, gently raise the
spoon so that the second liquid lies on
top of the first without mixing with it.

Alice in Santina’s Fiesta B-52

Wonderland Pousse-Café

58
:Making crushed ice
Cocktails that are to be served ‘frappé’ require the use of crushed ice. It is recommended, too, for

f preparations made in a blender. Crushed ice can also fulfil the role of filter; in the Mojito (> p. 151),
for example, it traps the essential crushed mint leaves that might otherwise spoil the drinker's
enjoyment of the cocktail.

I. Place the number of ice cubes

stated in the recipe into a clean cloth.
Fold in the four corners and gather
them firmly in the left hand (if you are
right-handed).

2.. Give the ice contained in the cloth a

few sharp blows with a wooden rolling
pin held in the other hand.

Frosting the rim of a glass

For certain cocktails, frosting the glass with sugar or salt not only adds an imaginative touch but also
improves the taste. In the Margarita (> p. 176), for example, the salt adhering to the rim of the glass
enhances the impact of the flavour.

I. Pour a layer of salt (or sugar)

about 5 mm (‘4 in) deep into a saucer.
Rub a quarter of a cut lime right
woe
erie
around the rim of the glass.

2. Turn the glass upside down and

twist it around in the salt (or sugar),
making sure that the edge of the glass
becomes coated all the way round.

59
Vodka-based
cocktails Vodka Is produced under many
brands in about 30 countries,
the principal ones being
Poland, Russia and the United
States. Great Britain, Finland,
Originally Polish or Russian, vodka
the Netherlands and Sweden
is now internationally produced. are also major vodka producers.
> See also p. 294
It is distilled from potatoes, barley
or a mixture of cereals, and is
popular more for its purity than
any specific flavour. There are also gives strength to the cocktail
aromatic vodkas, flavoured with without influencing its taste, is
fruit (lemon or blackcurrant, for the one used. Vodka is unobtrusive
example) or plants (bison grass). when added to fruit juices, such as
These may form part of certain cranberry juice in the Cape Codder
cocktails but, for the most part, a (> p. 69) or Sea Breeze (> p. 82),
completely neutral vodka, which Orange juice in a Screwdriver
(> p. 82) or grapefruit in the Salty
Dog (> p. 81).
It mixes equally well with coffee
liqueur in a Black Russian (> p. 84)
THE 10 INDISPUTABLE and an Expresso Martini ((> p. 71),
CLASSICS | and with creme de cacao ina
Apple Martini > p. 78 Chocolate Martini (> p. 84) or a
Black Russian > p. 84 Veivet Hammer ((> p. 87).
Bloody Mary > p. 86
Finally, vodka is the ideal spirit
Caipirovska > p. 69
Cosmopolitan > p. 64
for making fresh fruit Martinis,
Harvey Wallbanger > p. 79 like the Cucumber Martini
French Martini > p. 79 (> p. 64) because its neutrality
Sea Breeze > p. 82
gives full rein to the flavour of
Sex on the Beach > p. 83
Vodka Martini > p. 67 the chosen fruit.

63
 Dry cocktails
Cosmopolitan
A glamorous short drink
Short drink to serve at any time
€
VV
The Cosmopolitan (> right), a recent cocktail, was
invented at the start of the 1990s at Julies Supper Club FOR 1 GLASS

in San Francisco. It quickly established itself as an 5-6 ice cubes

international classic and has become for women 1 measure vodka
4 measure cranberry juice
what the Dry Martini (> p. 92) is to men - a
(based on fruit concentrate)
sophisticated and glamorous 1 teaspoon fresh lime juice
drink. It was Madonna (pho- 1 teaspoon curacao triple sec
tographed here) who popu- 1 strip unwaxed lime peel (zest)
larized the Cosmopolitan
e Place the ice in the lower part of the shaker
among the evening party- then add the vodka, cranberry juice, lime juice
goers in New York and London. and curacao. Fit the upper part of the shaker
and shake vigorously for 8-10 seconds.
e Strain it into a Martini glass using a cocktail
strainer.
e Cut the strip of lime peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
ie the cocktail. Serve immediately.

~ Cucumber
Martini
Short drink to serve at any time * Add the ice, vodka and sugar cane syrup.
e Fit the upper part of the shaker and shake
vigorously for 10 seconds.
® Strain the mixture through a pulp strainer
FOR 1 GLASS
into a Martini glass. Serve immediately,
% cucumber
5-6 ice cubes & This cocktail belongs to a new
1 measure vodka family of fresh fruit Martinis based on the
1 teaspoon sugar cane syrup principle of one or more types of fresh fruit
reduced to a purée to extract the juice.
e Peel the cucumber and cut it into small
pieces.
e Place the pieces in the lower part of the
shaker and crush them to a purée with a pestle.
Fiesta
Short drink to serve in the evening
Melon
Martini
FOR 1 GLASS
’ measure Curacao triple sec
1 teaspoon grenadine
———$—
'
| =
—.
Short drink to serve
at any time ( —Z

’% measure vodka Sod

ee
1 teaspoon Campari Gees
FOR 1 GLASS pe

e Pour the 4 measure curacao % melon SS

triple sec into a shot glass. 1 measure vodka = ;
—
e Slowly add the grenadine, 1 teaspoon sugar cane syrup aed
: ss
which will sink to the bottom 5-6 ice cubes Swe?
of the glass. Ss
e In a separate glass, mix the vodka and

(
e Peel the slice of melon, put it —
Campari to obtain a red liquid. into the lower part of the =
e Carefully pour this vodka-Campari mix on shaker and crush it to a =.
top of the curacao triple sec, using a mixing purée with a pestle.
spoon to ensure that the liquids remain in e Add the other ingredients
layers (> p. 58). Serve immediately. and Ice.
Fit the upper part of the shaker
and shake vigorously for 10 seconds.
e Strain the mixture into a Martini glass using
a cocktail strainer and a pulp strainer. Serve
immediately.

Metropolitan e Place the ice in the lower part of the shaker

Short drink to serve
at any time and add the vodka, cranberry juice, lime juice
and curacao.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain the mixture into a Martini glass
5-6 ice cubes using a cocktail strainer.
1 measure blackcurrant-flavoured vodka e Cut the strip of lime peel with a paring

.
aS
‘4 measure cranberry juice
(based on fruit concentrate)
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
1 teaspoon fresh lime juice the cocktail. Serve immediately.
1 teaspoon curacao triple sec

/ 1 strip unwaxed lime peel (zest)

65
 cama as Beas James Bond, Vodka Martinis ambassador
The Vodka Martini (> p. 67), a variation of the
Dry Martini made with vodka, is intimately linked
s
PI nNEd p Pp| & with the character of James Bond. Since 1962, with

Ma rt ni the film Dr No, the famous

G |Ae
Short drink to serve at any time British secret agent, played by
Sean Connery (photographed
f

5
here), has boosted the fame
FOR 1 GLASS of this cocktail, even though
1 piece fresh root ginger the questionable taste he
slice fresh pineapple1 cm (‘4 inch) thick shows by insisting on_his
5-6 Ice cubes Sal WO ah
Vodka Martini being shaken
1 measure vodka
1 teaspoon sugar cane syrup not stirred’ risks upsetting
1 pineapple leaf the purists.

e Wash and peel the ginger and cut a slice

about 1 cm (‘4 inch) diameter and 2 mm
(‘4s inch) thick. Peel the half slice of pine-
apple and cut into small pieces.
e Crush the ginger with a pestle in the lower
part of the shaker. Add the pineapple pieces
and also crush to obtain a purée. Ra S D be Ty &
e Add the ice, vodka and sugar cane syrup. | : eee
e Fit the upper part of the shaker and shake M |nt M d rt a |
vigorously for 10 seconds. Short drink to serve
e Strain the mixture into a Martini glass using at any time
a cocktail strainer and a pulp strainer. Make
2 slits in the pineapple leaf and slot it onto
the edge of the glass. Serve immediately. :
FOR 1 GLASS
12-15 fresh raspberries
5-6 Ice cubes
1% measures vodka
1 teaspoon sugar cane syrup | |
3-4 fresh mint leaves

e Crush the raspberries with a pestle in the

lower part of the shaker.
e Add the ice, vodka, sugar cane syrup
and whole mint leaves.
e Fit the upper part of the ee
shaker and shake vigorously for
10 seconds.
e Strain the mixture into a Martini glass
using a cocktail strainer and a pulp strainer.
Serve Immediately.
 Vodka Martini
Extra-Dry
Short drink to serve as an aperitif e Pour into a Martini glass using H
a cocktail strainer.
e Add the olive to the drink.
Alternatively, cut a strip of lemon peel
FOR 1 GLASS
(zest) with a paring knife. Over the glass,
6-7 ice cubes
pinch it between the fingers to release the
‘4 measure dry vermouth oils then drop it into the cocktail. Serve
1% measures vodka immediately.
1 green olive or an unwaxed lemon
& This cocktail is also called a
e Place the ice and vermouth in a mixing Vodkatini.
glass.
e Stir it with an up and down circular motion Variation: Vodka Dry Martini
for 6-8 seconds to flavour the ice cubes with Vodka Dry Martini is made using
the vermouth then discard the liquid, using a 1% measures of vodka and % measure of
cocktail strainer to retain the ice. vermouth. It is less dry and is an excellent
e Pour the vodka onto the flavoured ice short drink for an aperitif.
and stir with an up and down circular
motion for 6-8 seconds.

Thirst-quenching cocktails
Balalaika
Short drink to serve at any time Ballet Russe
Short drink to serve
at any time

FOR 1 GLASS \)
5-6 ice cubes
FOR 1 GLASS
1 measure vodka
5-6 Ice cubes
4 measure curacao triple sec
;‘4s measure lemon juice 1 measure vodka
% measure creme de cassis

e Place the ice, vodka, curacao and lemon % measure fresh lime juice
juice in the lower part of the shaker.
e Fit the upper part of the shaker e Place the ice and all the ingredients in
and shake vigorously for 8-10 the lower part of the shaker.
seconds. - : e Fit the upper part of the shaker and shake
e Strain the mixture into a Martini glass vigorously for 8-10 seconds. :
using a cocktail strainer. Serve immediately. e Strain the mixture into a Martini glass using
a cocktail strainer. Serve immediately. r
 ATEN FAY
ORT LES ye
if as
Dik UNITS t-q| uvuencning coc

Be rry Blush e Crush 4 strawberries with a pestle in the

Long drink to serve
at any time lower part of the shaker.
e Add 5-6 ice cubes, the vodka, cranberry
juice, lemon juice and sugar cane syrup.
e Fit the upper part of the shaker and shake
FOR 1 GLASS
vigorously for 8-10 seconds.
5 fresh strawberries e Place 3-4 ice cubes in a highball glass
8-10 ice cubes then strain the contents of the shaker into it
1 measure vodka using a cocktail strainer and pulp strainer.
1 measure cranberry juice e Top up (top off) with soda water and
(based on fruit concentrate) place the remaining strawberry, sliced in
% measure fresh lemon juice half, into the glass. Serve immediately.
1 teaspoon sugar cane syrup
14 measures soda water (club soda)

Blue Lagoon
Short drink to serve at any time

FOR 1 GLASS
Bull-Frog
Long drink to serve
5-6 ice cubes
at any time
1 measure vodka
‘4s measure fresh
lemon juice
4 measure blue curacao FOR 1 GLASS

4-5 ice cubes

Place the ice and all the ingre-
dients in the lower part of the
shaker. Fit the upper part of the shaker
wd 1 measure vodka
3'4 measures lemon-lime soda
% unwaxed lime
and shake vigorously for 8-10 seconds.
e Strain the mixture into a Martini e Place the ice, vodka and lemon-lime soda
glass using a cocktail strainer. Serve in a highball glass.
immediately. © Stir with an up and down circular motion
for 8-10 seconds.
Variation: ° Squeeze the lime segment then drop it in
Blue Lagoon Highball the glass. Serve immediately.
The same recipe served in a
highball glass and topped up
(topped off) with lemon-lime
soda is called a Blue Lagoon Highball,
a sweeter long drink, which is ideal
at any time.

68
 Burgundy
Juicer
Long drink to serve
at any time Caipirovska
Short drink to serve
at any time
2
a
FOR 1 GLASS

5-6 ice cubes

14 measures vodka FOR 1 GLASS

2 measures pure ‘4 unwaxed lime

grapefruit juice 2 mixing spoons caster
’ measure creme de cassis (superfine) sugar
1% measures Caipirovska 3-4 crushed ice cubes (> p. 59)
(club soda) 1% measures vodka

e Place the ice, vodka, grapefruit juice and e Cut the lime half into 4 pieces.
creme de cassis in the lower part of the Place the sugar in a rocks glass and add the
shaker. lime pieces. Crush them with a pestle, then
e Fit the upper part of the shaker and shake fill the glass with the crushed ice.
vigorously for 8-10 seconds. e Pour in the vodka and stir with a mixing
e Strain into a highball glass using a cocktail spoon for 8-10 seconds. Serve immediately.
strainer.
e Top up (top off) with the soda water. Serve a" This cocktail was created for a
immediately. Swedish brand of vodka in the 1990s in
order to promote the product on the
Brazilian market. Nowadays the Caipirovska
is a very popular drink in Scandinavia.

Cape
Codder
Long drink to serve —_ @ Place the ice, vodka and cranberry juice
at any time __ Ina highball glass.
e Stir for 8-10 seconds with a mixing spoon.
e Add the lime slice and serve immediately.

PORUUGLASS Variation: Cape Cod Cooler

4-5 ice cubes The Cape Cod Cooler is made by replacing
1 measure vodka = 1% measures of cranberry juice with
3'4 measures cranberry juice 1% measures of soda water (club soda),
(based on fruit concentrate) —_giving a more thirst-quenching long drink
% slice unwaxed lime _that is ideal in the late afternoon.

69
Vodka: thirst-quenching cocktails

Clockwork
Orange
Short drink to serve
at any time
Cassisina
Short drink to serve
at any time
FOR 1 GLASS

’% unwaxed orange
2 mixing spoons caster
FOR 1 GLASS (superfine) sugar
% unwaxed lime 3-4 crushed ice cubes
3-4 crushed ice cubes (> p.59) ei (> p. 59)

1% measures vodka 1% measures vodka

% measure creme de cassis

e Cut the orange half -_—_—
e Squeeze the lime segment into a rocks into 4 pieces.
glass. e Place the sugar Ina
e Fill the glass with the crushed ice and add rocks glass and add the oranges pieces.
the other ingredients. e Crush them on the sugar with a pestle,
e Stir the mixture with a mixing spoon for then fill the glass with the crushed ice.
8-10 seconds. Serve immediately. e Add the vodka and stir with a mixing
spoon for 8-10 seconds. Serve immediately.

Double
Vision e Place the ice and all the ingredients in the
Short drink to serve lower part of the shaker.
at any time ® Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
Strainer. Serve immediately.
FOR 1 GLASS

5-6 ice cubes rr i The Double Vision can also be

‘4s measure blackcurrant-flavoured vodka made as a long drink, served in a highball
‘4s measure lemon-flavoured vodka glass, by further adding % measure of
‘4 measure pure apple juice each type of vodka, 2 measures of apple
‘4 measure fresh lime juice juice, 4 measure of lime juice, 1 teaspoon
1 teaspoon sugar cane syrup of sugar cane syrup and 2 drops of
2-3 drops Angostura bitters Angostura bitters.
 Espresso
Martini
Short drink to serve in the evening —_ Place the ice and all ingredients in
F the lower part of the shaker.
( e Fit the upper part of the shaker and shake
a vigorously for 8-10 seconds.
FOR 1 GLASS te “a
® Strain into a Martini glass using a cocktail
5-6 ice cubes
strainer. Serve immediately.
* measure vodka
% measure cold espresso coffee Se Invented in 1998 by Dick Bradsell
1 teaspoon coffee liqueur at the Pharmacy, in London, this cocktail
1 teaspoon sugar cane syrup was originally called the Pharmaceutical
Stimulant.

Short drink to serve in the evening

“
>

ods "fh ‘es 4

FOR 1 GLASS ae ; \\ amen TA
5-6 ice cubes | Ka mM |ka Ze J
% measure bison grass-flavoured vodka | Short drink to serve in the evening 4
4 measure pure apple juice | S ep’

% measure manzana verde liqueur 7 S

1 teaspoon fresh lime juice api nee Z

1 teaspoon sugar cane syrup anes
3-4 fresh mint leaves genes accra

' A Y% measure curacao triple sec

e Place the ice and all the ingredients in
the lower part of the shaker. 1 teaspoon fresh lime juice
e Fit the upper part of the shaker
and shake vigorously for 8-10 e Place the ice and all the ingredients in the
seconds. lower part of the shaker.
e Strain into a Martini glass using a e Fit the upper part of the shaker and shake
cocktail strainer. Serve immediately. vigorously for 8-10 seconds.
e Strain into a shot glass using a cocktail
strainer. Serve immediately.

71
Killer Punch
Long drink to serve
at any time

Kremlin Cooler
Long drink to serve at any time
FOR 1 GLASS

4-5 ice cubes

1 measure vodka
FOR 1 GLASS
1 teaspoon green melon liqueur
4-5 ice cubes
1 teaspoon amaretto
1 measure vodka
3% measures cranberry juice
(based on fruit concentrate) % measure fresh lime juice
1 teaspoon sugar cane syrup
e Place the ice and all the ingredi- 3 measures soda water
ents in a highball glass. (club soda)
e Stir with a mixing spoon for 8-10 1 slice unwaxed lime ee
seconds. Serve immediately.
® Place the ice with all the
Variation: Koolaid ingredients except the lime
Prepared in a Martini glass, using slice in a high-ball glass.
the same quantities of liqueurs but e Stir with a mixing
only % measure of vodka and 4 measure spoon for 8-10 seconds.
of cranberry juice. With the addition of e Add the lime slice.
4 measure of pure orange juice, this drink Serve immediately.
becomes a Koolaid, a sweeter short drink,
ideal at any time.

Lemon
Drop
Short drink to serve e Place the ice, vodka, lemon juice and sugar
at any time cane syrup in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds,
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer.
5-6 ice cubes
e Cut the strip of lemon peel with a paring
1 measure lemon-flavoured vodka
knife. Over the glass, pinch it between the
’ measure fresh lemon juice fingers to release the oils then drop it into
2 teaspoons sugar cane syrup the cocktail. Serve immediately.
1 strip unwaxed lemon peel (zest)

72
Long Island Moscow Mule
Iced Tea Long drink to serve at any time

Long drink to serve in the evening

«K

FOR 1 GLASS
}
\
4-5 ice cubes
FOR 1 GLASS
1 measure vodka
8-10 ice cubes
’ measure fresh lime juice
‘4 measure vodka 2-3 drops Angostura bitters
1 measure fresh lemon juice (optional)
4 measure gin 3'4 measures ginger beer
4 measure Puerto Rican rum 1 slice unwaxed lime
‘4s measure curacao triple sec
1 measure cola e Place the ice, vodka, lime juice
and Angostura bitters (if used)
% slice unwaxed lemon
in a highball glass. Add the
ginger beer.
e Place 5-6 ice cubes and all the ingredients e Stir with a mixing spoon for 8-10
except the cola and lemon slice in the lower part seconds.
of the shaker. e Add the lime slice and serve
e Fit the upper part of the shaker and shake immediately.
vigorously for 8-10 seconds.
e Place 3-4 ice cubes and the cola in a
highball glass.
e Slowly add the contents of the shaker, pouring
them through a cocktail strainer so they form
graduated layers with the cola.
e Add the lemon slice. Serve immediately, leaving
the stirring to your guest.

se This drink was reputedly invented in

Created for publicity purposes
the Balboa Café in San Francisco. It made its
appearance in the middle of the 1980s and was SN The Moscow Mule (> above) was the first
especially successful with the men. The original promotional cocktail in the history of vodka.
recipe also included tequila. It was created in 1941 at the Cock Bull
restaurant in Hollywood. In that period the
Variation: Long Island Lemonade
This lemon-flavoured long drink, which is ideal Heublein Company had just bought the
for drinking in the evening, is made by using Smirnoff brand and was looking for an
lemon-lime soda in place of the cola.
original drink to introduce its vodka that
was, at the time, unknown in the United
States. The proprietor of the Cock 'n Bull had a
large stock of ginger beer and collaborating
with the Director of Heublein to create the
28 ~=Moscow Mule provided an excellent way of
unloading it.
 Vodka: thirst-quenching cocktails

Napoli a
Long drink to serve
at any time
Purple Haze
Short drink to serve in the evening

FOR 1 GLASS

4-5 ice cubes

FOR 1 GLASS
1 measure vodka
% measure Galliano 3-4 ice cubes

34 measures ginger ale % measure vodka

1 strip unwaxed orange peel ’% measure fresh lime juice

(zest) 1 teaspoon sugar cane syrup
1 teaspoon créme de mire
e Place the ice, vodka, Galliano
and ginger ale in a highball glass. e Place the ice, vodka, lime juice
e Stir with an up and down and sugar cane syrup in the lower
circular motion for 8-10 seconds. sane “ part of the shaker.
e Cut the strip of orange peel with = — e Fit the upper part of the
a paring knife. Over the glass, pinch shaker and shake vigorously for
it between the fingers to release the oils then 4-6 seconds.
drop it into the cocktail. Serve immediately. e Strain into a shot glass using a
cocktail strainer.
e Add the creme de mire, which
should sink to the bottom of the
glass. Serve immediately.

Purple
Hooter
Long drink to serve ® Place the ice, vodka, lime juice and creme
at any time de mUre in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 4-6 seconds.
e Pour into a highball glass. Add the lemon-
FOR 1 GLASS
lime soda.
4-5 ice cubes
© Stir for 2-3 seconds. Serve immediately.
1 measure vodka
‘4s measure fresh lime juice
‘4 measure créme de mire
2%; measures lemon-lime soda
.

eel
al
Raspberry Mule
Long drink to serve at any time

i i
ese? |
, uu ———$ ee

FOR 1 GLASS

14-15 fresh raspberries

8-10 ice cubes
Testa Rossa
Long drink to serve as an aperitif
1 measure vodka
% measure fresh lime juice
2°4 measures ginger beer
FOR 1 GLASS
1 slice unwaxed lime
4-5 ice cubes
e Crush the raspberries with * measure vodka
a pestle in the lower part of ‘4 measure Campari
the shaker. 34 measures soda water (club soda)
e Add 5-6 ice cubes, the % slice unwaxed orange
vodka and lime juice.
e Fit the upper part of the e Place the ice, vodka, Campari and
shaker and shake vigorously ——>—
= ===
soda water into a highball glass.
for 8-10 seconds. e Stir with a mixing spoon for 8-10
e Place 3-4 ice cubes in a highball glass seconds.
then strain the contents of the shaker into It e Add the orange slice and serve
using a cocktail strainer and pulp strainer. immediately.
e Add the ginger beer and stir for 3-4
seconds with a mixing spoon.
e Add the lime slice. Serve immediately.

Uncle Vanya e Place the ice, vodka, creme de mare

Short drink to serve in the evening
and lime juice in the lower part of the
\ }
shaker.
e Fit the upper part of the shaker and
FOR 1 GLASS shake vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a wine glass using a cocktail
1 measure vodka strainer. Serve immediately.
% measure creme de mire
% measure fresh lime juice

ae Us:
__ A few ideas for cocktail snacks to serve with
_vodka-based cocktails:
m potato canapés with marinated salmon
m herring tartare and beetroot (beet) on canapés
im cucumber ‘tagliatelle’ with taramasalata
@ cherry tomatoes with two garnishes
a chopped pineapple and strawberries with rosemary
> recipes page 270
ces Wraenee
Br
Vodka: _thirst- quenching cocktails —

Vodka Gimlet
Short drink to serve at any time Place the ice and all the ingredients in a
—
rocks glass.
e Stir with a mixing spoon for 8-10
seconds. Serve immediately.
FOR 1 GLASS

3-4 ice cubes Varjation: Vodka Lime Sour

1 measure vodka Replacing the lime cordial with 4 measure
% measure lime cordial of fresh lime juice and 2 teaspoons of sugar
cane syrup results in a Vodka Lime Sour,
a more acidic short drink that is ideal at
any time.

Fruit-based cocktails '

ple Martini
Short drink to serve at any time e Place the ice and all the ingredients in the
eee lower part of the shaker.
f fii|| :
—@ Fitthe upper part of the shaker and shake
> MU vigorously for 8-10 seconds.
FOR 1 GLASS Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Serve immediately.
%4 measure vodka
4 measure manzana verde liqueur
’% measure pure apple juice

i_ Aquamarine
Long drink to serve ® Place the ice and all the ingredients in the
at ca time lower part of the shaker.
e Fit the upper part of the shaker and shake
7 vigorously for 8-10 seconds.
ls] 1|
e Pour the contents of the shaker into a
FOR 1 GLASS
highball glass. Serve immediately.
5-6 ice cubes
% measure vodka a e If you want a cocktail with a more
3 measures pure apple juice pronounced blue colour, use apple juice
‘4 measure peach schnapps based on concentrate, which is much paler.
1 teaspoon blue curacao
Long drink to serve
at any time

FOR 1 GLASS

1 slice pineapple about

1 cm (‘4 inch) thick
5-6 ice cubes
French
1 measure vodka
2 mixing spoons coconut
Martini
Short drink to serve
milk (canned)
at any time
3 measures pure pineapple juice
XY /

e Cut a triangular piece from the pineapple

FOR 1 GLASS
Slice leaving the skin in place.
e Place the ice and all the ingredients 5-6 ice cubes
except the pineapple piece in the lower part % measure vodka
of the shaker. % measure pure pineapple juice
e Fit the upper part of the shaker and shake 1 teaspoon creme de mire
vigorously for 8-10 seconds.
e Strain into a highball glass, using a cocktail e Place the ice and all the ingredients in
strainer. the lower part of the shaker.
e Make a slit in the pineapple triangle e Fit the upper part of the shaker
and fix it to the edge of the glass. Serve and shake vigorously for 8-10
immediately. seconds.
e Strain into a Martini glass 2&
using a cocktail strainer. Serve
immediately.

Harvey
Wal banger
Long drink to serve e Place the ice, vodka and orange juice in
at any time the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
S| e Strain into a highball glass using a cocktail
FOR 1 GLASS
strainer.
5-6 ice cubes e Pour in the Galliano. Serve immediately.
1 measure vodka
3\4 measures pure orange juice Variation: Henrietta Wallbanger
¥% measure Galliano The Henrietta Wallbanger, a long drink with
a bitter flavour, ideal to drink at any time, is
made with pure grapefruit juice instead of
the orange juice.

79
 Vodka:
Vi af «©
fruit-based
deppttihacand
cocktails
nracktari

Lychee Martini
Short drink to serve at any time
The appropriately named Harvey Wallbanger
According to popular legend, the Harvey Wallbanger
(> p. 79) owes its name to a Californian surfer
FOR 1 GLASS
called Harvey, who habitually drank Screwdrivers 5-6 ice cubes
(> p. 82) laced with Galliano. One day, after a heavy 4 measure vodka ~ ,
session, his friends watched him weave his way out % measure lychee
(litchi) juice (based on
of the beach bar, banging his board against the walls
fruit concentrate)
as he went, and christened his favourite drink the % measure lychee
Harvey Wallbanger. (litchi) liqueur

e Place the ice and all the ingre-

ee
Be aa ty , .5 ;
dients in the lower part of the shaker.
e Fit the upper part of the shaker
and shake vigorously for 8-10
seconds.
® Strain into a Martini glass using a
cocktail strainer. Serve immediately.

- Lychee juice is =
sold in stores selling exotic
products.

Madras
Long drink to serve at any time

FOR 1 GLASS
4-5 ice cubes
| measure vodka
1 measures pure orange juice
1% measures cranberry juice
(based on fruit concentrate)
1 segment unwaxed orange

e Place the ice and all the ingredients except the

orange segment in a highball glass and stir for
8-10 seconds.
e Make a slit in the orange segment and fix it to the
rim of the glass. Serve immediately.
 Polish
Martini
al
Ee
a
Short drink to serve
at any time
Salty Dog
Short drink to serve at any time
s

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes Fine salt

% measure vodka 5-6 ice cubes
‘4 measure bison *, measure vodka
grass-flavoured vodka _ measure fresh pink
measure pure apple juice a ja Os grapefruit juice
’ measure Krupnik liqueur
1 apple e Frost the rim of a Martini glass with salt
(> p. 59).
e Place the ice, both vodkas, apple juice e Place the ice and all the ingredients in the ' i
and Krupnik liqueur in the lower part of lower part of the shaker.
the shaker. e Fit the upper part of the shaker and shake
e Fit the upper part of the shaker and shake vigorously for 8-10 seconds.
vigorously for 8-10 seconds. e Strain into a Martini glass using a cocktail
e Strain into a Martini glass using a cocktail Strainer. Serve immediately.
strainer.
e Wash the apple, cut it in half and remove
the core. Cut a few thin slices and place
them in the glass. Serve immediately.

San Francisco
Long drink to serve at any time e Cut a triangle from the pineapple, leaving
=> the skin in place.
i|
e Place the ice, vodka, pineapple juice,
orange juice, curacao, creme de banane and
FOR 1 GLASS grenadine in the lower part of the shaker.
1 slice fresh pineapple, e Fit the upper part of the shaker and shake
about 1 cm (‘4 inch) thick vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a highball glass using a cocktail
1 measure vodka strainer.
2 measures pure pineapple juice e Make a slit in the piece of pineapple
1 measure pure orange juice and fix it to the rim of the glass. Serve
Y%, measure curacao triple sec
immediately.
1 teaspoon creme de banane
1 teaspoon grenadine

81
 Vodka: fruit-based cocktails

Screwdriver
Long drink to serve at any time Some Screwdriver!

The Screwdriver (> left) is, to say

the least, an original name for a
FOR 1 GLASS
cocktail. But it has always been
5-6 ice cubes :
the American custom to give
1 measure vodka
3'4 measures orange juice names to drinks that have a ee
she ONTINENTAL
1 segment unwaxed orange bearing on their history. The SCREW COMPANY
; name screwdriver is reputed to
e Place the ice, vodka and
have originated among Americans working on the oil
orange juice in the lower part
of the shaker. platforms in Iran in the 1940s. Being short of spoons
e Fit the upper part of the they stirred their drinks with whatever came to hand
shaker and shake vigorously for
in their tool boxes...
8-10 seconds.
e Strain into a highball glass
using a cocktail strainer.
e Make a slit in the orange
segment and fix to the rim of the
glass. Serve immediately.

Sea Breeze
Long drink to serve __ @ Place the ice, vodka and fruit juices in the
at any time __ lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds,
e Strain into a highball glass using a cocktail
FOR 1 GLASS
Strainer.
5-6 Ice cubes
e Lightly squeeze the lime segment over the
I measure vodka glass and then add it to the drink. Serve
2% measures cranberry juice immediately.
(based on fruit concentrate)
1 measure pure grapefruit juice Variation: Bay Breeze
/ unwaxed lime The Bay Breeze is made with pure pineapple
juice instead of the grapefruit juice. Being
sweeter it is ideal in the evening.

82
 Sex on the
Beach
Long drink to serve e Place the ice and all the ingredients in the
at any time lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
FOR 1 GLASS
Strainer. Serve immediately.
5-6 ice cubes
1 measure vodka Variation: Sex on the Beach # 2
1% measures cranberry juice In a Sex on the Beach # 2, measure of peach
(based on fruit concentrate) schapps is replaced by 4 measure of creme de
14 measures pure orange juice mire and pure pineapple juice is used instead
‘4 measure peach schnapps of orange juice, making a sweeter long drink
that is ideal at any time.

Tetanka
Short drink to serve
in the evening

FOR 1 GLASS

3-4 ice cubes Woo Woo

1 measure bison grass-flavoured vodka Long drink to serve
14 measures pure apple juice at any time
—

e Place the ice and all the ingredients in a

rocks glass.
FOR 1 GLASS
e Stir with a mixing spoon for 8-10 seconds.
4-5 ice cubes
Serve immediately.
1 measure vodka
% measure peach schnapps
3 measures cranberry juice
(based on fruit concentrate)
% unwaxed lime

e Place the ice and all the ingredients

except the lime segment in a highball
glass.
e Stir with a mixing spoon for 8-10 seconds.
e Make a slit in the lime segment and fix it
to the rim of the glass. Serve immediately.
 Betty B Ul
Short drink to serve

Black
at any time

FOR 1 GLASS
Russian
Short drink to serve
5-6 ice cubes as a digestif
1 measure vodka
4 measure peach schnapps

“a
4 measure dry vermouth
FOR 1 GLASS
2-3 drops blue curacao
3-4 ice cubes
1 strip unwaxed orange peel (zest)
1 measure vodka
1 maraschino cherry
’% measure coffee liqueur
e Place the ice and all the ingredients
except the orange peel and the cherry in e Place the ice and all the ingredients in a
a mixing glass. rocks glass.
e Stir with a mixing spoon for 8-10 MC am-> e Stir with a mixing spoon for 8-10 seconds.
seconds. Serve immediately.
® Strain into a Martini glass using a
cocktail strainer.
e Squeeze the orange peel over the glass to
extract the oils but don’t add it to the drink.
Place the maraschino cherry in the glass.
Serve immediately.

Chocolate <>
Martini
Short drink to serve as a digestif | © Place the ice, vodka and the Variation:
white creme de cacao in a mixing 7. oF Chocolate Mint Martini
glass. Stir for 8-10 seconds. This is made by replacing % measure
e Strain into a Martini glass using a of the white creme de cacao with \
FOR 1 GLASS
cocktail strainer. measure of white creme de menthe, and
5-6 ice cubes
e Slowly pour the brown créme de using green creme de menthe instead of
1 measure vodka cacao into the centre of the drink; it the brown créme de cacao. It is ideal
4 measure white creme de cacao should sink to the bottom of the glass. served after a chocolate dessert.
1 teaspoon brown créme de cacao Serve immediately.

84
 Gipsy Queen
Short drink to serve as a digestif e Place the ice and all the ingre-
dients in a rocks glass.
e Stir with a mixing spoon for 8-10
seconds. Serve immediately.
FOR 1 GLASS

3-4 ice cubes

se In this type of cocktail one
1 measure vodka uses double the quantity of spirit to
4 measure Benedictine liqueur to counterbalance the sweetness in
2-3 drops orange bitters the latter.

Godmother
Short drink to serve as a digestif

FOR 1 GLASS

3-4 Ice cubes

1 measure vodka
4 measure amaretto

e Place the ice and all the ingredients in a

rocks glass.
Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Red Russian
Short drink to serve as a digestif e Place the ice, vodka and
cherry brandy in a rocks glass.
e Stir with a mixing spoon for
8-10 seconds.
FOR 1 GLASS
e Add the maraschino cherry.
3-4 ice cubes Serve immediately.
1 measure vodka
4 measure cherry brandy Variant: Green Russian
1 maraschino cherry The Green Russian is made in the
same way, using green creme de
menthe instead of the cherry
brandy - a fresher, short drink that
is ideal as a digestif.
 Vodka Stinger e Place the ice and all the ingredients in a
Short drink to serve as a digestif
/
rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.
FOR 1 GLASS &

3-4 ice cubes > é ’ The Vodka Stinger is also known as

1% measures vodka the White Spider. Its flavour is reminiscent of
% measure white creme de menthe mint pastilles.

Smooth cocktails
Bloody
On the trail of Hemingway Mary
Long drink to serve
The Bloody Mary (> right), the precise origins of which
at any time
are unknown, has been given any number of names:
Mary Rose in 1939 Red Snapper in 1944 and Bloody
Mary in 1946. Ernest Hemingway (pictured here)
FOR 1 GLASS
worked hard on making it widely known, even as far 5-6 Ice cubes
away as China. In a letter to Bernard Peyton in 1947 he 1 measure vodka

wrote, When I introduced this cocktail in Hong Kong 3 measures tomato juice

in 1941 I believe I contributed more than any other 1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
single factor — with the possible exception of the
3 drops red Tabasco sauce
Japanese army - to the fall of this Crown Colony’
1 pinch celery salt
1 pinch black pepper =
1 small stick (stalk) celery

e Place the ice and all the ingredients

except the celery stick in a mixing glass.
Stir with a mixing spoon for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
e Wash the piece of celery and place it in
the glass. Serve immediately.

86
 Jungle Joe
Long drink to serve at any time —_—@ Place the ice and all the ingredients in the
cy lower part of the shaker,
| | e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
© Strain into a highball glass using a cocktail
5-6 ice cubes
strainer. Serve immediately,
1 measure vodka
3% measures full-fat milk
’ Measure creme de banane

Velvet
Hammer
Short drink to serve \ J Place the ice and all the ingredients except
as a digestif the chocolate shavings in the lower part of the
= shaker.
e Fit the upper part of the shaker and shake
‘ vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Sprinkle with the chocolate shavings.
4 measure vodka Serve immediately.
’ measure brown créme de cacao
4 measure single (light) cream Variation:
Few shavings plain dark Alexander The Great aa ae ee
(semi-sweet) chocolate — The Alexander The Great is made
Se by replacing % measure of creme de
cacao with % measure of coffee liqueur.
It has a slightly fuller flavour and is ideal
after dessert.

White Russian
Short drink to serve as a digestif | © Place the cream into the freezer for 5
E> minutes. Pour it into a bowl and beat with
Y a fork until it thickens.
e Place the ice, vodka and coffee liqueur in a
FOR 1 GLASS
mixing glass.
1% measures double (heavy) cream — Stir with a mixing spoon for 8-10 seconds.
4-5 ice cubes — Strain into a Martini glass using a cocktail strainer. Nc”
%4 measure vodka =e ~Using the mixing spoon, pour on 4 measure of
4 measure coffee liqueur the whipped cream. Serve immediately.
 /
:
é

|/

a Mg

}
,

4 ,
‘
/
y
/

¥
}F

ce]

:
y,
:
if
i
j
;

: |
|
 Gin-based
cocktails
SS
>
Peie
a

Great Britain and the United

States are the principal
producers of gin.
> See also p. 295

Gin Is, for the most part, a neutral

spirit distilled from cereals and
made principally in the Anglo-Saxon
countries. This form of alcohol is
either re-distilled — or simply
flavoured — with juniper berries. It has long been associated with
A dozen or so other spices, such vermouth, as with dry vermouth in the
as cardamom seeds, angelica and Dry Martini (> p. 92) and the Journalist
coriander seeds add further touches (> p. 93) or red vermouth in the
to the bouquet. The subtle aromas Martinez (> p. 95). As a general rule the
of gin found in many cocktails are flavours of fruits blend admirably with
more or less pronounced according gin. Since the invention of the first
to the amount used. Gin mixes readily gin-based cocktails, lemon juice has
with all kinds of ingredients. been the favourite accompaniment,
as in the famous Gin Fizz (> p. 100)
or the Aviation (> p. 97). Red fruits also
THE 10 INDISPUTABLE go well with the aroma of juniper, as
CLASSICS — the raspberries in a Raspberry Collins
Aviation > p. 97 (> p. 104), and the cherries in the Desert
Bronx > p. 107 Healer (> p. 99) demonstrate. And one
Dry Martini > p. 92
must not forget the orange liqueurs
Gimlet > p. 99
Green Hat > p. 100
such as the curacao in the Breakfast
Journalist > p. 93 Martini (> p. 98) and the Blue Bird
Raspberry Collins > p. 104 (> p. 98), or the Grand Marnier Cordon
Ramos Gin Fizz > p. 117
Rouge in the Red Lion (> p. 111) and
Singapore Sling > p. 105
Southside > p. 106 the French Kiss ((> p. 114).

89
 Attaboy
Short drink to serve as an aperitif
|

Astoria FOR 1 GLASS

Short drink to serve as an aperitif
5-6 ice cubes (“ee
f 1 measure gin
% measure dry vermouth
FOR 1 GLASS
% measure grenadine
5-6 ice cubes
1 strip unwaxed lemon peel (zest)
1 measure gin
¥% measure dry vermouth e Place the ice, gin, vermouth and grena-
2-3 drops orange bitters dine in the lower part of the shaker.
1 strip unwaxed orange peel (zest) e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Place the ice, gin, vermouth and orange e Strain into a Martini glass using a cocktail
bitters in a mixing glass. strainer.
e Stir with a mixing spoon for 8-10 seconds. e Cut the strip of lemon peel with a paring
e Strain into a Martini glass using a cocktail knife. Over the glass, pinch it between the
strainer. fingers to release the oils then drop it into
Cut the strip of orange peel with a paring the cocktail. Serve immediately.
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Bloodhound
Short drink to serve e Crush the strawberries with a pestle in the
at any time lower part of the shaker. Add the ice and all
the other ingredients.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
4 fresh strawberries
strainer and a pulp strainer. Serve immediately.
5-6 ice cubes
% measure gin This cocktail was formerly made
’ measure dry vermouth with raspberries rather than strawberries.
’ measure red vermouth

90
 Ty a
2
Bronx Terrace a
Short drink to serve at any time e Place the ice, gin, vermouth and lime v4

ww
> juice in the lower part of the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer.
1 measure gin e Cut the strip of lime peel with a paring
‘4 measure dry vermouth knife. Over the glass, pinch it between the
’% measure fresh lime juice fingers to release the oils then drop it into
1 strip unwaxed lime peel (zest) the cocktail. Serve immediately.

Claridge
Short drink to serve
as an aperitif Roosevelt, a great lover of dry cocktails
The Dry Martini (> p. 92) is for many the quintes-
sential dry cocktail. Since 1904 it has been made in
FOR 1 GLASS France from dry vermouth garnished with a green
5-6 ice cubes olive. The US President Franklin D Roosevelt (pictured
1 measure gin
here) was a fervent enthusiast. It is said that when
‘4 measure dry vermouth
Prohibition ended in 1933 his first act was to celebrate
1 teaspoon curacao triple sec .
its passing with a Dry Martini.
1 teaspoon apricot brandy

e Place the ice, gin,

vermouth, curacao and apricot
brandy in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

oi)
 Dry Martini
Ce y Short drink to serve __ @ Strain into a Martini glass using a cocktail
~ » as an aperitif strainer.
ff » Place the olive in the glass. Alternatively,
f cut the strip of lemon peel with a paring
= ' knife. Over the glass, pinch it between the
COR cues fingers to release the oils then drop tt into
. £ 5-6 ice cubes the cocktail. Serve immediately.
e 14 measures gin
4% measure dry vermouth Variation: Extra-Dry Martini
1 green olive or 1 strip unwaxed ‘The Extra-Dry Martini is made in the same
lemon peel (zest). — way as the Vodka Martini Extra-Dry (> p. 67),
using 1°%4 measures of gin and ‘4 measure
e Place the ice, gin and vermouth in a mix- _ of dry vermouth. As a drier short drink, it
ing glass. makes an ideal aperitif.
© Stir with a mixing spoon for 8-10 seconds.

Dubonnet
A legendary quip for cinema buffs C O C kta || Sa
hate Short drink to serve
The Dry Martini (> above) was already so popular at the -
as an aperitif
end of the 1930s that it was the source of many slick retorts
in Hollywood. In 1937 in Edward Sullivans Every Days a
Holiday, May West played peach-skinned Fifi a sparkling FOR 1 GLASS
and extravagant confidence trickster who was driven out 3-4 ice cubes
of New York for having sold Brooklyn Bridge. The wise 1 measure gin
: 5 é Ew, 1 Ds
cracking advice given by Larmadou Graves to Fifi was one # measure red Dubonnet ee
a me —
of the most memorable: You should get out of those wet
e Place the ice and all the ingredients in a
clothes and into a Dry Martini. rocks glass.
© Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Variation: Diabola
By adding % measure of orgeat syrup and
making the drink in a shaker it becomes a
Diabola, a short drink suitable for serving
at any time. This recipe was created by
Frank P Newman in Paris in the 1920s.
Floridita
Bronx Gibson
Short drink to serve as an aperitif Short drink to serve
as an aperitif
||
err PP”

FOR 1 GLASS

5-6 ice cubes FOR 1 GLASS sd 2

1 measure gin 5-6 ice cubes

’ measure dry vermouth 14 measures gin
% measure red vermouth % measure dry vermouth
1 teaspoon orange curacao 1 cocktail onion in vinegar |
1 maraschino cherry
e Place the ice, gin and vermouth in a
e Place the ice, both vermouths mixing glass.
and the curacao in a mixing glass. e Stir with a mixing spoon for 8-10 seconds.
Stir with a mixing spoon for 8-10 seconds. e Strain into a Martini glass using a cocktail
e Strain into a Martini glass using a cocktail strainer. Add the cocktail onion to the drink.
strainer. Serve immediately.
Fue
e Add the maraschino cherry to the drink.
Serve immediately. Variation: Fino Martini <= ey
The Fino Martini is made by
& This variation of the Bronx replacing the vermouth with dry sherry -
(> p. 107) was invented in the 1920s in the a short drink that is perfect as an aperitif.
Florida Bar, now known as the Floridita, in
Havana, Cuba.

Journalist
Short drink to serve at any time e Place the ice and all the ingredients except
the cherry in the lower part of the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer.
%% measure gin e Add the maraschino cherry to the drink.
% measure dry vermouth Serve immediately.
% measure red vermouth
1 teaspoon fresh lemon juice This classic from the 1920s owes its
1 teaspoon orange curacao
name to the habit formed by the journalists of
the day of congregating in fashionable bars to
2-3 drops Angostura bitters
gather and exchange news.
1 maraschino cherry

95
 Gin: dry cocktc
Leave It to Me
His

Short drink to serve at any time

FOR 1 GLASS

5-6 ice cubes

4 measure gin
% measure dry vermouth
1 teaspoon fresh lemon juice

Knickerbocker
1 teaspoon maraschino liqueur
1 teaspoon apricot brandy
Short drink to serve as an aperitif 1 strip unwaxed lemon peel (zest)

e Place the ice, gin, vermouth, lemon

juice and both liqueurs in the lower
FOR 1 GLASS
part of the shaker.
5-6 ice cubes e Fit the upper part of the shaker
1 measure gin and shake vigorously for 8-10
’% measure dry vermouth seconds. el
‘’s measure red vermouth e Strain into a Martini glass
using a cocktail strainer.
e Place the ice and all the ingredients e Cut the strip of lemon peel with a
in a mixing glass. paring knife. Over the glass, pinch it between
e Stir with a mixing spoon for 8-10 the fingers to release the oils then drop it
seconds. into the cocktail. Serve immediately.
e Strain into a Martini glass using a
cocktail strainer. Serve immediately,

Variation: Rolls Royce

This is made by replacing the two kinds of
vermouth with % measure of Benedictine.
A short drink with the aroma of herbs, ideal
as a digestif.

London Fog
Short drink to serve as an aperitif

FOR 1 GLASS

3-4 ice cubes

1 measure still mineral water
‘4 measure Pernod
‘4 Measure gin

e Place the ice in a rocks glass.

e First add the water, then the Pernod and
finally the gin.
® Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

94
 Lone Tree —— a eee

Short drink to serve

at any time e Place the ice, gin, vermouth and maras-
chino liqueur in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds,
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
Strainer.
5-6 ice cubes
e Cut the strip of lemon peel with a paring
1 measure gin knife. Over the glass, pinch it between the
’ measure dry vermouth fingers to release the oils then drop it into
’ measure maraschino liqueur the cocktail. Serve immediately.
1 strip unwaxed lemon peel (zest)

Martinez
Short drink to serve Parisian
as an aperitif Short drink to serve at any time

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 5-6 ice cubes

1 measure gin 1 measure gin
’ measure red vermouth ’% measure dry vermouth
1 teaspoon maraschino liqueur = ‘4 measure creme de cassis
3 drops Angostura bitters 1 strip unwaxed lemon peel (zest)
1 strip unwaxed Jemon
peel (zest) e Place the ice, gin, vermouth and creme
de cassis in a mixing glass.
e Place the ice, gin, vermouth, maraschino e Stir with a mixing spoon for 8-10 seconds.
liqueur and Angostura bitters in a mixing glass. e Strain into a Martini glass using a cocktail
e Stir with a mixing spoon for 8-10 seconds. strainer.
e Strain into a Martini glass using a cocktail e Cut the strip of lemon peel with a paring
strainer. knife. Over the glass, pinch it between the
e Cut the strip of lemon peel with a paring fingers to release the oils then drop it into
knife. Over the glass, pinch it between the the cocktail. Serve immediately.
fingers to release the oils then drop it into
the cocktail. Serve immediately This short drink is one of a group
of cocktails created in the 1920s to promote
créme de cassis.

She)
Gin: dry cocktails

Pink Gin . ]
Short drink to serve in the evening

FOR 1 GLASS Turt

4-6 drops Angostura bitters Short drink to serve
%4 measure Plymouth gin as an aperitif

® Place the Angostura bitters in a a

shot glass then pour in the gin.
FOR 1 GLASS y d
e Serve immediately without stirring.
5-6 ice cubes A © AS*>

4 The invention of this 1 measure gin ==

cocktail is accredited to the officers ’% measure dry vermouth
of the Royal Navy, who began to 2-3 drops maraschino liqueur
drink it in 1848 to treat their 2-3 drops absinthe-flavoured spirit
stomach ailments. 2-3 drops orange bitters
1 strip unwaxed lemon peel (zest)
Variation: Pink Gin & Tonic
This is obtained by preparing a Pink Gin in e Place the ice and all ingredients except
a highball glass and topping it up with tonic the lemon peel in a mixing glass.
water - a long drink with a slightly bitter e Stir with a mixing spoon for 8-10 seconds.
flavour, it is ideal in the late afternoon. ® Strain into a Martini glass using a cocktail
strainer.
e Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Zaza
Short drink to serve e Place the ice and all the ingredients in a
as an aperitif rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

FOR 1 GLASS
This cocktail was created by
3-4 ice cubes Frank P Newman between 1904 and
1 measure gin 1907, at the Grand Hotel in Paris. Until
4 measure red Dubonnet World War | it was made with red vermouth
3 drops Angostura bitters instead of the Dubonnet.
Thirst-quenching cocktails
Alabama Fizz
Long drink to serve at any time
Aviation
Short drink to serve

ma at any time
FOR 1 GLASS
8-10 ice cubes
14 measures gin
} FOR 1 GLASS
4 measure fresh lime juice
5-6 ice cubes }
2 teaspoons sugar cane syrup
3-4 fresh mint leaves 1 measure gin
; he
2% measures soda water 4 measure fresh lemon juice
(club soda) _ Zp ‘4 measure maraschino liqueur
1 small fresh mint sprig 0 SS | 1 maraschino cherry
\
e Place 5-6 ice cubes inthe (“S22 ee) e Place the ice, gin, lemon juice and mara-
lower part of the shaker then * c schino liqueur in the lower part of the shaker.
add the gin, lime juice, sugar e Fit the upper part of the shaker and x
cane syrup and mint leaves (without shake vigorously for 8-10 seconds. ==
crushing them). e Strain into a Martini glass using CK >
e Fit the upper part of the shaker and shake a cocktail strainer. =
vigorously for 8-10 seconds. e Place the maraschino cherry in the glass.
e Place 3-4 ice cubes in a highball glass, Serve immediately.
then strain the contents of the shaker over
them using a cocktail strainer.
e Add the soda water and then place the
mint sprig in the glass. Serve immediately.

~/ Blackout
Short drink to serve _ @ Place the ice, gin, lime juice and creme de
at any time mire in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Strain into a Martini glass using a cocktail
FORTGLASS strainer. Serve immediately.
5-6 ice cubes
Imeasure gin This short drink appeared in the
% measure fresh lime juice United States in the 1940s.
% measure créme de mire

97
 Bramble
Blue Bird Short drink to serve

Short drink to serve at any time

at any time

FOR 1 GLASS
FOR 1 GLASS 3-4 crushed ice cubes
5-6 ice cubes (> p. 59)

1 measure gin 1 measure Plymouth gin

% measure fresh lemon juice % measure fresh lemon juice
’ Measure curacao triple sec % measure créme de mire
1 teaspoon blue curacao 1 teaspoon sugar cane syrup ae 3
% slice unwaxed lemon
e Place the ice, gin, lemon juice and 1 fresh blackberry
both kinds of curacao in the lower part
of the shaker. e Place the ice, gin, lemon juice, creme de
e Fit the upper part of the shaker and mUre and sugar cane syrup in a rocks glass.
shake vigorously for 8-10 seconds. e Stir with a mixing spoon for 8-10 seconds.
e Strain into a Martini glass e Add the lemon slice and the blackberry to
using a cocktail strainer. the glass. Serve immediately.
Serve immediately.

This cocktail was created in 1927

to celebrate the land speed record
established by Sir Malcolm Campbell in his
car, the Bluebird.

Breakfast Martini
Short drink to serve in the morning e Place the ice, gin, lemon juice, curacao and
\3/ marmalade in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds,
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes Strainer and a pulp strainer.
1 measure gin e Cut the strip of orange peel with a paring
’ measure fresh lemon juice knife. Over the glass, pinch it between the
’ Measure curacao triple sec fingers to release the oils then drop it into
1 mixing spoon marmalade the cocktail. Serve immediately,
1 strip unwaxed orange peel (zest)

98
 Desert Healer
Long drink to serve at any time e Place the ice, gin, orange juice and
cherry brandy in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
=]
e Add the ginger beer and the maraschino
FOR 1 GLASS
cherry. Serve immediately.
4-5 ice cubes
1 measure gin Variation: Texas Fizz
1 measure fresh orange juice Replace the cherry brandy with % measure
‘4 measure cherry brandy of fresh lemon juice and % measure of
2 measures ginger beer or ginger ale grenadine, then top up (top off) with soda
1 maraschino cherry water (club soda) instead of ginger beer,
making the Texas Fizz, a more acidic long
drink; fine at any time.

Gimlet
Short drink to serve
at any time
—,

FOR 1 GLASS

3-4 ice cubes

1 measure Plymouth gin
‘4 measure lime cordial
A cocktail created for
e Place the ice and all the ingredients in a
Royal Navy personnel
rocks glass.
e Stir with a mixing spoon for 8-10 seconds. The Gimlet (> left) was intro-
Serve immediately. duced aboard British warships
by Surgeon General Sir Thomas
D Gimlette, who served in the
Royal Navy from 1879-1913.
He had the idea that getting
his men to drink lime cordial
with gin could help combat
scurvy, a disease caused by a
lack of vitamin C.

99
 wai ares epg gehen ealences
aT Cs
Gin: thirst juenchning
? Prat hg oe no|
COcKtaHis

Gin fizz }
Long drink to serve e Place the ice, gin, lemon juice and sugar
at any time cane syrup in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
=]
e Pour the contents of the shaker into a
FOR 1 GLASS
highball glass.
5-6 ice cubes e Add the soda water and place the lemon
1% measures gin slice and maraschino cherry in the glass.
’% measure fresh lemon juice Serve immediately.
2 teaspoons sugar cane syrup
2’ measures soda water (club soda) Variation: Silver Fizz
1 slice unwaxed lemon Replacing 4 measure of soda water (club
soda) with 4 measure of beaten egg white
1 maraschino cherry
results in a Silver Fizz, a smoother long
drink, suitable for drinking at any time.

Green Hat
Long drink to serve
at any time
——4

Jaizkibel
j
* =

FOR 1 GLASS
Short drink to serve
4-5 ice cubes as an aperitif
1 measure gin Se>
\ 4
% measure green creme de menthe
34 measures soda water (club soda)
FOR 1 GLASS

e Place the ice and all the ingredients in 5-6 ice cubes
a highball glass. ** Measure gin
© Stir with a mixing spoon for 8-10 seconds. ‘4 measure fresh
Serve immediately. grapefruit juice
’ measure Campari
Variation: Remsen Cooler 1 teaspoon fresh lime juice & ~
The Remsen Cooler, a sharper long drink
that is excellent in late afternoon, is made * Place the ice and all the ingredients in the
by substituting fresh lemon juice for the lower part of the shaker.
creme de menthe and adding a strip of e Fit the upper part of the shaker and shake
unwaxed lemon peel (zest) that has been vigorously for 8-10 seconds.
pinched over the glass. © Strain into a Martini glass using a cocktail
strainer. Serve immediately.

100
 John
Collins
Long drink to serve e Place the ice and all the ingredients
at any time except the lemon slice in a highball glass.
K
Stir with a mixing spoon for 8-10 seconds.
e Add the lemon slice to the drink.
Serve immediately.
FOR 1 GLASS

4-5 ice cubes

MeN
- This cocktail is also called
1 measure gin Tom Collins.
% measure fresh lemon juice
3 teaspoons sugar cane syrup Variation: G.G.
J 24 measures soda water The G.G., a sweeter long drink, ideal at any
4 (club soda) time, is made by replacing the sugar cane
% slice unwaxed lemon syrup with % measure of blue curacao and
the soda water with 2% measures of ginger
ale. This cocktail was invented by Salvatore
Calabrese around the year 2000 at the
Lanesborough Hotel in London.

Macka
Long drink to serve
as an aperitif
™

Su
FOR 1 GLASS

4-5 ice cubes

Nicky's
1 measure gin
% measure dry vermouth

FIZZ
% measure red vermouth
% measure creme de cassis
Long drink to serve
2%, measures soda water
(club soda) at any time

1 strip unwaxed lemon peel

(zest)
i
FOR 1 GLASS
e Place the ice and all the
4-5 ice cubes
ingredients except the lemon
peel in a highball glass. 1 measure gin

e Stir with a mixing spoon for 1 measure fresh grapefruit juice

8-10 seconds. 26 measures soda water
e Cut the strip of lemon peel (club soda)
with a paringing knife.
knife Over the Se
—
glass, pinch it between the e Place the ice, gin, grapefruit juice and
fingers to release the oils then drop it soda water in a highball glass.
into the cocktail. Serve immediately. e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

101
 ew ideas fo cocktail snacks to serve \ ith
based cocktails:
Stilton, pear and celery canapés.
ried chicken pieces with mango chutney -
chi cory barquettes filled with marinated
smoked haddock
_m mini brochettes of avocado and prawns (shrimp)
adeleines flavoured with smoked China tea .
> ecipes page 272
 Gin:
7 thirst
+ f f
-quenc
a hing
serhin
cocktai
a sy
lsile

Raspberry
Collins
Pink Lady Long drink to serve
at any time
Short drink to serve at any time

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 12-14 fresh raspberries

1] measure gin 8-10 ice cubes
4 measure fresh lemon juice 1 measure gin
% measure grenadine % measure fresh lemon juice
2 teaspoons sugar cane syrup
e Place the ice and all the ingredients in the 2% measures soda water
lower part of the shaker. (club soda)
e Fit the upper part of the shaker and shake % slice unwaxed lemon
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail e Crush 12 raspberries in the lower
strainer. Serve immediately. part of the shaker.
e Add 5-6 ice cubes, the gin, lemon juice
and sugar cane syrup.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Put 3-4 ice cubes in a highball glass then
Strain the contents of the shaker into it using
a cocktail strainer and pulp strainer.
e Add the soda water.
e Place the lemon slice and the rest of the
raspberries into the glass. Serve immediately.

Resolute ! |
Short drink to serve e Place the ice and all the ingredients in the
at any time | lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
Strainer. Serve immediately.
5-6 ice cubes
1 measure gin
This short drink was very fashion-
’ measure fresh lemon juice able in the 1920s.
’% Measure apricot brandy

104
»
Shady Grove
Long drink to serve at any time e Place the ice, gin, lime juice and
ginger ale in a highball glass.
F

Ts
Ma
e Stir with a mixing spoon for 8-10 seconds.
e Place the lime segment in the glass.
FOR 1 GLASS
Serve immediately,
4-5 ice cubes
1 measure gin Variation: Bull-Dog
4 measure fresh lime juice The Bull-Dog, a refreshing and fruity long
3 measures ginger ale drink that is ideal for late afternoon, is made
% unwaxed lime by substituting fresh orange juice for the
ginger ale.

Singapore
Sling
Long drink to serve
at any time

FOR 1 GLASS

5-6 ice cubes

1 measure gin A popular long drink in Singapore
4 measure cherry brandy The Singapore Sling (> left) was created between 1910
4 measure fresh lemon juice
and 1915 by Ngiam Tong Boon, at the Raffles Hotel
1 teaspoon Benedictine
(pictured below) in Singapore. The recipe, known in
24 measures soda water
(club soda) the 1920s as the Straits Sling, quickly gained popu-
4 slice unwaxed lemon larity in the British Isles. Today, the Raffles Hotel
1 maraschino cherry serves a fruitier version called the Raffles Sling

e Place the ice, gin, cherry brandy, lemon (> p.11l), made to a recipe suggested by a client in 1939.
juice and Benedictine in the lower part of
the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Pour into a highball glass. Add the soda
water.
e Place the lemon slice and maraschino
cherry in the glass. Serve immediately.
 Gin: thirst-quen

Southside
Short drink to serve at any time
€
N/

Tamanaco
FOR 1 GLASS —

5-6 ice cubes Dry

1 measure gin * - Short drink to serve as an aperitif
*fate el
’% measure fresh lime juice
2 teaspoons sugar cane syrup ° ~ a a
3-4 fresh mint leaves
FOR 1 GLASS
1 strip unwaxed lime peel (zest)
5-6 ice cubes

e Place the ice, gin, lime juice, sugar cane 14 measures gin
syrup and mint leaves in the lower part of % measure light beer
the shaker.
e Fit the upper part of the shaker and e Place the ice and all the ingredients in a
shake vigorously for 8-10 seconds. mixing glass.
e Strain into a Martini glass using a cocktail e Stir with a mixing spoon for 8-10 seconds.
strainer. e Strain into a Martini glass using a cocktail
e Cut the strip of lime peel with a strainer. Serve immediately.
paring knife. Over the glass, pinch Ae as
it between the fingers to release "Originally called the Jack’artini,
the oils then drop it into the cocktail. this cocktail was created in the 1950s by
Serve immediately. Jacques Hébrard at the Tamanaco Hotel in
Caracas (Venezuela).

White Lady
Short drink to serve at any time e Place the ice and all the ingredients in the
lower. part of the shaker.
‘y
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
" FOR 1 GLASS
e Strain into a Martini glass using a cocktail
iini 5-6 ice cubes
Strainer. Serve immediately.
y 1 measure gin
} ‘4s measure fresh lemon juice A cocktail by this name, invented in
} ‘4s measure curacao triple sec 1919 by Harry McElhone, contained the follow-
q
5 ing ingredients: Cognac, creme de menthe and
curacao triple sec.
Fruit-based cocktails 2
Bronx
Short drink to serve
at any time

Abbey FOR 1 GLASS

Short drink to serve
at any time 5-6 ice cubes
* measure gin
‘4 measure fresh
orange juice
FOR 1 GLASS
% measure dry vermouth
5-6 ice cubes
% measure red vermouth
% measure gin
1 maraschino cherry
‘4 measure fresh orange juice
‘4 measure red vermouth e Place the ice, gin, orange juice and
2-3 drops Angostura bitters both kinds of vermouth in the lower part of
the shaker.
e Place the ice and all the ingredients in the e Fit the upper part of the shaker and shake
lower part of the shaker. vigorously for 8-10 seconds.
e Fit the upper part of the shaker and shake e Strain into a Martini glass using a cocktail
vigorously for 8-10 seconds. strainer.
e Strain into a Martini glass using a cocktail e Add the maraschino cherry to the drink.
strainer. Serve immediately. Serve immediately.

Colonial
Short drink to serve e Place the ice and all the ingredients Se
at any time in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 Ice cubes
1 measure gin Variation: Dodge
’% measure fresh grapefruit juice The Dodge, a rather more bitter drink,
% measure maraschino liqueur suitable for drinking at any time, is made
by replacing the maraschino liqueur with
curacao triple sec.

107
 Gin: fruit-based cocktails
Honolulu
Punch
Euréka Long drink to serve
at any time
Short drink to serve at any time
1
|

J
FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 1 slice fresh pineapple

1 measure gin 5-6 ice cubes
4 measure fresh orange juice 1 measure gin
1 teaspoon fresh lemon juice 2 measures pure pineapple
1 teaspoon grenadine juice
1 measure fresh orange juice
e Place the ice and all the ingredients in the v % measure fresh lemon juice
lower part of the shaker. | 2 teaspoons sugar cane syrup
e Fit the upper part of the shaker and shake 2-3 drops Angostura bitters
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail e Cut a triangular piece from the pineapple
strainer. Serve immediately. Slice, leaving the skin in place.
Place the ice and all the ingredients except
the piece of pineapple in the lower part of
: the shaker. Fit the upper part of the shaker
P and shake vigorously for 8-10 seconds.
‘ES ~ @ Strain into a highball glass using a cocktail
strainer.
@ Cut a slit in the piece of pineapple and fix
it to the rim of the glass. Serve immediately.

Lady Killer
Long drink to serve e Place the ice, gin, fruit juices and both
at any time __ liqueurs in the lower part of the shaker.
= . e Fit the upper part of the shaker and shake
Lf vigorously for 8-10 seconds.
cae mie ® Strain into a highball glass using a cocktail
Strainer.
5-6 ice cubes
e Make a slit in the orange segment and fix
& measure gin to the rim of the glass. Serve immediately.
14 measures passion fruit juice
(based on fruit concentrate) ed Invented by Peter Roth, this long
1% measures pure pineapple juice drink won first prize at the 1984 International
‘4s measure curacao triple sec Cocktail Competition organized by the
‘4 measure apricot brandy International Bartenders’ Association.
1 segment unwaxed orange
Miami Beach
Short drink to serve at any time

Monkey
>

FOR 1 GLASS = > Gland

5-6 ice cubes
Short drink to serve
1 measure gin
at any time
% measure pure pineapple juice
1 teaspoon sugar cane syrup
1 fresh pineapple leaf

V7
FOR 1 GLASS

e Place the ice, gin, pineapple juice and 5-6 ice cubes
sugar cane syrup in the lower part of the 1 measure gin
shaker. ‘4 measure fresh orange juice
e Fit the upper part of the shaker and shake 1 teaspoon grenadine
vigorously for 8-10 seconds. 3 drops absinthe-
e Strain into a Martini glass using a cocktail flavoured spirit =
strainer.
e Make a slit in the pineapple leaf and slot it e Place the ice and all
onto the rim of the glass. Serve immediately. the ingredients in the
lower part of the shaker.
Variation: Jinx e Fit the upper part of the
This colourful short drink, suitable shaker and shake vigorously for ‘
for serving any time, is made with & 8-10 seconds. . J
grenadine instead of the sugar e Strain into a Martini glass using a
cane syrup. cocktail strainer. Serve immediately.

Opal e Place the ice and all the ingredients in the

Short drink to serve
at any time lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 ice cubes
1 measure gin Variation: Merry Widow
% measure fresh orange juice The Merry Widow, a short drink with a
% measure curacao triple sec pronounced flavour of herbs, which makes
an idea digestif, is made by replacing the
curacao triple sec with Benedictine and
adding 2-3 drops of Angostura bitters.

109
 Gin: fruit- based cocktails
Le St aN NS AN AR PERS APS RNARR

Orange Blossom © Make a cut in the orange segment and fix

Short drink to serve at any time
\ it to the rim of the glass. Serve immediately.
ie
Ll
(")
When served in a highball glass
FOR IBGE Ao: this cocktail is called Harvester.
5-6 ice cubes

% measure gin —-Variation: Tropical Dawn

¥, measure fresh orange juice The Tropical Dawn, a bitter-flavoured short
1 segment unwaxed orange drink that is excellent in the late afternoon, is
made by reducing the gin and orange juice
e Place the ice, gin and orange juice ~— by 1 teaspoon each and adding % measure of
in the lower part of the shaker. Campari.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
Strain into a rocks glass using a
cocktail strainer.

Paradise
coe:
Short drink to serve in the evening

eyA /
~ Queen
Ly
FORAIGLASS
Cocktail =
Short drink to serve
5-6 ice cubes eae at any time
1 measure gin Mtg 2 oF
fe \

‘4 measure fresh orange juice t

’% measure apricot brandy ea
FOR 1 GLASS

e Place the ice and all the ingre- 5-6 ice cubes ,
dients in the lower part of the shaker. * measure gin
e Fit the upper part of the shaker and ’ measure dry ( —@s
shake vigorously for 8-10 seconds. vermouth
e Strain into a Martini glass using a ‘4 measure red vermouth
cocktail strainer. Serve immediately. ‘4 measure fresh orange juice
‘4 measure pure pineapple juice
4 This short drink was created
at the start of the 1920s. It is the ’ e Place the ice and all the ingredients in the
best known of all the cocktails aes! lower part of the shaker.
based on apricot brandy. e Fit the upper part of the shaker and shake
na vigorously for 8-10 seconds.
® Strain into a Martini glass using a cocktail
strainer. Serve immediately.

110
 Raffles Sling
Long drink to serve at any time

| j
hac |

FOR 1 GLASS
5-6 ice cubes
1 measure gin A short drink named after a
2'4 measures pure pineapple distillery
juice
Brrescore chery brandy The Red Lion (> below) might
1 teaspoon curacao triple sec have been created in 1890 in a
1 teaspoon Benedictine London pub (pictured here) of
1 teaspoon fresh lime juice the same name. In actual fact,
1 teaspoon grenadine this cocktail was created in
3 drops Angostura bitters
London in 1933 by Arthur A
2 fresh pineapple leaves
Tarling when he won the British
Empire Cocktail Competition, organized by the
e Place the ice and all the : : # 4
ingredients except the pine- Booths Gin Company. The Red Lion is named after the
apple leaves in the lower part of oldest distillery run by Booths at that time.
the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
e Make slits in the pineapple leaves and fix
them to the rim of the glass. Serve immediately.

Red Lion
Short drink to serve — @ Place the ice, gin, orange
at any time _juice, liqueur and lemon juice
=: in the lower part of the shaker.
X
e Fit the upper part of the shaker
and shake vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a
5-6 ice cubes cocktail strainer. Serve immediately.
*, measure gin
‘4 measure fresh orange juice : This short drink is the most popular
¥, measure Grand Marnier Cordon Rouge __ of the cocktails made with Grand Marnier.
1 teaspoon fresh lemon juice
 = i ea - Se fa: |B balfee
Gin: /fqueur-based cocktalis

Liqueur-based cocktails
Acacias
Short drink to serve e Place the ice and all the ingredients in a
as a digestif mixing glass.
€ e Stir with a mixing spoon for 8-10 seconds.
. ® Strain into a Martini glass using a cocktail
~ strainer. Serve immediately.
FOR 1 GLASS
5-6 ice cubes This short drink was created by
1 measure gin Mademoiselle Doudjam, who won the amateur
% measure Benedictine cocktail competition in Biarritz in 1928.
% measure kirsch

Alaska
Short drink to serve as a digestif
Bee's Knees
Short drink to serve
as a digestif
FOR 1 GLASS

3-4 ice cubes

1 measure gin
‘4 measure yellow Chartreuse FOR 1 GLASS

5-6 ice cubes

Place the ice and all the ingredients in a 1 measure gin
rocks glass. ‘4 measure fresh lemon juice
Stir with a mixing spoon for 8-10 seconds. ’ measure liquid acacia honey
Serve immediately.
® Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
© Strain into a Martini glass using a cocktail
strainer. Serve immediately.
War of the bars in New York
It was barman Harry Johnson who invented the Bijou
(> below) between 1888 and 1895, and named it after a
theatre located near to his bar. In that era,
the competition between New York bars was fierce
and Harry Johnson had a
considerable rival in the
person of Professor’ Jerry
Thomas, creator of the Blue
Blazer (> p. 139) and the Tom &
Jerry (> p. 169), who settled in
the Soho quarter.

Caruso
Short drink to serve
as a digestif

FOR 1 GLASS

5-6 ice cubes

1 measure gin
’% measure or
dry vermouth Ce
Short drink to serve ‘4 measure green

as a digestif créme de menthe

e Place the ice and all the ingredients in a

mixing glass.
FOR 1 GLASS e Stir with a mixing spoon for 8-10 seconds.
5-6 ice cubes e Strain into a Martini glass using a cocktail
1 measure gin strainer. Serve immediately.
’% measure red vermouth
% measure green Chartreuse Variation: Knock-Out

2-3 drops orange bitters

Omitting % measure of the gin and adding
measure of absinthe-flavoured spirit results
e Place the ice and all the in the Knock-Out, a short drink with a
ingredients in a mixing glass. strong aniseed flavour, ideal for ending the
® Stir with a mixing evening. It was invented in the 1920s by Jeff
spoon for 8-10 Dickson at the Salle Wagram in Paris.
seconds.
e Strain into a
Martini glass using a cocktail strainer.
Serve immediately.

113
 Gin: /igueur-based cocktails

Evolution
Short drink to serve
in the evening

FOR 1 GLASS
{ oe
Fallen Angel
Short drink to serve in the evening
14 measures gin =
3-4 fresh mint leaves
% measure cherry brandy
FOR 1 GLASS

e Place the gin in the freezer for 1 hour.

e Crush the mint leaves with the cherry 7 5-6 ice cubes
1 measure gin
4, measure fresh lemon juice
brandy in a mixing glass.
e Strain into a Martini glass using a pulp 4 measure white creme de menthe
strainer. 2-3 drops Angostura bitters
e Slowly pour the iced gin into the glass.
Serve immediately. e Place the ice, gin, lemon juice, creme de
menthe and Angostura bitters in the lower
part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

French Kiss
Short drink to serve e Place the ice, gin and liqueur in a rocks
as a digestif glass.
e Stir with a mixing spoon for 8-10 seconds.
— | e Cut the strip of orange peel with a paring
knife. Over the glass, pinch it between the
FOR 1 GLASS
fingers to release the oils then drop it into
3-4 ice cubes
the cocktail. Serve immediately.
1 measure gin
’% measure Grand Marnier Variation: Elegant
Cordon Rouge Elegant, a drier short drink that is ideal as
1 strip unwaxed orange peel an aperitif, is made by replacing measure
(zest) of gin and % measure of Grand Marnier
Cordon Rouge with % measure of dry
vermouth.
 Just Try
Short drink to serve as a digestif e Place the ice, gin,
vermouth and both liqueurs
a| 5 \/ ; a
! In a mixing glass.
ar, te
Seg bale e Stir with a mixing
mixi spoon for
anal 8-10 seconds.
mee cubes Strain into a Martini glass using a ee
IT measure gin cocktail strainer. ’
measure dry vermouth — Cut the strip of orange peel with a paring
% measure yellow Chartreuse —_ knife. Over the glass, pinch it between the
4 measure Grand Marnier Cordon Rouge _ fingers to release the oils then drop it into
1 strip unwaxed orange peel (zest) _ the cocktail. Serve immediately.

Lemony Snicket ,
. k — Ly,

Short drink to serve as a digestif Se a

‘ews

| FOR 1 GLASS
‘
5-6 ice cubes Princeton
1 measure gin Short drink to serve as a digestif
% measure yellow Chartreuse
% measure limoncello {|
% measure fresh lemon juice
FOR 1 GLASS
1 maraschino cherry
5-6 ice cubes
1 measure gin pe ee
e Place the ice, gin, both liqueurs and the
4 measure port Xe . —
lemon juice in the lower part of the shaker.
e Fit the upper part of the shaker and shake 2-3 drops orange
vigorously for 8-10 seconds. bitters
e Strain into.a Martini glass using a cocktail
strainer. e Place the ice and all the
e Add the maraschino cherry to the glass. ingredients in a mixing glass.
Serve immediately. e Stir with a mixing spoon for
8-10 seconds.
e Strain into a Martini glass using a }
cocktail strainer. Serve immediately.
 Spring Feeling e Place the ice, gin, lemon juice and
Short drink to serve as a digestif
== liqueur in the lower part of the shaker.
( e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Serve immediately.
1 measure gin
4 measure fresh lemon juice
% measure green Chartreuse

Smooth cocktails
~ Alexander
Short drink to serve as a digestif e Place the ice, gin, creme de cacao and
cream in the lower part of the shaker.
si ee
es eo e Fit the upper part of the shaker and
*: = BS x 5 i
Re a Se 2 shake vigorously for 8-10 seconds.
% Coes FOR 1 GLASS
nie ; e Strain into a Martini glass using a cocktail
- e 5-6 ice cubes strainer.
4 Measure gin e Grate a pinch of nutmeg over the drink.
’& measure white creme de cacao Serve immediately.
( % measure single (light) cream
1 nutmeg

Clover Club
Short drink to serve e Place the egg white in a bowl and
at any time whisk for few seconds with a fork.
e Place the ice, gin, 1 teaspoon of the
4 4 beaten egg, lemon juice and grenadine in
the lower part of the shaker.
——a y FOR 1 GLASS
e Fit the upper part of the shaker and shake
es 1 egg white vigorously for 8-10 seconds.
5-6 Ice cubes ® Strain into a Martini glass using a cocktail
1 measure gin strainer. Serve immediately.
‘4s measure fresh lemon juice
1 teaspoon grenadine

116
A New Orleans version of Gin Fizz
New Orleans was the birthplace of a certain style of
Ramos Gin Fizz
jazz. The capital of Louisiana also saw the invention, Long drink to serve in the morning

around 1888, of the Ramoz

Gin Fizz (> right), a variation
on the famous Gin Fizz FOR 1 GLASS

(> p 100). Its creator, Henry C 1 egg white

5-6 ice cubes
Ramos, was co-owner with ;
1 measure gin
his brother of an establish- measure fresh lemon juice
ment that bore the name, ’ measure fresh lime juice
among others, of the Gin Fizz 2 teaspoons sugar cane syrup
Palace. It closed down at the 2 teaspoons single (light) cream
start of Prohibition in 1919 at which time Henry ci tee cue TOW Wale
2 measures soda water
Ramos revealed the recipe of the Ramos Gin Fizz, (club soda) Ki
which up to then had remained secret.
e Place the egg white in a bowl and
whisk with a fork.
e Place the ice, 3 teaspoons of the egg white
and all the other ingredients except the soda
water in the lower part of the shaker.
® Fit the upper part of the shaker and
shake vigorously for 10 seconds.
e Strain into a highball glass using a cocktail
strainer.
e Add the soda water. Serve immediately.

Long drink to serve e Place all the ingredients except the celery
at any time stick in a mixing glass. Stir with a mixing
spoon for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
FOR 1 GLASS
e Wash the piece of celery and add tt
1 measure gin to the drink.
3 measures tomato juice
1 teaspoon fresh lemon juice © Fernand Petiot (ex-barman of
1 teaspoon Worcestershire sauce Harry's Bar in Paris) renamed the Bloody
3 drops red Tabasco sauce Mary as the Red Snapper because the
1 pinch celery salt management of the Saint Regis Hotel in New
York, where he started working in 1934,
1 pinch black pepper
found the name Bloody Mary too colloquial
5-6 ice cubes
for their customers. Originally made with
1 small stick (stalk) celery
vodka, the Red Snapper is now made with
gin in order to offer an alternative to the
Bloody Mary.

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>

- Whisky-based
cocktails Scotland is the premier
whisky producer in the
world, followed by Japan,
Canada, the United States
and Ireland. Note that in the
Whisky is a form of alcohol distilled two latter countries it is
from cereals. In Scotland and Ireland spelled ‘whiskey’.
> See also pp. 296-299
it is made with barley; in the United
States and Canada they use a mixture
of cereals, predominantly maize
(corn) or rye. made solely from malted barley.
There are many kinds of whisky, A prime characteristic of Scotch whisky
differing vastly according to where is its more or less pronounced peaty
they come from and the methods used flavour that combines admirably
to make them. Among the range of with the herb aromas of the
Scotch whiskies the most common are vermouth in a Rob Roy (> p. 123), or
blended ones, which are a combination the herb-flavoured liqueurs in a Rusty
of grain whisky and malt whisky. Single Nail (> p. 135). Irish whiskeys, being less
malt whiskies, on the other hand, are aromatic, are compatible with such
varied ingredients as the coffee in Irish
Coffee (> p. 139), or the lemon juice in
THE 10 INDISPUTABLE an Irish Rose ((> p. 127). The woody
CLASSICS
flavours of the American whiskeys
Algonquin > p. 132 (bourbon, rye) and those of Canada
Bobby Burns > p. 134 are enhanced by the aromatic bitters
Irish Coffee > p. 139
used in a Manhattan (( p. 122) and
Lynchburg Lemonade > p. 130
Manhattan > p. 122 an Old-Fashioned (> p. 122). They
Mint Julep > p. 131 also tend to attenuate the acidity
Old-Fashioned > p. 122
of lemon juice in such drinks as
Rusty Nail > p. 135
Whiskey Sour (> p. 132) and California
Sazerac > p. 123
Whiskey Sour > p. 132 Lemonade (> p. 125).

119
 Dry cocktails
Churchill
Blackthorn Short drink to serve
}

Short drink to serve as an aperitif at any time

cn

es

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 5-6 ice cubes

1 measure Irish whiskey 1 measure Scotch whisky a
4 measure dry vermouth % measure red vermouth
2-3 drops absinthe-flavoured spirit 1 teaspoon curacao triple sec
2-3 drops Angostura bitters 1 teaspoon fresh lime juice
1 strip unwaxed lemon peel (zest)
e Place the ice, whisky, vermouth, curacao
e Place the ice and all the ingredients and lime juice in the lower part of the shaker.
except the lemon peel in a mixing glass. e Fit the upper part of the shaker and shake
e Stir with a mixing spoon for 8-10 seconds. vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail e Strain into a Martini glass using a cocktail
strainer. strainer. Serve immediately.
e Cut the strip of lemon peel with a
paring knife. Over the glass, pinch it
between the fingers to release the
oils then drop it into the cocktail.
Serve immediately.

European
Beauty
Short drink to serve e Place the ice, whisky and
as an aperitif Dubonnet in a mixing glass.
e Stir with a mixing spoon for 8-10
seconds.
e Strain into a Martini glass using a
FOR 1 GLASS
cocktail strainer.
5-6 ice cubes e Cut the strip of orange peel with a paring
14 measures Scotch malt whisky knife. Over the glass, pinch it between the
‘4 measure Dubonnet fingers to release the oils then drop it into the
1 strip unwaxed orange peel (zest) cocktail. Serve immediately.

120
 Hondarribia
Short drink to serve as an aperitif

Gaslight
FOR 1 GLASS

5-6 ice cubes

Short drink to serve 1 measure Scotch whisky
at any time ‘4s measure Campari
4 measure red vermouth
1 strip unwaxed lemon peel (zest)

FOR 1 GLASS
e Place the ice, whisky, Campari and
5-6 ice cubes
vermouth in a mixing glass.
1 measure Scotch whisky e Stir with a mixing spoon for 8-10 seconds,
’% measure red vermouth e Strain into a Martini glass using a cocktail
4 measure orange curacao strainer.
1 strip unwaxed orange peel (zest) ® Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
e Place the ice, whisky, vermouth and fingers to release the oils then drop it into
curacao in a mixing glass. the cocktail. Serve immediately.
e Stir with a mixing spoon for 8-10 seconds.
® Strain into a Martini glass using a cocktail Variation: Old Pal
strainer. Using Canadian whisky instead of Scotch,
e Cut the strip of orange peel with a paring and dry vermouth instead of red, gives
knife. Over the glass, pinch it between the an Old Pal, a drier short drink, also
fingers to release the oils then drop it into suitable as an aperitif.
the cocktail. Serve immediately.

The most famous of the

whiskey cocktails
The Manhattan (> p. 122) was invented in New
York on the occasion of a dinner organized
at the Manhattan Club on 18 November 1874
by Winston Churchills mother, Jenny Churchill
(1854-1921), photographed here, to celebrate the
election of Samuel Jones Tilden as Governor of the City. It is
doubtful. however, that Jenny Churchill was actually present at
the banquet since she gave birth to the future statesman in England
on 30 November of the same year.
 Whisky: dry cocktails

Manhattan
Short drink to serve as an aperitif
The Old-Fashioned - a great classic
The song writer, Cole Porter (1892-1964) [pictured
FOR 1 GLASS here] undoubtedly contributed to the popularity of
5-6 ice cubes the Old-Fashioned (> below) with his use of the
14 measures rye whiskey
name in the titles of several of his songs, including his
% measure red vermouth
first success, Old-Fashioned Garden, in 1919. This short
2-3 drops Angostura bitters
1 maraschino cherry drink was invented at the
i Pendennis Club in Louisville,
e Place the ice, whiskey, vermouth and
Kentucky, sometime between
Angostura bitters in a mixing glass.
e Stir with a mixing spoon for 8-10 1900 and 1907 As to the recipe,
seconds. it was the work of one of the
e Strain into a Martini glass using a members, Colonel James E
cocktail strainer.
e Add the maraschino cherry to the Pepper, owner of a brand of
glass. Serve immediately. Bourbon called Old 1776.

Variation:
Perfect Manhattan
Replace % measure of the red
vermouth with % measure of dry vermouth
and you have a Perfect Manhattan - a drier
short drink suitable for any time of the day.

Old-Fashioned
Short drink to serve — © Drop the Angostura bitters onto the lump
at any time _of sugar and then put it into a rocks glass
and crush it with a pestle.
e Add the ice, whiskey and water. Stir with
a mixing spoon for 10 seconds.
FOR 1 GLASS
e Cut the strip of orange peel with a paring
4-5 drops Angostura bitters
knife. Over the glass, pinch it between the
Vlump sugar fingers to release the oils then drop it into
3-4 ice cubes the cocktail. Add the maraschino cherry.
14 measures rye whiskey Serve immediately.
‘4s measure still mineral water
1 strip unwaxed orange peel
(zest)
1 maraschino cherry
Rob Roy
Short drink to serve
as an aperitif
7
&
Sazerac
Short drink to serve
FOR 1 GLASS
at any time
5-6 ice cubes
14 measures Scotch whisky
% measure red vermouth
FOR 1 GLASS
2-3 drops Angostura bitters
1 maraschino cherry 2-3 drops Peychaud’s bitters
1 Jump sugar
e Place the ice, whisky, vermouth and 5-6 ice cubes
Angostura bitters in a mixing glass. ‘4 measure still mineral water
e Stir with a mixing spoon for 8-10 seconds. 1% measures rye whiskey
e Strain into a Martini glass using a cocktail 3 drops absinthe-flavoured spirit
strainer.
1 strip unwaxed lemon peel (zest)
e Add the maraschino cherry to
the glass. Serve immediately. e Drop the Peychaud’s bitters onto the
lump of sugar and place it in a mixing glass.
Variation: Rory O’More Crush the bitters-soaked sugar with a pestle.
The Rory O’More, made with Irish whiskey Add the ice, water, whiskey and absinthe-
instead of Scotch whisky, is less aromatic flavoured spirit. Stir with a mixing spoon for
and is an ideal drink at any time of the day. 10 seconds.
e Cut the strip of lemon peel with a
paring knife. Over the mixing glass, pinch
it between the fingers to release the oils
but don’t place it in the drink.
e Strain into a rocks glass. Serve immediately.

Scotf-Law
Short drink to serve at any time ® Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Serve immediately.
1 measure Canadian whisky
% measure dry vermouth
1 teaspoon fresh lemon juice
1 teaspoon grenadine
2-3 drops Angostura bitters

123
 Whizz-Bang
Up-to-Date Short drink to serve
at any time
Short drink to serve
at any time

FOR 1 GLASS

FOR 1 GLASS 5-6 ice cubes

5-6 ice cubes 1 measure Scotch whisky
1 measure Canadian whisky ’% measure dry vermouth
’%& measure sherry 1 teaspoon grenadine
% measure Grand Marnier Cordon 1 teaspoon absinthe-flavoured spirit
Rouge 2-3 drops orange bitters
2-3 drops Angostura bitters
e Place the ice and all the ingredients in a
e Place the ice and all the ingredients in a mixing glass.
mixing glass. e Stir with a mixing spoon for 8-10 seconds.
e Stir with a mixing spoon for 8-10 seconds. e Strain into a Martini glass using a cocktail
e Strain into a Martini glass using a cocktail Strainer. Serve immediately.
strainer. Serve immediately.

Thirst-quenching cocktails
Cablegram
Long drink to serve —_@ Place the ice, whiskey, lemon juice, sugar
at any time —_cane syrup and ginger ale in a highball glass.
= e Stir with a mixing spoon for 8-10 seconds.
e Add the lemon slice to the glass.
Serve immediately.
FOR 1 GLASS

4-5 ice cubes

Popular in the 1920s, this long
1 measure rye whiskey drink is a good example of the happy union
‘6 measure fresh lemon juice of whiskey with ginger ale.
1 teaspoon sugar cane syrup
3 measures ginger ale
1 slice unwaxed lemon
California
Lemonade Commodore
Long drink to serve Short drink to serve at any time
at any time
— a ec is
1. |
~ J FOR 1 GLASS ba es
FOR 1 GLASS 5-6 ice cubes
4-5 ice cubes 1 measure Canadian whisky
1 measure bourbon ’% measure fresh lime juice
4 measure fresh lemon juice
| iwice °
2 teaspoons sugar cane syrup
’% measure fresh lime juice 2-3 drops orange bitters
% measure grenadine
2%, measures soda water (club soda) e Place the ice and all the ingredients in the ; 4
lower part of the shaker. \
e Place the ice and all the ingre- e Fit the upper part of the shaker and shake | |
dients in a highball glass. ————__—*
= : vigorously for 8-10 seconds.
e Stir with a mixing spoon for e Strain into a Martini glass usinga cocktail
8-10 seconds. Serve immediately. strainer. Serve immediately.

Creativity oe
Long drink to serve at any time

FOR 1 GLASS

4-5 ice cubes

% measure bourbon
’% measure Grand Marnier Cordon Rouge
1 teaspoon lime cordial
34 measures ginger ale
2 fine slices unwaxed lime
2 maraschino cherries

e Place the ice, bourbon, Grand Marnier

Cordon Rouge, lime cordial and ginger ale in
a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Add the lime slices and the maraschino
cherries to the glass. Serve immediately.

25
 Francis the Mule e Place the ice and all the ingredients
Short drink to serve
at any time except the lemon peel in the lower part of
= the shaker.
Nf
e Fit the upper part of the shaker and
ws L
shake vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a
5-6 ice cubes cocktail strainer.
1 measure bourbon e Cut the strip of lemon peel with a paring
¥% measure fresh lemon juice knife. Over the glass, pinch it between the
4 measure orgeat syrup fingers to release the oils then drop it into
% measure cold espresso coffee the cocktail. Serve immediately.
2-3 drops orange bitters
1 strip unwaxed lemon peel (zest)

Hemingway =
Sour |
Short drink to serve
at any time

Frisco
} \ a f .
S _ f
7 Vil
( ese )
uti
kad Leal Ue
yay

Short drink to serve —_ —S

as a digestif
FOR 1 GLASS ia"
5-6 ice cubes — ie
+f, SS >

1 measure bourbon
‘4 measure fresh lemon juice
FOR 1 GLASS
% measure Drambuie
5-6 ice cubes
1 measure bourbon
@ Place the ice and all the ingredients in the
4 measure fresh lemon juice lower part of the shaker.
‘4 measure Benedictine e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Place the ice and all the ingredients e Strain into a Martini glass using a cocktail
in the lower part of the shaker. strainer. Serve immediately.
e Fit the upper part of the
shaker and shake vigorously
for 8-10 seconds.
e Strain into a Martini glass
using a cocktail strainer.
Serve immediately.

126
 Irish
Rose
Highland Short drink to serve
at any time

Cooler
Long drink to serve
at any time FOR 1 GLASS

Sy oo 5-6 ice cubes

1 measure Irish whiskey
£ WU il ‘4s measure fresh lemon juice
FOR 1 GLASS
‘44 measure grenadine Pp
4-5 ice cubes
1 strip unwaxed lemon =
1 measure Scotch whisky peel (zest)
% measure fresh lemon juice
2 teaspoons sugar cane syrup =ms — = e Place the ice, whiskey, lemon juice and
3 measures ginger ale grenadine in the lower part of the shaker.
e Fit the upper part of the shaker and
e Place the ice and all the ingredients in a shake vigorously for 8-10 seconds.
highball glass. e Strain into a Martini glass using a
e Stir with a mixing spoon for 8-10 seconds. cocktail strainer.
Serve immediately. e Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils but don’t add it to
the glass. Serve immediately.

High Voltage
Short drink to serve at any time

FOR 1 GLASS

’% unwaxed lime
3-4 ice cubes
1 measure Scotch whisky
% measure curacao triple sec
14 measures soda water (club soda)

e Squeeze the lime quarter over a rocks

glass then drop it in.
e Add the ice and the other ingredients.
e Stir with a mixing spoon for 8-10
seconds. Serve immediately.

127
 Whisky: thirst-quenching cocktails ~
Ss nce PORE REIN NA A AP NIE SE > —

Kentucky
Tea
Klondike
Long drink to serve
at any time
aoe @ |

ied O@lel
a e Long drink to serve
FOR 1 GLASS stan Hime
4-5 ice cubes —
|
1 measure bourbon fl | |
6 measure fresh lime juice = J
FOR 1 GLASS
measure orange curacao
: 4-5 ice cubes
24 measures ginger ale at
1 measure rye whiske
pe J i
e Place the ice and all the a 1 teaspoon sugar cane syrup
ingredients in a highball glass. 3% measures ginger ale
e Stir with a mixing spoon for 8-10 seconds. 1 strip unwaxed lemon peel (zest)
Serve immediately.
e Place the ice, rye whiskey, sugar cane
syrup and ginger ale in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Lynchburg
Lemonade
Long drink to serve —_—_ Place the ice, whiskey, lemon juice, curacao
at any time —_and lemon-lime soda in a highball glass.
J oon e Stir with a mixing spoon for 8-10 seconds.
LJ ni e Add the lemon slice to the glass. Serve
; ada immediately.
FOR 1 GLASS
4-5 ice cubes
1 measure Tennessee whiskey
‘4 measure fresh lemon juice
’s Measure curacao triple sec
2%, measures lemon-lime soda
% slice unwaxed lemon
 A harmonious mixture,
based on bourbon and mint
The Mint Julep (> left), a favourite of planters in the
southern United States, is one of the oldest known cocktails.
It was invented at the end of the eighteenth century in Virginia.
The recipe was published in 1803 by John Davis, a British

Mint Julep professor just back from a journey to study the American
plantations. He recounts that the inhabitants of Virginia
Short drink to serve at any time
habitually drank this refreshing mint beverage at any time
}~ from morning onwards.
FOR 1 GLASS

6-8 fresh mint leaves

2 mixing spoons caster (superfine) sugar
3-4 ice cubes, crushed (> p. 59)
1% measures bourbon

e Wash the mint and dry it on kitchen paper

(paper towels) then place in a rocks glass
and crush lightly with a pestle.
e Add the sugar and the crushed ice.
e Add the bourbon and stir with a mixing
spoon for 8-10 seconds. Serve immediately.

New Yorker
Short drink to serve
at any time
ez

FOR 1 GLASS
5-6 ice cubes |
1 measure bourbon
‘4 measure fresh lime juice
¥, measure grenadine

e Place the ice and all the ingre-

dients in the lower part of the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

|
 Whiskey Sour _ @ Place the ice and all the ingredients except
Short drink to serve in the evening
the maraschino cherry in the lower part of
the shaker.
e Fit the upper part of the shaker and shake
FOR 1 GLASS
vigorously for 8-10 seconds.
3-4 ice cubes = g Pour the cocktail, without straining, into
1 measure bourbon a _rocks glass. Add the maraschino cherry.
% measure fresh lemon juice Serve immediately.
4 measure sugar cane syrup
1 maraschino cherry

Algonquin
Short drink to serve at any time

Beam Me |
FOR 1 GLASS

5-6 ice cubes

Up Scotty
Long drink to serve
%4 measure rye whiskey at any time
% measure pure pineapple juice
% measure dry vermouth

FOR 1 GLASS
e Place the ice and all the ingredients in the
lower part of the shaker. 5-6 ice cubes
e Fit the upper part of the shaker and shake 1% measures Scotch whisky
vigorously for 8-10 seconds. % measure fresh lemon juice
Strain into a rocks glass using a cocktail 4 measure amaretto
strainer. Serve immediately. ‘4 measure cherry brandy
1% measures pure orange juice

e Place the ice and all the ingre-

dients in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer. Serve immediately.

132 |
 Ink
Street
Blood & Sand Short drink to serve
Short drink to serve at any time
at any time c=
7
YY, J
|

a FOR 1 GLASS
FOR 1 GLASS 5-6 ice cubes
5-6 ice cubes % measure Canadian whisky
1 measure Scotch whisky ’% measure fresh orange juice
‘4s measure fresh orange juice ’ measure fresh lemon juice
% measure cherry brandy \
1 teaspoon red vermouth e Place the ice and all the ingredients in
the lower part of the shaker.
e Place the ice and all the ingredients in e Fit the upper part of the
the lower part of the shaker. shaker and shake vigorously
e Fit the upper part of the shaker and for 8-10 seconds.
shake vigorously for 8-10 seconds. e Strain into a Martini glass
e Strain into a Martini glass using a cocktail using a cocktail strainer. Serve
strainer. Serve immediately. immediately.

Polly Specia e Place the ice and all the

at any time ingredients in the lower part
7 : of the shaker.
1 e Fit the upper part of the shaker
= 5 and shake vigorously for 8-10
FORIGLASS — caconds.
5-6 ice cubes Strain into a Martini glass using a
% measure Scotch whisky cocktail strainer. Serve immediately.
% measure fresh grapefruit juice
¥, measure curacao triplesec Variation: Carlton
Using bourbon instead of Scotch whisky, and |
fresh orange juice instead of grapefruit juice,
gives a Carlton, a less bitter short drink that is |
ideal at any time of the day.

133
 Ward Eight e Place the ice and all the ingredients in the
Short drink to serve
at any time lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 ice cubes
1 measure rye whiskey ® This short drink from the 1920s
’% measure fresh orange juice was created in the Ward Eight district of
1 teaspoon fresh lemon juice Washington, which explains its name.
1 teaspoon grenadine

az

Liqueur-based cocktails
Bobby Delmarva
Burns
Short drink to serve
in the evening
Short drink to serve
as a digestif

FOR 1 GLASS

5-6 ice cubes

FOR 1 GLASS
1 measure rye whiskey
5-6 ice cubes
’ measure white creme de menthe
1 measure Scotch whisky
’% measure dry vermouth
4 measure Benedictine
’ measure fresh lemon juice
% measure red vermouth
e Place the ice and all the ingredients in the
e Place the ice and all the ingredients lower part of the shaker.
in a mixing glass. e Fit the upper part of the shaker and shake
e Stir with a mixing spoon for 8-10 vigorously for 8-10 seconds.
seconds. ‘e Strain into a Martini glass using a cocktail
e Strain into a Martini glass using a Strainer. Serve immediately.
cocktail strainer. Serve immediately.

134
 Godfather
Short drink to serve —— @ Place the ice and all the ingredients in a
as a digestif rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

FOR 1 GLASS
Ne The Godfather is the most popular
3-4 ice cubes
of the cocktails made with this bitter-
I measure Scotch whisky almond flavoured Italian liqueur.
’’ measure amaretto

Kentucky
Colonel
Short drink to serve as a digestif e Place the ice and all the
ingredients in a rocks glass.
]
= e Stir with a mixing spoon
for 8-10 seconds. Serve
FOR 1 GLASS
immediately.
3-4 ice cubes
1 measure bourbon
4 measure Benedictine

Rusty Nail e Place the ice and all the ingredients in a

Short drink to serve
as a digestif rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

FOR 1 GLASS
Variation: Golden Nail
3-4 ice cubes Use Southern Comfort instead of Drambuie
1 measure Scotch whisky to make a Golden Nail; a short drink with
’% measure Drambuie aromas of peach that is ideal for drinking in
the evening.

WS
 Whisky: /iqueur-based cocktails

Tipperary Twistin
Short drink to serve
Short drink to serve
as a digestif at any time

FOR 1 GLASS FOR 1 GLASS \

5-6 ice cubes 5-6 ice cubes \
1 measure rye whiskey 1 measure Canadian whisky
4 measure red vermouth . ’ measure peach schnapps
% measure green Chartreuse 1 teaspoon manzana verde
liqueur (> p. 38) :
e Place the ice and all the (CE. 1 teaspoon lime cordial =
ingredients in a mixing glass. 1 strip unwaxed orange y=
e Stir with a mixing spoon for peel (zest) << i
8-10 seconds. 1 maraschino cherry
e Strain into a Martini glass using a cocktail
Strainer. Serve immediately. e Place the ice and all the ingredients
except the orange peel and maraschino
Variation: Shamrock cherry in a mixing glass.
Replace the red vermouth with dry vermouth, e Stir with a mixing spoon for 8-10 seconds.
and use Irish whiskey instead of rye whiskey, e Strain into a Martini glass using a cocktail
and you have a Shamrock, a slightly drier short strainer.
drink that is ideal as a digestif. e Cut the strip of orange peel with a paring
knife. Cut it into shreds and add to the
glass. Add the maraschino cherry. Serve
immediately.

Smooth cocktails
Boston Sour
Short drink to serve —® Place the egg white in a bowl and whisk
at any time for a few seconds with a fork.
e Place the ice, bourbon, 2 teaspoons of
beaten egg white, the lemon juice and sugar
cane syrup in the lower part of the shaker.
FOR 1 GLASS
e Fit the upper part of the shaker and shake
1 egg white
vigorously for 8-10 seconds.
3-4 ice cubes» Pour into a rocks glass without straining.
‘measure bourbon —_—Add the lemon slice. Serve immediately.
‘4s measure fresh lemon juice
2 teaspoons sugar cane syrup
’% slice unwaxed lemon
Elk's Own Millionaire
Short drink to serve in the evening Short drink to serve in the evening
i

FOR 1 GLASS FOR 1 GLASS

1 egg white 1 egg white
5-6 ice cubes 5-6 ice cubes
% measure rye whiskey 1 measure rye whiskey
‘4 measure ruby port ’ measure fresh lemon juice
1 teaspoon fresh lemon juice 1 teaspoon curacao triple sec
1 teaspoon sugar cane syrup 1 teaspoon grenadine

e Place the egg white in a bowl e Place the egg white in a bowl and whisk
and whisk for a few seconds with for a few seconds with a fork.
a fork. Place the ice, 2 teaspoons of beaten egg
e Place the ice, 2 teaspoons of white and the other ingredients in the lower
beaten egg white and the other ingredients part of the shaker.
in the lower part of the shaker. e Fit the upper part of the shaker and shake
e Fit the upper part of the shaker and shake vigorously for 8-10 seconds.
vigorously for 8-10 seconds. e Strain into a Martini glass using a cocktail
e Strain into a Martini glass using a cocktail strainer. Serve immediately.
strainer. Serve immediately.

Mocha Martini
Short drink to serve in the evening

FOR 1 GLASS

5-6 ice cubes

¥%, measure bourbon
% measure Irish cream
% measure brown creme de cacao
% measure cold espresso coffee |
)
}i
}
}
e Place the ice and all the ingredients in the |

lower part of the shaker.

e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

W357
 [ae eT Te
Whisky: sn » COCKTAaIIS

Morning
Glory Fizz A warming Irish cocktail for
American travellers
Long drink to serve
in the morning Irish coffee (> p. 139) was invented in 1943 at Foynes
Airport in Ireland, from where aeroplanes took off to
<—

fly to New York via Montreal. During the winter they

FOR 1 GLASS served the travellers hot tea laced with a little Irish
1 egg white
whiskey, but the Americans preferred coffee. Barman
5-6 ice cubes
Joe Sheridan therefore decided to invent a new, coffee-
1 measure Scotch whisky
% measure fresh lemon juice
based drink for them and came up with Irish Coffee.

2 teaspoons sugar cane syrup

24 measures soda water
(club soda)

e Place the egg white in a bowl and whisk

for a few seconds with a fork.
Place the ice, 1 tablespoon of beaten egg
white and all the other ingredients except the
soda water in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Pour the contents of the shaker into a
highball glass. Add the soda water. Serve
immediately.

Mountain
Short drink to serve e Place the egg white in a bowl and whisk
in the evening for a few seconds with a fork.
e Place the ice, 2 teaspoons of beaten egg
AY,
| white, the rye whiskey, both vermouths and
the lemon juice in the lower part of the
FOR 1 GLASS
shaker.
1 egg white
e Fit the upper part of the shaker and shake
5-6 ice cubes vigorously for 8-10 seconds.
% measure rye whiskey e Strain into a Martini glass using a cocktail
’ measure dry vermouth Strainer. Serve immediately.
’ measure red vermouth
1 teaspoon fresh lemon juice

138
“ Hot cocktails
Irish Coffee
Blue Blazer Long drink to serve at any time
Long drink to serve in the winter
ny

FOR 1 GLASS
FOR 1 GLASS 1% measures double
14 measures boiling water (heavy) cream
14 measures Scotch whisky 2 mixing spoons caster
2 mixing spoons caster (superfine) sugar (superfine) sugar

1 strip unwaxed lemon peel (zest) 3 measures hot espresso coffee

1 measure Irish whiskey
e Heat 2 metal beakers, with handles, by
rinsing them out with boiling water. e Place the cream in the freezer for
e Pour the 14 measures of boiling water 5 minutes then beat it with a fork until
into one of the beakers, then add the Scotch it thickens. , =. 2
whisky. e Place the sugar into a toddy glass and
e Ignite the mixture with a match and pour in the coffee, then add the Irish
proceed to pour it from one beaker to the whiskey. Stir with a mixing spoon for 5-6
other several times as the alcohol burns, seconds. Using the same spoon, float about
then pour it into a toddy glass. % measure of whipped cream on the top of
e Add the sugar and stir with a mixing spoon the mixture.
until dissolved.
e Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the glass. Serve immediately. Blue Blazer
This cocktail (> left) was
invented by Jerry Thomas
(1830-1885) at the beginning
of the 1850s, when he was
running the El Dorado bar
at the Occidental Hotel
in San Francisco. When
a gold miner customer
demanded a really special pick-me-up Jerry Thomas
rose to the challenge, and his dexterity in manip-
ulating the flaming liquid (see engraving) was instru-
mental in making the drink an instant hit with his
customers.
Rum-based
cocktails Rum is made in all the countries
where sugar cane is produced:
Brazil, the United States,
Antilles, etc., but the most
renowned rum comes from
Rum comes in a great many different Cuba, Jamaica, Martinique
varieties. The two main groups are and Puerto Rico.
> See also pp. 300-301
industrial rum, made by sugar
refineries, and rhum agricole,
‘agricultural rum’. Industrial rum is
distilled from molasses — a by-product The quality of rum differs greatly
of the process of refining sugar cane — according to the skills and customs
while the rhum agricole is distilled of the rum-producing countries.
from vesou, the juice of the sugar Rum from Martinique and Guadeloupe
cane. When the almost clear rum is traditionally very aromatic, while
has gone through an ageing process, the rum made at the sugar refineries
it then becomes white rum, amber in Puerto Rico, which is not aged,
rum or old rum. is much less so. Rum is a spirit that
lends itself admirably to mixing with
other ingredients. It is indispensable
in the preparation of tropical cocktails
THE 10 INDISPUTABLE and combines wonderfully well with
CLASSICS fruit juices like the grapefruit juice
Caipirinha > p. 145 in an Isle of Pines (> p. 149), or the
Cuba Libre > p. 146 lime juice in a Daiquiri (> p. 147)
Daiquiri > p. 147
and a Mojito (> p. 151). It combines
Dark & Stormy > p. 147
American Grog > p. 168 equally well with sweet ingredients
Mai Tai > p. 150 like coconut milk, as in a Pina
Mojito > p. 151 Colada ((> p. 162) and a Pain Killer
Pina Colada > p. 162
(> p. 162), or creme de cacao ina
Planter’s Punch > p. 152
Ti Punch > p. 156 Mulata (> p. 167).

141
 Rum: dry cocktails

Dry Cocktails eS
Cuban Manhattan
Short drink to serve as an aperitif | @ Place the ice, rum, vermouth and Angostura
my bitters in a mixing glass.
* Stir with a mixing spoon for 8-10 seconds.
e Strain into a Martini glass using a cocktail strainer.
FOR 1 GLASS
e Add the maraschino cherry to the glass. Serve
5-6 ice cubes immediately,
1% measures amber Cuban rum
% measure red vermouth Variation: Martinican
2-3 drops Angostura bitters The Martinican, a more aromatic short drink that
1 maraschino cherry _'S ideal for the evening, is made by using aged
— rhum agricole, ‘agricultural rum’, instead of the
get 9
amber Cuban rum.

’ Presidente Redwood
| Short drink to serve as an aperitif Short drink to serve at any time

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 3-4 ice cubes, crushed (> p. 59)

1 measure white Cuban rum 14 measures amber Jamaican rum
= ’% measure dry vermouth ’ measure creme de fraise
1 teaspoon grenadine 2-3 drops Angostura bitters
1 strip unwaxed orange peel (zest) 1 strip unwaxed lemon peel (zest)
1 maraschino cherry
e Place the crushed ice, rum, créme de fraise and
e Place the ice, rum, vermouth and grenadine Angostura bitters in a rocks glass.
in a mixing glass. e Stir with a mixing
e Stir with a mixing spoon for 8-10 seconds. spoon for 8-10
e Strain into a Martini glass using a cocktail seconds. C
strainer. e Cut the strip of
e Cut the strip of orange peel with a paring lemon peel with a
knife. Over the glass, pinch it between the paring knife. Over the
fingers to release the oils but do not add it glass, pinch it between
to the cocktail. the fingers to release
e Place the cherry in the glass. Serve the oils then drop it
immediately. into the cocktail. Serve
immediately.

142
 Treacle
Short drink to serve — @ Drop the Angostura bitters onto the sugar
at any time then place it in a rocks glass and crush it
with a pestle.
e Add the ice, rum and apple juice to the
glass and stir with a mixing spoon for 10
FOR 1 GLASS
seconds.
2-3 drops Angostura bitters
e Cut the strip of lemon peel with a paring
1 lump sugar —_ knife. Over the glass, pinch it between the
3-4 ice cubes _ fingers to release the oils then drop it into
14 measures dark Jamaicanrum __ the cocktail. Serve immediately.
‘4 measure pure apple juice
1 strip unwaxed lemon peel (zest)

Afejo
Highball The cocktail hour in Cuba
Long drink to serve
atany-time During Prohibition (1919-1933), many Americans
didnt hesitate to travel to Cuba in order to
enjoy drinking alcohol, notably cocktails. This
POCnICUAcS trend was responsible for making bars in
4-5 ice cubes Havana, like the Floridita, Sloppy Joes and the
1 measure amber Cuban rum Bodeguita del Medio, very famous indeed. So
4 measure orange curacao much so that, in 1924, barmen on the island
% measure fresh lime juice ; ‘
! created the Club des Cantineros, the first organi-
3-4 drops Angostura bitters
‘ Bate -< zation dedicated to training bar personnel. At
2% measures ginger beer & b
ie lice Unwaned ternon the end of the 1940s writer Ernest Hemingway and
actor Spencer Tracy became regulars at the Floridita
e Place the ice and all the ingredients
(on the left in the photograph, taken in 1954).
except the lemon slice in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Place the lemon slice in the glass. Serve
immediately.
 Bacardi Cocktail
Short drink to serve at any time Place the ice, rum, lime juice .
and grenadine in the lower part a
of the shaker.
e Fit the upper part of the shaker and
FOR 1 GLASS
shake vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a Martini glass using a cocktail
1 measure white Puerto Rican rum (Bacardi) strainer. ( j
’% measure fresh lime juice e Cut the strip of lime peel with a paring }
% measure grenadine knife. Over the glass, pinch it between the
1 strip unwaxed lime peel (zest) fingers to release the oils then drop it into
the cocktail. Serve immediately.

Beja Flor
Short drink to serve e Place the Ice and all the ingredients in the
in the evening lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 ice cubes
1 measure cachaca rum
‘4 measure creme de banane
’ Measure curacao triple sec
4 measure fresh lime juice

Black Rose
Short drink to serve e Place the ice and all the ingredients in
at any time the lower part of the shaker.
e Fit the upper part of the shaker and shake
{ vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 ice cubes
’% measure white rhum agricole,
This cocktail was created in the 1930s by
‘agricultural rum’
Frank Meier at The Ritz Hotel’s Cambon Bar in Paris 1
2 teaspoons cold espresso coffee and was originally served as a long drink.
2 teaspoons sugar cane syrup

144
 Cable Car
Short drink to serve at any time
ma
\ 7

wh

FOR 1 GLASS

5-6 ice cubes

% measure spiced rum
‘4 Measure orange curacao
Boston ’s measure fresh lemon juice

Cooler 1 teaspoon sugar cane syrup

1 strip unwaxed orange peel (zest)
Long drink to serve
at any time e Place the ice and all the ingredients
> fe i except the orange peel in the lower part

~ w& Ul
/f { 1} } |
of the shaker.
Ca = UU L
e Fit the upper part of the shaker and
FOR 1 GLASS
shake vigorously for 8-10 seconds.
4-5 ice cubes
e Strain into a Martini glass
1 measure amber Jamaican rum using a cocktail strainer.
‘% measure fresh lime juice Cut the strip of orange peel with
1 teaspoon sugar cane syrup a paring knife. Over the glass, pinch it
3 measures ginger ale between the fingers to release the oils then
1 slice unwaxed lemon drop it into the cocktail. Serve immediately.

e Place the ice and all the ingredients except

the lemon slice in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
Place the lemon slice in the glass. Serve
immediately.

Caipirinha e Cut the lime half into 4 pieces,

Short drink to serve
at any time place the pieces in a rocks glass
and crush them with a pestle.
e Add the crushed ice and all the
other ingredients to the glass.
FOR 1 GLASS
e Stir with a mixing spoon for 8-10
% unwaxed lime seconds. Serve immediately.
3-4 ice cubes, crushed (> p. 59)
1% measures cachaca rum Variation: Caipirissima
2 mixing spoons caster The Caipirissima, a short drink with a
(superfine) sugar lighter flavour, is made by replacing the
cachaca rum with Puerto Rican rum.
Ideal to drink at any time.

145
 Rum: thirst-qguenching cocktails @ R

Short drink to serve

Citrus Cooler oe
at any time
ane
Long drink to serve at any time

FOR 1 GLASS

: 5-6 ice cubes

FOR 1 GLASS 4 measure white Puerto Rican rum
5-6 ice cubes % measure cranberry juice Vy
4 measure Puerto Rican rum (based on fruit concentrate)
¥% measure fresh orange juice 1 teaspoon fresh lime juice
% measure fresh lime juice 1 teaspoon orange curacao
% measure curacao triple sec 1 strip unwaxed lemon peel (zest)
2’ measures lemon-lime soda he
e Place the ice, rum, cranberry juice,
e Place the ice, rum, orange and lime juices, lime juice and the curacao in
and the curacao in the lower part of the the lower part of the shaker.
shaker. e Fit the upper part of the om
e Fit the upper part of the shaker and shake Shaker and shake vigorously
vigorously for 8-10 seconds. for 8-10 seconds.
e Pour into a highball glass without straining. e Strain the contents of the shaker into a
e Add the lemon-lime soda and stir. Serve Martini glass using a cocktail strainer.
immediately. e Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Cuba Libre
Long drink to serve at any time e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

FOR 1 GLASS
GZ This cocktail first appeared in
Cuba during the American Prohibition
‘4 unwaxed lime
period. Some people now call it the
4-5 ice cubes
Mentiroso (Spanish for liar) because Cuba
1 measure white Cuban rum is no longer /ibre (free).
3'4 measures cola
Variation: Trinidad
e Cut the lime quarter into 2 pieces, place Adding 3-4 drops of Angostura bitters gives
in a highball glass and crush them with a a Trinidad —a slightly bitter long drink that
pestle. is ideal to drink at any time.
e Place the ice and the other ingredients in
the glass.

146
 The invention of a group of
Americans working in Cuba
The Daiquiri (> left) was invented in 1898 by
D a |q U |r| a group of American colleagues, including Harry
Short drink to serve E Stout and mining engineer Jennings S Cox, who
at any time were working together in Cuba. Tired of drinking
iw, | nothing but Planters Punch (> p. 152), they decided to
ie create a new drink using local produce. This invention
BOS ESL VERRE actually took place at the Venus Hotel in Santiago de
oe aces Cuba, but the inventors of this now-classic cocktail
1 measure white Cuban rum
Preeture fresh iinejuite prefe
referred toto n name it after the village where they
2 teaspoons sugar cane syrup worked. Daiquiri is situated in the south-east of the
: island, not far from Santiago.
e Place the ice and all the ‘“
ingredients in the lower
part of the shaker.
e Fit the upper part of the shaker
and shake vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

Variation: Daiquiri No 2
This is made by replacing 1 teaspoon of the
white rum with 1 teaspoon of orange curacao,
and replacing 1 teaspoon of the lime juice
with 1 teaspoon of orange juice. It is a sweeter
short drink that is ideal in the afternoon.

Dark & Stormy

Long drink to serve at any time © Cutthe lime half into 2 quarters,
— place them in a highball glass and
ee crush them with a pestle.
oS e Add the ice and the other ingre-
FOR 1 GLASS dients to the glass.
unwaxed lime Stir with a mixing spoon for 8-10
4-5 ice cubes seconds. Serve immediately.
1 measure dark Jamaican rum
% measure fresh lime juice sre This cocktail is the national
2 teaspoons sugar cane syrup drink of Bermuda.
te |
2% measures ginger beer
 Rum: thirst-quenching cocktails

Floridita
Dalquirl
Short drink to serve

_ Doctor Funk
Long drink to serve
at any time

at any time

FOR 1 GLASS
Y
5-6 ice cubes
FOR 1 GLASS 1 measure white Cuban rum
4-5 ice cubes, crushed (> p. 59) 4 measure fresh lime juice
% measure white Jamaican rum 1 teaspoon fresh grapefruit juice
’% measure white Cuban rum 1 teaspoon sugar cane syrup
4 measure fresh lime juice 1 teaspoon maraschino liqueur
% measure grenadine
1 teaspoon absinthe-flavoured e Place the ice and all the ingre-
spirit dients in the lower part of the
1% measures soda water Shaker. ‘
(club soda) e Fit the upper part of the shaker
2 thin slices unwaxed lime and shake vigorously for 8-10 seconds.
© Strain into a Martini glass using a cocktail
e Place the crushed ice and all the Strainer. Serve immediately.
ingredients except the lime slices in a
highball glass. This cocktail is also known as a
e Stir with a mixing spoon for 8-10 seconds. Daiquiri No 3 and is attributed to barman
e Place the lime slices in the glass. Serve Benjamin Orbon, who is reputed to have
immediately. invented it in the 1930s in Cuba.

Frozen
Daiquiri
Short drink to serve e Place the crushed
at any time ice and all the ingre-
e=> dients in a blender.
" | e Blend at slow speed for
|
5-10 seconds then at high
FOR 1 GLASS
speed for 15-30 seconds.
3-4 ice cubes, crushed (> p. 59)
e Pour the contents of the blender
1 measure white Cuban rum into a Martini glass. Serve immediately.
’ measure fresh lime juice
] teaspoon sugar cane syrup
1 teaspoon maraschino liqueur

Pe

148 sag
Hemingway MOneySUCKIE
Special S
Short drink to serve \ “>
at any time | FOR 1 GLASS
— = 5-6 Ice cubes
¥ % measure amber Jamaican rum

= ‘4 measure fresh lime juice

FOR 1 GLASS
’ measure
3-4 ice cubes, crushed (> p. 59) runny multi-
1% measures white Cuban rum BR. floral honey
% measure fresh lime juice a
1 teaspoon fresh grapefruit juice SS eS, e Place the ice and
1 teaspoon maraschino liqueur = ee allthe ingredients in the
lower part of the shaker.
e Place the crushed ice and all the ingre- Fit the upper part of the
dients in a blender. shaker and shake vigorously
e Blend at slow speed for 5-10 seconds for 8-10 seconds.
then at high speed for 15-30 seconds. e Strain into a Martini glass
e Pour the contents of the blender into a using a cocktail strainer. Serve
Martini glass. Serve immediately. immediately.

ae This cocktail was specially invented

for writer Ernest Hemingway (1899-1961) by
a Cuban barman called Antonio Melan. J
x

Isle
of Pines
Short drink to serve © Place the ice and all the ingredients in the
at any time _ lower part of the shaker.
E> . e Fit the upper part of the shaker and shake
% vigorously for 8-10 seconds.
aE e Strain into a Martini glass using a cocktail
FORT GLASS trainer. Serve immediately.
5-6 ice cubes
¥% measure white Cuban rum Variation: Pinerito
¥, measure fresh grapefruit juice The Pinerito, a more colourful short drink
2 teaspoons sugar cane syrup _ that makes an ideal aperitif, is made with
grenadine instead of the sugar cane syrup.

149
 Rum: thirst-quenching cocktails

Long drink to serve at any time e Place the lime segment in a highball glass
and crush it slightly with a pestle.
e Place the ice and the remaining ingredients
in the glass.
FOR 1 GLASS
e Stir with a mixing spoon for 8-10 seconds.
’% unwaxed lime Serve immediately.
4-5 ice cubes
1% measures spiced rum
% measure fresh lime juice
3-4 drops Angostura bitters
3 measures ginger beer

Short drink to serve at any time e Place the crushed ice, both
kinds of rum, the lime juice,
orgeat syrup and curacao in the
lower part of the sh aker.
FOR 1 GLASS
e Fit the upper part of the shaker
3-4 ice cubes, crushed (> p. 59) and shake vigorously for 8-10
% measure amber Jamaicanrum —_— seconds.
’% measure white rhum agricole, ‘agricultural rum’ e Pour the shaker contents into a
4 measure fresh lime juice rocks glass. Make a slit in the lime
’4 measure orgeat syrup segment and fix it to the rim of the
1 teaspoon orange curacao glass. Add the mint sprig. Serve
% unwaxed lime
immediately.
1 small sprig fresh mint

Marama
Rum Punch
Long drink to serve at any time e Place 5-6 ice cubes, the rum, curacao, lime
juice, Orgeat syrup and Angostura bitters in the
lower part of the shaker.
is] 4
e Fit the upper part of the shaker and shake
FOR 1 GLASS
vigorously for 8-10 seconds.
8-10 ice cubes
e Place 3-4 ice cubes in a highball glass
3 ; *% measure white Jamaican rum
then strain the contents of the shaker over
. ’s measure curacao triple sec them using a cocktail strainer.
‘4s measure fresh lime juice e Add the lemon-lime soda and stir for 3-4
f 1 teaspoon orgeat syrup seconds with a mixing spoon.
3-4 drops Angostura bitters e Wash the mint sprig and add to the glass.
‘ 2’, measures lemon-lime soda Serve immediately.
1 small sprig fresh mint
 Mojito ee ee
Long drink to serve at any time e Wash the mint leaves and
; rag place them in a highball glass.
| e Crush them with a pestle,
then add the sugar.
FOR 1 GLASS
> e Add the crushed ice and the
7 alte bu leaves other ingredients. Stir with a
2 mixing spoons caster (superfine) sugar : mixing spoon for 8-10 seconds.
4-5 ice cubes, crushed (>> p. 59) Serve immediately.
1 measure white Cuban rum
4 measure fresh lime juice Variation: Mojito Criollo
14 measures soda water (club soda) Add 3-4 drops of Angostura bitters
and you have the Mojito Criollo, a
slightly bitter long drink that can be
drunk at any time.

Montego Bay
Short drink to serve at any time
>)
\
\/

FOR 1 GLASS

5-6 ice cubes

1 measure amber rhum agricole,
‘agricultural rum’
4 measure fresh lime juice
1 teaspoon sugar cane syrup The Daiquiris great rival
1 teaspoon curacao triple sec The Mojito (> above) was created in Cuba during the
2-3 drops Angostura bitters American Prohibition period. It was modelled on the

e Place the ice and all the ingredients in the Mint Julep (> p. 131) that was, at that time, the
lower part of the shaker. favourite drink of the Americans staying on the
° Fit the upper part of the shaker and shake island. The Mojito became popular thanks to the
vigorously for 8-10 seconds.
Bodeguita del Medio (pictured below), a bar whose
Strain into a Martini glass using a cocktail
strainer. Serve immediately. motto was: Hemingway drinks Daiquiris at the
Floridita and Mojitos at the Bodeguita!’

LS
 Rum: thirst-quenching cocktatls

Pink Daiquiri
Short drink to serve at any time

Periodista
:
FOR 1 GLASS

5-6 ice cubes

Short drink to serve
1 measure white Cuban rum
at any time
=y % measure fresh lime juice
1 teaspoon grenadine
sis 1 teaspoon maraschino liqueur %,
FOR 1 GLASS Yorn
; 3-4 drops Angostura bitters (
5-6 ice cubes
5 3 : |
1 measure white Cuban rum é e Place the ice and all the ingredients in
% measure fresh lime juice the lower part of the shaker.
1 teaspoon orange curacao i 2 Ts e Fit the upper part of the shaker and
1 teaspoon apricot brandy shake vigorously for 8-10 seconds. .
e Strain into a Martini glass using a cocktail
Place the ice and all the ingredients in the strainer. Serve immediately.
lower part of the shaker.
e Fit the upper part of the shaker and shake Invented at the end of the
vigorously for 8-10 seconds. 1930s, this cocktail is also known
e Strain into a Martini glass using a cocktail as the Daiquiri No 5. —
strainer. Serve immediately.

Planter’s
Punch
Long drink to serve e Place the crushed ice and all the ingre-
at any time dients into a highball glass.
7 e Stir with a mixing spoon for 8-10 seconds.
|. | Serve immediately.
FOR 1 GLASS
EP There are a number of versions
4-5 ice cubes, crushed (> p. 59)
of Planter’s Punch. Here is one adapted
14 measures dark Jamaican rum
from a recipe recommended in the seven-
‘4 measure fresh lime juice teenth century: 1 measure of sweetener
’ Measure grenadine (grenadine), 2 measures of acidity (lime
2-3 drops Angostura bitters juice), 3 measures of strength (amber
(optional) Jamaican rum) and 4 measures of mixer
14 measures still mineral water (still water and crushed ice).

152
 Rumble
Long drink to serve at any time

Pal | atl

©uarter ae
Deck
FOR 1 GLASS

4-5 ice cubes

Short drink to serve 1 measure dark Jamaican rum
at any time ’ measure coffee liqueur
Hy ogy a 3 measures soda water
‘oe N 0
ad7 filt]
=a | } (club soda)
rT iti} |
a | > Lyi t
% unwaxed lime
FOR 1 GLASS

5-6 Ice cubes

e Place the ice, rum, coffee
1 measure white Puerto Rican rum .
liqueur and soda water in a
‘4 measure fresh lime juice highball glass.
‘4 measure sherry me aks e Stir with a mixing spoon for
8-10 seconds.
e Place the ice and all the ingredients in the e Cut the lime half into 4
lower part of the shaker. pieces and add to the glass.
e Fit the upper part of the shaker and shake Serve immediately.
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

Suzie Taylor
Long drink to serve at any time

FOR 1 GLASS

4-5 ice cubes

1 measure amber Jamaican rum
% measure fresh lemon juice
3% measures ginger ale
% slice unwaxed lemon

e Place the ice, rum, lemon juice and ginger

ale in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Place the lemon slice in the glass. Serve
immediately.

Variation: Mamy Taylor

This drier long drink, ideal at any time, is
made with gin instead of amber rum.

153
 A few ideas for cocktail snacks to serve with
rum-based cocktails:
a barquettes of red mullet (snapper) and fondue
of (bell) peppers
chicken and banana morsels
a prawn (shrimp) and pineapple a la Créole
m stir-fried vegetables with turmeric
_m bite-sized vanilla slices
_P recipes page 276
 Rum: thirst-qguenching cocktails

KNfe
Short drink to serve
at any time

Ti Punch FOR 1 GLASS

Short drink to serve at any time
5-6 ice cubes
i

4 1 measure white Puerto Rican rum

4 measure fresh lemon juice \
FOR 1 GLASS
4 measure curacao triple sec
% unwaxed lime
1% measures white rhum
e Place the ice and all the ingredients in |
agricole, ‘agricultural rum’
the lower part of the shaker.
‘4 measure sugar cane syrup
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
‘
e Place the lime segment ina }*~. e Strain into a Martini glass using a cock-
rocks glass and crush it with a tail strainer. Serve immediately.
pestle. —S
e Add the other ingredients to Variation: Colombus lec ze
the glass. Replacing the curacao triple a
e Stir with a mixing spoon for 8-10 sec with orange curacao gives a
seconds. Colombus, a sweeter short drink that is
e Serve immediately accompanied by a glass ideal for the evening.
of iced water, referred to as Ti Craze.

Fruit-based cocktails [=.

Aristo
Long drink to serve at any time e Place the ice and all the ingredients
except the lemon slice in the lower part
of the shaker.
e Fit the upper part of the shaker and
FOR 1 GLASS
shake vigorously for 8-10 seconds.
5-6 ice cubes
° Strain into a highball glass using a
1] measure aged Jamaican rum
cocktail strainer.
1 measures pure orange juice © Make a slit in the lemon slice and fix it
1 measures pure grapefruit juice to the rim of the glass. Serve immediately.
’ measure fresh lemon juice
’ Measure grenadine
2-3 drops Angostura bitters
4 slice unwaxed lemon

156
 Atomic Dog
Long drink to serve at any time e Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a highball glass using a cocktail
5-6 ice cubes
Strainer. Serve immediately.
’% measure white Puerto Rican rum
4 measure rum flavoured with coconut
’% measure fresh lemon juice
’ measure green melon liqueur
3 measures pure pineapple juice

Baccarat
Long drink to serve at any time e Place the ice and all the ingre-
dients except the strawberry in the
lower part of the shaker.
e Fit the upper part of the shaker and
FOR 1 GLASS
shake vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a highball glass using a
% measure white Cuban rum cocktail strainer.
14 measures pure orange juice e Wash the strawberry, cut a slit in tt
14 measures pure passion fruit juice and fix it to the rim of the glass. Serve
4 measure Benedictine immediately.
4 measure strawberry syrup
1 fresh strawberry

Bahama
Mama
Long drink to serve at any time e Place the ice, both kinds of rum, the
—S
{1 i fruit juices and the Angostura bitters in
the lower part of the shaker.
e Fit the upper part of the shaker and
FOR 1 GLASS shake vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a highball glass using a
% measure dark Jamaican rum cocktail strainer. Serve immediately.
’% measure rum flavoured with coconut
1°%4 measures pure orange juice
1% measures pure pineapple juice
3-4 drops Angostura bitters

ines
 Rum: fruit-based cocktails

Banana Daiquiri
Short drink to serve in the afternoon e Peel the banana half and cut into
Nw
is
pieces.
7
e Place the crushed ice, the banana
Pi : pieces and the other ingredients into a
FORIGLASS blender. Blend at slow speed for 5-10 seconds
%banana then at high speed for 15-30 seconds. Pour
3-4 ice cubes, crushed (> p. 59) the contents of the blender into a Martini
% measure white Cuban rum glass. Serve immediately.
1 teaspoon fresh lime juice
1 teaspoon sugar cane syrup Variation: Peach Daiquiri
Replace the banana half with half a peach
and you have a Peach Daiquiri, a less
sweet short drink that is ideal for ¢ — =
afternoon drinking.

Batida Abaci
Long drink to serve @ Peel the pineapple slice and cut it into
at any time __ pieces.
= aa : e Place the crushed ice, the pineapple pieces
| nH | and all the other ingredients in a blender.
=u Blend at slow speed for 5-10 seconds then at
FOR 1 GLASS
high speed for 15-30 seconds.
1 slice fresh pineapple about
e Pour the contents of the blender into a
1 cm (‘4 inch) thick
highball glass. Serve immediately.
4-5 ice cubes, crushed (> p. 59)
14 measures cachaca rum
’% measure fresh lime juice
2 teaspoons sugar cane syrup

Bossa Nova ae |
Long drink to serve at any time e Place the ice and all the ingre-

ry
{ yin
dients except the pineapple leaf
the lower part of the shaker.
ee the upper part of the shaker
FOR UCLA Seance vigorously for 8-10
5-6 ice cubes
seconds.
1 measure white Puerto Rican rum e Strain into a highball glass using a
2 measures pure pineapple juice cocktail strainer,
‘4 measure Galliano ¢ Make a slit in the pineapple leaf
’ measure apricot brandy so that it fits over the rim of the
’ measure fresh lime juice glass. Serve immediately,
1 fresh pineapple leaf

158
Caribbean
Breeze
Long drink to serve
at any time
Flamingo
Long drink to serve at any time
=

_——
FOR 1 GLASS FOR 1 GLASS
5-6 ice cubes 5-6 ice cubes
1 measure amber Jamaican rum 1 measure white Cuban
1'4 measures cranberry juice rum
(based on fruit concentrate) 3 measures pure
14 measures pure pineapple pineapple juice
juice ’ measure fresh lime juice
% measure creme de banane ’ Measure grenadine
% measure lime cordial
% unwaxed lime ® Place the ice and all the
ingredients in the lower part
e Place the ice and all the ingredients except of the shaker.
the lime segment in the lower part of the e Fit the upper part of the
shaker. shaker and shake vigorously
e Fit the upper part of the shaker and shake for 8-10 seconds.
vigorously for 8-10 seconds. ® Strain into a highball glass
e Strain into a highball glass using a cocktail using a cocktail strainer. Serve
strainer. immediately.
e Cut a slit in the lime segment and fix it to
the rim of the glass. Serve immediately.

“\

Havana Beach
Short drink to serve at any time e Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS e Strain into a Martini glass using a cocktail
5-6 ice cubes strainer. Serve immediately.
1 measure white Cuban rum
’ measure pure pineapple juice
1 teaspoon sugar cane syrup

159
 Rum: fruit-based cocktails
Island
ra PN a ~

Hurricane in the Sun

Long drink to serve in the evening Long drink to serve at any time
<>

t }
,
nee |

FOR 1 GLASS FOR 1 GLASS

4-5 ice cubes, crushed 3 1 slice fresh pineapple,

(> p. 59) " about 1 cm (‘4 inch)
% measure white Puerto thick
Rican rum 5-6 ice cubes
% measure amber Cuban rum 1 measure amber
‘4 measure dark Jamaican rum Jamaican rum

14 measures pure orange juice 2%, measures pure pineapple juice

14 measures pure pineapple juice ’% measure Galliano
‘4 measure fresh lime juice ’% measure apricot brandy
1 teaspoon curacao triple sec 1 teaspoon fresh lemon juice
1 teaspoon sugar cane syrup 1 teaspoon sugar cane syrup
1 teaspoon grenadine
e Cut a triangular piece from the
e Place the crushed ice and all the ingre- pineapple slice, leaving the skin on.
dients in a blender. Blend at low speed for e Place the ice and the other ingre-
5-10 seconds then at high speed for 15-30 dients in the lower part of the shaker.
seconds. e Fit the upper part of the shaker and
e Pour the contents of the blender into a “shake vigorously for 8-10 seconds. =
highball glass. Serve immediately. e Strain into a highball glass using a _=—ws
cocktail strainer.
e Make a slit in the piece of pineapple
and fix it to the rim of the glass. Serve
immediately.

Jam Daiquiri
Short drink to serve at any time e Place the cruhed ice and all the ingre-
i. bear
dients in a blender.
. #Z VY e Blend at low speed for 5-10 seconds then
‘te at high speed for 15-30 seconds,
FOR 1 GLASS
e Pour the contents of the blender into a
3-4 ice cubes, crushed (> p. 59)
Martini glass. Serve immediately.
| 1 measure white Puerto Rican rum
4 measure fresh lime juice
1 teaspoon maraschino liqueur
2 mixing spoons blackcurrant jam (preserve)

160
 Mary Pickford
joe Ka ‘alOO Short drink to serve at any time

» Long drink to serve at any time

Ge. FOR 1 GLASS

- 5-6 ice cubes

FOR 1 GLAS ;
| s 1/4 measures white Cuban rum
5-6 ice cubes
4 measure pure pineapple juice
1 measure
: white 1 teaspoon grenadine
Jamaican rum
3/4 measures pure
Ans e Place the ice and all the ingredients in the
orange juice
lower part of the shaker.
% measure Galliano e Fit the upper part of the shaker and shake
1 segment unwaxed orange vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
e Place the ice and all the strainer. Serve immediately.
ingredients except the orange
segment in the lower part of Variation: National
the shaker. Replacing the grenadine with apricot brandy
e Fit the upper part of the = ~ gives a National, a sweeter short drink that
shaker and shake vigorously “Ss y is ideal for the evening.
for 8-10 seconds.
e Strain into a highball glass using a
cocktail strainer.
e Make a slit in the orange segment and fix
it to the rim of the glass. Serve immediately.

Created for Americas Sweetheart’

Born in Canada, Mary Pickford (1893-1979), pictured here,
was one of the first stars of the silent screen. In 1919
she formed the movie company, Associated
Artists, together with Douglas Fairbanks, whom
she married, and Charlie Chaplin, who made a
movie with her in Cuba. And it was there in Cuba
that the short drink that bears her name (> above)
was created for her by Fred Kaufman, a well-known
barman during the Prohibition period.
161
 Rum: Fruit- based cocktails

Pain Ki tee
Long drink to serve © Place the ice and all the ingredients in
at any time the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Strain into a highball glass using a cocktail
FOR 1 GLASS
Strainer. Serve immediately.
4-5 ice cubes
1 measure white Puerto Rican rum
Variation: Blue Hawaiian
2 measures pure pineapple juice The Blue Hawaiian, a more colourful
% measure fresh orange juice long cocktail to drink at any time, is
8 mixing spoons coconut milk (canned) made by replacing the orange juice with

Ye
pure pineapple juice and adding
measure of blue curacao.

aot Pina Colada

- Pearl Diver Long drink to serve at any time
—,

Long drink to serve

at any time LJ
FOR 1 GLASS

1 slice fresh pineapple about

1 cm (4 inch) thick
FOR 1 GLASS
5-6 ice cubes
4-5 ice cubes, crushed (> p. 59) 1 measure white Puerto Rican rum
4 measure white Puerto Rican rum
3 measures pure pineapple juice
’ measure amber Cuban rum 8 mixing spoons coconut milk
’ measure dark Jamaican rum (canned)
1 measure fresh orange juice
’ measure fresh lime juice Cut a triangular piece from the
/# measure fresh grapefruit juice pineapple slice, leaving the skin on.
3-4 drops Angostura bitters e Place the ice, rum, pineapple
juice and coconut milk in the lower
e Place the crushed ice and all the
part of the shaker.
ingredients in a blender. e Fit’the upper part of the shaker
e Blend at low speed for 5-10 seconds and shake vigorously for 8-10 seconds,
then at high speed for 15-30 seconds. ® Strain into a highball glass using a
e Pour the contents of the blender into a high- ;
cocktail strainer. a
ball glass. Serve immediately.
e Make a slit in the pineapple piece and
fix itto the rim of the glass. Serve immediately.

162
 Planteur
Long drink to serve at any time Rum Runner
Long drink to serve at any time

FOR 1 GLASS

5-6 Ice cubes FOR 1 GLASS

1 measure white rhum agricole, 5-6 ice cubes
‘agricultural rum’ 14 measures amber Jamaican rum
34 measures pure orange juice 2’, measures pure pineapple juice
’ Measure grenadine ’ measure fresh lime juice
1 segment unwaxed orange 3-4 drops Angostura bitters

e Place the ice, rum, orange e Place the ice and all the ingredients in the
juice and grenadine in the lower part of the shaker.
lower part of the shaker. e Fit the upper part of the shaker and shake
e Fit the upper part of the vigorously for 8-10 seconds.
shaker and shake vigorously e Strain into a highball glass using a cocktail
for 8-10 seconds. — strainer. Serve immediately.
e Strain into a highball glass \
using a cocktail strainer.
e Cut a slit in the orange segment and
fix itto the rim of the glass. Serve immediately.

oo This cocktail is very popular in

the French Antilles.

A long drink under the coconut palms

The combination of pineapple juice and coconut milk gives the
Pina Colada (> left) a typically tropical character. Attributed to
Ramon Marrero Perez, barman at the Caribe Hilton hotel in San
Juan, Puerto Rica, it was
invented in 1954, a short time
after a commercial brand
of coconut milk was first
marketed in the Caribbean.
Originally the name Pina
Colada, meaning ‘strained
pineapple, just applied to
fresh pineapple juice strained
to remove the pulp.
 Scorpion
Short drink to serve
at any time

Sterling
5 . 4
FOR 1 GLASS
3-4 ice cubes, crushed
Short drink to serve
(> p.59)
at any time
* measure white Puerto
Rican rum
‘A measure Cognac mf \
’ measure fresh orange FOR 1 GLASS
juice s 5-6 ice cubes
4 measure fresh lemon juice Ne ‘ &% * measure amber
1 teaspoon orgeat syrup Jamaican rum
* measure fresh y Pe
e Place the crushed ice and all the ingredients in
-. : Ae: mie
orange juice =<
a blender. Blend at low speed for 5-10 seconds ’% measure Benedictine
then at high speed for 15-30 seconds.
Pour the contents of the blender into a rocks ® Place the ice and all the ingredients in the
glass. Serve immediately. lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

Tropicana
Short drink to serve
at any time © Place the ice and all the ingredients in the
lower part of the shaker.
Lael e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Pour the contents of the shaker into a
3-4 ice cubes
rocks glass. Serve immediately.
‘4 measure white Cuban rum
’ Measure cachaca rum Rum from the Antilles and Brazil,
‘’ measure pisco pisco from Chile and passion fruit syrup go
’% measure fresh lemon juice to make a truly exotic cocktail.
‘4s measure lime cordial
1 teaspoon passion fruit syrup
 Voodoo
Long drink to serve
at any time

YK «-—-
-ee,

FOR 1 GLASS

5-6 ice cubes

1 measure amber Jamaican rum
2'4 measures pure apple juice
4 measure red vermouth
% measure fresh lime juice
2 teaspoons sugar cane syrup

e Place the ice and all the ingredients

in the lower part of the shaker. Zombie
e Fit the upper part of the shaker and 6S \ Long drink to serve
shake vigorously for 8-10 seconds. at any time
e Strain into a highball glass using a cocktail
strainer. Serve immediately.

FOR 1 GLASS

5-6 ice cubes

¥, measure white Puerto
Rican rum
% measure dark Jamaican rum
% measure aged Cuban rum
% measure aged Jamaican rum
At the heart of Polynesian beliefs
4 measure maraschino liqueur
The Zombie (> right) is one of the tiki drinks drawn from
% measure fresh lime juice
the Polynesian culture. Tikis are statues (pictured here)
’% measure fresh grapefruit juice
representing the goddess of that name and, by extension, 1 teaspoon grenadine
objects bearing the same name that are thought to 1 teaspoon sugar cane syrup

protect against harm. Tiki cocktails, therefore, should 3-4 drops Angostura bitters
3-4 drops absinthe-flavoured spirit
have the same prophylactic powers. The Zombie was
invented in 1934 by Donn Beach - better known as Don
e Place the ice and all the ingredients in the
The Beachcomber - for the opening of his first restaurant lower part of the shaker.
in Hollywood. e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer. Serve immediately.

165
 Rum: /iqueur-based cocktails

Liqueur-based cocktails
Centenario
Short drink to serve as a digestif e Place the ice and all the ingre-
dients in the lower part of the shaker.
e Fit the upper part of the shaker
and shake vigorously for 8-10
B |d ck A Tees seconds.
: 5-6 ice cubes g Strain into a Martini glass ——_—-
Wi d OW I measure white Cubanrum — sing a cocktail strainer.
Short drink to serve 4 measure coffee liqueur Serve immediately.
as a digestif % measure fresh lime juice
1 teaspoon curacao triple sec
1 teaspoon grenadine
FOR 1 GLASS
3-4 ice cubes
1 measure dark Jamaican rum % ee
4 measure white creme de menthe

e Place the ice and all the ingredients in a

rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately. M d G KI a a O a
Short drink to serve as a digestif wy

FOR 1 GLASS
5-6 ice cubes
1 measure amber Jamaican rum
4 measure Drambuie
’4 measure fresh lime juice

e Place the ice and all the ingredients in the

lower part of the shaker,
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds,
e Strain into a Martini glass using
a cocktail strainer. Serve
immediately. =

166
Mulata
Short drink to serve as a digestif
\ \ 7
= 4
|

FOR 1 GLASS
Yellow
wy
5-6 ice cubes
1 measure amber Cuban rum
% measure brown créme de cacao
Bird
Short drink to serve
% measure fresh lime juice as a digestif
1 strip unwaxed lime peel (zest)

e Place the ice, rum, creme de cacao and

FOR 1 GLASS
lime juice in the lower part of the shaker.
e Fit the upper part of the shaker and 5-6 ice cubes
shake vigorously for 8-10 seconds. 1 measure white Puerto Rican rum
e Strain into a Martini glass using a cocktail % measure fresh lemon juice
strainer. ’% measure Galliano
e Cut the strip of lime peel with a paring % Measure curacao
knife. Over the glass, pinch it between triple sec
the fingers to release the oils but
do not add it to the cocktail. e Place the ice and all the ingre-
Serve immediately. dients in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.

Smooth cocktails
Baby Alexander e Place the ice
Short drink to serve as a digestif
and all the ingre-
dients in the lower
part of the shaker.
FOR 1 GLASS
e Fit the upper part of the
5-6 ice cubes shaker and shake vigorously
¥% measure amber Cuban rum for 8-10 seconds.
’% measure brown créme de cacao e Strain into a Martini glass using a
% measure single (light) cream cocktail strainer. Serve immediately.

167
 Cubanita e Place the ice and all the ingre-
Long drink to serve in the morning dients in a mixing glass.
e Stir with a mixing spoon for 8-10
seconds.
e Strain into a highball glass using a
FOR 1 GLASS cocktail strainer. Serve immediately.
5-6 Ice cubes
14 measures white Cuban rum
a The Cubanita is a version
3 measures tomato juice of the Bloody Mary (> p. 86). At the
1 teaspoon fresh lemon juice end of the 1930s it was known as the
1 teaspoon Worcestershire sauce Mary Rose.
2-3 drops red Tabasco sauce
1 pinch celery salt
1 pinch black pepper |

Hot cocktails
Fish House Punch
Long drink to serve in the winter _—_@ Place all the ingredients into a
heatproof toddy glass.
® Stir with a mixing spoon for 8-10
: seconds. Serve immediately.
FOR 1 GLASS
4 measure dark Jamaican rum es
This cocktail can also
Ameasure Cognac be drunk cold. It was invented in
4 measure fresh lemon juice 1732 by members of the fisher-
| teaspoon créme de péche (peach liqueur) men’s club headquarters, the Fish
1 mixing spoon caster (superfine) sugar. House, in Philadelphia.
1% measures boiling water

American Grog
Long drink to serve in the winter —_e Place the rum, lemon juice and sugar in a
heatproof toddy glass.
e Place the lemon segment, the cinnamon
and the cloves in the glass.
FOR 1 GLASS
e Add the boiling water. Stir with a mixing
1 measure white Jamaican rum
spoon for 8-10 seconds. Serve immediately,
4 measure fresh lemon juice
2 mixing spoons caster (superfine) sugar
This cocktail is attributed to Admiral
’ unwaxed lemon Vernon, better known by his nickname of ‘Old
1 stick cinnamon Grog’, which referred to the coat he wore made
2-3 cloves of ‘grogram’ - a coarse fabric.
1% measures boiling water
 Hot Buttered Rum
Long drink to serve in the winter
Be
e Using a spatula, cream
together the butter, sugar
and spices until smooth.
e Place this mixture in a
FOR 1 GLASS
heatproof toddy glass with
2 1 heaped teaspoon butter
the rum, salt and boiling
2 mixing spoons caster (superfine) sugar water.
1 pinch grated nutmeg —e Stir with a mixing spoon for
1 pinch ground cinnamon —_—-6-8 seconds. Serve immediately.
1 pinch ground cloves
1 measure white Puerto Ricanrum «Variation:
1 pinch salt Hot Buttered Rum Cow
Substituting boiling milk for the boiling water gives a Hot
3 measures boiling water
Buttered Rum Cow, a thicker, creamier drink that is ideal on
winter evenings.

Tom & Jerry

Long drink to serve in the winter

as

FOR 1 GLASS
1 egg
2 mixing spoons caster
(superfine) sugar
1 pinch ground cinnamon Predating the cartoon of that name
1 pinch ground cloves Contrary to what one might think, the cocktail Tom &
% measure amber Jamaican Jerry (> left) was invented long before Bill Hanna
rum
and Joe Barbera’s famous animated cartoon,
4 measure Cognac
1% measures boiling water made in 1940 (pictured here). This long drink
was created in California in 1847 by Jerry
e Break the egg and sepa- Thomas (1830-1885), for a customer who
rate the yolk from the white.
wanted a drink
Place the egg white in a bowl
and whisk until stiff. based on egg and
e Place the egg yolk, sugar and sugar. He was so proud of
spices in a deep dish and, using
his creation that he gave it
a spatula, mix until creamy.
e Transfer this to a heat- his own name but, find-
proof toddy glass, together are ing this rather lacked
with the rum and Cognac. resonance, he finally used the
e Add the boiling water. Stir with a mixing spoon
names of his two pet white mice.
for 6-8 seconds.
e Top with a little of the whisked egg white.
Serve immediately.

169
-Tequila-based
cocktails Mexico is the only
country in the world
to make tequila.
> See also p. 302

The Mexican spirit, tequila, is made

from a variety of agave called Weber
Blue. It is best to use ‘Tequila 100%
agave’ — the name ‘tequila’ used by is a coloured, sweetened tequila;
itself generally indicates a ‘mixed ‘reposado’ has spent two months
tequila’, that is one distilled from in a tun or a cask, while tequila
a minimum of 51% agave together ‘ahlejo’ means it has been at least
with other added sugars. Both these one year in cask.
main categories include various Tequila is undoubtedly the type of
types: ‘blanco’ or ‘silver’ is tequila alcohol in which the flavour of the
that has not undergone any ageing original plant remains the most
process; ‘gold’ or ‘joven abocado’ recognizable after distillation.
In the famous Margarita (> p. 176),
the tequila is both sweetened by
THE 10 INDISPUTABLE the curacao triple sec and sharpened
CLASSICS
by the lime juice.
Brave Bull > p. 189 It harmonizes perfectly, too, with the
Cactus Banger > p. 183
grapefruit juice in an Ice-Breaker
Chimayo > p. 183
El Diablo > p. 175 (> p. 184) or the orange juice in a
Ice-Breaker > p. 184 Cactus Banger (>> p. 183). The distinctive
Margarita > p. 176 flavour of tequila is also a powerful
Strawberry Margarita
counterbalance for sweet ingredients
> p. 186
Tequila and Sangrita such as the creme de cassis in a Purple
> p. 173 Pancho (p> p. 177) or the coffee liqueur
Tequila Straight > p. 173 in a Brave Bull (> p. 189).
Tequila Sunrise > p. 186

171
 Dry cocktails Pen ee

California Dream
Short drink to serve as an aperitif e Place the ice, tequila and both vermouths
in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer.
5-6 ice cubes
e Cut the strip of lemon peel with a paring
1 measure tequila reposado 100% agave knife. Over the glass, pinch it between the
4 measure dry vermouth fingers to release the oils then drop it into
‘4s measure red vermouth the cocktail. Serve immediately.
1 strip unwaxed lemon peel (zest)
Variation: Rosita
In a Rosita 1 teaspoon of dry vermouth and
1 teaspoon of red vermouth are replaced
with 4 measure of Campari. This short bitter
drink makes an excellent aperitif.

~ Mexico
Manhattan
Short drink to serve ® Place the ice and all the ingredients except
as an aperitif the cherry in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds.
® Strain into a Martini glass using a cocktail
Strainer.
FOR 1 GLASS
e Add the maraschino cherry. Serve
5-6 Ice cubes
immediately.
1 measures tequila reposado 100% agave
’ measure red vermouth
2-3 drops Angostura bitters
1 maraschino cherry

77
 Teguila and
Sangrita
Short drink to serve at any time e Share the tequila between 3 shot glasses.
» Place the ice and the other ingredients in
a mixing glass.
» Stir with a mixing spoon for 8-10 seconds,
FOR 3 GLASSES OF EACH
Strain this - the Sangrita - into 3 further
3 measures (3 x 1 measure) tequila afiejo
shot glasses using a cocktail strainer.
100% agave
Serve immediately. This is drunk by sipping
5-6 ice cubes
from each glass in turn - a little tequila
1% measures pure tomato juice followed by a little Sangrita, and so on.
’ measure fresh orange juice
’ measure fresh lime juice _»* Mexicans tend to drink their
1 teaspoon Worcestershire sauce tequila neat, either with a glass of Sangrita
1 teaspoon runny acacia honey if consumed with a meal, or with a piece of
3-4 drops red Tabasco sauce lime, as in a Tequila Straight (> left).

1 pinch salt

Tequila Straight
Short drink to serve
at any time ~~

<a toy
: ; : ————— bee
FOR 1 GLASS
1 measure tequila afiejo ’ Teq U |al | =
100% agave
Short drink to serve
1 pinch salt as an aperitif 2
’% unwaxed lime

e Place the tequila in a shot

glass. —
———") FOR 1 GLASS
e Take the salt between the Sse -s 4% = 5B Ice cubes —
thumb and index finger and 14 measures tequila blanco 100% agave \ e.

place a little on the tongue then knock back 4 measure dry vermouth |
the spirit in one swallow and bite into the 1 strip unwaxed lemon peel (zest)
lime segment.
Place the ice, tequila and vermouth In a
Gee This way of drinking tequila is mixing glass.
traditional in Mexico. The usual toast is: e Stir with a mixing spoon for 8-10 seconds.
health, wealth, love and the time to enjoy e Strain into a Martini glass using a cocktail
them - each item being accompanied by strainer. } |
another glass of tequila. Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between
the fingers to release the oils then drop tt
into the cocktail. Serve immediately. -

173
 Tequila: thirst-quenching cocktails

Thirst-quenching cocktails
Agave Julep
Short drink to serve at any time

Se {
Alamo
FOR 1 GLASS

8-10 fresh mint leaves

Splash
Long drink to serve
2 mixing spoons caster (superfine) sugar
at any time
3-4 ice cubes
1 measure tequila blanco 100% agave
4 measure fresh lime juice
FOR 1 GLASS

e Wash the mint in cold water and place in 4-5 ice cubes
a rocks glass. 1 measure tequila blanco
Crush the leaves with a pestle then add 100% agave
the sugar, ice, tequila and lime juice. % measure fresh orange juice
® Stir with a mixing spoon for 8-10 seconds. 2% measures lemon-lime soda
Serve immediately,
e Place the ice and all the ingredients in a
highball glass.
© Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Changuirongo
Short drink to serve
at any time

J.

FOR 1 GLASS
1 measure tequila blanco 100% agave
1% measures lemon-lime soda
’4 measure fresh lime juice
3-4 ice cubes

e Place the ice and all the ingredients in a

rocks glass. =
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.
 El Diablo
Long drink to serve at any time

Along drink as red FOR 1 GLASS

as the Devil 4-5 ice cubes
El Diablo (> right) only became ’ unwaxed lime

well known about ten years 1 measure tequila blanco

100% agave
ago. It was, however, invented in
’ Measure creme de cassis
the 1940s, probably in the Mexican 3 measures ginger ale
town of Merida. It no doubt owes
its name to the red colour brought e Cut the lime segment into 2
pieces and place them in a
to it by the creme de cassis.
highball glass. Crush them with a
The recipe was published pestle.
for the first time under the e Add the ice and the other
ingredients.
name of Mexican El Diablo, and
e Stir with a mixing spoon for
it would seem that its origin was 8-10 seconds. Serve immediately.
as a variation of a cocktail based
on rum.
Variation: Mexican Mule
Omit the creme de cassis to make
a Mexican Mule, a more acidic long
drink that is excellent at any time.

Frozen
Margarita e Place the crushed ice and all the
Short drink to serve
at any time
r
ingredients in a blender. Blend at low
speed for 5-10 seconds then at high speed
for 15-30 seconds.
e Pour the contents of the blender into a
FOR 1 GLASS
Martini glass. Serve immediately.
3-4 ice cubes, crushed (> p. 59)
1 measure tequila blanco 100% agave Variation: Blue Margarita
ae
’% measure fresh lime juice This is made by replacing the curacao triple
% measure curacao triple sec sec with blue curacao. The Blue Margarita is
a sweeter short drink that is ideal for the
evening.

Re

Z.5
 Margarita
Short drink to serve at any time

FOR 1 GLASS

Fine salt
Japanese 5-6 ice cubes

Slipper 1 measure tequila blanco 100% agave

‘4 measure fresh lime juice
Short drink to serve
’& measure curacao triple sec
at any time \
e Frost the rim of the glass with fine salt
(> p. 59).
FOR 1 GLASS
e Place the ice and all the ingredients in the
lower part of the shaker.
5-6 ice cubes
e Fit the upper part of the shaker and shake
1 measure tequila blanco 100% agave
vigorously for 8-10 seconds.
’ measure fresh lime juice
e Strain into a Martini glass using a cocktail
’ measure green melon liqueur Strainer. Serve immediately.

e Place the ice and all the ingredients ‘ Variation: Stargarita

in the lower part of the shaker. Replacing 1 teaspoon of the curacao triple
® Fit the upper part of the Cas sec with 1 teaspoon of Campari gives a
shaker and shake vigorously Stargarita, a short drink with a touch of
for 8-10 seconds. bitterness that is ideal as an aperitif.
® Strain into a Martini glass using a cocktail
strainer. Serve immediately,

The Margarita, a cocktail inspired

by a Mexican woman
Several legends about the origin of this
drink (> above) feature a pretty Mexican
woman. The best-known one maintains
that it was invented in Acapulco in 1948
by Margarita Sames, who was organ-
izing a reception and wished to offer her
guests something new. Another version
places its invention in the 1930s in Tijuana. Whate
ver the truth
of the matter, the cocktail only became univer
sally popular
in the 1960s.

176
Mexicola
Long drink to serve
at any time

Purple
FOR 1 GLASS

% unwaxed lime
Pancho
Short drink to serve
4-5 ice cubes
at any time
1 measure tequila blanco
100% agave
34 measures cola
s ¥ FOR 1 GLASS

e Cut the lime segment 3-4 ice cubes

into 2 pieces and place 1 measure tequila blanco

al
them in a highball glass. 100% agave

Crush them with a pestle. ’% measure fresh lime juice

e Add the ice and the remaining ingredients. % measure créme de cassis ——. : =A

e Stir with a mixing spoon for 8-10 seconds.

Serve immediately. e Place the ice and all the ingredients in a
rocks glass.
Variation: Tijuana Tea Stir with a mixing spoon for 8-10 seconds.
The Tijuana Tea is made by replacing Serve immediately.
% measure of the cola with 4 measure of
curacao triple sec. This results in a sweeter
long drink that is ideal in the evening.

Rude
Cosmopolitan e Place the ice, tequila, cranberry juice,
Short drink to serve at any time
lime juice and curacao in the lower part of
the shaker.
e Fit the upper part of the shaker and shake vigor-
FOR 1 GLASS
ously for 8-10 seconds.
5-6 ice cubes e Strain into a Martini glass using a cocktail strainer. :
¥, measure tequila blanco 100% agave e Cut the strip of lime peel with a paring knife. Over the
% measure cranberry juice glass, pinch it between the fingers to release the oils then
(based on fruit concentrate) drop it into the cocktail. Serve immediately.
1 teaspoon fresh lime juice
1 teaspoon curacao triple sec Variation: Magic Bus
1 strip unwaxed lime peel (zest) Replacing ' measure of the cranberry juice with 4 measure
of fresh orange juice gives a Magic Bus, a sweeter short
drink that is suitable at any time.
 é.

een

eae
new oTnail
 A few ideas for cocktail snacks to serve with
tequila-based cocktails:
m Tex-Mex chicken wings
a tortilla chips with fromage frais and
red (bell) peppers ©
g cubes of raw pollack marinated in lime
and orange juice
_ @ guacamole and tomato sauce in
multi-coloured layers _ :
m chocolate-coated strawberries
 Tequila
wee OuNset
INET.
Short drink to serve
at any time
Long drink to serve
at any y time min LPEE

ae FOR 1 GLASS
oe ~ 3-4 ice cubes, crushed (> p. 59)
geet
oe _ ms J 1 measure tequila
|
blanco 100%0, agave FOR 1 GLASS ¢ EE
a ‘4 measure fresh lemon juice % unwaxed lime ‘
1 teaspoon grenadine 4-5 ice cubes Sabon
1 measure tequila blanco
e Place the crushed ice and all the 100% agave
ingredients in a blender. Blend at low speed 34 measures tonic water
for 5-10 seconds then at high speed for
15-30 seconds. e Place the lime segment in a highball glass.
e Pour the contents of the blender into a © Add the ice and all the other ingredients.
rocks glass. Serve immediately. e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Variation: Muppet
The Muppet - a long drink without any hint
of bitterness that is ideal at any time - is
made by using lemon-lime soda instead of
tonic water.

Viva Villa
Short drink to serve e Place the ice and all the ingredients in the
at any time lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately,
5-6 ice cubes
| measure tequila blanco 100% agave
/ measure fresh lime juice
2 teaspoons sugar cane syrup

180
 A tribute to Pancho Villa
The Viva Villa (> p. 180) was so-named in memory of
Francisco Pancho’ Villa (1878-1923), a poor peasant
who, in 1910, joined the revolution against the dictator
Porfirio Diaz in the north of Mexico. The revolutionary
was head of the Northern division, an army of 50,000
men, and controlled a large part of the country in 1914.
Beaten in 1915, Pancho carried on guerrilla activities
until 1920. He was murdered.

Fruit-based cocktails
Agave
Punch
Acapulco Long drink to serve
Long drink to serve at any time at any time

FOR 1 GLASS FOR 1 GLASS

ee
5-6 ice cubes 5-6 ice cubes
1 measure tequila reposado 100% agave 1 measure tequila blanco 100% agave
2 measures pure pineapple juice 2'4 measures pure orange juice
1 measure fresh grapefruit juice 4 measure fresh lemon juice
1 fresh pineapple leaf 4 measure ruby port
1 teaspoon sugar cane syrup
© Place the ice, tequila and fruit juices in
the lower part of the shaker. e Place the ice and all the ingredients in the
» Fit the upper part of the shaker and lower part of the shaker.
shake vigorously for 8-10 seconds. e Fit the upper part of the shaker and shake
e Strain into a highball glass using a vigorously for 8-10 seconds.
|t cocktail strainer. e Strain into a highball glass using a cocktail
e Cut a slit in the pineapple leaf and fix it strainer. Serve immediately.
to the rim of the glass. Serve immediately.

181
 Tequila: fruit-based cocktails

Ambassador
Long drink to serve at any time

il
FOR 1 GLASS

5-6 ice cubes

Arriba!
Short drink to serve
1 measure tequila blanco at any time
100% agave <=

3'4 measures pure

orange juice
FOR 1 GLASS

e Place the ice and all the 5-6 ice cubes

ingredients in the lower part of % measure tequila blanco
the shaker. 100% agave
e Fit the upper part of the shaker % measure fresh orange juice
and shake vigorously for 8-10 ’ measure orange
seconds. curacao
e Strain into a highball glass 1 strip unwaxed
using a cocktail strainer. Serve “Wikbbne; orange peel (zest)
immediately. :
e Place the ice, tequila, orange juice and
Variation: Desert Glow orange curacao in the lower part of the shaker.
Replacing 4 measure of the orange juice e Fit the upper part of the shaker and shake
with % measure of peach schnapps gives a
vigorously for 8-10 seconds.
Desert Glow - a fruitier long drink that is e Strain into a Martini glass using a cocktail
ideal at any time. strainer.
* Cut the strip of orange peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Broadway
Thirst
Short drink to serve at any time e Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds,
FOR 1 GLASS
° Strain into a Martini glass using a cocktail
5-6 ice cubes
strainer. Serve immediately.
1 measure tequila blanco 100% agave
/# measure fresh orange juice
1 teaspoon fresh lemon juice
1 teaspoon sugar cane syrup

182
Cactus Chihuahua
Banger Long drink to serve at any time
1,
=)

Long drink to serve

at any time \J
FOR 1 GLASS

Fine salt
5-6 ice cubes
FOR 1 GLASS
1 measure tequila blanco 100% agave
5-6 Ice cubes
3'4 measures pure grapefruit juice
1 measure tequila blanco
100% agave
e Frost the rim of a highball glass with fine
34 measures pure orange juice salt (> p. 59).
’% measure Galliano e Place the ice and all the ingredients in the
1 segment unwaxed orange lower part of the shaker.
e Fit the upper part of the shaker and shake
e Place the ice and all the ingre- vigorously for 8-10 seconds.
dients except the orange segment X “4 e Strain into the prepared highball glass
in the lower part of the shaker. using a cocktail strainer. Serve immediately.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
e Cut a slit in the orange segment and fix it to
the rim of the glass. Serve immediately.

gs This cocktail is also known as the

Freddy Fudpucker.

~Chimayo
Short drink to serve at any time

FOR 1 GLASS

5-6 ice cubes

% measure tequila blanco 100% agave
4 measure pure apple juice
% measure creme de cassis

e Place the ice and all the ingredients in the

lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
& strainer. Serve immediately.
Tequila: fruit-based cocktails
Ice-Breaker
Coco Mexico
Short drink to serve at any time

Long drink to serve

at any time
FOR 1 GLASS

5-6 ice cubes

1 measure tequila blanco 100% agave
FOR 1 GLASS
1 measure fresh grapefruit juice
5-6 ice cubes
1 teaspoon curacao triple sec
1 measure tequila blanco
1 teaspoon grenadine
100% agave
3 measures pure pineapple juice
e Place the ice and all the ingredients in the
2 mixing spoons coconut milk lower part of the shaker.
(canned)
e Fit the upper part of the shaker and shake
1 fresh pineapple leaf
vigorously for 8-10 seconds.
e Strain into a rocks glass using a cocktail
e Place the ice, tequila, pineapple juice Strainer. Serve immediately.
and coconut milk in the lower part of
the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
© Cut a slit in the pineapple leaf and fix it to
the rim of the glass. Serve immediately.

SL
Jungle Juice
Long drink to serve at any time ® Place the ice and all the ingredients except
the lime segment in the lower part of the
shaker.
e Fit the upper part of the shaker and shake
FOR 1 GLASS
vigorously for 8-10 seconds.
5-6 ice cubes
® Strain into a highball glass using a cocktail
1 measure tequila blanco 100% agave
strainer.
1 measure fresh orange juice e Lightly squeeze the lime segment into the
1 measure pure pineapple juice drink then cut a slit in it and fix it to the rim
’ Measure cranberry juice of the glass. Serve immediately,
(based on fruit concentrate)
% measure lemon-lime soda

’* unwaxed lime
 Mexican
S Ae ate PR = —

Short drink to serve _# Place the ice and all the ingre-
at any time —_dients in the lower part of the shaker.
e> e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately.
5-6 ice cubes
% measure tequila blanco Variation: Mexicana
100% agave
Preparing the cocktail in a highball glass and
4 Measure pure pineapple juice adding 2% measures of pure pineapple juice,
1 teaspoon grenadine 1 teaspoon of grenadine and 1 teaspoon of fresh
lime juice gives a Mexicana, a sweeter long drink
that is ideal for evening drinking.
‘iC
[
——
SS)
——
S2
—
——
—s
anf

Pinata
Short drink to serve
at any time

=
4
Playa del Mar
Short drink to serve at any time
FOR 1 GLASS '
wea hes ORR cece _ sg
5-6 Ice cu ¥
1 measure tequila blanco
100% agave FOR 1 GLASS pe
RE = —
.
1% measures pure pineapple juice 5-6 ice cubes
% measure tequila blanco
e Place the ice and all the ingredients in the 100% agave 7
A : : 0,

lower part of the shaker 4 measure cranberry juice

e Fit the upper part of the shaker and shake (based on fruit ue ®)
vigorously for 8-10 seconds. 4 measure pure pineapple juice
® Strain into a rocks glass using a cocktail 1 teaspoon curacao triple sec
strainer. Serve immediately. 1 teaspoon fresh lime juice

Variation: Matador e Place the ice and all the ingredients In

Replacing % measure of pineapple juice the lower part of the shaker.
with 1 teaspoon of curacao triple sec and e Fit the upper part of the shaker and
1 teaspoon of fresh lime juice gives a shake vigorously for 8-10 seconds. .
Matado r short drink that is ideal at
- a drier e Strain into a Martini glass using a
any time cocktail strainer. Serve immediately,
 — A A very popular cocktail in the United States

The real origin of the Tequila Sunrise (> below) is

Strawberry unknown, but legend attributes its creation to a

Margarita
|
Ty barman whose boss woke

Short drink to serve at any time h imin the earlyi hours of f the
morning after being out all
night drinking with friends.
FOR 1 GLASS The barman claimed to have
4-5 fresh strawberries waited until dawn before
3-4 ice cubes, crushed (> p. 59)
creating this drink, with its
1 measure tequila blanco 100% agave
graduated colours that evoke
1 teaspoon curacao triple sec
: se i the effect of the rising sun.
1 teaspoon fresh lime juice
The Tequila Sunrise was such
e Wash the strawberries in cold water and
a huge success in the United
set half of one fruit aside.
® Place the crushed ice, most of the straw- States that in 1988, a movie by Robert Twone starring
berries and the other ingredients in a Mel Gibson, Kurt Russell and Michelle Pfeiffer (pictured
blender. Blend at low speed for 5-10 seconds here) was given the same name.
then at high speed for 15-30 seconds.
e Strain the contents of the blender into a
Martini glass. Add the remaining strawberry
half. Serve immediately.

Variation: Pineapple Margarita Teq U || d

Replacing the strawberries with a 1 cm :
(4 inch) slice of fresh pineapple gives a S U a (ise
Pineapple Margarita - a more refreshing Long drink to serve
short drink that is suitable at any time. at any time

FOR 1 GLASS

5-6 ice cubes

1 measure tequila blanco
100% agave
3’, measures pure orange juice
’ Measure grenadine oa

e Place the ice, tequila and orange juice in

the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
® Strain into a highball glass using a cocktail
Strainer.
e Pour in the grenadine. Serve immediately.

186
 — Vertigo
Long drink to serve at any time

Tomahawk
—

FOR 1 GLASS

r Long drink to serve 5-6 ice cubes

at any time 1 measure tequila reposado 100% agave
2'4 measures cranberry juice
(based on fruit concentrate)
1 measure fresh orange juice
FOR 1 GLASS
1 segment unwaxed orange
\ 5-6 ice cubes
| 1 measure tequila blanco e Place the ice, tequila and
100% agave
the fruit juices in the lower
2 measures pure pineapple juice part of the shaker.
14 measures cranberry juice e Fit the upper part of the
(based on fruit concentrate) shaker and shake vigor-
% measure curacao triple sec ously for 8-10 seconds.
e Strain into a highball glass
e Place the ice and all the ingredients in the using a cocktail strainer.
lower part of the shaker. e Cut a slit in the orange
e Fit the upper part of the shaker and shake segment and fix it to the
vigorously for 8-10 seconds. rim of the glass. Serve
e Strain into a highball glass using a cocktail immediately.
strainer. Serve immediately.

Liqueur-based cocktails
Aguamiel e Place the ice and all
Short drink to serve in the evening
the ingredients in the
lower part of the shaker. ee
e Fit the upper part of the
FOR 1 GLASS
shaker and shake vigorously for
5-6 ice cubes 8-10 seconds.
% measure tequila reposado 100% agave e Strain into a Martini glass using a
’ measure fresh lime juice cocktail strainer. Serve immediately.
% measure runny acacia honey

187
 |
\ Alice in
Wonderland
Short drink to serve in the evening Aztec Stinger
Short drink to serve as a digestif

FOR 1 GLASS

’ measure Grand Marnier Cordon Rouge FOR 1 GLASS

‘4 measure tequila blanco 100% agave 3-4 ice cubes

7
1 measure tequila blanco 100% agave
e Pour the liqueur into a shot glass.
-
’ measure white creme de menthe
e Add the tequila slowly, pouring it over a
spoon so that it remains as a separate layer » Place the ice and all the ingredients in a
rather than mixing with the liqueur (> p. 58). rocks glass.
Serve immediately. e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Variation: Cactus Cooler

Prepared in a highball glass with the
addition of 3 measures of soda water (club
soda) this becomes a Cactus Cooler, a more
refreshing, long drink that is ideal in the late
afternoon.

Banana Boat
Short drink to serve as a digestif
%

—\
FOR 1 GLASS

5-6 ice cubes

1 measure tequila blanco 100% agave
’ measure fresh lime juice
’ Measure creme de banane

e Place the ice and all the ingredients in the

lower part of the shaker,
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cock-
tail strainer. Serve immediately.

188
 Brave Bull
Short drink to serve as a digestif e Place the ice and all the ingre-
dients in a rocks glass.
© Stir with a mixing spoon for 8-10
seconds. Serve immediately.
FOR 1 GLASS

3-4 ice cubes

Variation:
=v 1 measure tequila blanco 100% agave South of the Border
’ measure coffee liqueur The addition of % measure of fresh
lime juice gives a South of the
Border. This slightly drier short
drink, ideal for evening drinking,
should be prepared in a shaker and
served in a Martini glass.

ok
Mockingbird
=a
: \ Short drink to serve as a digestif

Cactus -& FOR 1 GLASS

5-6 ice cubes

Flower 1 measure tequila reposado 100% agave

Short drink to serve 4 measure green creme de menthe
in the evening % measure fresh lime juice

ncn
e Place the ice and all the ingredients in the
lower part of the shaker.
FOR 1 GLASS
e Fit the upper part of the shaker and shake
1 measure tequila blanco eo vigorously for 8-10 seconds.
100% agave
e Strain into a Martini glass using a cocktail
2-3 drops red Tabasco sauce strainer. Serve immediately.

e Place the ingredients into a shot glass.

e Serve immediately, without stirring (the
Tabasco sinks to the bottom of the glass).

This cocktail is also known as the

Prairie Fire.
 Speedy
Gonzales
Short drink to serve at any time — ®@ Place the ice and all the ingredients in a
mixing glass.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes trainer. Serve immediately.
1 measure tequila blanco 100% agave
% measure creme de mire
4 4 measure green melon liqueur

Smooth cocktails 3
Bloody Maria Frostbite
Long drink to serve in the morning Short drink to serve in the evening
d
ae &

FOR 1 GLASS FOR 1 GLASS

5-6 ice cubes 5-6 ice cubes
14 measures tequila blanco % measure tequila blanco
100% agave 100% agave
1% measures pure tomato % measure single (light) cream
juice
’ measure white creme de cacao
% measure fresh orange juice 1 nutmeg
’ measure fresh lime juice
1 teaspoon Worcestershire sauce e Place the ice, tequila, cream and creme
1 teaspoon runny acacia honey de cacao in the lower part of the shaker.
3-4 drops red Tabasco sauce e Fit the upper part of the shaker and shake
1 pinch salt vigorously for 8-10 seconds.
e Strain into a Martini glass using.a cocktail
e Place the ice and all the ingre- Strainer.
dients in a mixing glass. * Grate a sprinkling of nutmeg over the top.
e Stir with a mixing spoon for Serve immediately.
8-10 seconds.
e Strain into a highball glass
using a cocktail strainer. Serve
immediately.

190
 Hot cocktails
Gorilla Sweat
Long drink to serve in the winter

FOR 1 GLASS
1 heaped teaspoon
butter

Nlexican <a
1 measure tequila
blanco 100% agave
2 mixing spoons caster
(superfine) sugar
1% measures boiling water
Cotfee
Long drink to serve at any time

e Place the butter and the other

ingredients into a heatproof toddy glass.
FOR 1 GLASS
e Stir with a mixing spoon for 6-8 seconds.
Serve immediately. 1% measures double (heavy) cream
2 measures hot espresso coffee
1 measure tequila reposado 100% agave
2 teaspoons sugar cane syrup

e Place the cream in the freezer for 5

Mexican Tea minutes.
Long drink to serve in the winter fiona S e Place the cream in a bowl and whisk it
with a fork until it thickens.
e Place the espresso coffee in a heatproof
toddy glass. Add the tequila and sugar cane
FOR 1 GLASS
syrup.
1 measure tequila reposado 100% agave e Stir with a mixing spoon for 3-4 seconds.
2 mixing spoons caster (superfine) sugar e Using the same spoon, float the cream on
2 measures hot tea (Celon, for example) top. Serve immediately.
1 strip unwaxed lime peel (zest)

e Place all the ingredients except the

lime peel in a heatproof toddy glass.
e Stir with a mixing spoon for 8-10
seconds.
e Cut the strip of lime peel with a
paring knife. Over the glass, pinch it
between the fingers to release the
oils then drop it into the cocktail.
Serve immediately.

191
 r

Sey
eramewe
- Brandy-based |
cocktails A wide range of brandies
are produced in many countries:
France (Cognac, Armagnac,
Calvados, kirsch), Spain (brandy
distilled from sherry), Germany
The English word ‘brandy’ for the most (kirsch, brandy), the United States
(brandy, applejack), Chile (pisco).
part encompasses spirits distilled from
> See also pp. 303-305
wine, but it also covers those spirits
that are distilled from fruit. It includes:
Cognac, made from white wine grown
in the Charentes region of France; While most brandies are traditionally
pisco, a wine-based spirit made in Chile; drunk as digestifs, they can also be
Calvados from Normandy, distilled from combined with a wide range of flavours.
cider and its American cousin Applejack, Brandy mixes perfectly with fruit juices,
made in New Jersey and California. such as the lemon juice in the famous
Kirsch, a spirit based on cherries, Sidecar (> p. 201), orange juice in the
generally comes from Alsace, Olympic (> p. 203), or pineapple juice
Switzerland and Germany. in an East India (> p. 202). It makes
a subtle alliance with such liqueurs
as the creme de menthe in a Stinger
(> p. 211), the coffee liqueur in a Brown
THE 10 INDISPUTABLE Bear (> p. 205) or the Benedictine in a
CLASSICS B&B (> p. 203).
B &B> p. 203 And of course, brandy is completely
Brandy Alexander > p. 212 at home with wine-based products
Brandy Highball > p. 196
like the vermouth in an Amber
Corpse Reviver > p. 208
East India > p. 202 Twist (> p. 194) or the ruby port in
Harvard > p. 195 aB &P (pp. 203) and American
Olympic > p. 203
Beauty (>> p. 194).
Rose > p. 195
Sidecar > p. 201
Stinger > p. 211

193
 Brandy: dry cocktails

Dry cocktails
Amber Twist
Short drink to serve as an aperitif @ Place the ice, Cognac, vermouth, apricot
brandy and curacao in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds.
? ® Strain into a Martini glass using a cocktail |
FOR 1 GLASS
strainer.
5-6 ice cubes 5 Cut the strip of orange peel with a paring
I'measure Cognac knife. Over the glass, pinch it between the e
4% measure dry vermouth —_fingers to release the oils then drop it Ps
1 teaspoon apricot brandy _into the cocktail. Serve immediately. ( E>
1 teaspoon curacao triple sec
1 strip unwaxed orange peel (zest)

American
Beauty Gotham
Short drink to serve as an aperitif
Short drink to serve
as an aperitif

FOR 1 GLASS ‘ “4
2-3 fresh mint leaves FOR 1 GLASS
5-6 ice cubes
1% measures Cognac .
% measure Cognac ‘4 measure Pernod y wD
4 measure dry vermouth
2-3 drops orange bitters
’ measure ruby port 5-6 ice cubes
’ measure fresh orange juice |
| e Place the ice and all the ingre-
e Wash the mint leaves in cold water, | dients in a mixing glass. /
e Place the ice, Cognac, vermouth, port,
© Stir with a mixing spoon for 8-10 ° }
orange juice and the mint leaves in the
seconds.
lower part of the shaker.
* ¢ Strain into a Martini glass y
e Fit the upper part of the shaker and shake
using a cocktail strainer. Serve ile a
vigorously for 8-10 seconds.
immediately. &
° Strain into a Martini glass using a
cocktail strainer and a pulp strainer. Serve
Variation: Bombay
immediately.
The Bombay, a drier short drink suitable as
an aperitif, is made by replacing the Pernod
with ‘4 measure of vermouth and 1 teaspoon
f= of orange curacao.

194
 Harvard Rose
Short drink to serve Short drink to serve as an aperitif
as an aperitif

FOR 1 GLASS
FOR 1 GLASS 5-6 ice cubes
5-6 ice cubes 1 measure kirsch
~~)
Re
A
ee
TERN
a 1% measures Cognac 4 measure dry vermouth
4 measure red vermouth ’s measure cherry brandy
2-3 drops Angostura bitters 1 maraschino cherry

e Place the ice and all the ingredients e Place the ce, kirsch, vermouth and cherry
in a mixing glass. brandy in a mixing glass.
e Stir with a mixing spoon «é e Stir with a mixing spoon for 8-10 seconds.
for 8-10 seconds. e Strain into a Martini glass using a cocktail
Strain into a Martini glass strainer.
using a cocktail strainer. Serve immediately. e Add the maraschino cherry to the drink.
Serve immediately.
a In the 1930s this cocktail was called
a Metropolitan; in those days the recipe
included 1 teaspoon of sugar cane syrup.

Variation: Star
Using Calvados instead of the Cognac gives a
Star, a less woody-flavoured cocktail that is
ideal as an aperitif.

One of the oldest French cocktails

The Rose (> above). a short drink made with cherry
brandy, was invented in Paris in 1906 by Johnny Milta,
barman at the Chatam, Rue Daunou, a very popular area
with Americans from that era on into the 1930s. The cocktail
was invented for an American lady who loved roses. In _ ‘
1922, artist Paul Mohr designed one of the best-known
advertisements (pictured here) for the Cherry Rocher brand
of cherry brandy.

195
 Brandy: dry cocktails

IBNE INO 2
Short drink to serve as an aperitif | @ Place the ice and all the ingredients in a -
ce > mixing glass. NJ
e Stir with a mixing spoon for 8-10 seconds.
e Strain into a Martini glass using a cocktail
FORT GLASS strainer. Serve immediately.
5-6 ice cubes
1% measures Cognac
‘4 measure orange curacao
1 teaspoon absinthe-flavoured spirit
2-3 drops Angostura bitters

Thirst-quenching cocktails
Between the Brandy Highball
Sheets Long drink to serve at any time

Short drink to SO. ai

at any time * iJ

FOR 1 GLASS
,
4-5 ice cubes
1 measure Cognac
FOR 1 GLASS
3'4 measures ginger ale
5-6 ice cubes
‘4 measure Cognac
e Place the ice and all the
‘4 measure Puerto Rican rum
ingredients into a highball
4 measure fresh lemon juice glass.
/ measure curacao triple sec ° Stir with a mixing spoon
for 8-10 seconds. Serve
e Place the ice and all the ingre- immediately.
dients in the lower part of
the shaker. ¢ This drink was very
e Fit the upper part of the N&e ( 2. ~}
popular in the United States in
shaker and shake vigorously for the 1880s when it was called
8-10 seconds.
Brandy & Ginger Ale.
e Strain into a Martini glass using a cocktail
strainer. Serve immediately.
Variation: B& §
Replacing the ginger ale with soda
Variation: Nicky Finn water (club soda) gives a B & S
Replacing the rum with Pernod gives a
(Brandy & Soda), a long drink that
Nicky Finn, an aniseed-flavoured short
is less sweet and is ideal at any
drink that is ideal in the late afternoon.
time.

196
Cassisco
Long drink to serve
at any time . h

> Dee-Lignt
Long drink to serve
me at any time
FOR 1 GLASS

4-5 ice cubes

1 measure Cognac
% measure creme de cassis FOR 1 GLASS

34 measures soda water ’ unwaxed lime

(club soda) 4-5 ice cubes
1 measure Cognac
e Place the ice and all the 2-3 drops creme de banane
ingredients in a highball glass. {Sas 3), measures lemon-lime soda
® Stir with a mixing spoon for 8-10
seconds. Serve immediately. e Cut the lime quarter into 2
pieces and place them in a highball
Variation: Kirsch & Cassis glass. Crush them with a pestle.
Using kirsch instead of Cognac gives a e Add the ice and the other ingredients to
Kirsch & Cassis, a sweeter long drink that is the glass.
excellent at any time. e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Depth Bomb
Short drink to serve
at any time

FOR 1 GLASS

5-6 ice cubes

4 measure Cognac
% measure Calvados
% measure fresh lemon juice
Y%, measure grenadine

© Place the ice and all the ingredients in the

lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail strainer. :
Serve immediately. Vs

197
 Brandy: thirst-quenching cocktails

Georgia
Mint Ju
Short drink to serve te Harvard Cooler
at any time Long drink to serve at any time

FOR 1 GLASS FOR 1 GLASS

8-10 fresh mint leaves 4-5 ice cubes
2 mixing spoons caster 1 measure Calvados
(superfine) sugar
’ measure fresh lemon juice
3-4 ice cubes, crushed (> p. 59)
2 teaspoons sugar cane syrup
1 measure Cognac
3 measures soda water (club soda)
1 slice unwaxed lemon
e Wash the mint leaves in cold water then ¢.
place them in a rocks glass and crush with a e Place the ice
pestle. and all the ingre-
e Add the sugar and fill the glass with the dients except the
crushed ice, lemon slice into a
e Add the Cognac and stir with a mixing highball glass.
spoon for 8-10 seconds. Serve immediately. e Stir with a mix-
ing spoon for 8-10
"This is the oldest and best-loved of seconds.
all America’s cocktails. e Add the lemon slice.
Serve immediately.

Horse's Neck
Long drink to serve at any time — Using a paring knife cut the entire peel
, (zest) from the lemon in one long spiral and
place this in a highball glass.
e Add the ice and the other ingredients,
FOR 1 GLASS
© Stir gently with a mixing spoon for 8-10
1 unwaxed lemon
seconds. Serve immediately.
4-5 ice cubes
1 measure Cognac
3-4 drops Angostura bitters
34 measures ginger ale
 A gangsters cocktail
The Jack Rose (> below), a great
favourite with Humphrey Bogart
(pictured here), was invented in New
York between 1900 and 1910. It was
supposedly created for gangster and
gambler Jacob Rosenzweig, known to
the Underworld as Bald Jack Rose.
Another theory is that its original name
was Jacque Rose, chosen because it is
the exact colour of the Jacqueminot
roses, created in 1853.

Jack Rose
Short drink to serve at any time
—

|
==)

Normandy
FOR 1 GLASS

5-6 Ice cubes is

Cooler
I measure Calvados “Som!
% measure fresh = a
lemon juice S Long drink to serve at any time
4 measure grenadine

e Place the ice and all the ingre-

FOR 1 GLASS
dients in the lower part of the shaker. ~
e Fit the upper part of the shaker nd iO” 4-5 ice cubes

shake vigorously for 8-10 seconds. = | % measure Calvados

e Strain into a Martini glass using a cocktail 1 measure soda water (club soda)
strainer. Serve immediately. 4 measure manzana verde liqueur (> p. 38)
24 measures pure apple juice
% unwaxed lime

e Place the ice, Calvados, soda water,

liqueur and apple juice in a highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Lightly squeeze the lime segment into
the glass then add to the drink. Serve
immediately.

199
 Pisco Punch
Long drink to serve
at any time

FOR 1 GLASS

4-5 ice cubes

1 measure pisco
% measure pure pineapple
juice

Piscola
’ measure fresh lemon
juice
Long drink to serve 1 teaspoon sugar cane syrup
at any time 1 teaspoon orange curacao
3-4 drops Angostura bitters
24 measures lemon-lime
FOR 1 GLASS
soda

4-5 ice cubes 1 fresh pineapple leaf

1 measure pisco
e Place the Ice and all the
1 teaspoon fresh lemon
ingredients except the pine- be Eat
juice \
Ss apple leaf in the lower part ~~
3-4 drops Angostura .
of the shaker.
bitters
e Fit the upper part of the shaker and
34 measures cola
shake vigorously for 8-10 seconds.
e Pour into a highball glass. Cut a slit in the
e Place the ice and all the ingredients in pineapple leaf and fix it to the rim of the glass.
a highball glass. Serve immediately.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately. There are a number of different
recipes for this cocktail; at the start of the 1900s
it was made with pisco, orange curacao, lemon
juice and soda water (club soda).

Pisco Sour
Short drink to serve
e Beat the egg white for a few seconds
at any time
with a fork.
® Place the ice, 1 teaspoon of egg white
and the other ingredients in the lower
FOR 1 GLASS part of the shaker.
e Fit the upper part of the shaker and
1 egg white
shake vigorously for 8-10 seconds.
5-6 ice cubes
e Pour into a rocks glass. Serve
1 measure pisco
immediately,
4 measure fresh lemon juice
2 teaspoons sugar cane syrup
“gy This cocktail is the national
2-3 drops Angostura bitters drink of Chile and Peru.

200
S |d eC Ga if In memory ofan eccentric soldier
Short drink to serve at any time The Sidecar (> left) is one of the great classic short
. drinks. Legend has it that in 1931, when it first
emerged at Harrys Bar in Paris, it was so called in
FOR 1 GLASS homage to an army captain who habitually arrived at
5-6 ice cubes ; :
the bar in a sidecar! In fact, the recipe was invented in
1 measure Cognac
: aan a French palace (either at Cannes or Paris)
measure fresh lemon at
juice and was even introduced in London in 1922,
4 measure curacao triple sec by McGarry, head barman at Bucks Club.
1 strip unwaxed orange peel
(zest)

e Place the ice, Cognac, lemon juice

and curacao in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
strainer.
e Cut the strip of orange peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Variation: Apple Cart

Replacing the Cognac with Calvados gives
an Apple Cart, a less woody-flavoured short
drink that is ideal at any time. i=

Fruit-based cocktails
Apple Sunrise
Long drink to serve at any time _— Place the ice and all the ingredients in
<> a highball glass.
e Stir with a mixing spoon for 8-10
seconds. Serve immediately.
FOR 1 GLASS
4-5 ice cubes
1 measure Calvados
%, measure créme de cassis
1 teaspoon fresh lemon juice
3 measures pure orange juice
Brandy: fruit-based cocktails
a

si East India
Castro
Short drink to serve at any time

vol
( ql
Cooler J UU
: FOR 1 GLASS
Long drink to serve ‘
:
at any time 5-6 ice cubes
<— 1 measure Cognac
Hoty
2 rare
‘4 measure pure pineapple juice
{2 H
ar 1 teaspoon orange curacao
FOR 1 GLASS
: :
2-3 drops Angostura bitters
5-6 Ice cubes
1 fresh pineapple leaf
’% measure Calvados
2'4 measures pure orange juice e Place the ice and all the ingredients
‘4 measure amber Cuban rum except the pineapple leaf in the lower part
‘4s measure fresh lime juice of the shaker.
‘4 measure lime juice cordial e Fit the upper part of the shaker and shake
’ unwaxed lime vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
e Place the ice and all the ingre- strainer.
dients except the lime segment in e Cut a slit in the pineapple leaf and fix it to
the lower part of the shaker. the rim of the glass. Serve immediately.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a highball glass using a cocktail
strainer.
Cut a slit in the lime segment and fix it to
the rim of the glass. Serve immediately.

El Ultimo |
Long drink to serve at any time

ry
} |
J
FOR 1 GLASS =
4-5 ice cubes
1 measure Cognac
’ Measure coconut liqueur
3% measures pure apple juice

e Place the ice and all the ingredients in a

highball glass.
© Stir with a mixing spoon for 8-10 seconds.
Serve immediately.
 Olympic
Short drink to serve at any time e Place the ice and all the ingredients
in the lower part of the shaker.
e Fit the upper part of the shaker and

FOR 1 GLASS
shake vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
4
5-6 ice cubes
Strainer. Serve immediately.
1 measure Cognac
‘4 measure fresh orange juice Variation: Biarritz
’% measure orange Curacao The Biarritz - a short, more acidic, drink that is ideal
for drinking any time, is made by replacing the
orange juice with lemon juice.
*

eT,

Liqueur-based cocktails
B&B B&P
Short drink to serve as a digestif Short drink to serve
as a digestif

FOR 1 GLASS

3-4 ice cubes FOR 1 GLASS

1 measure Cognac 1% measures Cognac
4 measure Benedictine % measure ruby port

e Place the ice and all e Place the ingredients in

the ingredients in a rocks a rocks glass.
glass. e Stit with a mixing spoon
e Stir with a mixing spoon for 2-3 seconds. Serve
for 8-10 seconds. Serve immediately.
immediately.
Siege This is a very
x es This cocktail was invented in 1937 popular drink In Ireland.
at the Club 21 in New York. The initials B & B The initials B & P stand for
stand for Brandy and Benedictine. Brandy and Port.

Variation: April Shower Variation: Port Flip

Replacing % measure of Cognac and This smoother short drink is made by
% measure of Benedictine with 4 measure replacing 1 measure of Cognac with
of fresh orange juice gives this more fruity % measure of ruby port, 2 teaspoons of
short drink that is ideal at any time of the sugar cane syrup and 1 egg yolk. Good for
day. It is made in a shaker and served in a hangovers.
Martini glass.

203
 Banana Bliss
Short drink to serve as a digestif

FOR 1 GLASS

3-4 ice cubes

1% measures Cognac
4% measure creme
de banane

Place the ice and all

the ingredients in a
rocks glass.
Stir with a mixing spoon
Black Jack
Short drink to serve as a digestif
for 8-10 seconds. Serve
immediately,

Variation: FOR 1 GLASS

Chocolate Bliss 4-5 ice cubes
Adding % measure of brown creme de cacao 4 measure Cognac
gives a Chocolate Bliss, a sweeter short
% measure cold espresso coffee
drink that is ideal in the evening. It is
‘4 measure kirsch
prepared in a mixing glass and served in a
2 teaspoons sugar cane syrup
Martini glass.
e Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
Pour into a rocks glass. Serve immediately.

Bounty Boat
Short drink to serve as a digestif ® Place the ice and all the ingredients in a
mixing glass.
© Stir with a mixing spoon for 8-10 seconds.
® Strain into a Martini glass using a cocktail
FOR 1 GLASS
strainer. Serve immediately,
5-6 ice cubes
1 measure Cognac
/ measure brown créme de cacao
/ Measure coconut liqueur

204
 Burgos
Short drink to serve as a digestif

Brown
FOR 1 GLASS

Bear 3-4 ice cubes

Short drink to serve 1% measures Cognac
as a digestif 5-6 drops Angostura bitters

e Place the ice and all the ingredients in a

FOR 1 GLASS nae ae a

e Stir with a mixing spoon for 8-10 seconds.
3-4 ice cubes Serve immediately.
1 measure Cognac
4 measure coffee liqueur

e Place the ice and all the ingredients in a =

rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Another name for this cocktail is

Dirty Mother.

Champs-
| Elysées
Short drink to serve as a digestif | © Place the ice and all the ingredients in the
lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
FOR 1 GLASS
e Strain into a Martini glass using a cocktail
5-6 ice cubes trainer, Serve immediately.
1 measure Cognac
’% measure yellow Chartreuse
¥, measure fresh lemon juice
2-3 drops Angostura bitters

a, 205
 few ideas for cocktail snacks to serve with —
brandy-based cocktails:
lm panachés of rope-grown mussels with
~ prosciutto ham
im Parmesan tuiles
m foie gras layered with artichokes and
French (green) beans
w bite-sized, melting-soft pistachio cakes
profiteroles with raspberries and
whipped cream
> recipes page 280
 Corpse
Reviver
(+
Short drink to serve in the morning

FOR 1 GLASS

5-6 ice cubes

1 measure Cognac
4 measure Fernet-Branca liqueur
‘6 measure white creme de menthe

P Cherry e Place the ice and all the ingredients —;

~ Blossom
in a mixing glass. ME. ss
a(t)
e Stir with a mixing spoon for ss & | :
Short drink to serve 8-10 seconds.
as a digestif e Strain into a Martini glass using a
cocktail strainer. Serve immediately,

Variation: Apothecary
FOR 1 GLASS
Replacing the Cognac with red vermouth gives
5-6 ice cubes
an Apothecary, a less alcoholic short drink that is
1 measure Cognac
beneficial for hangover sufferers.
’ measure cherry brandy
1 teaspoon fresh lemon juice
1 teaspoon grenadine

e Place the ice and all the ingredients

in the lower part of the shaker.
e Fit the upper part of the shaker and
Strong enough to wake the dead
shake vigorously for 8-10 seconds,
e Strain into a Martini glass using a The Corpse Reviver (> above) is so strongly alcoholic that
cocktail strainer. Serve immediately. one could almost say that it revives the dead as its
name
implies. In the 1890s, this type of
cocktail was a form of pousse-
café — that is to say a mixture
served at room temperature. in
which the alcohols were super-
imposed in layers. From the
1920s onward, the ingredients
were served chilled and mixed
as they are today,

208
 French
Connection
Short drink to serve as a digestif

Cuban
Short drink to serve
FOR 1 GLASS
as a digestif
3-4 ice cubes
1 measure Cognac
% measure Grand Marnier Cordon Rouge
FOR 1 GLASS
1 strip unwaxed orange peel (zest)
5-6 ice cubes
1 measure Cognac e Place the ice, Cognac and Grand Marnier
4 measure apricot brandy Cordon Rouge in a rocks glass.
’ measure fresh lime juice e Stir with a mixing spoon for 8-10 seconds.
e Cut the strip of orange peel with a paring
e Place the ice and all es knife. Over the glass, pinch it between the
the ingredients in the fingers to release the oils then drop it into
lower part of the shaker. the cocktail. Serve immediately.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
Strainer. Serve immediately.

Highbinder
Short drink to serve
as a digestif

FOR 1 GLASS

3-4 ice cubes

14 measures Cognac
¥% measure créme de mire

e Place the ice and all the ingredients in a e “ pe

rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

209
 _Brandy: Stiqueur-“based cocktails
aoe jq Da nese
Short drink to serve as a digestif

Honey FOR 1 GLASS

Moon
5-6 ice cubes
1% measures Cognac
Short drink to serve
% measure orgeat syrup

oS OG \ f 2-3 drops Angostura bitters

1 strip unwaxed lemon peel (zest)
We
e Place the ice, Cognac, orgeat syrup and
AL ME Angostura bitters in the lower part of the
5-6 ice cubes shaker.
1 measure Calvados e Fit the upper part of the shaker and shake
4 measure fresh lemon juice vigorously for 8-10 seconds.
’ measure Benedictine e Strain into a Martini glass using a cocktail
1 teaspoon orange curacao strainer.
1 strip unwaxed lemon * Cut the strip of lemon peel with a paring
peel (zest) — knife. Over the glass, pinch it between the
fingers to release the oils but do not drop it
e Place the ice and all the : into the cocktail. Serve immediately.
ingredients except the lemon
; peel in the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Strain into a Martini glass using a cocktail
Strainer. ae
® Cut the strip of lemon peel with a paring we
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into +Sy Se

the cocktail. Serve immediately,

=
[| Nikolaschka
Short drink to serve © Pour the Cognac into a tulip glass.
as a digestif © Balance the slice of lemon on the top of
n the glass then carefully pile the Sugar In a
y heap on top. Serve immediately,
e Savour it by first chewing the lemon and
FOR 1 GLASS
sugar then drinking the Cognac.
1 measure Cognac
1 slice unwaxed lemon
This cocktail was all the rage in
<4) 2 mixing spoons caster conn at the start of the twentieth century.
= (superfine) sugar

210
 Salinas
Pousse-Café
Short drink to serve as a digestif
Stinger
Short drink to serve as a digestif

FOR 1 GLASS “saul Ae 5 FOR 1 GLASS

1 teaspoon orange 3-4 ice cubes
curacao
1 measure Cognac
% Measure maraschino
’% measure white creme de menthe
liqueur
‘4s measure Cognac
e Place the ice and all the ingredients in a
rocks glass.
e Pour the orange curacao e Stir with a mixing spoon for 8-10 seconds.
into a shot glass. “ Serve immediately.
e Pour the maraschino ~*~ ‘4
liqueur slowly over a mixing Variation: Chocolate Stinger
spoon, so that it floats on top of the curacao Omitting %4 measure of creme de menthe
(D> p. 58). and adding 4 measure of brown creme de
e Pour the Cognac in exactly the same way. cacao gives a Chocolate Stinger, a more
Serve immediately. aromatic short cocktail that is ideal as a
digestif. The Chocolate Stinger was known
as the Dimention in the 1930s.

The simplest of the digestifs

The Stinger (> above) gained the reputation in the 1900s in
New York of being an excellent nightcap. In the 1956 movie
High Society, which featured many of the stars of the time — Grace
Kelly, Frank Sinatra (pictured here), Louis Armstrong and Bing
Crosby — the latter sang the
praises of the cocktail to Grace
Kelly: It's a mixture of a few fresh
flowers, called a Stinger. It takes
away the burning sensation.

211
 Brandy: /iqueur-based cocktails

Vanderbilt
Short drink to serve as a digestif | ® Place the ice and all the ingredients
> except the cherry in a mixing glass.
Sf e Stir with a mixing spoon for 8-10 seconds.
sai e Strain into a Martini glass using a cocktail
So ritees Estainey
5-6 ice cubes. Add the maraschino cherry to the drink.
I measure Cognac Serve immediately.
’ measure cherry brandy
2-3 drops Angostura bitters
1 maraschino cherry

Smooth cocktails
Brandy Alexander Brandy Milk
Short drink to serve as a digestif p h

Short drink to serve as a digestif

FOR 1 GLASS
5-6 ice cubes — |
%, measure FOR 1 GLASS
Cognac 5-6 ice cubes
4 measure brown
7 measure Cognac
creme de cacao
2 measures semi-skimmed milk
4 measure single (light) 2 teaspoons sugar cane syrup
gill 1 nutmeg
1 nutmeg
;
e Place the ice, Cognac,
e Place the ice, Cognac, creme de :
| | milk and sugar cane
cacao and cream in the lower part of \
syrup in the lower part
the shaker.
of the shaker.
e Fit the upper part of the shaker and
e Fit the upper part of
shake vigorously for 8-10 seconds.
the shaker and shake
e Strain into a Martini glass using a
vigorously for 8-10
cocktail strainer. = seconds,
® Gra asprinkli
te ng of nut-
Strain into a rocks
meg on the top of the :. glass using a cocktail
cocktail. Serve immediately, ee? strainer.
® Grate a sprinkling of
nutmeg on top of the
cocktail. Serve immediately.

P|
l® Hot cocktails
> Brandy Blazer
Long drink to serve in winter e Heat 2 metal beakers with handles by
scalding them.
e Pour the boiling water and then the
Cognac into one beaker.
FOR 1 GLASS
e Ignite the alcohol mixture with a match or
1% measures boiling water lighter and, as it flames, pour the liquid
1% measures Cognac from one beaker to the other 4-5 times
2 mixing spoons caster before pouring It into a toddy glass.
(superfine) sugar e Add the sugar and stir with a mixing
1 strip unwaxed orange peel (zest) spoon until it dissolves.
e Cut the strip of orange peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

Coffee
Nudge
Long drink to serve
in winter

Maxim's
FOR 1 GLASS
1 mixing spoon caster
Coffee
Long drink to serve in winter
(superfine) sugar
* measure Cognac
1 teaspoon coffee liqueur
FOR 1 GLASS
1 teaspoon brown créme de cacao
1 mixing spoon caster (superfine) sugar
14 measures hot espresso coffee
1 measure Cognac

e Place the sugar in a toddy glass then add the 4 measure Benedictine
Cognac, coffee liqueur, creme de cacao and coffee. 1 teaspoon Galliano
e Stir with a mixing spoon for 5-6 seconds. 2 measures hot espresso
Serve immediately. coffee

Variation: French Coffee e Place the sugar in a

French Coffee, a less sweet short drink ideal toddy glass then add the
for winter evenings, is made by replacing the other ingredients.
coffee liqueur and the creme de cacao with e Stir with a mixing spoon for 5-6
% measure of Cognac and | mixing spoon caster seconds. Serve immediately. ’
(superfine) sugar.
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 Champagne-based
cocktails Champagne is produced
only in France.
> See also p. 306

Champagne is undoubtedly the

most famous wine in the world.
This sparkling white wine is
produced in the strictly limited neutral alcohols like the vodka in a
appellation area of Champagne. Blue Champagne (> p. 219), but also
It is drunk ‘frappé’, that is to say with alcohol that has a woody flavour,

at a temperature of 7—8°C/44-46°F, like the Cognac in a Champagne

but never iced, which has a damaging Cocktail (> p. 217). Champagne also
effect on it. combines perfectly with red fruit
The most celebrated of festive wines, flavours — the strawberry purée in
Champagne - preferably Brut — brings the Rossini (> p. 225) and the Royal
sparkle, freshness and refinement to Highball (> p. 226), or the creme de
cocktails. It mixes harmoniously with cassis in a Kir Royal (> p. 218).
Champagne also adapts itself
admirably to the acidity of citrus fruits:
the orange juice in the Mimosa
THE 10 INDISPUTABLE (> p. 225) and the Jacuzzi (> p. 225),
CLASSICS or the lemon juice in the Champagne
Alfonso > p. 216 Sour (> p. 220) and the French 75
Bellini > p. 224 (> p. 220). But it also harbours some
Black Velvet > p. 228
pleasant surprises if it is mixed with
Champagne Cocktail > p. 217
French 75 > p. 220 aniseed (anise), like the Pernod in a
Hemingway > p. 218 Hemingway (> p. 218), or to an aperitif
Kir Royal > p. 218 like Campari in the C.C. (> p. 216) and
Mimosa > p. 225
the Night & Day (> p. 229), or even with
Pick-Me-Up > p. 221
Royal Highball > p. 226 Irish stout in a Black Velvet (> p. 228).

215
 Champagne: dry cocktails

Dry cocktails
Alfonso Ambrosia
Short drink to serve as an aperitif Short drink to serve
at any time

FOR 1 GLASS
3-4 drops Angostura bitters FOR 1 GLASS
1 lump sugar 2'4 measures Champagne Brut
24 measures Champagne Brut ‘frappé’ ‘frappe’
¥, measure Dubonnet ’% measure Cognac
7 8
% measure Calvados
e Drop the Angostura bitters onto the sugar 1 teaspoon fresh lemon juice \
lump then place it in a champagne flute. 1 teaspoon curacao triple sec '
e Pour in the Champagne and Dubonnet. 1 strip unwaxed orange peel (zest)
e Stir gently with a mixing spoon for 2-3
seconds without disturbing the sugar. Serve e Pour the Champagne, Cognac, Calvados,
immediately. lemon juice and curacao into a cham-
pagne flute.
Invented for King Alfonso Ill of e Stir gently with a mixing spoon for 2-3
cnaint this cocktail became popular in France seconds.
| and Great Britain at the start of the 1920s e Cut the strip of orange peel with a
after the King visited Deauville. paring knife. Over the glass, pinch it
between the fingers to release the oils
then drop it into the cocktail.
Serve immediately. b

Ge
Short drink to serve as an aperitif

FOR 1 GLASS

2 measures Champagne Brut

’ measure Campari

e Pour the Champagne and Campari into a

champagne flute.
° Stir gently with a mixing spoon for 2-3
seconds. Serve immediately.

216
 Carol
Channing Champagne
: Short drink to serve
at any time
Cocktail
Short drink to serve at any time

FOR 1 GLASS FOR 1 GLASS

| 2% measures Champagne Brut 3-4 drops Angostura bitters
‘4 measure raspberry spirit 1 lump sugar
’% measure creme de framboise 24 measures Champagne
1 teaspoon sugar cane syrup Brut ‘frappé’
’4 measure Cognac — =
e Pour all the ingredients into a -
champagne flute. e Drop the Angostura bitters
e Stir gently with a mixing spoon for onto the sugar lump then 2
2-3 seconds. Serve immediately. fe =& place it in a champagne flute.
L Al e Add the Champagne and
iS This cocktail was invented | Cognac.
in 1984 by Dick Bradsell in tribute to e Stir gently with a mixing
American actress Carol Channing who spoon for 2-3 seconds without
starred in Gentlemen Prefer Blondes disturbing the sugar. Serve
(1949) and Hello Dolly (1964), among immediately.
other movies.
Variation: Americana
In this cocktail the Cognac is
replaced with bourbon, giving a
“<B> more woody-flavoured short drink
that is ideal at any time.

A legendary wine for a legendary movie

Casablanca, during World War Il: the town welcomes
many refugees who are trying to get to Portugal like
Ilsa Lund (Ingrid Bergman) and her husband, a
Resistance hero. Rick Blaine (Humphrey Bogart), Ilsas
former lover, is the only one who can help them. Still in
love with her, he hesitates for a long time but finally
helps them escape, leaving himself with nothing but
memories of the times when he and Ilsa drank
Champagne together at the Belle Aurore in Paris
(pictured here). SN

21h
 Champagne: dry cocktails

Ginger :
Hemingway
Ch d mM Dd BN G r Po Short drink to serve as an aperitif
o ry : se
Short drink to serve at any time 7 ae
| ~ i

7 ue FOR 1 GLASS
FOR 1 GLASS L 24 measures Champagne Brut ‘frappé’
1 piece fresh root ginger ; P 4 measure Pernod
2’ measures Champagne Brut ‘frappé’
4 measure vodka e Pour the Champagne and
Pernod into a champagne
e Cut a very thin piece of ginger about 1 cm flute.
(4 inch) diameter and 1 mm (‘4s inch) thick. Stir gently with a mixing
Place it in a champagne flute. f spoon for 2-3 seconds.
e Add the Champagne and vodka. Serve immediately.
e Stir gently with a mixing spoon for 2-3 seconds.
Serve immediately.
also known as Death in the
Ginger Champagne is a simplified version Afternoon.
of the Benderitter, invented in Paris in 1995, by
Colin Field at the Hemingway Bar of The Ritz Variation:
Hotel. The Benderitter uses an infusion of vodka Corpse Reviver No 2
and ginger. Replacing 1 teaspoon of Pernod
with 1 teaspoon of fresh lemon
juice makes a Corpse Reviver No 2,
a more refreshing short drink that
is excellent at any time. This cock-
tail was invented in 1926 by Frank
Meier at The Ritz Hotel’s Cambon
Bar in Paris.

Kir Roya
Short drink to serve e Pour the Champagne and créme de cassis
at any time into a champagne flute.
e Stir gently with a mixing spoon for 2-3
seconds. Serve immediately.

FOR 1 GLASS
Variation: Kir Imperial
2’ measures Champagne
This is made with créme de framboise
Brut ‘frappé’
instead of the créme de cassis, making it a
4 measure créme de cassis
slightly drier short drink, ideal at any time.
 Pimm’s
Royal e Wash the cucumber in cold water. Using
a paring knife, cut a piece of peel about 8 cm
Short drin k to serve (3% inches) long by 1 cm (‘4 inch) wide.
as an aperitif e Pour the Champagne and Pimm’s into a
champagne flute.
e Stir gently with a mixing spoon for 2-3
seconds.
FOR 1 GLASS
e Add the cucumber peel to the drink.
1 cucumber
Serve immediately,
2'’4 measures Champagne
Brut ‘frappe’
* measure Pimm’s No 1

Thirst-quenching cocktails
American Blue Champagne
Short drink to serve
Flyer at any time
Short drink to serve
at any time

FOR 1 GLASS
24 measures Champagne Brut
FOR 1 GLASS ‘frappe’
24 measures Champagne Brut 4 measure vodka
‘frappe’ 1 teaspoon blue curacao
‘4 measure aged Jamaican rum 1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice 1 strip unwaxed lemon peel (zest)
1 teaspoon sugar cane syrup
1 strip unwaxed lime peel (zest) e Pour the Champagne, vodka, curacao
and lemon juice into a champagne flute.
e Place the Champagne, ru m, lime e Stir gently with a mixing spoon for 2-3
juice and sugar cane syrup in a cham- seconds.
pagne flute. e Cut the strip of lemon peel with a
e Stir gently with a mixing spoon for paring knife. Over the glass, pinch tt
2-3 seconds. between the fingers to release the oils then
e Cut the strip of lime peel with a paring drop it into the cocktail. Serve immediately.
knife. Over the glass, pinch it between
the fingers to release the oils
then drop it into the cocktail. Cal
Serve immediately.

29
 Champagne: thirst-quenching cocktails
ceaciteneenememenemmmenesenmmnmmenmemetemeeneneeene ree ene ene eee Eee

Champagne
Sour
Short drink to serve
at any time

=H
Champagne
\ Z FOR 1 GLASS

Julep \ 24 measures Champagne Brut ‘frappé’

Short drink to serve | | ’ measure fresh lemon juice
at any time 1 teaspoon sugar cane syrup
re a
| /] if | @ Place all the ingredients in a champagne
e 4UL flute.
ss FOR 1 GLASS
pf e Stir gently with a mixing spoon for 2-3
4-6 fresh mint leaves, plus 1 fresh sprig mint
seconds. Serve immediately.
3 measures Champagne Brut ‘frappé’ :
1 lump brown sugar

e Wash all the mint in cold water.

e Place the mint leaves in a mixing glass.
Crush them lightly with a pestle then pour
in the Champagne.
e Place the sugar lump in a champagne
flute then add the contents of the mixing
glass, straining them through a pulp strainer.
e Add the mint sprig to the glass. Serve
ce immediately.

French 75
Long drink to serve e Place the ice, Champagne, gin, lemon juice
at any time and sugar cane syrup in a highball glass.
i e Stir gently with a mixing spoon for 2-3
seconds.
~ wl Ui e Add the maraschino cherry to the glass.
FOR 1 GLASS
Serve immediately.
4-5 ice cubes
3 measures Champagne Brut ‘frappé’
Variation: Diamond Fizz
% measure gin Using gin instead of vodka gives a Diamond
4 measure fresh lemon juice Fizz, a drier long drink that is suitable at any
2 teaspoons sugar cane syrup time.
1 maraschino cherry

220
 4
Pick-Me-Up
Short drink to serve at any time

Short drink to serve (

| at any time ( FOR 1 GLASS zB
ip ; 2’: measures Champagne Brut
) ‘frappe’
: ; 4 measure Cognac
FOR 1 GLASS
’ measure fresh lemon juice
% measure double (heavy) cream 1 teaspoon grenadine
| 2 measures Champagne Brut ‘frappé’
4 measure limoncello e Place all the ingredients in
1 teaspoon lime cordial \ a champagne flute.
Fy e Stir gently with a mixing
e Whip the cream in a bowl with a spoon for 2-3 seconds. Serve
fork until it thickens. immediately.
e Place the Champagne, limoncello
and lime cordial into a champagne, Variation: Barbotage
flute. A Barbotage is made by replac-
e Stir gently with a mixing spoon > ing 1 teaspoon of Cognac and
for 2-3 seconds. | 1 teaspoon of lemon juice with
e Float 4 measure of whipped % measure of orange juice. This MLE
cream on the top of the drink =» sweeter short drink is ideal at any time. MEE
Serve immediately. t \ /

Christened with a military name

The French 75 (> opposite), which mixes Champagne with Anglo-Saxon
gin, owes its name to a piece of artillery used in World War I: the French
75 mm cannon, known for its light- =
ness. The original cocktail called Hi
the French 75 was not made with
Champagne but with Calvados; in
that form it survived until 1925, at
which time Harry McElhone, owner
of Harrys Bar, changed the recipe
by making it with the famous
sparkling wine.

221
a watercress mousse
r with roasted inngoustin |
m tartlets filled with toasted goat'sLe chees
and pestosauce .
m squares of spiced bread withfolegrasand
_ cranberries
Py orange crepes soutfiées i
in mini- gateauform
> cedpes page 282.
 i A

ee,
wee
xe age
ee
“ih

he

4) ee

ss
=
 ampagne: fruit-based cocktails

Fruit-based cocktails Tam

Named after a Renaissance painter Bellini
The Bellini (> right) was invented in 1948 by Arrigo Short drink to serve
at any time
Cipriani, son of the proprietor of Harry's Bar in Venice.
This cocktail pays tribute to the works of Giovanni Bellini
(1430-1516), which were the
FOR 1 GLASS
subject of an exhibition in
2 yellow peaches
Venice in 1949. The orange- 2 measures Champagne Brut
tinged rose colour of the ‘frappe’

peaches used in the recipe are

reminiscent of the luminous e Peel the peaches and cut in
half to remove the stone (pit),
colours in Bellinis paintings.
then place them in a blender and ‘Yr,
blend to a purée.
e Place 1 measure of peach purée in
a champagne flute and slowly pour |
on the Champagne. ; |
e Stir gently with a mixing i
spoon for 2-3 seconds. —
Serve immediately.

Hawall
Sparkle
Short drink to serve e Place the Champagne and pineapple
at any time juice in a champagne flute.
e Stir gently with a mixing spoon for
2-3 seconds. Serve immediately.
FOR 1 GLASS
Variation: Hawaii Breaker
2 measures Champagne
Adding 3-4 drops of Angostura bitter
Brut ‘frappé’
gives a Hawaii Breaker, a slightly bitter
1 measure pure pineapple juice
short drink that is ideal at any time.

224
 Jacuzzi |
| Short drink to serve |
at any time
Mimosa
Short drink to serve at any time

FOR 1 GLASS
| 2 measures Champagne Brut
| ‘frappe’ FOR 1 GLASS
’4 measure fresh orange 2 measures Champagne Brut ‘frappé’
juice 1 measure fresh orange juice
%4 measure gin
% measure peach schnapps e Place the Champagne and orange
juice in a champagne flute. -
e Place all the ingredients in a | e Stir gently witha mixing spoon for
champagne flute. 2-3 seconds. Serve immediately.
e Stir gently with a mixing spoon |
for 2-3 seconds. Serve immediately. Variation: Buck’s Fizz
Buck's Fizz is made by replacing
1 teaspoon of orange juice with
1 teaspoon of sugar cane syrup.
This sweeter short drink, ideal
for any time of the day, was
! invented in 1922 by McGarry,
_ ee (i barman at Buck’s Club in
London.

RoOssInI
Short drink to serve at any time

FOR 1 GLASS |

10-12 fresh strawberries

2 measures Champagne Brut ‘frappé’

e Wash the strawberries in cold water and blend

them to a purée in a blender, then place the purée in
a champagne flute and slowly add the Champagne. ei
e Stir gently with a mixing spoon for 2-3 seconds.
Serve immediately.
 Champagne: fruit-based cocktails

Royal Highball
Long drink to serve at any time e Wash the strawberries in cold water
and set half of one aside for decorating.
Blend the remaining strawberries to a
purée in a blender.
FOR 1 GLASS
e Place the ice, Champagne, 1 measure
10-12 fresh strawberries
of strawberry purée, Cognac and sugar
4-5 ice cubes cane syrup in a highball glass.
3 measures Champagne Brut ‘frappé’ e Stir gently with a mixing spoon for 2-3
‘4 measure Cognac seconds.
2 teaspoons sugar cane syrup e Add the strawberry half to the drink. Serve
immediately.

® This cocktail was invented in 1921 by

Frank Meier for the opening of The Ritz Hotel’s
Cambon Bar in Paris.

Russian Spring
Punch
Long drink to serve at any time

e Saratoga
Short drink to serve
FOR 1 GLASS
at any time
4-5 ice cubes
34 measures Champagne Brut ‘frappé’
* measure vodka
4 measure fresh lemon juice FOR 1 GLASS

’ Measure creme de cassis 1% measures Champagne Brut

‘frappe’
1 teaspoon sugar cane syrup
’ measure pure pineapple juice
1 slice unwaxed lemon
% Measure Cognac
e Place the ice and all the ingredients except 1 teaspoon maraschino liqueur
the lemon slice in a highball glass.
3-4 drops orange bitters
e Stir gently with a mixing spoon for 2-3.
seconds. e Place all the ingredients in a | |
e Add the lemon slice to the drink. Serve champagne flute. |
immediately. e Stir gently with a mixing spoon for
2-3 seconds. Serve immediately.
Variation: French Spring Punch
Replace the vodka with Cognac and you
have a French Spring Punch, a less dry long
drink that is ideal at any time.
 Serendipiti
e Wash the mint sprig and place it in a
at any time highball glass. Add the Calvados and lightly
crush the mint with a pestle.
e Add the ice, Champagne and apple juice.
e Stir gently with a mixing spoon for 2-3
FOR 1 GLASS
seconds. Serve immediately.
1 fresh sprig mint
’s measure Calvados
4-5 ice cubes
3% measures Champagne
Brut ‘frappé’
4 measure pure apple juice

Valencia
Short drink to serve

Tropical
at any time

Hibiscus FOR 1 GLASS

Short drink to serve
2 measures Champagne Brut ‘frappé’
at any time
% measure fresh orange juice
% measure apricot brandy

FOR 1 GLASS
e Place the Champagne, orange juice
2 measures Champagne and apricot brandy in a champagne
Brut ‘frappé’ flute.
1 measure cranberry juice e Stir gently with a mixing spoon for
(based on fruit concentrate)
2-3 seconds. Serve immediately.

e Place the Champagne and cranberry Variation: Golden Screw

juice in a champagne flute. Replacing % measure of orange juice
e Stir gently with a mixing spoon for 2-3 with 4 measure of Cognac gives a Golden
seconds. Serve immediately. Screw, a drier drink for any occasion.
 Champagne: /iqgueur-based cocktails

Liqueur-based cocktails
Black Velvet
Short drink to serve
at any time

Short drink to serve

: ‘ FOR 1 GLASS
in the evening
14 measures Irish stout
14 measures Champagne Brut ‘frappé’

COR LASS e Place the Irish stout in a champagne flute

2h ge ie Champagne then very slowly add the Champagne.
PPT e: e Stir gently with a mixing spoon for 2-3
‘4 measure Cognac
seconds. Serve immediately.
‘4s measure coffee liqueur

=. When it was first invented in

e Place the Champagne, Cognac and 1880, this cocktail was called Champagne
coffee liqueur in a champagne flute. Velvet.
e Stir gently with a mixing spoon for
2-3 seconds. Serve immediately.
"G CS

Midnight Moon
Short drink to wind up the evening

FOR 1 GLASS

2's measures Champagne Brut ‘frappé’

‘4 measure Cognac
’ measure white créme de cacao
’ measure amaretto

e Place all the ingredients in a champagne

flute,
° Stir gently with a mixing spoon for 2-3
seconds. Serve immediately.

228
Night & Day
Short drink to serve at any time
()
\

FOR 1 GLASS

2% measures Champagne Brut

‘frappeé’
‘s measure Campari
% measure Grand Marnier Cordon
Rouge
Ohio
Short drink to serve
at any time
e Place the Champagne, Campari
and Grand Marnier Cordon
Rouge in a champagne flute.
FOR 1 GLASS
e Stir gently with a mixing
spoon for 2-3 seconds. Serve 2% measures Champagne Brut
‘frappe’
immediately.
‘4 measure rye whiskey
% measure red vermouth
1 teaspoon curacao triple sec
3-4 drops Angostura bitters

Place all the ingredients in a cham-

pagne flute.
e Stir gently with a mixing spoon for 2-3
seconds. Serve immediately.

Prince
of Wales
~ Short drink to serve in the evening e Drop the Angostura bitters onto the sugar
lump then place it into a champagne flute.
e Add the Champagne, Cognac and curacao
to the glass.
FOR 1 GLASS
e Stir gently with a mixing spoon for 2-3
| 3-4 drops Angostura bitters seconds without disturbing the sugar. Serve
1 lump unrefined sugar immediately.
| 2% measures Champagne Brut ‘frappé’
% measure Cognac
% measure curacao triple sec

229
|Cocktails based on other
forms of alcohol Spain, France and Italy are all
important producers of aperitifs.
Liqueurs are made mostly in
France, Italy and the Netherlands.
> See also pp. 307-311
Apart from the main types of alcohol
that are served as the base for
cocktails, other alcoholic drinks, more
usually served as aperitifs or digestifs, sherry and liqueurs made from spirits,
can be used for the same purpose. fruit, herbs and spices, and the crémes
These include: vermouth, made from — which are derived from liqueurs.
white wine and a complex mixture of Vermouth is mixed with sherry in the
herbs and spices; bitters, based on Adonis (> p. 232), the Bamboo (> p. 233)
alcohol and natural extracts of bitter or the Brazil (> p. 234). Bitters such as
and aromatic plants; the anises, Campari, which unite happily with
produced by distilling or macerating vermouth in the Americano ((> p. 233)
star anise, green aniseed (anise), and the Negroni (> p. 235), are also
fennel, etc.; and not forgetting port, excellent teamed with orange juice
in the Garibaldi (> p. 241).
The anises, traditionally diluted with
water as in the Absinthe Drip (> p. 232)
THE 10 INDISPUTABLE or the Tomate a l’Absinthe (( p. 235),
CLASSICS can be mixed with orange juice, as
Absinthe Drip > p. 232 in the Tiger Tail (> p. 242).
Americano > p. 233 And finally the crémes and liqueurs
B-52 > p. 243
go marvellously with the wine in a
Fuzzy Navel > p. 241
Garibaldi > p. 241 Kir (> p. 234) or with vermouth in a
Grasshopper > p. 245 Vermouth-Cassis ((> p. 236).
Hot Shot > p. 245
Negroni > p. 235
Pimm’s Cup > p. 240
Tomate a l’Absinthe > p. 235

Zoi
 Other alcohols: dry cocktails

Dry cocktails
Absinthe
Absinthe Drip Veilleuse
Short drink to serve as an aperitif Short drink to serve , \
WE

as an aperitif

FOR 1 GLASS

’ measure absinthe-flavoured spirit FOR 1 GLASS

1 lump sugar 3-4 ice cubes
2'4 measures still mineral water 5 measures chilled still mineral water
2 teaspoons sugar cane syrup
e Place the absinthe-flavoured spirit in a 4 measure absinthe-flavoured spirit
wine glass.
e Place the sugar lump onto a perforated e Place the ice and 2% measures of chilled
absinthe spoon and place this over the mineral water into a rocks glass.
glass. e Place the remaining 24 measures of mineral
e Very slowly pour the water over water and the sugar cane syrup into another rocks
the sugar, so that it dissolves com- Cw glass. Pour the absinthe-flavoured spirit over a
pletely as the glass is filled. mixing spoon so that it floats on top of the water
® Serve immediately, leaving itto your guest (> p. 58).
to stir their own drink. e Ignite the spirit with a match or lighter. After
2-3 seconds, douse the flames by placing a
saucer over the glass.
e Empty the ice and water from the first rocks
glass and pour the contents of the second one
into it. Serve immediately,

Agents
Short drink to serve e Place the ice, sherry, vermouth and orange
as an aperitif bitters in a mixing glass.
® Stir with a mixing spoon for 8-10 seconds.
° Strain into a Martini glass using a cocktail
Strainer.
FOR 1 GLASS
: ° Cut the strip of orange peel with a paring
5-6 ice cubes
knife. Over the glass, pinch it between the fingers
1 measure fino sherry to release the oils then drop it into the cocktail.
| % measure red vermouth Serve immediately.
2-3 drops orange bitters
1 strip unwaxed orange peel (zest)

2o2
 A cocktail to please the
tourists

Americano The Americano (> left) saw the

light of day at the start of
Short drink to serve as an aperitif
Prohibition (1919-1933).
At that time many Americans

FOR 1 GLASS took advantage of trips abroad

3-4 ice cubes to taste alcoholic drinks that

% measure Campari they were forbidden at home.
% measure red vermouth In Italy they discovered that
1 strip unwaxed lemon peel (zest)
Campari, which was prescribed as a tonic in the United States, could

e Place the ice, Campari and vermouth in a also be drunk as an aperitif but the flavour was rather too bitter for
rocks glass. their taste. The Italian barmen got round this problem by serving
e Stir with a mixing spoon for 8-10 seconds. them Campari mixed with red vermouth and calling it an
e Cut the strip of lemon peel with a paring
Americano. The drink became a classic and was marketed under
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into a number of brands, including Poccardi (poster designed in 1923
the cocktail. Serve immediately. by Leonetto Cappielo [1875-1942]).

Variation: Veneziano
The less bitter, long Veneziano is an
Americano with 3 measures of white wine
added and served in a highball glass as an
aperitif. Bamboo
Short drink to serve
as an aperitif

FOR 1 GLASS S
5-6 ice cubes Noel
4 measure dry vermouth
¥% measure fino sherry
2-3 drops orange bitters
1 strip unwaxed orange peel (zest)

e Place the ice, vermouth, sherry and

orange bitters in a mixing glass.
e Stir with a mixing spoon for 8-10 seconds. |
e Strain into a Martini glass using a cocktail
strainer.
e Cut the strip of orange peel with a
paring knife. Over the glass, pinch tt
between the fingers to release the
oils then drop it into the cocktail.
Serve immediately.

25335
 alcohols: dry cocktails
Dijons own cocktail
The Kir (> below) orig-
inated in Dijon in 1904
created by café bar-
man Monsieur Faivre
from a combination of
the two local products
- white wine and creme de cassis (pictured here). Given
the name Blanc Cassis, the aperitif found favour and
was served by the local town council at its receptions
instead of Champagne. It was renamed the Kir in 1951
in honour of Canon Kir, a great lover of the drink and
mayor of the town from 1945-1968.

Kir
Short drink to serve
at any time

Brazi
Short drink to serve as an aperitif
FOR 1 GLASS

4s Measure creme de cassis

2'4 measures chilled white
FOR 1 GLASS
Burgundy
5-6 ice cubes
% measure dry vermouth
e Place the créme de cassis in a wine
% measure sherry glass and pour on the well-chilled white
1 teaspoon absinthe-flavoured spirit wine.
1 strip unwaxed lemon peel (zest) © Serve immediately.

e Place the ice and all the ingredients Variation: Communard

except the lemon peel in a mixing glass. This is made using red Cétes-du-Rhéne
e Stir with a mixing spoon for 8-10 instead of the white wine, giving a slightly
seconds. Strain into a Martini glass using a less sweet short drink that is ideal at any
cocktail strainer. time.
° Cut the strip of lemon peel with a paring
knife. Over the glass, pinch it between the
fingers to release the oils then drop it into
the cocktail. Serve immediately.

234
 Negroni
| Short drink to serve as an aperitif e Place the ice, Campari, vermouth and gin
y = = in a rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
e Cut the strip of lemon peel with a paring
FOR 1 GLASS
knife. Over the glass, pinch it between the
3-4 ice cubes
fingers to release the oils then drop it into the
: % measure Campari cocktail. Serve immediately.
4 measure red vermouth
% measure gin Variation: Cardinal
1 strip unwaxed lemon peel (zest) Replacing the red vermouth with dry
vermouth gives a Cardinal, a drier short
drink that makes an ideal aperitif.

Short drink to serve — @ Place the wine and very cold soda water
at any time _ in a wine glass.
i e Serve immediately.

In the 1880s, this drink was also

FOR 1 GLASS
known as a Rhine Wine & Seltzer, especially
1% measures white wine in the United States.
(preferably Riesling)
14 measures chilled soda water (club soda)

Tomate
a l'‘Absinthe
Short drink to serve as an aperitif e Place all the ingredients in a rocks glass.
—
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

FOR 1 GLASS
Variation: Mauresque a I’Absinthe
% measure absinthe-flavoured spirit Replacing the grenadine with orgeat syrup gives
1% measures very cold still mineral water a Mauresque a l’Absinthe, an almond-flavoured ‘
1 teaspoon grenadine short drink that is ideal as an aperitif. “en see ccsimmemeenten =
\ sy em enemeeennrennnnne

“SS

235
 Other
4
alcohols:
= nianle:
dry
-/
cocktails
~-ncohkerile

Vermouth- ~
Cassis |.
Short drink to serve as an aperitif e Place the ice, vermouth and créme de
cassis in a rocks glass.
e Stir with a mixing spoon for 8-10 seconds.
k= |
e Cut the strip of lemon peel with a paring
FOR 1 GLASS
knife. Over the glass, pinch it between the
3-4 ice cubes
fingers to release the oils then drop it into
14 measures dry vermouth the cocktail. Serve immediately.
‘4s measure creme de cassis
1 strip unwaxed lemon peel (zest)

Thirst-quenching cocktails
2 American
_ Lemonade Long drink to serve
Apricot Coo Cli
Long drink to serve at any time
at any time

FOR 1 GLASS q
FOR 1 GLASS
4-5 ice cubes ©F
_ # measure fresh lemon juice ’% measure apricot
Ror 3 measures chilled still mineral water brandy
1% measures red Bordeaux wine ‘4 measure fresh
lemon juice
e Place the lemon juice and the very 1 teaspoon grenadine
cold mineral water in a highball glass. 3 measures soda water
e Slowly add the red wine, pouring it (club soda)
over a mixing spoon so that it floats
on the top (> p. 58). Serve imme- e Place the ice and all the
diately, leaving your guest to stir their ingredients in a highball
own drink. glass,
e Stir with a mixing spoon
for 8-10 seconds. Serve
immediately,
 Berry Sour
Short drink to serve
at any time

Basic
Long drink to serve
FOR 1 GLASS
at any time
4-5 ice cubes
aan
‘4 measure creme de fraise
‘4 measure creme de mire
FOR 1 GLASS
% measure fresh lemon juice
4-5 ice cubes
* measure creme de framboise e Place the ice and all the
* measure fresh grapefruit juice ingredients in the lower part
‘4s measure fresh lemon juice of the shaker.
’s measure orgeat syrup e Fit the upper part of the
2'4 measures tonic water Shaker and shake vigorously
wet for 8-10 seconds.
t ~~ @ Place the ice and all the ingredients e Pour into a rocks glass.
in a highball glass. Serve immediately.
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

Cherry
Cooler
Long drink to serve
at any time

i| f
| i

FOR 1 GLASS

4-5 ice cubes

% measure cherry brandy
% measure maraschino liqueur
’% measure fresh lemon juice
3 measures soda water (club soda)
1 maraschino cherry
% slice unwaxed lemon

e Place the ice and all the ingredients

except the cherry and lemon slice into a
highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Add the cherry and lemon slice to the
drink. Serve immediately.

Zod
PF
oa Te
rTbite sized pieces of polenta with Pati ham
(prosciutto)
m bruschetta with mozzarella and artichokes
@ prawns (shrimp) flavoured with almonds
and paprika
m aubergine (eggplant) rolls with tomatoes and
(bell) peppers
m cream of chestnut delight
> recipes page 284
 Other alcohols: thirst-quenching cocktails
An immediate success
The Pimms Cup (> below) was named after
Klondike James Pimm, proprietor of an oyster bar in

Highba London. In the 1840s his restaurant used to

serve its customers a cup based on gin, flavoured
Long drink to serve at any time
with herbs and spices. It was so well received that
in 1859 he marketed it under the name of Pimms.
FOR 1 GLASS Twenty years later there were six different
4-5 ice cubes varieties of Pimms on offer, based on gin,
‘4 measure red vermouth
Scotch whisky, Cognac, rum, rye whiskey and
‘4 measure dry vermouth
vodka. Nowadays only the gin-based No 1 is
’ measure fresh lemon juice
still available.
2 teaspoons sugar cane syrup
2% measures ginger ale
1 segment unwaxed orange

e Place the ice and all the ingredients

except the orange segment in a highball
glass.
e Stir with a mixing spoon for 8-10 seconds.
e Add the orange segment to the drink.
Serve immediately.

Pim m's Cup

Long drink to serve
at any time

FOR 1 GLASS

1 cucumber
4-5 ice cubes
1 measure Pimm’s No 1

3% measures soda water (club soda)

e Wash the cucumber in cold water. Using

a paring knife, cut a very thin strip about
1-cm (% inch) thick, 2 cm (%4 inch) wide and
10 cm (4 inches) long.
e Place the ice, Pimm’s and soda water in a
highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Add the strip of cucumber to the drink.
Serve immediately,
 Tampico
Long drink to serve e Place the ice and all the ingredients
at any time except the orange slice in a highball
glass.
e Stir with a mixing spoon for 8-10
seconds.
FOR 1 GLASS
e Add the orange slice to the drink. Serve
4-5 ice cubes
immediately.
4 measure Campari
4 measure curacao triple sec
4 measure fresh lemon juice
3 measures tonic water
’ slice unwaxed orange

Fruit-based cocktails
Fuzzy Navel G 2 r|ba ld
Long ue serve at any time

Long drink to serve

2 at any time
FOR 1 GLASS

4-5 ice cubes

1 measure peach ‘J
schnapps FOR 1 GLASS
3'4 measures pure 4-5 ice cubes
orange juice 1 measure Campari
1 segment unwaxed 3/4 measures pure orange
orange juice

e Place the ice, peach e Place the ice and Campari

schnapps and orange in a highball glass.
juice in a highball glass. e Slowly pour in the orange
e Stir with a mixing juice. Serve immediately with-
spoon for 8-10 seconds. out stirring.
® Cut a slit in the orange
segment and fix it to the Variation: Bahamian
rim of the glass. Serve The Bahamian, a rather sweeter long
immediately. drink, is made using pure pineapple juice
instead of the orange juice. Ideal to drink at
any time.
 Other alcohols: fruit-based cocktails

Sangria
Short drink to serve at any time @ Place all the ingredients except
the ice, soda water and fruit
Slices in a salad bowl and stir
well. Cover with clingfilm (plastic
FOR 10 GLASSES
wrap) and leave in a refrigerator
1 bottle (75 cl) Rioja wine
for at least 4 hours.
14 measures Cognac e Add the ice, soda water and fruit
14 measures curacao triple sec slices.
14 measures fresh orange juice e Stir and serve, putting 1-2 ice cubes
_ 6 lumps sugar and a slice of each fruit in each wine glass.
1 stick cinnamon
18 ice cubes rd Sangria, whose origins are unknown, is
6% measures soda water (club soda) the Spanish national drink. There are many ways
of preparing it.
10 slices unwaxed lime
10 slices unwaxed lemon
10 slices unwaxed orange

BB

y£ Scarlett
O'Hara
Short drink to serve
at any time

Tiger Tail
Short drink to serve
I FOR 1 GLASS
at any time
5-6 ice cubes
\ % measure Southern Comfort
’% measure cranberry juice
(based on fruit concentrate) FOR 1 GLASS

’ measure fresh lime juice 3-4 ice cubes

’% measure Pernod
e Place the ice and all the ingredients in the 2 measures pure orange
lower part of the shaker. juice
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds. e Place the ice and all the ingredients in a
e Strain into a Martini glass using a cocktail rocks glass.
. strainer. Serve immediately. e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.
Variation: Spitfire
Replacing the cranberry juice with Variation: Boccie Ball
orange juice and adding 2-3 drops The Boccie Ball is made by replacing
of absinthe-flavoured spirit gives a the Pernod with amaretto. This almond-
Spitfire, a more aniseed- (anise-) flavoured short
flavoured short drink is ideal at any time.
drink for any time of the day.

242
> Liqueur-based cocktails
Bey
Short drink to serve in the evening

FOR 1 GLASS

’% measure coffee liqueur

Ferrar
Short drink to serve
’% measure Irish Cream as a digestif
’% measure Grand Marnier Cordon Rouge (—

e Place the coffee liqueur in a shot

FOR 1 GLASS
glass then float the Irish Cream on top
using a mixing spoon (> p. 58). 3-4 ice cubes

e Add the Grand Marnier Cordon % measure dry vermouth

Rouge in the same way, making three *, measure amaretto
layers in all. Serve immediately.
e Place the ice and all the ingree =~
Variation: B-55 dients in a rocks glass.
Replacing the Grand Marnier e Stir with a mixing spoon for 8-10 seconds.
with absinthe-flavoured spirit gives Serve immediately.
a B-55, an aniseed- (anise-) flavoured short
drink that is ideal for the evening.

Smooth cocktails
Banana SS

Banshee
Short drink to serve as a digestif e Place the ice and all the
ingredients except the nutmeg in
the lower part of the shaker.
— e Fit the upper part of the shaker and
FOR 1 GLASS
shake vigorously for 8-10 seconds.
5-6 ice cubes e Strain into a Martini glass using a cock-
% measure creme de banane _ aj strainer.
% measure white creme de cacao ® Grate a sprinkling of nutmeg over the top of
4 measure single (light) cream the drink. Serve immediately.
1 nutmeg

243
 Other alcohols: smooth cocktails

Dusty Rose ® Place the Ice and all

Short drink to serve as a digestif the ingredients in the
E> lower part of the shaker.
Yq e Fit the upper part of the
“> UL shaker and shake vigorously
FOR 1 GLASS for 8-10 seconds.
5-6 ice cubes e Strain into a Martini
% measure cherry brandy glass using a cocktail
‘4 measure white creme de cacao Strainer. Serve immediately.
‘4 measure single
(light) cream

Golden :
— Golden Dream
Short drink to serve

” Cadi
as a digestif
dC /
Short drink to serve as a digestif

\ | > VV nit
\ j i FOR 1 GLASS

5-6 ice cubes

\ | FOR 1 GLASS
‘4 measure Galliano
5-6 ice cubes
’& measure fresh orange juice
‘4 measure Galliano
’% Measure curacao triple sec
’ measure white creme de cacao
‘4 measure
‘4 measure single (light) cream single (light)
L || 1 square plain dark (semi-sweet) cream
| chocolate (70%)
e Place the ice
e Place the ice and all the ingredients and all the ingree =
except the chocolate in the lower part of the dients in the lower part
shaker. of the shaker.
e Fit the upper part of the shaker and shake e Fit the upper part of the
vigorously for 8-10 seconds, shaker and shake vigorously for
e Strain into a Martini glass using a cocktail 8-10 seconds,
Strainer. © Strain into a Martini glass using a
ra e Grate the chocolate over the cocktail strainer. Serve immediately.
drink with a nutmeg grater.
Serve immediately.

244
 Hot Shot
Grasshopper Short drink to serve as a digestif

Short drink to serve as a digestif

FOR 1 GLASS

’ measure Galliano
FOR 1 GLASS
’, measure double (heavy)
5-6 ice cubes cream <
‘4 measure green creme de menthe ’ measure hot espresso
’% measure white creme de cacao coffee
% measure single (light) cream
e Whip the cream in a bowl
e Place the ice and all the ingredients in the with a fork until it thickens.
lower part of the shaker. e Place the Galliano and hot
e Fit the upper part of the shaker and shake coffee in a shot glass.
vigorously for 8-10 seconds. e Float 4 measure of the
e Strain into a Martini glass using a cocktail whipped cream on the top.
strainer. Serve immediately. Serve immediately.
ees”

Hot cocktail
Hot Wine
Long drink to serve as a digestif » Cut the orange and lemon halves
into slices.
e Place all the ingredients in a
saucepan and leave to macerate
FOR 7 GLASSES
for 30 minutes.
4 unwaxed orange e Heat gently to simmering
’% unwaxed lemon point - do not let it come fully
75 cl (1 bottle) red wine to the boil.
8% measures still mineral water e Ladle the drink into heat-
2 measures sugar cane syrup proof toddy glasses. Serve
2 sticks cinnamon immediately.
2 mixing spoons cloves
|
t
{
Alcohol-free
cocktails Fruit juices and syrups are produced
on every continent, according to the
raw materials found there.
p> See also p. 312

Alcohol-free cocktails enjoyed

considerable success in the United
States during the Prohibition period.
Their principal ingredients are fruit Fruit juices and vegetable juices are
juices (freshly squeezed, commercial often diluted with water or soda (club
pure fruit juices, fruit nectar or juices soda), and combined with syrups to
reconstituted from concentrates) produce a final flavour.
and certain vegetable juices. Some Syrups here play a similar role to that
milkshakes too are, in fact, delicious of liqueurs in alcoholic cocktails, adding
non-alcoholic cocktails. Mastering sweetness and flavour to the drink and
the appropriate combinations is softening the natural acidity of citrus
an essential factor in successful fruits. The grenadine in a Pussy Foot
alcohol-free cocktail mixing. (> p. 267) or the sugar cane syrup in
the Florida (> p. 250) and the Southside
Cooler (> p. 253) are good examples.
On the other hand, the juice of citrus
THE TEN INDISPUTABLE fruits (lemon, lime, orange, grapefruit)
CLASSICS tone down the sweetness of other
Bora Bora Brew > p. 249 juices, such as the passion fruit in the
Bull’s Eye > p. 249 Yellow Bear (> p. 261), the pineapple
Florida > p. 250
juice in the Cinderella (> p. 255) or the
Holly Mary > p. 263
Iced Tea > p. 250 carrot juice in a Rabbit Cooler (> p. 263).
Lemonade > p. 251
Pussy Foot > p. 267
Shirley Temple > p. 253
Vanilla Milkshake > p. 267
Virgin Colada > p. 261

247
 Alcohol-free: thirst-quenching cocktails

Thirst-quenching cocktails
= oa Apple Pilar
Long drink to serve — @ Wash the mint, place in a highball glass and
at any time —_crush slightly with a pestle.
= e Add the ice and the remaining ingredients to
|| the glass.
oS e Stir with a mixing spoon for 8-10 seconds.
FOR 1 GLASS
Serve immediately.
1 sprig fresh mint
4-5 ice cubes x i This recipe was created in 1994 by
14 measures pure apple juice Colin Field at the Hemingway Bar of The Ritz
2 teaspoons sugar cane syrup Hotel in Paris. He named it after a fishing boat of
2% measures ginger ale which Ernest Hemingway was particularly fond,
called the Pilar. This is on display at the writer’s
house in San Francisco de Paula in Cuba, now a
museum.

Apple
Sparkle
Short drink to serve
at any time

| FOR 1 GLASS
| 3-4 ice cubes
—— - 14 measures pure apple juice
* measure lemon-lime soda
1 teaspoon raspberry syrup

e Place the ice and all the ingredients =“

in a rocks glass,
e Stir with a mixing spoon for 8-10 seconds.
Serve immediately.

248
 Asian Passion
Short drink to serve at any time e Place the
ice and all the
ingredients in a
rocks glass.
FOR 1 GLASS
© Stir with a mix-
3-4 ice cubes
ing spoon for 8-10
% measure lychee (litchi) juice seconds. Serve
(based on fruit concentrate)
immediately.
% measure passion fruit juice
(based on fruit concentrate)
1 measure ginger ale

Bull's Eye ! :

Long drink to serve at any time

— i

Bora Bora
Brew FOR 1 GLASS

4-5 ice cubes

Long drink to serve
at any time 1 measure fresh orange juice
—, 2 teaspoons sugar cane syrup
||

; | 3/4 measures ginger ale — oem —

J
1 slice unwaxed orange
FOR 1 GLASS

1 slice fresh pineapple, e Place the ice, orange juice,

1 cm (‘4 inch) thick
Sugar cane syrup and ginger
4-5 ice cubes ale in a highball glass.
3 measures pure pineapple e Stir with a mixing spoon
juice for 8-10 seconds.
14 measures ginger ale e Add the orange slice.
‘4 measure grenadine Serve immediately.

e Cut a triangular piece from the unpeeled The Bull's Eye

pineapple slice. dates from the end of the
e Place the ice and the remaining ingre- nineteenth century and is
dients into a highball glass. one of the oldest alcohol-
e Stir with a mixing spoon for 8-10 seconds. free cocktails.
Cuta slit in the piece of pineapple and fix
it to the rim of the glass. Serve immediately.
 Alcohol-free: thirst-quenching cocktails

Florida
Long drink to serve
at any time

Grapefruit
FOR 1 GLASS

4-5 ice cubes

Cooler
Long drink to serve
14 measures pure orange juice at any time
1 measure fresh grapefruit juice
1 measure soda water (club soda)
J
2 teaspoons sugar cane syrup
FOR 1 GLASS
’ measure fresh lemon juice
4-5 ice cubes
e Place the ice and all the ingree 2 measures pure
dients in a highball glass. Ac grapefruit juice
e Stir with a mixing spoon for 8-10 2 measures soda water
seconds. Serve immediately. (club soda)
4 measure grenadine
eo This alcohol-free cocktail was
very popular at the start of the 1920s in ® Place the ice and all
London. the ingredients in a high-
ball glass.
e Serve immediately with-
out stirring.

Iced Tea
Long drink to serve e Make the tea, then strain it and let it go
at any time cold.
e Place the ice, tea, lemon juice and sugar
cane syrup in the lower part of the shaker.
\—4
e Fit the upper part of the shaker and shake
FOR 1 GLASS
vigorously for 8-10 seconds,
3% measures Ceylon tea
e Pour the mixture into a highball glass.
4-5 ice cubes e Add the lemon slice to the drink. Serve
’s measure fresh immediately.
lemon juice
2 teaspoons sugar
cane syrup
1 slice unwaxed lemon
 Lemonade
> Long drink to serve at any time e Place the ice, lemon juice,
—
sugar cane syrup and water in a
highball glass.
e Stir with a mixing spoon for 8-10
FOR 1 GLASS
seconds.
4-5 ice cubes
e Add the lemon slice to the drink.
’ measure fresh lemon juice Serve immediately.
2 teaspoons sugar cane syrup
3% measures still mineral water
’% slice unwaxed lemon

Mango Sparkle
Short drink to serve at any time

FOR 1 GLASS

3-4 ice cubes

1% measures mango juice
(based on fruit concentrate)
’ measure pure apple juice Passion
¥. measure lemon-lime soda
1 slice unwaxed lime Cooler
Long drink to serve
e Place the ice, mango and apple Juices and at any time
lemon-lime soda in a rocks glass. we 4

e Stir with a mixing spoon for 8-10 seconds.

e Add the lime slice to the drink. Serve
FOR 1 GLASS
immediately.
4-5 ice cubes
2'4 measures passion fruit juice
(based on fruit concentrate)
14 measures lemon-lime soda
4 measure fresh lemon juice

e Place the ice and all the ingredients

in a highball glass.
e Stir with a mixing spoon for 8-10
seconds. Serve immediately.

251
 Alcohol-free: thirst-quenching cocktails

Purple
—¥ Planter’s
Pash
Punchless Long drink to serve
Long drink to serve at any time
at any time —
oe

in
\ }
4

FOR 1 GLASS
FOR 1 GLASS 4-5 ice cubes, crushed
4-5 ice cubes (> p. 59)
1 measure pure apple juice 2% measures lychee (litchi)
‘4 measure fresh lime juice juice (based on fruit
concentrate)
’% measure grenadine
14 measures soda water (club
3 measures lemon-lime soda
soda)
% unwaxed lime
4 measure raspberry syrup
e Place the ice and all the ingredients 1 slice unwaxed lime
except the lime segment in a highball glass. - aera _
e Stir with a mixing spoon for 8-10 seconds. e Place the crushed ice and all
e Add the lime segment to the drink without the ingredients except the lime slice in a
squeezing it. Serve immediately. highball glass.
e Stir with a mixing spoon for 8-10 seconds.
e Add the lime slice. Serve immediately.

Raspberry
Squash
Short drink to serve e Place the ice, lemon juice, soda water and
at any time raspberry syrup in a rocks glass.
=
© Stir with a mixing spoon for 8-10 seconds.
e Add the lemon slice to the drink. Serve
immediately,
FOR 1 GLASS

3-4 ice cubes

Variation: Lemon Squash
measure fresh lemon juice Replace the raspberry syrup with sugar
1% measures soda water cane syrup and you have Lemon Squash, a
(club soda) short drink with a more pronounced lemon
’ measure raspberry syrup flavour, ideal to drink at any time. This
1 slice unwaxed lemon was one of the most popular short, non-
alcoholic cocktails at the end of the
nineteenth century.

2o2
 A cocktail for a little princess’
The long drink called a Shirley Temple
(> left) was so named in tribute to the
child star (photographed here in 1934) of
Hollywood movies in the 1930s, who

Shirley Temple
! President Franklin D Roosevelt congrat-
ulated on her contagious optimism.
Long drink to serve at any time
Born in 1928 in California, she starred in
40 orso movies in the years between 1931
|J

and 1949 including Walter Langs 1939

FOR 1 GLASS
Rete ciibes movie The Little Princess.

2 measures ginger ale

2 measures lemon-lime soda
Y% measure grenadine
% unwaxed lime

e Place the ice and all the ingredients Southside

except the lime segment in a highball glass.
e Stir with a mixing spoon for 8-10 seconds. Co O |€ f
e Squeeze the lime segment over the glass Long drink to serve
then add it to the drink. Serve immediately. at any time

FOR 1 GLASS
3-4 fresh mint leaves,
plus 1 sprig fresh mint
8-10 ice cubes
% measure fresh lime juice
2 teaspoons sugar cane syrup
3% measures soda water
(club soda)
% slice unwaxed lime

e Wash all the mint in cold water.

Place 5-6 ice cubes, the mint
leaves, lime juice and sugar cane
syrup in the lower part of the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Place 3-4 ice cubes in a highball glass then
strain the contents of the shaker into the glass,
using both a cocktail strainer and a pulp strainer.
e Add the soda water, the lime slice and the
mint sprig. Serve immediately.

295
 Alcohol-free: thirst-quenching cocktails

Strawberry
Cooler
Long drink to serve — © Wash the strawberries in cold water and
at any time save a quarter of one fruit for decoration.
e Crush the rest to a purée with a pestle.
e Place the ice, lemon juice, sugar cane
syrup and strawberry purée in the lower
RS acd part of the shaker.
4 fresh strawberries Fit the upper part of the shaker and shake
4-5ice cubes —_vigorously for 8-10 seconds.
’% measure fresh lemon juice = @ Pour the mixture into a highball glass.
2 teaspoons sugar cane syrup § Add the soda water and the strawberry
2'4 measures soda water (club soda) quarter. Serve immediately.

Fruit-based cocktails
Baby r
Breeze
Long drink to serve —® Cut a triangular piece from
at any time __ the unpeeled pineapple slice.
e Place the ice and the remain-
ing ingredients in the lower part
of the shaker,
FOR 1 GLASS
e Fit the upper part of the shaker
1 slice fresh pineapple about
and shake vigorously for 8-10
1 cm (‘4 inch) thick
seconds.
4-5 ice cubes
e Pour the mixture into a highball
24 measures pure glass.
pineapple juice
e Cut a slit in the piece of pine-
VA measures cranberry juice apple and fix it to the rim of the
(based on fruit concentrate) glass, Serve immediately.
’ measure fresh lime juice

254
Banana Juicer
Long drink to serve
at any time

ee California
4-5 ice cubes Smoothie
24 measures banana Long drink to serve
nectar
at any time
2 measures pure K
apple juice
‘4 measure fresh lime J
juice FOR 1 GLASS
4 fresh strawberries

e Place the ice and 3-4 ice cubes, crushed

all the ingredients in (> p. 59)
the lower part of the 2% measures pure orange juice
shaker. 2 teaspoons sugar cane syrup *
e Fit the upper part of ~
the shaker and shake «& e Wash the strawberries in cold water.
vigorously for 8-10 e Place the crushed ice and all the
seconds. ingredients in a blender.
e Pour the mixture into a highball glass. e Blend at low speed for 20-30 seconds.
Serve immediately. e Pour the contents of the blender into a
highball glass. Serve immediately.

Cinderella aa
Short drink to serve
at any time

FOR 1 GLASS

3-4 ice cubes

1% measures pure orange juice
1% measures pure pineapple juice
% measure fresh lemon juice

e Place the ice and all the ingredients in

the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds. y
e Pour the mixture into a rocks glass. Serve SF!
immediately. Bie.
ie

255
 icohol-free: fruit-based cocktails

Crazy Navel
Long drink to serve

Cranberry
at any time

Colada FOR 1 GLASS

Long drink to serve
at any time 4-5 ice cubes
2'4 measures pure orange juice
1% measures peach nectar
4 measure grenadine
FOR 1 GLASS
1 segment unwaxed orange
4-5 ice cubes
3'4 measures cranberry juice e Place the ice and all the
(based on fruit concentrate)
ingredients except the orange segment in
8 mixing spoons coconut the lower part of the shaker.
milk (canned)
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Place the ice, cranberry 4 . e Pour the mixture into a highball glass.
juice and coconut milk in the 4 i e Add the orange segment to the drink.
lower part of the shaker. 3S Serve immediately.
e Fit the upper part of the shaker
and shake vigorously for 8-10 seconds.
e Pour the mixture into a highball glass.
Serve immediately.

Gentle
Breeze
Long drink to serve e Place the ice and fruit juices
at any time in the lower part of the shaker.
e Fit the upper part of the shaker
and shake vigorously for 8-10
seconds.
FOR 1 GLASS
e Pour the mixture into a highball
4-5 ice cubes glass.
2's measures pure grapefruit juice e Add the lime slice to the drink.
1% measures cranberry juice Serve immediately,
(based on fruit concentrate)
’ measure fresh lime juice
1 slice unwaxed lime

256
 Madras Special
Long drink to serve at any time e Place the ice and the fruit juices in
—7 the lower part of the shaker.
e Fit the upper part of the shaker and
paced
shake vigorously for 8-10 seconds.
FOR 1 GLASS ;
e Pour the mixture into a highball
4-5 ice cubes glass.
24 measures pure orange juice e Add the orange slice to the drink.
1% measures cranberry juice Serve immediately.
(based on fruit concentrate)
’ measure fresh lemon juice
1 slice unwaxed orange

Mango
Short drink to serve at any time

Breeze
tf
|ea

FOR 1 GLASS
Long drink to serve
at any time | red apple
— 3-4 ice cubes
14 measures pure apple juice
oS,
\—} ? ere
% measure fresh lime juice
FOR 1 GLASS
: ’% measure orgeat syrup
4-5 ice cubes
3/4 measures mango e Wash the apple. Quarter it and cut 2 fine
juice (based on fruit Slices from one of the pieces.
concentrate)
Place the ice, apple juice, lime juice and
1 measure cranberry juice orgeat syrup in the lower part of the shaker.
(based on fruit
e Fit the upper part of the
concentrate)
Shaker and shake vigor-
% measure fresh lime juice
ously for 8-10 seconds.
e Pour the mixture into
e Place the ice and all the ingredients in the
a rocks glass.
lower part of the shaker.
e Add the fine slices
e Fit the upper part of the shaker and shake
of apple to the drink.
vigorously for 8-10 seconds.
Serve immediately.
e Pour the mixture into a highball glass.
Serve immediately.
 ~ eee?
Te

alcohol-free cocktails:
mwlettuce and tuna mousse Purses
“m sweet red (bell) pepper omelette (omelet)
_@ mini kebabs with courgette (zucchini),
mint, feta cheese and black olives
tzatziki with concassé of tomato
m a jumble of fruit dressed with orange
flower water
> recipes page 286
 Alcohol-free: fruit-based cocktails

Pain €
The start of Prohibition Cutter |
Long drink
The ban on consuming alcohol began in 1845 in the state of fooeneveret
Maine. The year 1869 saw the creation of the Prohibition any time
Party and in 1893 the Anti-Saloons League launched an anti- : i]
alcohol propaganda campaign J
on a nationwide scale. On 16 FOR 1 GLASS
January 1919 36 states ratified 4-5 ice cubes
1% measures pure
an amendment banning the
orange juice
production, sale and consump- 1% measures pure
tion of alcoholic drinks of more pineapple juice
zZ . 8 mixing spoons coconut
than 0.5% Vol/l’ proof. Finally, mnie reantinedl
in October 1919 the National 1 slice fresh pineapple,
Prohibition Act was passed. 5 mm (‘4 inch) thick —
Enforcement of this law gave rise to some spectacular
measures, such as the police — seen here in the photo - e Place the ice, fruit juices and coconut milk
in the lower part of the shaker.
emptying barrels of beer in the street.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Pour the mixture into a highball glass.
e Add the pineapple slice to the drink.
Serve immediately.

Passion
Breeze
Long drink to serve _ Place the ice and all the ingredients in the
at any time —_ lower part of the shaker.
=
| if
e Fit the upper part of the shaker and shake
is | vigorously for 8-10 seconds.
i~ |

ti nee e Pour the mixture into a highball glass.

2 Serve immediately,
4-5 Ice cubes
14 measures pure orange juice
14 measures passion fruit juice
(based on fruit concentrate)
14 measures cranberry juice
(based on fruit concentrate)
 Virgin ¥
Colacdcuan
Pink Banana Long drink to serve
Short drink to serve at any time
at any time

CI FOR 1 GLASS
FOR 1 GLASS 4-5 ice cubes
3-4 ice cubes 3/4 measures pure
2 measures banana nectar pineapple juice
% measure fresh 8 mixing spoons coconut
orange juice milk (cannned)
‘4 measure grenadine ’s Slice fresh pineapple
about 5 mm (‘4 inch) thick

e Place the ice and all the

ingredients in the lower e Place the ice and all <* a
part of the shaker. the ingredients except eo 6
e Fit the upper part of the the pineapple slice in =
shaker and shake vigorously the lower part of the shaker.
for 8-10 seconds. e Fit the upper part of the shaker and shake
e Pour the mixture into a rocks vigorously for 8-10 seconds.
glass. Serve immediately. e Pour the mixture into a highball glass.
e Add the pineapple slice to the drink.
Serve immediately.

Yellow Bear
Short drink to serve
at any time

d—|
FOR 1 GLASS

3-4 ice cubes

1% measures passion fruit juice
(based on fruit concentrate)
’% measure fresh lemon juice
% measure lime juice cordial

e Place the ice and all the ingredients in

the lower part of the shaker.
e Fit the upper part of the shaker and
shake vigorously for 8-10 seconds.
e Pour the mixture into a rocks glass. a a
Serve immediately.

261
 Alcohol-free: vegetable-based cocktails

Vegetable-based cocktails
~~ Bunny Shame
Long drink to serve at any time
want an
—® Place the ice and all the ingredients in a
mixing glass.
e Stir with a mixing spoon for 8-10 seconds.
e Strain into a highball glass using a cocktail
FOR 1 GLASS srainer. Serve immediately.
5-6 ice cubes
4 measures pure carrot juice
’ measure fresh lemon juice 2 This cocktail will please those who
1 teaspoon Worcestershire sauce like highly flavoured drinks.
3-4 drops red Tabasco sauce
1 pinch celery salt
1 pinch black pepper

Cucumber
Cooler
Long drink to serve at any time

FOR 2 GLASSES
‘4 cucumber
1 measure fresh lime juice
2 teaspoons sugar cane syrup

8-10 ice cubes

5 measures soda water (club soda)

e Wash the cucumber half in cold water and cut

into pieces.
e Place the lime juice, sugar cane syrup and
cucumber pieces into a blender,
e Blend at low speed for 5-10 seconds then at high
speed for 15-30 seconds,
e Place the ice in 2 highball glasses.
e Pour half the contents of the blender into each
glass. Add the soda water. Stir and serve immediately,

262
Holy Mary
Long drink to serve
at any time

FOR 1 GLASS
Rabbit
5-6 ice cubes
4 measures pure tomato
Cooler
Long drink to serve
juice
at any time
1 teaspoon fresh lemon
juice
1 teaspoon
Worcestershire sauce FOR 1 GLASS

3-4 drops red Tabasco 4-5 ice cubes

sauce 2’, measures pure Carrot juice
1 pinch celery salt 14 measures soda water
1 pinch black pepper (club soda)
’ measure fresh lime juice
e Place the ice and all the 1 strip unwaxed lime peel (zest)
ingredients in a mixing glass.
e Stir with a mixing spoon for e Place the ice, carrot juice,
8-10 seconds. soda water and lime juice in a
e Strain into a highball glass using a cocktail highball glass.
strainer. Serve immediately. e Stir with a mixing spoon for
8-10 seconds.
This cocktail is also called a Virgin e Cut the strip of lime peel witha
Mary or a Bloody Shame. paring knife. Over the glass, pinch it = ae
between the fingers to release the
oils then drop it into the cocktail. Serve
immediately.

1933, the end of American Prohibition

During Prohibition, the sale of alcoholic drinks was entirely in the hands of gangs - bootleggers — whose
rivalry frequently became extremely violent. The St Valentines Day Massacre, which took place in
Chicago on 14 February 1929, was one example. These were
the glory days of Al Capone and the Crime Syndicate, but
also the great era of clandestine bars. Faced with the
failure of Prohibition, President Franklin D Roosevelt
proposed its abolition in his electoral programme of 1932.
The amendment that finally ended it was voted in on
6 December 1933. The news provoked jubilant scenes
among the opponents of Prohibition: in the photograph
on the left, a New York crowd cheers as a truck-load of beer
barrels leaves a brewery.

263
 ? i uy a raion
yie-based cocktails

Tomato &
Cucumber
Rabbit Sparkle
Sunrise
Long drink to serve
at any time
Long drink to serve
at any time

FOR 2 GLASSES

% cucumber
FOR 1 GLASS
14 measures pure tomato juice
4-5 ice cubes
2 teaspoons sugar cane syrup
3 measures pure carrot juice ‘4 measure fresh lemon juice
1 measure fresh orange juice 8-10 ice cubes
1 teaspoon fresh lemon juice
4 measures soda water (club soda)
’ measure grenadine
1 slice lemon e Wash the cucumber half in cold water
and cut into pieces.
e Place the ice, carrot juice, orange and e Place the tomato juice, sugar cane syrup,
lemon juices in a highball glass. lemon juice and cucumber pieces in a
e Stir with a mixing spoon for 8-10 seconds. blender.
e Slowly pour the grenadine into the centre ° Blend at low speed for 5-10 seconds then
of the glass. at high speed for 15-30 seconds.
o- e Add the lemon slice to the drink. Serve e Place the ice in 2 highball glasses. Pour
ad immediately. half the contents of the blender into each
glass. Add the soda water. Stir and serve
immediately.

Smooth cocktails
Golden Scream ® Place the ice and all
Short drink to serve as a digestif the ingredients in the
lower part of the shaker,
e Fit the upper part of the
shaker and shake vigorously for
FOR 1 GLASS
8-10 seconds.
5-6 ice cubes
e Strain into a Martini glass using a
1 measure pure pineapple juice cocktail strainer. Serve immediately.
’ measure single (light) cream
2 teaspoons sugar cane syrup

264 |
Milky
Mango Parisette
Long drink to serve Short drink to serve
at any time at any time :
= = €

wi
Pe ||
|_| ai
\=J
FOR 1 GLASS FOR 1 GLASS
1%4 measures mango nectar 3-4 ice cubes
24 measures full-fat milk ’ Measure grenadine
% measure raspberry syrup 5 measures full-fat milk
5-6 ice cubes
e Place the ice, grena-
e Place the ice and all the ingre- dine and milk in a high-
dients in the lower part of the ball glass.
shaker. = = e Stir with a mixing spoon
e Fit the upper part of the ~_ aa for 4-5 seconds. Serve
Shaker and shake vigorously for immediately.
8-10 seconds.
e Strain into a highball glass using a cocktail
strainer. Serve immediately.

Parson's
Special e Place the ice, orange juice, lemon
Long drink to serve at any time
= juice, grenadine and egg yolk in the
| | lower part of the shaker.
iS e Fit the upper part of the shaker and
pORUGLASS shake vigorously for 8-10 seconds.
4-5 ice cubes e Pour the mixture into a highball
2 measures pure orange juice glass. Add the soda water and stir
%, measure fresh lemon juice e Add the orange and lemon slices to
% measure grenadine the drink. Serve immediately.
1 egg yolk
1% measures soda water (club soda)
1 slice unwaxed orange
1 slice unwaxed lemon 4

265
 Alcohol-free: smooth cocktails

Pink
Pineapple
Long drink to serve e Place the ice and all the ingredients in the
at any time lower part of the shaker.
cS e Fit the upper part of the shaker and shake
ri vigorously for 8-10 seconds.
= e Pour the mixture into a highball glass.
FORTGLASS serve immediately.
4-5 ice cubes
2'4 measures pure pineapple juice # The use of a shaker, and partic-
1 measure soda water (club soda) ularly the addition of egg white, gives this
5 measure fresh lemon juice long drink a frothy texture.
‘4 measure egg white
4 measure grenadine

\
¥
‘
&
ra

Fi
A medicinal cocktail?
ee |Prairie
The Prairie Oyster (> right) is much praised
for its therapeutic value especially as a rem-
ee Oyster
Short drink to serve
edy for headaches and all the other conse-
oa he
quences of drinking to excess. This recipe ~
appeared in London in the 1870s, but the cocktail
would appear to have been invented in Germany, FOR 1 GLASS
1 egg yolk
where it remained popular right up to the 1960s. To 1 teaspoon Worcestershire sauce
obtain maximum benefit from it, one is advised to
1 teaspoon vinegar
take the whole drink into the mouth and then chew
2 mixing spoons tomato ketchup
the egg yolk before swallowing.
3-4 drops red Tabasco sauce
1 pinch black pepper

e Place all the ingredients in a rocks glass.

° Serve immediately, without stirring.

266
To stay as agile as a cat
The Pussy Foot (> right) was invented in
1920 by Robert Vermeire, barman at the
Embassy Club in London. He created this Puls SY
alcohol-free cocktail (which originally
Foo t
included fresh mint) as a token of his Long drink to serve
admiration for Pussyfoot’ Johnson, an at any time

ardent supporter of Prohibition in the

United States. Johnson attempted to 4

FOR 1 GLASS
spread his propaganda in England in 1920,
4-5 ice cubes
but his stay proved a short one as his ideas
34 measures pure orange
provoked considerable hostility among juice
the English. ’ measure grenadine
% measure fresh lemon juice
% measure fresh lime juice
1 egg yolk

e Place the ice and all the ingredients in

the lower part of the shaker.
e Fit the upper part of the shaker and shake
vigorously for 8-10 seconds.
e Pour the mixture into a highball glass.
Serve immediately.

Vanilla
Milkshake
Long drink to serve e Place the ice cream and milk in a blender.
at any time Blend at slow speed for 15-20 seconds.
ie =f| e Pour the mixture into a highball glass.
Add the vanilla pod. Serve immediately.

FOR 1 GLASS
Variation:
2 measures (2 scoops) Strawberry Milkshake
vanilla ice cream Using strawberry ice cream instead of vanilla
2% measures milk makes a strawberry milkshake, a more fruity
1 vanilla pod (bean) long drink that is ideal at any time.

267
- Cocktail
~ snacks recipes
The art of cocktail mixing is inseparable from At all events, giving preference to produce
the pleasure of inviting a few friends for a in season, the judicious use of contrasting
festive gathering. Classic or unexpected, flavours, textures and colours is strongly
alcoholic or not, cocktails will always be recommended.
more enjoyable if an assortment of cocktail Each of the themes that follow offers a
snacks is served with them, especially if pretext for a gastronomic journey: salmon
these are specifically chosen to bring out the or herring with vodka to create a Nordic
qualities of the drinks - strength, sweetness, ambience, cheese and fruit combinations
etc. And of course, the inadvisability of with gin-based drinks in the English style,
drinking alcohol on an empty stomach must coleslaw and bacon with whiskey to
also be borne in mind. A reasonable conjure up the North American tradition,
provision is six to eight items per person — Créole surprises with rum, guacamole
perhaps a dozen or so if no meal is to be and tequila to create a Mexican note,
served. Only savoury cocktail snacks should caviar and langoustines in sublimation
be offered with pre-dinner aperitifs, of French Champagne, etc. There are
particularly if the cocktails served are of so many possible combinations based
a dry variety. Serving sweet items is only on spices and herbs.
appropriate towards the end of an extended Most of the cocktail snacks can be
drinks gathering, or to accompany liqueur- made in advance, either completed
based or smooth cocktails. the day before, or put together and
In the following pages recipes have been then reheated just before serving.
grouped by type of cocktail but of course, It is essential to leave
these combinations can be modified and plenty of time free to
others invented simply by alternating shapes prepare the cocktails
and presentation (canapés, brochettes, themselves, since
‘verrines’ [cocktail snacks served in small these need to be
glasses], mini tartlets, garnished china served as soon as
spoons, etc.). they are mixed.

269
 to serve with d vy
}
vodka-based
cocktails

' Potato canapés with marinated salmon

FOR 4 PEOPLE (16 PIECES)
I Prepare the marinade 2 days before. water for 15-20 minutes. Leave them to
TO BE PREPARED 2 DAYS IN ADVANCE
Wash and dry the dill and coarsely chop cool, then store in the refrigerator.
PREPARATION TIME 30 MINS
both the leaves and stalks. Mix with the 4 When the potatoes are very cold, peel
COOKING TIME 15-20 MINS
Salt, sugar and pepper. and cut into 16 rounds (circles) about
MARINATING TIME 48 HRS
2 Lay one salmon fillet, skin-side down, 1 cm (4 inch) thick.
2 salmon fillets about 200 g (7 oz) each on 3 superimposed layers: of cling- 5 Unwrap the salmon fillets. Lay them
with skin on © 3 medium Charlotte potatoes
film (plastic wrap). Spread the marinade skin-side down on a board and slice
2 sprigs fresh dill ~ salt
over the surface of the fish then lay them finely, detaching the slices from
FOR THE MARINADE the second fillet over it, skin-side up. the skin. Place 1 or 2 slices on each
10 sprigs fresh dill © 1% tablespoons coarse Wrap the fillets in the clingfilm. Lay round of potato.
sea salt 1 tablespoon granulated sugar them in a deep dish, cover with a board 6 For the sauce, mix the mustard and
4 teaspoon crushed white peppercorns and weigh down with a can of fruit or sugar together. Pour on the oil slowly in
FOR THE SAUCE vegetables. Leave in the refrigerator for a thin stream, stirring constantly, then
14 tablespoons mild mustard » 4 teaspoon 48 hours, turning the fillets over every add the vinegar.
granulated sugar » 80 ml (3% fl oz, 5% table- 12 hours. 7 Place a little of the sauce on each
spoons) groundnut (peanut) oil © 1 teaspoon 3 On the day, cook the unpeeled canapé. Garnish with dill. Serve the
wine vinegar potatoes in a pan of lightly salted boiling remaining sauce in a small dish.

2 Herring tartare and beetroot (beet) on canapés

FOR 4 PEOPLE (12 PIECES)
I To prepare the sauce. Place the 3 Preheat the grill (broiler).
PREPARATION TIME 25 MINS
fromage frais, the chives, washed and 4 Peel the beetroot and cut into 5 mm
2 unsalted herring fillets in oil 1 small chopped, the shallots, finely chopped, (‘4 inch) cubes.
cooked beetroot (beet) 1 poppy seed, or and the lemon juice in a bowl. Season 5 Cut 12 slices of baguette and toast
multi-grain baguette 2 fresh chives with salt and pepper and mix, them on both sides.
FOR THE SAUCE 2 Dry the herring fillets on kitchen 6 Just before serving, spread each piece
150 g (5 oz, % cup) natural Greek (plain Paper (paper towels). Remove any of toast with the cheese mixture. Divide
strained) yoghurt 5 fresh chives bones with tweezers. Cut the herring the herring and beetroot cubes between
2 shallots 1 teaspoon lemon juice ® salt fillets first into strips then into 5 mm them. Garnish with lengths of chives.
and freshly ground black pepper (‘4 inch) cubes.

270
 3 Cucumber ‘tagliatelle’ with taramasalata
FOR 4 PEOPLE (12 PIECES)
2 Using the paring knife, cut fine strips the top of the tub has some green skin
PREPARATION TIME 20 MINS
over the whole length of the remaining showing. Place each one on a round
1 cucumber @ 125 g (4% oz, scant % cup)
cucumber, leaving only the seedy centre (circle) of cucumber. Fill with the tara-
_ taramasalata ™ 1 tablespoon double (heavy)
part. Drop the strips into a bowl of salted masalata mixture using a small spoon.
cream ™@ 25 g (1 oz) salmon roe caviar
© 2 sprigs fresh chervil » fine salt iced water. Leave for 10 minutes. 5 Top with the salmon roe caviar.
-—29, 3 Mix the taramasalata and cream Sprinkle with tiny chervil sprigs.
1 Wash and wipe the cucumber. together in a bowl. Refrigerate until needed.
Using a paring knife, peel it lengthways, 4 Drain the cucumber strips in a sieve
Jeaving 1 cm (4 inch) bands unpeeled (strainer) and dry on kitchen paper
between each cut, then discard the peel. (paper towels). Take 4 strips of cucum-
Cut off the ends. Cut 12 rounds (circles) ber and roll them around 2 fingers to
of cucumber 4 cm (‘4 inch) thick and lay form a little tub, tucking the ends under
them in a dish. to form a base and ensuring the strip at

4 Cherry tomatoes with two garnishes

FOR 4 PEOPLE (16 PIECES) 3 Wash and wipe the tomatoes, leaving 6 Peel the onion and grate it on a
PREPARATION TIME 25 MINS the stalks in place. Cut the top off coarse grater into a bowl. Chop the
COOKING TIME 40 MINS each tomato to form a lid. Remove the remaining 3 sprigs of dill and add to the
1 aubergine (eggplant) weighing 350 g (12 oz) flesh and seeds with a small spoon. onion.
w 16 large cherry tomatoes 1 can diced mixed Sprinkle the insides with a little salt then 7 Remove the aubergine from the oven
vegetables ™ 2 tablespoons mayonnaise turn them upside down to drain on and cut it in half. Spoon the flesh into a
6 sprigs fresh dill = 1 medium onion ™ 1 tea- kitchen paper. sieve and press it with the back of a
spoon lemon juice ™ 3 tablespoons olive oil
4 Drain the diced mixed vegetables in a spoon. Then crush the flesh with a fork
w salt and freshly ground black pepper
sieve (strainer), rinse under cold running and add it to the bowl with the onion.
1 Preheat the oven to 220°C (425°F, water then dry on kitchen paper. Add the lemon juice and olive oil, season
gas 7). 5 Place 6 tablespoons of the diced with salt and pepper and mix well.
2 Wash the aubergine and dry with mixed vegetables in a bowl, add the 8 Fill 8 tomatoes with the aubergine
kitchen paper (paper towels). Line a mayonnaise and mix. Wash the dill, mixture and the remaining 8 tomatoes
roasting tin (pan) with foil and place the roughly chop 3 sprigs and add to the with the diced mixed vegetables. Replace
aubergine on it. Roast for 40 minutes, bowl. Season with salt and pepper and the lids and serve.
turning the aubergine 2 or 3 times. mix again.

5 Chopped pineapple and strawberries with rosemary

FOR 4 PEOPLE 2 Wash and dry the rosemary. Break off on top, then a second layer of pineapple
PREPARATION TIME 20 MINS little leaves and mix with the strawberries and finally a layer of strawberries.
MACERATION TIME 2 HRS in the bowl. Sprinkle with 2 tablespoons 5 Strain the strawberry juice and mix
200 g (7 oz) strawberries ™ 3 sprigs fresh of sugar, cover with clingfilm (plastic with the pineapple juice. Pour it over the
rosemary about 10 cm (4 inches) long ™ 50 g wrap) and leave to marinate for 2 hours. fruit. Decorate each glass with a rose-
(2 oz, 4 cup) brown sugar ™ 4 pineapple 3 Peel the pineapple half and remove mary sprig. Serve with small spoons.
the ‘eyes’ with a sharp knife. Cut the flesh
into small cubes on a deep plate to
1 Wash and wipe the strawberries on collect the juice. Sprinkle with the rest of
kitchen paper (paper towels) before the sugar.
removing the stalks, then cut the frutt 4 Place a layer of pineapple in the base
into pieces and place them in a large bowl. of 4 glasses, spread a layer of strawberries

274
 Cocktail
a aeae ie mackie
macKs

Cocktail snacks
to serve with
gin-based
cocktails

' Stilton, pear and celery canapés

FOR 4 PEOPLE (8 PIECES) the threads from the surface. Cut the 4 Spread the slices of bread with the
PREPARATION TIME 15 MINS
sticks into 7 cm (3 inch) lengths and cheese. Garnish each with 2 segments of
1 stick (stalk) celery with leaves » 1 pear then cut these into fine strips. pear and 2 strips of celery. Keep the
1 teaspoon lemon juice 150 g (5 02)
2 Peel the pear then halve it and remove Canapés in a cool place until needed.
Stilton (or Roquefort) cheese 8 slices
walnut bread
the core. Cut each half into 8 segments
and sprinkle with the lemon juice.
1 Wash and wipe the celery. Remove 3 Using a fork, mash the cheese to a
the leaves and peel the sticks to remove creamy consistency in a deep plate.

2 Curried chicken pieces with mango chutney

FOR 4 PEOPLE
1 Prepare the mango chutney 2 days in for 3 minutes then remove them from
PREPARE 2 DAYS IN ADVANCE advance. Peel the mango and cut into the pan. Add the chopped onion, the
PREPARATION TIME 10 MINS + 10 MINS 1 cm (‘4 inch) cubes. Peel and chop the stock cube, crumbled, and the Curry
COOKING TIME 1 HR + 20 MINS onions. Fry the onions in the oil over a paste to the same pan and cook for
300 g (11 oz) skinned chicken breast meat high heat for 2 minutes. Add the vinegar, 3 minutes, stirring constantly. Return the
1 onion » 1 tablespoon olive oil = 1 chicken water, spices and sugar. Season with chicken to the pan and stir for
stock cube (bouillon cube) » 2 tablespoons
salt and pepper and bring to the boil. 2 minutes. Add the water and coconut
ready-made curry paste or 1 tablespoon curry
Leave to simmer for 30 minutes. Add milk and stir again. Cook over a very low
powder * 100 ml (4 fl oz, 7 tablespoons) water
150 ml (4 pint, % cup) coconut milk the mango cubes and simmer for a heat for 10 minutes. Leave to cool.
4 sprigs fresh coriander (cilantro) » salt further 30 minutes. Leave the chutney to 5 Divide the chicken mixture between
and freshly ground black pepper cool then store in a sealed jar in the 4 glasses and add a little of the mango
refrigerator. chutney. Garnish with coriander leaves.
FOR THE MANGO CHUTNEY
2 On the day, cut the chicken breasts Serve with small spoons,
1 very ripe mango ™ 2 onions = 1 table-
diagonally into strips about 1 cm
spoon groundnut (peanut) oil = 250 ml
(9 fl oz, generous 1 cup) cider vinegar (‘4 inch) thick, then cut into cubes.
150 ml (‘4 pint, % cup) water ® 4 teaspoon Season with salt and pepper.
ground ginger ® 4 teaspoon grated nutmeg 3 Peel the onion and chop very finely.
2 cloves ™ 150 g (5 oz, % cup) brown 4 Heat the oil in a sauté pan over a high
sugar © salt and freshly ground black pepper heat. Add the chicken pieces and brown

272
 3 Chicory barquettes filled with marinated smoked haddock
FOR 4 PEOPLE (12 PIECES) lay it on a board, skin-side down. Cut 4 Cut the base of the chicory and
PREPARATION TIME 20 MINS diagonally into fine slices, detaching Separate the leaves, choosing the
MARINATING TIME 30 MINS them from the skin. 12 best. Wash and dry them carefully,
COOKING TIME 4 MINS 2 To make the marinade, place the oil then top each with 4-5 strips of haddock
150 g (5 oz) smoked haddock with skin on and lemon juice in a bowl. Add the green and a half quails’ egg.
@ 6 quails’ eggs @ 1 head chicory © salt and peppercorns and crush with the back of a
freshly ground black pepper
spoon. Salt lightly. Using a pastry brush,
FOR THE MARINADE brush each fish slice with the marinade.
2 tablespoons olive oil ™ 4 teaspoon lemon Leave in a cool place for 30 minutes.
juice ® 4 teaspoon green peppercorns © salt 3 Cook the quails’ eggs in boiling water
for 4 minutes then place them in cold
1 Wash the haddock in cold water. Dry water to cool. When cold, peel and cut in
it on kitchen paper (paper towels) then half. Season with salt and pepper.

4 Mini brochettes of avocado and prawns (shrimp)

FOR 4 PEOPLE (8 PIECES) 1 Peel the grapefruit with a sharp knife the oil in a thin stream, stirring con-
PREPARATION TIME 20 MINS to remove all traces of pith. Take 4 seg- stantly. Add the lemon juice then season
4 pink grapefruit 1 large avocado ments and remove the membrane with salt, pepper, tomato ketchup and
© 1 tablespoon lemon juice ™ 8 medium envelope, then cut in half lengthways. Tabasco.
prawns (shrimp), shelled Season with salt and pepper. 4 Thread 1 avocado ball, 1 piece of
FOR THE SAUCE 2 Cut the avocado in half and remove grapefruit and 1 prawn onto each cock-
1 egg yolk ® 1 teaspoon mustard = 150 ml the stone (pit). Using a Parisian ball tail stick (toothpick). Serve the sauce
(4 pint, % cup) groundnut (peanut) oil cutter, cut 8 balls from the flesh, place separately in a small dish.
* 1 teaspoon lemon juice ™ 1 tablespoon them in a bowl and sprinkle with the
tomato ketchup = few drops of Tabasco
lemon juice.
sauce ™ salt and freshly ground black
3 To prepare the sauce, mix the egg
pepper
yolk and mustard together then pour on

5 Madeleines flavoured with smoked China tea

FOR 4 PEOPLE (12 PIECES) heat. Cover and infuse for 2 minutes then then turn the tin upside down and tap to
PREPARATION TIME 10 MINS pass through a tea-strainer into a bowl. remove any excess flour.
COOKING TIME 15 MINS Break the eggs into the bowl, add the sugar 5 Using a large spoon, almost fill each
RESTING TIME 3 HRS and, using a whisk, beat for 3 minutes. mould with the mixture, then place in
CHILLING TIME 1 HR 3 In another bowl, mix all but 1 the refrigerator for a further 1 hour.
115 g (4% oz, 4 cup plus 1 tablespoon) butter tablespoon of the flour with the baking 6 Preheat the oven to 220°C (425°F,
© 2 tablespoons water ® 4 teaspoon smoked powder, then sprinkle into the egg gas 7).
China tea leaves = 2 eggs » 100 g (4 oz, mixture, stirring with a wooden spoon 7 Bake for 15 minutes then remove
4 cup) granulated sugar * 115 g (4% oz, 1 cup until it forms a smooth mixture (batter). from the oven, turn the tin upside
plus 1 tablespoon) sifted plain (all-purpose) Gradually add the melted butter as you down and tap the base to release the
flour = 2 pinches baking powder madeleines. Leave them to cool on a
continue to stir. Leave to rest in the
refrigerator for 3 hours. wire rack. Store at room temperature
1 Melt all but 1 tablespoon ofthe butter 4 Melt the remaining 1 tablespoon of until needed.
in a saucepan and leave to cool. butter and, using a pastry brush, paint
2 Boil the water in another small sauce- the moulds (molds) in a madeleine tin
pan. Add the tea then remove from the (pan). Dust with the remaining flour

21S,
 Cocktail snacks

Cocktail snacks
to serve with ye

whisky-based
cocktails

1 Cumin-flavoured Gouda canapés with

cucumber and dried figs
FOR 4 PEOPLE (12 CANAPES) T Cut the cheese into 12 slices. Using a 4 Place a round (circle) of cheese on
PREPARATION TIME 10 MINS knife or pastry cutter, trim them to the each slice of baguette, then top with a
200 g (7 02) cumin-flavoured Gouda cheese same size as the slices of baguette. Slice of cucumber, folded in half, and a
12 slices multi-grain baguette = 's medium- 2 Peel the cucumber and cut 12 thin fig quarter.
sized cucumber ™ 2 pinches cumin seeds
Slices lengthwise. Season them with
3 dried figs » freshly ground black
pepper and a few cumin seeds.
pepper
3 Cut each fig into 4 pieces.

2 Sweet potato crisps (chips), Gorgonzola dip

and vegetable sticks
FOR 4 PEOPLE
1 Peel the cucumber half and the carrot cheese mixture, season with salt and
PREPARATION TIME 30 MINS
and pull off the threads from the celery pepper. Blend to a purée then stir it into
COOKING TIME ABOUT 10 MINS
sticks. Wash them then cut into little the whipped cream. Keep refrigerated.
4 cucumber j 1 carrot » 2 sticks (stalks)
sticks about 8 cm (3% inches) long and 3 Peel the sweet potato, wash and wipe
celery ™ ‘4 cauliflower » 1 sweet potato,
1 cm (4 inch) wide. Break the cauli- it then cut into very fine slices. Preheat
about 300 g (11 oz) » oil for deep-frying
flower into little florets, then wash and the deep-fat fryer. Deep-fry the slices a
60 g (2'4 oz, 4 cup) pecan nuts
dry them. Place all the vegetables in little few at a time for 2-3 minutes. Drain on
FOR THE GORGONZOLA DIP bowls and store in the refrigerator. kitchen paper (paper towels).
100 ml (4 fl oz, 7 tablespoons) whipping 2 For the dip: begin by placing a 4 Preheat the grill (broiler).
cream * 200 g (7 0z) Gorgonzola cheese good sized bowl in the freezer for
150 ml (% pint, % cup) double (heavy)
5 Chop the pecan nuts into small pieces.
5 minutes. Place the whipping cream in Spread the nuts on a baking sheet and
cream 1 teaspoon Worcestershire sauce
the chilled bowl and whisk it until very place under the grill for 2-3 minutes,
5 sprigs fresh flat-leaf parsley » salt and
freshly ground black pepper light and fluffy. Cut the Gorgonzola into 6 Sprinkle the toasted nuts over the
pieces and mix together with the double sweet potato crisps (chips) and serve
cream and Worcestershire sauce. Wash together with the vegetable sticks and
the parsley, chop it and add to the the Gorgonzola dip.

274
 3 Mini brochettes of York ham with apricots
FOR 4 PEOPLE (24 PIECES) I Bring the water to the boil in a small 3 Remove the fat and rind from the
PREPARATION TIME 10 MINS saucepan. As soon as It boils remove it ham and cut it into 24 cubes. Dry the
COOKING TIME 10 MINS from the heat and add the tea bag. Leave apricots on kitchen paper (paper towels)
150 ml (4 pint, 4 cup) water 1 Earl Grey tea to Infuse for 4 minutes then remove and and cut each into 6 pieces.
bag ® 4 dried apricots 1 slice York ham, discard the tea bag. 4 Thread 1 cube of ham and 1 piece of
about 1 cm (‘4 inch) thick
2 Return the pan to a low heat and add apricot onto each cocktail stick (tooth-
the dried apricots. Leave to simmer for pick). Place the mini brochettes in a
10 minutes until swollen. Drain them in a bowl and cover with clingfilm (plastic
sieve (strainer) and leave to cool. wrap). Refrigerate until needed.

4 Mini club sandwich filled with coleslaw and bacon

FOR 4 PEOPLE (8 PIECES) 1 To prepare the coleslaw, place the egg 3 Preheat the grill (broiler). Toast the
PREPARATION TIME 30 MINS yolk in a bowl and stir vigorously with a Slices of bread on both sides. Cut off the
COOKING TIME ABOUT 3 MINS wooden spoon while adding the oil in a crusts and cut each slice into 8 small
CHILLING TIME 4 HRS thin stream. Sprinkle in the lemon juice. triangles.
100 g (4 oz) bacon ® 1 teaspoon groundnut Season with salt, pepper and the cumin 4 Spread a layer of coleslaw on one
(peanut) oil » 3 slices from a white loaf of (if using). Stir in the cream. Peel and triangle. Cover with a second triangle and
bread wash the carrot and grate it on a spread this with coleslaw, then sprinkle
FOR THE COLESLAW
medium grater. Wash and dry the on the bacon. Cover with a third triangle
cabbage and slice it very finely. Add the and pin together with a cocktail stick
1 egg yolk = 150 ml (‘4 pint, 4 cup) groundnut
(peanut) oil % teaspoon lemon juice vegetables to the sauce, mix and refrig- (toothpick). Repeat the process with the
2 pinches cumin seeds (optional) erate for 4 hours. other triangles to make 8 pieces in all.
2 tablespoons double (heavy) cream 2 Finely chop the bacon. Heat the oil in
» 1 medium carrot %4 white cabbage ® salt a small frying pan over a high heat. Add
and freshly ground black pepper the chopped bacon and fry for 2-3
minutes, shaking the pan frequently, then
drain on kitchen paper (paper towels).

5 Brownies with Morello cherries

FOR 4 PEOPLE (16 PIECES) this in a larger pan half-filled with hot of butter. Pour in the mixture (batter) in
PREPARATION TIME 15 MINS water, to make a bain-marie. Place over a an even layer then tap the mould on the
COOKING TIME ABOUT 30 MINS medium heat. Let the chocolate and work surface (counter) to settle it down.
60 g (2% oz) plain dark (semi-sweet) butter melt gently then remove from the Bake in the oven for 25 minutes.
chocolate 125 g (44 oz, 4 cup plus heat, stir well and leave to cool. 5 Remove the cake from the oven and
2 tablespoons) butter » 2 eggs 200 g (7 072, 2 In a good-sized bowl, whisk the eggs let it cool a little in the mould before
scant 1 cup) granulated sugar » 50 g (2 0z, turning out and leaving to cool com-
and sugar together for 4 minutes. Pour on
’% cup) chopped pecan nuts © 60 g (2'4 oz,
the chocolate mixture and add the pletely. Cut it into 16 cubes.
4% cup) sifted plain (all-purpose) flour
chopped nuts, stirring with a wooden 6 Drain the cherries and place one on
' 16 water-packed Morello cherries (or
cherries in syrup). spoon. Incorporate the flour, sprinkling it in each brownie. Keep at room temperature.
a fine rain while stirring vigorously.
I Using a serrated knife, chop the % Preheat the oven to 180°C (350°F,
chocolate on a board. Place all but 1 gas 4).
tablespoon butter, cut into pieces, with A Butter a 20 cm (8 inch) square mould
the chocolate in a small saucepan. Set (mold) with the remaining 1 tablespoon

PLGAs
 Cocktail snacks

Cocktail snacks
to serve with
rum-based
cocktails

1 Barquettes of red mullet (snapper) and fondue of (bell) peppers

FOR 4 PEOPLE (8 BARQUETTES) 1 Remove any bones remaining in the fish. necessary. Season with salt and pepper and
PREPARE THE DAY BEFORE Heat 1 tablespoon of oil in a frying pan over a 2 pinches of chilli powder.
PREPARATION TIME 20 MINS high heat. Add the fish fillets and sauté for 1 3 Preheat the oven to 220°C (425°F,
COOKING TIME ABOUT 12 + 30 MINS minute on either side. Transfer them to a deep gas 7).
MARINATING TIME 12 HRS dish and season with salt and pepper. Add 4 Butter 8 barquette moulds (molds) 8 cm
150 g (5 0z) red mullet (snapper) fillets another tablespoon of oil to the pan. Add the (3% inches) long, and line them with pastry
3 tablespoons olive oil = 1 teaspoon red vinegar, wine, water, herbs and 2 pinches of (dough). Prick the pastry with a fork then cover
wine vinegar * 1 tablespoons dry white wine chilli powder. Bring to the boil and simmer for with a small piece of greaseproof (waxed)
2 tablespoons water ® 1 sprig fresh thyme 10 minutes. Pour over the fish fillets, cover paper and some dried beans. Bake for
1 sprig fresh rosemary © 2 sprigs fresh
with clingfilm (plastic wrap) and refrigerate 20 minutes. Remove the pastries from the
parsley = 1 bay leaf 4 pinches chilli
until the next day. moulds and leave to cool.
powder ® 4 green (bell) pepper ™ % red
(bell) pepper ® 1% teaspoons butter » 75 g 2 On the day, prepare the fondue of 5 Drain the fish fillets and cut them into strips
(3 oz) short-crust pastry (basic pie dough) peppers: wash the peppers and cut into 3 mm 5 mm (‘4 inch) wide. Just before serving, spoon
» salt and freshly ground black pepper (' inch) cubes. Heat 1 tablespoon of oil in a the fondue of peppers into the barquette
fresh thyme flowers frying pan. Add the peppers and cook for 10 moulds and top with the strips of fish. Garnish
minutes, adding 1-2 tablespoons of water as with thyme flowers.

2 Chicken and banana morsels

FOR 4 PEOPLE T Cut the chicken diagonally into 1 cm constantly. Bring to the boil and leave to
PREPARATION TIME 10 MINS (‘4 inch) strips then cut into cubes. Season simmer for 10 minutes.
COOKING TIME ABOUT 20 MINS with salt and pepper. 3 Peel and slice the banana into rounds
300 g (11 0z) chicken breast without skin 2 Peel and chop the onion. Peel the garlic (circles). Place them in the sauté pan and stir
1 onion ® 2 cloves garlic » 1 tablespoon and crush it to a purée. Heat the oil in a well, then cover and remove from the heat.
olive oil » 2 pinches ground cumin » 200 g
sauté pan over a high heat. Add the & Divide the chicken cubes between
(7 0z) canned chopped tomatoes ™ 150 ml
chicken cubes and brown for 3 minutes. 4 large china spoons (or small dishes).
(4 pint, 4 cup) coconut milk = 100 ml (4 fl 07,
7 tablespoons) water 1 small banana Remove them from the pan and add the Sprinkle with the desiccated coconut and
1 tablespoon desiccated (shredded) onion, garlic and cumin to the pan. Stir for serve hot, warm or cold, with cocktail
coconut » salt and freshly ground black 2 minutes then add the tomatoes, coconut Sticks (toothpicks).
pepper milk and water. Cook for 5 minutes, stirring

276
 3 Prawn (shrimp) and pineapple a la Créole
FOR 4 PEOPLE (16 PIECES) them in half then crush to a purée. Wash from the skin. Collect the juice and add to
PREPARATION TIME 30 MINS and wipe the chilli. Cut it in half and the sauté pan.
COOKING TIME ABOUT 20 MINS remove the seeds, then chop finely. 4 Wash the prawns and drain them.
1 large onion » 3 tomatoes 2 cloves garlic 2 Heat the oil in a sauté pan over a high Remove the heads and shells. Add the
© 1 small fresh green chilli 1 tablespoon heat. Add the onion slices and stir for prawns to the sauté pan and leave to cook
groundnut (peanut) oil 1 pinch saffron 2 minutes, then add the tomato pieces, slowly for 5 minutes. Add the pineapple
powder = % pineapple ™ salt and freshly
saffron, chopped chilli and garlic purée. pieces, return to the boil, then remove
ground black pepper ® 16 unshelled medium-
sized prawns (shrimp) Season with salt and pepper, stir well from the heat. Leave to cool.
and leave to cook over a low heat for 5 Thread cocktail sticks (toothpicks)
10 minutes. with 1 piece of pineapple, 1 prawn and
1 Peel the onion. Cut it in half then slice 3 During this time, prepare the pineapple. then another piece of pineapple. Serve
finely. Wash the tomatoes and cut each Using a sharp knife, remove the flesh in these in the hollowed-out shell of the
into 8 segments. Peel the garlic cloves, cut even-sized pieces, starting 2 cm (% inch) pineapple.

4 Stir-tried vegetables with turmeric

FOR 4 PEOPLE 2 Break the cauliflower into small florets. to a bowl. Place the cucumber sticks in the
PREPARATION TIME 20 MINS Top and tail (trim) the French beans and pan and cook for 3 minutes then add them
COOKING TIME ABOUT 20 MINS cut into 4 cm (1% inch) lengths. Wash and to the other vegetables.
2 carrots ™ % cucumber = % cauliflower drain them. 6 Heat the remaining oil in the pan and
100 g (4 0z) French (green) beans 3 Peel and chop the onion. add the onion. Brown for 2 minutes then
1 large onion 2 cloves garlic & Peel the garlic cloves and cut each into add the garlic and spice mixture. Stir
1 teaspoon ground ginger ® 4 teaspoon quarters. Place in a mortar with the ginger, over the heat for 3 minutes.
ground turmeric ®™ 1 pinch chilli powder turmeric, chilli powder and salt and crush 7 Remove the pan from the heat and
2 tablespoons groundnut (peanut) oil
to a purée with a pestle. add the vegetables and lemon juice. Mix
1 tablespoon lemon juice » salt
5 Heat 1 tablespoon of oil in a frying pan well and leave to cool. Store at room
1 Peel the carrots and cucumber and cut over a high heat. Mix together the carrot temperature until needed. Serve in 4
into 4 cm (1% inch) lengths. Remove the sticks, French beans and cauliflower florets, mini jars or small dishes, together with
seeds from the cucumber. Cut the add them to the pan and cook for 10 cocktail sticks (toothpicks).
vegetables into little sticks. minutes, stirring constantly. Transfer them

5 Bite-sized vanilla slices

milk and bringtothe boil. In a bowl, mix the squares. Using a pastry brush, lightly brush
FOR 4 PEOPLE (8 PIECES)
egg yolks with the sugar then mix in the the 24 squares with butter then sandwich
PREPARATION TIME 20 MINS
flour. Pour on the boiling milk, whisking them together in pairs. Do the same with the
COOKING TIME ABOUT 20 MINS
vigorously. Return the cream to the other 2 sheets of pastry. Line a baking sheet
4 vanilla pod (bean) = 250 ml (9 fl oz, with greaseproof (waxed) paper and set the
saucepan and stir over a low heat until the
generous 1 cup) milk » 3 egg yolks ™ 75 g
cream thickens. Remove from the heat, 24 double squares on it. Dredge them with 1
(3 oz, 6 tablespoons) granulated sugar
cover with clingfilm (plastic wrap) and leave tablespoon of icing sugar and bake in the
1 1% tablespoons flour = 2 tablespoons
butter = 4 sheets filo (phyllo) pastry to cool, then remove the vanilla pod. oven for 7-8 minutes. Leave them to cool.
* 2 tablespoons icing (confectioners’) 2 Preheat the oven to 240°C (475°F, 5 Spread the cream onto 16 of the
sugar gas 9). squares and pair them up, topping each
3% Melt the butter in a small saucepan pair with one of the remaining plain
1 To prepare the cream, split the vanilla over a low heat. squares, spread with cream, to make 8
pod in half and scrape out the seeds. Place 4 Lay one sheet of filo pastry on top of three-decked sandwiches. Dredge with the
the seeds and pod into a saucepan with the another and cut into 12 x 5 cm (2 inch) remaining icing sugar.

P2919
 Cocktail snacks
to serve with
Tequila-based —
cocktails

ai

t Tex-Mex chicken wings

FOR 4 PEOPLE (16 PIECES) Heat the oil in a sauté pan over a 5 Preheat the oven to 200°C (400°F,
PREPARATION TIME 20 MINS medium heat. Add the chopped onion gas 6).
COOKING TIME ABOUT 45 MINS and garlic and cook, stirring constantly, 6 Drain the chicken wings and place
MARINATING TIME 2 HRS for 5 minutes, or until softened. them onto a grill pan. Cook for 10
16 chicken wings salt and freshly ground 2 Wash and wipe the chillies. Halve minutes then take them out and baste
black pepper 2-3 sprigs fresh coriander them and discard the seeds then chop with more marinade. Return to the oven
(cilantro) them finely. for a further 10 minutes.
FOR THE MARINADE 3 Add the chopped tomatoes, chopped 7 Preheat the grill (broiler). Grill (broil)
2 onions © 2 garlic cloves 2 tablespoons chillies, water, vinegar, sugar and the wings for 3 minutes on each side.
olive oil ©2 small red chillies 200 g (7 02) cayenne pepper to the sauté pan. 8 Set the wings on a dish and garnish
canned chopped tomatoes * 150 ml (‘4 pint, Season with salt. Reduce the heat, cover with the coriander. Serve warm or cold.
% cup) water © 2 tablespoons wine vinegar and leave to simmer for 20 minutes.
2 tablespoons sugar © 1 teaspoon cayenne Leave to cool.
pepper © salt
4 Place the chicken wings in a deep
dish. Season with salt and pepper and
I To prepare the marinade, peel the pour the marinade over them. Leave to
onions and garlic and chop them finely. Stand for 2 hours.

> Tortilla chips with fromage frais and red (bell) peppers
FOR 4 PEOPLE 2 Wash and wipe the pepper and 4 Mix the puréed pepper with the
PREPARATION TIME 10 MINS place it on a baking sheet lined with fromage frais in a large bowl, season
COOKING TIME 30 MINS foil. Cook for 30 minutes, turning it with salt, pepper and chilli powder and
1 red (bell) pepper ® 300 g (11 02, 1% cups) 2-3 times. mix. Garnish with the red chilli and keep
fromage frais or soured cream ® 3 pinches 3 Seal the pepper in a plastic bag.
chilli powder © 1 small red chilli © 300 g
refrigerated until the last minute.
When it has cooled take it out of the bag 5 Place the tortilla chips in a dish and
(11 07) tortilla chips ® salt and freshly ground
black pepper
and cut it in half, then peel it and discard serve with the fromage frais and pepper
the stalk, seeds and any water generated mixture as a dip.
I Preheat the oven to 220°C (425°F, during cooking. Cut the flesh into pieces
gas 7). then purée in a blender.

278
 3 Cubes of raw pollack marinated in lime and orange juice
FOR 4 PEOPLE of tweezers. Cut the fish into 5 mm 4 Pour the lime and orange juice over
PREPARATION TIME 20 MINS (4 inch) cubes and place them into
¢
the cubes of fish.
MACERATION TIME 4 HRS a bowl. 5 Peel and chop the onion. Peel and
- 200 g (7 02) pollack fillets 4 limes (or 2 Cut a lid from each lime and trim crush the garlic. Add both these ingre-
lemons) ® 1 unwaxed orange 1 onion 5 mm (‘4 inch) from the base so that dients to the bowl containing the fish and
® 2 cloves garlic 4 pinches chilli powder
they stand upright. Remove the pulp stir well. Season with salt, pepper and
™ 6 fresh chives salt and freshly ground
using a sharp knife then liquidize it in a chilli powder. Stir, cover with clingfilm
black pepper
blender to obtain 100 ml (4 fl oz, 7 (plastic wrap) and refrigerate for 4 hours.
tablespoons) of juice. 6 Wash the chives and, using scissors,
3 Finely cut the peel (zest) from the snip into short lengths over the fish. Mix
1 Wash the fish under cold running water. Orange and cut into tiny sticks, then well, then fill the hollowed-out limes with
Dry it on kitchen paper (paper towels). Squeeze the orange to obtain 100 ml the mixture. Sprinkle the chopped orange
Remove any remaining bones with a pair (4 fl oz, 7 tablespoons) of juice. peel over the top.

# Guacamole and tomato sauce in multi-coloured layers

FOR 4 PEOPLE Sharp knife and plunge them for scissors. Cut the avocados in half and
PREPARATION TIME 20 MINS 30 seconds in boiling water. Drain then remove the stones (pits) then peel and
COOKING TIME ABOUT 5 MINS rinse under cold running water. Peel and chop into pieces. Process the pieces in a
FOR THE TOMATO SAUCE cut into quarters. Remove the seeds. blender with the oil, lemon juice, chilli
2 large tomatoes © 1 small onion © 1 clove 2 Peel the onion and garlic. Cut them up powder and chopped coriander. Season
garlic © 1 small green chilli © 1 tablespoon into pieces. Wash and dry the chilli. Cut in with salt and pepper.
olive oil © salt half and remove the seeds. Place the 5 Fill 4 glasses with alternating layers of
tomato, onion, garlic and chilli in a blender guacamole and tomato, ending with
FOR THE GUACAMOLE
and reduce to a purée. Season with salt. tomato. Garnish with the small green
8 sprigs fresh coriander (cilantro) [optional]
3 Heat the oil in a frying pan over a chillies. Serve together with small
2 avocados ™ 2 tablespoons olive oil
1 tablespoon lemon juice ® 2 pinches chilli high heat. Add the tomato sauce and spoons.
powder © salt and freshly ground black cook for 5 minutes, stirring constantly
pepper ® 4 small green chillies with a wooden spoon. Leave to cool.
4 For the guacamole, wash and dry the
I To prepare the tomato sauce, cut a coriander (if using). Strip the leaves from
cross in the base of each tomato with a the stems and cut them up coarsely with

5 Chocolate-coated strawberries
FOR 4 PEOPLE (12 PIECES) a bain-marie. Place the pan over a 20 minutes to allow the chocolate to
PREPARATION TIME 10 MINS medium heat and allow the chocolate to harden.
12 strawberries ® 100 g (4 oz) plain dark melt without stirring It. 5 Remove the dish from the refrigerator
(semi-sweet) chocolate % Remove the small pan from the water and keep in a cool place until needed.
bath and stir the chocolate until smooth.
1 Wash the strawberries and dry care- & Working quickly, tilt the pan and prop
fully before removing the stalks. it up with a cloth folded in 4. Dip the
2 With a serrated knife, chop the pointed end of each strawberry into the
chocolate into small pieces and place it chocolate and twist to make sure it is well
in a small saucepan. Set this in a larger coated, then set onto a serving dish.
pan half-filled with hot water, to form Refrigerate the coated strawberries for

279
 Cocktail snacks
to serve with
brandy-based
cocktails

1 Panachés of rope-grown mussels with prosciutto ham

FOR 4 PEOPLE
2 Peel the shallot and chop it very 5 Take the mussels out of their shells
PREPARATION TIME 20 MINS
finely. Wash and dry the parsley and and add them to the bowl containing the
COOKING TIME ABOUT 10 MINS
chop the leaves. cooking liquid. Add the chopped parsley
800 g (1% Ib) rope-grown mussels * 1 shallot 3 Melt the butter in a heavy-based and mix well.
3 sprigs fresh flat-leaf parsley
casserole over a medium heat. Add the 6 Remove the rind from the ham. Cut
1% teaspoons butter © 150 ml (% pint,
% Cup) dry white wine ® 1 slice prosciutto
shallot and brown for 2 minutes, then the meat into small cubes and add to the
ham, 1 cm (‘4 inch) thick © freshly ground add the white wine and bring to the boil. mussels in the bowl. Season with pepper
black pepper Leave to boil for 3-4 minutes to reduce and mix well.
the volume of liquid by one half. 7 Divide the mixture between 4 small
4 Add the mussels to the casserole, cover dishes, moisten with the cooking liquid
T Scrape the mussels if necessary and cook over a high heat for 3-4 minutes, and serve, warm or cold, with small
then wash in plenty of cold water and Drain the mussels in a sieve (strainer) set spoons or cocktail sticks (toothpicks).
drain. over a bowl to catch the cooking liquid.

2 Parmesan tuiles
FOR 4 PEOPLE (12 TUILES) lift and stir until they are thoroughly 2 tuiles and lay them over the rolling pin
PREPARATION TIME 5 MINS mixed together. so that they take on a curved shape.
COOKING TIME ABOUT 6 MINS 3 Line a baking sheet with greaseproof Leave them to cool on a wire rack.
60 g (24 oz, ‘4 cup) freshly grated Parmesan (waxed) paper. 6 Repeat 5 more times.
cheese ’ teaspoon sifted plain (all- 4 Take a heaped teaspoonful of the 7 Keep the tuiles in an airtight container
purpose) flour Parmesan mixture and place it on the until needed.
sheet, using a spatula to form a disc about
7-8 cm (2%-3% inches) in diameter.
T Preheat the oven to 240°C (475°F, Repeat this process, making sure the 2
gas 9). discs are well separated.
2 Place the Parmesan and flour in a 5 Bake in the oven for 3-4 minutes then
bowl and, using a stainless steel spoon, remove and, using a spatula, lift the

280
 3 Fole gras layered with artichokes and
_ French (green) beans
FOR 4 PEOPLE (8 PIECES) artichokes are tender by piercing with the 4 Cut the foie gras into 8 squares the
- PREPARATION TIME 30 MINS point of a knife, then take them out of the same size as the artichoke squares.
COOKING TIME ABOUT 30 MINS water and place them upside down in a Cover with clingfilm (plastic wrap).
2 globe artichokes © 1 lemon ™ salt and sieve (strainer) to drain before washing 5 Preheat the grill (broiler).
freshly ground black pepper © 60 g (2'4 oz) them under cold running water. 6 Remove the crusts from the slices of
extra fine French (green) beans ® 200 g
2 Top and tail (trim) the French beans bread and cut each into 4 squares. Toast
(7 0z) demi-conserve of foie gras (or paté de
and wash them. Cook for 8 minutes in them lightly on both sides.
foie gras) ® 2 slices from a white loaf bread
boiling salted water then drain and 7 Put a square of foie gras on each
1 Break off the stalks from the artichokes plunge the beans into plenty of iced Square of toast. Lightly season with salt
and pull out the filaments, then trim the water. When cold, drain and cut into and pepper. Cover with a square of
bases. Squeeze the lemon and place both 5 cm (2 inch) lengths. artichoke and top with the French beans
the juice and the skin into a pan with 2 3 Strip the leaves from the artichokes, lined up neatly side by side. Serve cold.
litres (3% pints, 9 cups) of water and bring remove the choke and, from the bases
to the boil. Add salt and the artichokes cut 8 x 5 cm (2 inch) squares about
and boil for 30 minutes. Check that the 5 mm (4 inch) thick.

4 Bite-sized melting-soft pistachio cakes

FOR 4 PEOPLE (12 PIECES) aside for the decoration and place the rest in (batter). Bake in the oven for 40
PREPARATION TIME 20 MINS a bowl with the corn flour, 75 g @ oz, minutes.
COOKING TIME 40 MINS 6 tablespoons) of sugar and a pinch of 6 When cooked, take the cake out of
175 g (6 oz, 1% cups) blanched pistachio nuts salt. Mix together. the oven and let it cool for 5 minutes
60 g (2'4 oz, 4 cup) corn flour © 150 g 3 Whisk the egg whites together with before turning out onto a wire rack.
(5 oz, % cup) granulated sugar “ 2 pinches the second pinch of salt until they form Leave until completely cold.
salt © 4 egg whites © 1% teaspoons butter © 1
stiff peaks then add the rest of the sugar. 7 Cut the pistachio cake into 12 small
tablespoon icing (confectioners’) sugar
4 Begin by delicately incorporating one- cubes. Dredge them with icing sugar
1 Preheat the oven to 150°C (300°F, third of the whisked egg white into the using a fine sieve (strainer). Sprinkle
gas 2). sweetened ground pistachio mix, then them with the remaining ground pista-
2 Place the pistachios in a blender and gradually fold in the rest to achieve a chios and store at room temperature
grind them to a powder, scraping them smooth mixture. until needed.
down from the sides of the goblet when 5 Butter a deep 20 cm (8 inch) square
necessary. Set 1 tablespoon of this powder cake tin (pan) and pour in the mixture

5 Profiteroles with raspberries and whipped credM

FOR 4 PEOPLE (12 PIECES) 2 Pass the icing sugar through a fine spoonful of whipped cream. Replace the
PREPARATION TIME 10 MINS sieve (strainer) into a bowl. lids and store in a cool place until
150 ml (4 pint, % cup) whipping cream 3 Place the whipping cream in the needed.
' 1 tablespoon icing (confectioners’) chilled bowl and whip with an electric
sugar ® 12 commercially made profiteroles mixer. As soon as it begins to thicken add
© 125 g (4'4 oz) raspberries
the sifted icing sugar. Continue beating
until the whipped cream is thick and firm.
1 Chill a bowl in the freezer for 5 A Cuta lid from each of the profiteroles
minutes to make sure that the cream will and set the bases on a serving dish.
whip easily. Put 2-3 raspberries in each then add a

281
 Cocktail snacks

Cocktail snacks
to serve with
Champagne

1 Slices of queen (bay) scallops topped with caviar

FOR 4 PEOPLE muscle. Cut each scallop into two discs, a small pan, bring to the boil and add
PREPARATION TIME 10 MINS leaving the coral attached to one only. the lemon juice. As soon as this has
COOKING TIME ABOUT 10 MINS 2 Preheat the oven to 180°C (350°F, returned to the boil, add a few pieces of
12 fresh (or frozen) queen scallops gas 4). the butter and stir vigorously with a
1 tablespoon butter © salt and freshly 3 Melt the butter over a low heat and whisk. Add the rest of the butter in small
ground black pepper © 15 g (‘A oz) caviar use a little of it to brush the base of a stages. Add the cream and season with
(or lump fish roe)
gratin dish. Lay the scallop slices in the salt and pepper. Add the scallops and
FOR THE SAUCE dish, keeping them well separated. Brush coat them delicately in the sauce. Leave
3 tablespoons butter 1 tablespoon water them over lightly with the butter. Season to cool.
1 teaspoon lemon juice 1 tablespoon with salt and pepper and bake in the 5 Divide the scallops between 4 china
double (heavy) cream oven for 2 minutes, then drain them on spoons, or small dishes, and sprinkle
kitchen paper (paper towels). with the grains of caviar.
1 Wash the scallops in cold water. Wipe 4 For the sauce, divide the butter into
them and remove the little hard side hazelnut-sized pieces. Place the water in

2 Watercress mousse with roasted langoustines

FOR 4 PEOPLE (4 PIECES) 2 Melt the butter in a sauté pan over a with salt and pepper and drain on
PREPARATION TIME 20 MINS medium heat. Add the watercress leaves kitchen paper (paper towels). Cut in half
COOKING TIME ABOUT 15 MINS and stir for 2 minutes. Add the cream, along the length then cut each half into
1 bunch watercress ® 1 tablespoon vinegar season with salt and pepper and leave to 2 pieces.
1 tablespoon butter 200 ml (7 fl oz, cook for 10 minutes, then process in a 5 Divide the watercress mousse between
scant 1 cup) double (heavy) cream ® salt and blender for 2-3 minutes. 4 small glasses, or dishes. Place the lan-
freshly ground black pepper ® 4 fresh (or
frozen) langoustines ™ 1 tablespoon olive 3 Wash the langoustines in cold water. goustine pieces in the centre and garnish
oil © 2 sprigs fresh chervil
Drain thoroughly then shell them and with chervil leaves. Serve warm, together
remove the heads. Slide a knife down the with small spoons.
back to remove the black thread.
1 Cut off the watercress stalks, wash the 4 Heat the oil in a small frying pan until
leaves thoroughly in water with added smoking hot, then sear the langoustines
vinegar and squeeze them dry. for 2 minutes on each side. Season them

282
 3 Tartlets filled with toasted goat's milk cheese and pesto sauce
FOR 4 PEOPLE (16 PIECES) I For the pesto, wash the basil leaves with pastry. Prick the pastry with a fork
PREPARATION TIME 20 MINS and pat them dry. Peel the garlic, cut it then line with greaseproof (waxed)
COOKING TIME ABOUT 20 MINS into pieces and put it in a blender, Add paper and a layer of dried beans. Bake in
200 g (7 02) fresh, creamy goat's milk cheese the basil, pine nuts, coarse salt and the oven for 4 minutes.
® 1 teaspoon fresh thyme leaves stripped pepper. Blend for 2 minutes then add 5 Into each pre-cooked tartlet place
from the stalk © salt and freshly ground half of the oil. Blend again then add the teaspoon pesto and 1 tablespoon
black pepper © 1 tablespoon butter © 175 g
rest of the oil and all the Parmesan. goat's milk cheese mixture. Level the
(6 02) short-crust pastry (basic pie dough)
© 8 cherry tomatoes Continue processing until it forms a tops with a spatula then return to the
smooth purée. Keep the pesto in a bowl. oven and cook for a further 10 minutes.
FOR THE PESTO 2 Preheat the oven to 180°C (350°F, gas 4). Heat the grill (broiler), and brown the
15 leaves fresh basil © 1 clove garlic » 2 3 Mash the goat's milk cheese with a tartlets under it for 2-3 minutes.
tablespoons pine nuts 3 tablespoons fork and mix with the thyme in a deep 6 Cut each of the tomatoes into
freshly grated Parmesan cheese © 2 pinches plate. Season with salt and pepper. 6 pieces. Remove the tartlets from their
coarse sea salt freshly ground black
4 Butter 16 tartlet tins (pans), 6 cm tins and place 3 pieces of tomato in the
pepper © 3 tablespoons olive oil
(2% inches) in diameter, and line them centre of each. Serve hot or warm.

4 Squares of spiced bread with foie gras and cranberries

FOR 4 PEOPLE (16 CANAPES) 2 Cut the foie gras into 16 squares the same using a small spoon, carefully distribute
PREPARATION TIME 20 MINS size as the spiced bread and lay one on each the cranberries over half the surface of
4 slices spiced bread © 200 g (7 0z) demi- piece of spiced bread. Season with pepper each of the 16 canapés.
conserve of foie gras (or paté de foie gras) and cover with clingfilm (plastic wrap).
freshly ground black pepper © 4 table- 3 Drain the cranberries and put them
spoons cranberries (water-packed in a jar) onto kitchen paper (paper towels).
1 Cut the crusts from the spiced bread 4 Just before serving, remove the cling-
and cut each slice into 4 squares. film from the fole gras canapés and,

5 Orange crépes souttlées in mint-gateau form

FOR 4 PEOPLE (8 PIECES) heat gently for 3 minutes. Add the eggs 4 tablespoons of the batter and cook
PREPARATION TIME 15 MINS and whisk vigorously for 2 minutes then for 2-3 minutes. Turn it over and cook
COOKING TIME ABOUT 35 MINS add the corn flour mixture and the butter for a further 2-3 minutes. Meanwhile,
FOR THE CREAM and continue whisking until the cream add 1% teaspoons of butter to a second
3 tablespoons corn flour 2 tablespoons comes away from the sides of the pan. 18 cm (7 inch) crépe pan and begin
water © 1% teaspoons butter juice of 2 Brown the almonds in a dry frying another crépe while the first is cooking.
2 oranges © juice of 1 lemon © 165 g (5% 07, pan, then chop them finely. Continue in this way until you have
scant % cup) granulated sugar 2 eggs
3 To prepare the crépe batter, place the 3 crepes.
50 g (2 02, 4 cup) blanched whole almonds
egg yolks and 1% tablespoons of the 5 Spread a layer of cream on the first
FOR THE CREPE BATTER sugar in a bowl. Beat for 2 minutes then crépe. Place a second crépe on the top
3 eggs, separated © 3 tablespoons sugar add the flour. Mix well and add the and spread that with cream, then top
5 tablespoons sifted plain (all-purpose) cream. Place the egg whites in another with the last crépe. Using a spatula,
flour © 150 ml (‘4 pint, 4 cup) double (heavy) bowl and whip them until quite stiff then spread the remaining cream around the
cream * 2'4 tablespoons butter add the remaining sugar. Delicately fold edge of the cake and coat it with the
I To prepare the cream, mix the corn this into the egg yolk, cream and sugar chopped almonds. Keep it refrigerated
flour with the water. Melt the butter in a mixture. until needed then cut into 8 pieces.
small saucepan. In another pan place the 4& Heat 1% teaspoons of butter in an
orange and lemon juice with the sugar and 18 cm (7 inch) crépe pan. Ladle in about

283
 Cocktai I snacks

Cocktail snacks
to serve with
cocktails based
on other forms
of alcohol

' Bite-sized pieces of polenta with Parma ham (prosciutto)

FOR 4 PEOPLE (16 PIECES)
PREPARATION TIME 15 MINS stirring vigorously all the time with a Place the remaining oil in a frying pan over
COOKING TIME ABOUT 15 MINS wooden spoon. Reduce the heat and cook a high heat and brown the polenta rec-
250 ml (9 fl oz, generous 1 cup) water the polenta for a further 3-4 minutes, tangles for about 3 minutes on each face.
salt and freshly ground black pepper stirring constantly. Drain on kitchen paper (paper towels).
3 tablespoons olive oil * 50 g (2 02) pre- 2 Using a pastry brush, brush the inside 4 Wash and dry the sage leaves.
cooked polenta (cornmeal) ® 8 small fresh of a gratin dish with 1 tablespoon of oil Remove the rind from the ham and cut it
sage leaves © 2 large slices Parma ham
and pour in the polenta to a depth of 1 cm into as many strips as you have polenta
(prosciutto)
(4 inch). Level with a spatula and leave to pieces. Roll each polenta piece in a strip
I Bring the water to the boil in a small cool at room temperature. of ham. Season with pepper and lay a
pan. Add salt and 1 tablespoon of oil. 3 When the polenta is cold, cut it into sage leaf on the top. Serve warm or cold,
Sprinkle in the polenta in a fine rain, rectangles about 3 cm (1% inches) long. together with cocktail sticks (toothpicks).

2 Bruschetta with mozzarella and artichokes

FOR 4 PEOPLE (8 PIECES) 1 To prepare the artichokes, half fill a and bring to the boil. Leave to simmer
PREPARATION TIME 35 MINS salad bowl with water and add the juice for about 30 minutes then drain.
COOKING TIME ABOUT 40 MINS of the lemon. Trim the stalks of the 3 Preheat the grill (broiler).
50 g (2 02) rocket (arugula) ® 8 slices from a artichokes, leaving just 4 cm (1/4 inches). & Wash and dry the rocket.
small rustic loaf ™ 1 clove garlic ® 1 tomato Peel away the leaves down to the 5 Toast the bread slices on both sides,
16 slices mozzarella cheese ® salt and freshly central cone and re-cut the’base. Trim Peel the garlic and rub it on the toasted
ground black pepper ® 1 tablespoon dried off the tops of the remaining leaves slices. Cut the tomato in half and rub that
oregano © 1 tablespoon olive oil © 8 pinches then cut the artichokes in half and take on the bread too then top each slice with
red chilli powder ® 16 pitted black olives out the choke. Drop them into the 2 slices of mozzarella. Season with salt and
FOR THE ARTICHOKES ROMAN-STYLE acidulated water. pepper and sprinkle with oregano. Drizzle
8 small purple artichokes 2 Peel the 4 garlic cloves, chop them with oil and place under the grill to melt
1 lemon
4 cloves garlic ® 8 sprigs fresh flat-leaf finely with the parsley that has been the cheese. Garnish each bruschetta with 2
parsley ©300 ml (11 fl oz, 1% cups) dry white washed. Place in a sauté pan with the pieces of artichoke, a sprinkle of chilli
wine © 100 ml (4 fl oz, 7 tablespoons) water wine, water and oil. Add the drained powder, some rocket and olives.
* 3 tablespoons olive oil artichokes, season with salt and pepper

284
 3 Prawns (shrimp) flavoured with almonds and paprika
FOR 4 PEOPLE (8 PIECES) 2 To prepare the sauce, wash the smoking hot then drop in the cubes of
PREPARATION TIME 25 MINS tomatoes and place them in a gratin dish bread and brown them for about 3 minutes.
COOKING TIME 35 MINS with the whole peeled garlic cloves. Bake Drain on kitchen paper (paper towels).
® salt ® 8 large fresh prawns (jumbo shrimp) in the oven for 35 minutes then process 5 Wash the parsley and chop finely.
® 1 slice stale rustic loaf ® 1% tablespoons in a blender with the ground almonds, Place the cubes of fried bread in a
olive oil © 2 sprigs fresh flat-leaf parsley 2'4 ground hazelnuts, paprika, oil, vinegar blender with the ground almonds and
tablespoons ground almonds © 2 pinches
and seasoning until reduced to a purée. parsley and process briefly. Place this
paprika
Pour the sauce into a small dish. mixture in a deep plate.
FOR THE SAUCE 3 Place 1% litres (2% pints, 7 cups) of 6 Using a pastry brush, brush the prawns
2 small tomatoes © 2 cloves garlic © 5 water in a pan, add a little salt and bring with the remaining oil, roll them in the
tablespoons ground almonds ™ 2% table- to the boil. Wash the prawns in cold water parsley, almond and crumbs mixture and
spoons ground hazelnuts 1 tea- and drop them into the boiling water. sprinkle with paprika. Serve them
spoon paprika © 2 tablespoons olive oil Cook for 4 minutes then drain. Remove arranged in a pyramid on a plate, with the
® 1 teaspoon sherry vinegar © salt and
the heads and the shells and thread them dish of sauce for dipping placed con-
freshly ground black pepper
onto small wooden skewers. veniently beside tt.
I Preheat the oven to 200°C (400°F, 4 Cut the slice of bread into cubes. Heat
gas 6). 1 tablespoon of oil in a frying pan until

4 Aubergine (eggplant) rolls with tomatoes and (bell) peppers

FOR 4 PEOPLE (12 PIECES) 3 Line a large roasting tin (pan) with 6 Cook in the centre of the oven for
PREPARATION TIME 20 MINS foil. Brush it with oil and lay the 35 minutes. Sprinkle with the vinegar
COOKING TIME 35 MINS aubergine slices on it, side by side. Brush and season with pepper. Remove them
2 long, thin aubergines (eggplants) about them with oil and season with salt. from the roasting tin with a spatula and
350 g (12 0z) © 3 tablespoons olive oil © salt 4 Wash and wipe the tomatoes and the leave them to cool.
and freshly ground black pepper © 4 tomatoes pepper. Cut the tomatoes into 6 wedges. 7 Remove the tomato pieces from the tin
1 red (bell) pepper © 2 medium onions Cut the pepper in half and remove the and crush them with a fork then discard the
1 teaspoon balsamic vinegar
stalk and seeds. Cut each half into 6 skins. Lay the slices of aubergine out flat
1 Preheat the oven to 220°C (425°F, strips. Peel the onions and cut each into and spread them with the tomato pulp.
gas 7). 6 rounds (circles). Place a piece of pepper and an onion round
2 Wash and wipe the aubergines. 5 Distribute the pepper, tomatoes in the centre of each slice and roll it up
Cut off the ends but leave the skin on. and onions evenly over the aubergine around them. Arrange the rolls on a serving
Cut each into 6 long slices of equal Slices. Brush them with oil and season dish and keep at room temperature. Serve
thickness. with salt. together with cocktail sticks (toothpicks).

5 Cream of chestnut delight

FOR 4 PEOPLE 2 Sift the icing sugar through a fine 5 Crush the meringue shells to crumbs
PREPARATION TIME 10 MINS sieve (strainer) into a bowl. and divide the crumbs between 4 glasses
200 ml (7 fl oz, scant 1 cup) whipping cream 3 Pour the cream into the chilled bowl (or cups). Cover with a layer of chestnut
= 1 tablespoon icing (confectioners’) sugar and whip with an electric mixer. When It cream then top with 2 tablespoons
® 250 g (9 oz) can sweetened chestnut purée begins to thicken, add the icing sugar whipped cream. Store in the refrigerator
flavoured with vanilla © 40 g (1% oz) store- until needed.
and continue whipping until it is thick
bought meringue shells
and firm.
1 Place a bowl into the freezer for A Open the can of chestnut purée and,
5 minutes to make sure that the cream using a spoon, beat to a creamy, even
will whip easily. texture.

285
 Cocktail snacks
to serve with
alcohol-free
cocktails

' Lettuce and tuna mousse purses

FOR 4 PEOPLE (8 PIECES) blender. Add the chopped lemon peel, the gather up the edges to form a little bag.
PREPARATION TIME 20 MINS 2 tablespoons of lemon juice, butter, oil Use 2 cocktail sticks (toothpicks) to hold
1 unwaxed lemon © 200 g (7 0z) canned tuna and oregano. Season with salt and pepper each bag closed while you tie them up
in olive oil 50 g (2 oz, % cup) softened and blend for 4 or 5 minutes to obtain a with 2 lengths of chives, then remove
butter ©2 tablespoons olive oil © 1 teaspoon thick purée. Place in a bowl and refrigerate. the cocktails sticks. Store in the refrig-
dried oregano * salt and freshly ground black
3 Choose the 8 best lettuce leaves, erator until needed.
pepper © 1 lettuce © 16 fresh lengths chives
wash and dry them on kitchen paper
1 Wash and dry the lemon and, using (paper towels). Wash and dry the chives.
a sharp knife or vegetable peeler, 4 Using a sharp knife, trim the spine on
remove the peel (zest) and chop it finely. the back of each lettuce leaf to make it
Cut the lemon in half and squeeze it, flat and supple.
reserving 2 tablespoons of the juice. 5 Lay the leaves face-up on the work
2 Place the tuna with its oil in a deep plate surface (counter). Place a spoonful of
and crush with a fork then transfer it to a tuna purée in the centre of each and

2 Sweet red (bell) pepper omelette (omelet)

FOR 4 PEOPLE (16 PIECES) 3 Remove the peppers from the oven, 6 Brush the inside of an 18 cm (7 inch)
PREPARATION TIME 10 MINS seal them in a plastic bag and leave to cake tin (pan) with oil. Pour in the egg
COOKING TIME 1 HR cool. When cold, take them out of the bag mixture and cook in the oven for
2 small red (bell) peppers ® 6 eggs ® salt and and cut them in half. Peel them and 30 minutes. Check that it is cooked by
freshly ground black pepper ® 1 teaspoon discard the stalks, seeds and any water inserting the point of a knife, which
olive oil © 4 fresh lengths chives generated during cooking. Cut the flesh should come out completely dry.
into small cubes and sandwich between 7 Turn the omelette out onto a plate.
T Preheat the oven to 220°C (425°F, two layers of kitchen paper (paper Leave it to cool before cutting it into
gas 7). towels) to remove all excess moisture. 16 pieces. Store at room temperature
2 Wash and wipe the peppers and set 4 Bring the oven back up to temperature. until needed. Garnish with chives before
them on a baking sheet lined with foil, 5 Break the eggs and beat them in a Serving,
Cook in the oven for 30 minutes, turning bowl. Season with salt and pepper. Mix
2-3 times. in the peppers.

286
 3 Mini kebabs with courgette (zucchini), mint,
feta cheese and black olives
FOR 4 PEOPLE (16 PIECES)
into 4 chunks about 5 cm (2 inches) long 5 Cut the feta cheese into 16 cubes.
PREPARATION TIME 15 MINS
and then cut each chunk into 4 sticks. 6 Thread 1 courgette stick, 1 cube of
COOKING TIME ABOUT 6 MINS
2 Preheat the grill (broiler). cheese and 1 olive onto each cocktail
1 courgette (zucchini) ® 1 tablespoon olive oil 3 Line a baking sheet with foil and lay stick (toothpick). Place the mint sprigs in
™ salt and freshly ground black pepper the courgette sticks on it. Brush them a serving dish and arrange the mini
® 8 leaves fresh mint ® 150 g (5 oz) feta
with oil and grill (broil) for 2-3 minutes. kebabs on them. Store at room
cheese ® 16 pitted black olives ® 4 sprigs
fresh mint Turn them over and grill the other temperature until needed.
Side for 2-3 minutes, then place in a
1 Wash and wipe the courgette. Using a bowl and season with salt and pepper.
paring knife, peel away strips of the skin 4 Wash and dry the mint leaves and
along the length, leaving 1 cm (‘4 inch) cut them up with scissors over the bowl.
unpeeled between each. Cut the courgette Mix well.

4 Tzatziki with concassé of tomato

FOR 4 PEOPLE to sweat for 30 minutes. Rinse under water and rinse the tomatoes under cold
PREPARATION TIME 15 MINS cold running water for 2 minutes then running water. Skin and cut into quarters.
RESTING TIME 30 MINS squeeze it firmly in a cloth to press out Remove the seeds and cut the flesh into tiny
’ medium-sized cucumber salt and freshly the water. Transfer to a bowl. cubes. Season with salt.
ground black pepper 1 clove garlic 2 Peel the garlic, cut into quarters and & Wash and dry the chives. Divide the
1 tablespoon olive oil © 4 teaspoon lemon crush it to a purée. Add this to the tzatziki between 4 Chinese spoons. Place a
juice © 200 g (7 oz, % cup) natural Greek cucumber in the bowl and stir in, little heap of the chopped tomato on each
(plain strained) yogurt © 1 tomato ™ 2 fresh together with the oil and lemon juice. spoon and, using scissors, snip the chives
lengths chives
Add the yogurt and mix well. Store in the over each.
1 Peel the cucumber and remove the refrigerator.
seeds with the point of a knife, then 3 Using the point of a knife, cut a cross in
grate it into a bowl, using a coarse grater. the base of the tomato and plunge it into
Sprinkle with 3 pinches of salt and leave boiling water for 30 seconds. Drain off the

5 A jumble of fruit dressed with orange tlower water

FOR 4 PEOPLE the segments one by one, sliding the 5 Wash and dry the lime and remove
PREPARATION TIME 30 MINS knife inside the lateral membranes. Cut the peel (zest) with a zester. Chop this
1 green apple © 1 teaspoon lemon juice the grapefruit segments into 2 pieces. very finely and mix in with the fruits.
* 1 orange ® 1 pink grapefruit © 4 pineapple Add the orange segments and the grape- Pour over the orange flower water
8 large strawberries ™ 2 tablespoons fruit pieces to the bowl with the apple. and stir the mixture again. Serve in
brown sugar ® 1 unwaxed lime ™ 4 table- 3 Peel the pineapple and remove the 4 individual dishes.
spoons orange flower water ‘eyes’ with the point of a knife. Cut the
1 Wash the apple and cut marble-sized fruit into 1 cm (‘4 inch) slices then into
balls from it with a Parisian ball cutter. triangles. Add these to the bowl.
Place them in a bowl and coat them with 4& Wash and wipe the strawberries then
the lemon juice. remove the stems. Cut each into 8 pieces
2 Using a sharp knife, peel the orange and add to the bowl. Sprinkle the sugar
and grapefruit, removing all the white carefully over the assorted fruits and
pith and the inner membrane. Detach mix gently.

287
 Conversion table for the
cocktail snacks recipes
LIQUID AND SOLID CAPACITY CONVERSION TABLES:
METRIC, UK AND US
Metric (g/ml) Imperial (02) Cups/tablespoons
25 9/25 ml 1 0Z s cup pre-cooked polenta Liquid measures
(cornmeal) Metric UK fl oz US cups
5m teaspoon teaspoon
50 9/50 ml 2 02/2 fl oz cup brown sugar 15 ml tablespoon tablespoon
cup pecan nuts, 50 ml 2 fl oz 4 CUP
blanched whole almonds 100 ml 4 fl oz Cup
4, cup softened butter 150 ml 4 pint 4 Cup
cup canned chopped 225 ml 8 fl oz 1 cup
tomatoes 300 ml / pint 14 Cups
600 ml 1 pint 2'4 cups
60g 2h OZ cup plain flour Solid measures
Metric UK/US
75g 302 6 tablespoons granulated sugar omy 1 teaspoon
15g 1 tablespoon
100 9/100 ml 4 07/4 fl oz 7 tablespoons water 25 ¢ 1 OZ
/ cup melted chocolate 100 g 40z
1 cup sliced French 250 g 9 OZ
(green) beans 500 g 1] oz
All measures are approximate because of rounding up or down.
Only one set of measures should be followed in any recipe
115¢ AY OZ / cup butter
125g AY Oz / cup taramasalata COOKING TEMPERATURES
Gas Mark Temp °C Temp °F Heat
150g 5 o7/'4 pint % Cup natural Greek
Ih 120°C 250°F very low
(plain strained) yoghurt
140°C Doak very low
* cup brown or granulated sugar
‘ Cup groundnut (peanut) 150°C 300°F low
oil (or coconut milk) 160°C 325°F low
200 g/200 ml 7 02/7 fl oz 1 scant cup sugar 180°C 350°F moderate
1 scant cup double (heavy) 190°C JEP moderate
cream 200°C 400°F medium
220°C 425°F medium
300 g 11 oz 1’ Cups fromage frais on]
|S}
corms
—=
Rho]
I
Gv
|
& 230°C 450°F hot
or soured cream i<o} 240°C 475°F hot
This table indicates approximate conversions of common ingredients,
These indications are valid for traditional ovens. For fan
ovens
consult the manufaturer’s instructions

288
 The manufacture
of alcoholic drinks
and fruit juices
A look at the history lation. Various improvements led on to the multi-
of spirits and elixirs column industrial installations.
During the nineteenth century, as the manu-
Icohol was a late-comer in the history of facturers’ store of knowledge increased, the quality
mankind. While ancient civilizations knew of spirits improved by leaps and bounds. Many
how to make wine and beer, and exploited them to people drank alcohol, often to forget their
the full, the rudimentary forms of distillation that troubles. The alcohol produced at that time
existed were used only for the purpose of averaged about 50% Vol/100° proof, as against
extracting aromas from plants and flowers. 40% Vol/80° proof today.
In the Middle Ages, alchemists fired up their Very quickly, alcoholism became a problem in
retorts in secretive attempts to discover the elixir many countries. The year 1919 saw the start of
of life; these efforts led to the discovery of new Prohibition in the United States, which lasted for
forms of alcohol. In 1309, Arnaud de Villeneuve, ten years before finally ending in failure. Alcohol
in De Conservanda Juventute — work he dedicated consumption, though illegal, was widespread and
to King Robert of Naples — mentioned an ‘eau-de- very popular at that time and has continued to be
vie’ or ‘water of life’ that he had distilled from so to this day. But while alcoholic drinks still have
wine. His pupil, Raymond Lulle, revealed how to their same seductive powers, it is important to
separate the aqueous element out of the mixture to know how to enjoy them in moderation.
obtain a fiery spirit. In one of his writings he called
a spirit a quinta essentia — a term that later on gave
us the word ‘quintessence’. The basics of
Spirits and elixirs, which were patiently created
in monasteries or prepared by apothecaries, largely alcohol production
for medicinal purposes, gradually spread right Ethyl alcohol (the kind we drink) is obtained by
across Europe. fermenting sugar-rich juices from fruit, cereals,
The distillation techniques that were widely plants or vegetables. Fermentation, caused by the
used, particularly by the Dutch, changed little over action of yeasts, transforms sugar into alcohol (and
the centuries. In France, at the end of the carbon dioxide) and produces alcoholic liquids,
eighteenth century, chemists Antoine Baumé, such as wine or cider, that contain only a limited
followed by Jean Antoine Chaptal and Antoine amount of alcohol. To obtain a higher concen-
Augustin Parmentier, registered the first patents for tration, these liquids must be distilled. Fermented
a simple alembic through which the liquid was liquids contain a combination of water and alcohol;
passed several times to obtain alcohol of a high liquids with a much higher alcohol content can be
degree. In 1801 a chemist in Montpellier, Edouard obtained by heating the fermented liquids and
Adam, invented a new apparatus, which was the collecting the vapours, condensed by cooling. This
forerunner of the column still. This allowed the is the basic principle on which the still works.
production of alcohol at a very high concentration The term ‘alcohol strength by volume’ refers
(up to 90% Vol/180° proof) with a single distil- to the percentage of alcohol contained in 1 litre

290
 The manufacture of alcoholic drinks and fruit juices

(1% pints) of an alcoholic beverage. It is indicated Fermentation

>
by a number followed by the formula ‘% Vol’. To We have discussed how some spirits are obtained
calculate the American proof rating multiply the by distilling alcoholic liquids (wine or cider) that
% Vol value by two. themselves result from fermentation. When using
other materials, one must first encourage or pro-
The raw materials voke the fermentation of their juices.
Alcohol can be obtained from many kinds of Natural fermentation occurs when a liquid
vegetable matter. containing fermentable sugars is subjected to a
Fruit is the basis of many spirits. Cognac is certain temperature.
made from white wine derived from grapes, Artificial fermentation is needed when the raw —
Calvados from cider made from apples, kirsch from material contains complex sugars, like starch, that
cherries, eau-de-vie de framboise and eau-de-vie do not ferment easily. After preparatory treatment
de mirabelle from raspberries and wild plums (cooking or mashing) fermentation is started by
respectively. adding yeasts, which are micro-organisms that feed
From cereals we make the various types of on the sugars and turn them into ethyl-alcohol (and
whisky, vodka and gin. carbon dioxide).
In hot countries spirits are made from tropical
plants. Rum from the Antilles and cachaga from Distillation
Brazil are both made from sugar cane, while in The alcohol content of a liquid obtained by
Mexico the local agave plant is used to make tequila. fermentation is generally 8-10% Vol/16-20°
Some vegetables can also be a source of alcohol; proof. To produce a spirit, this alcohol content
potatoes are still used in Poland to make certain must be greatly increased by the process of
types of vodka. Sugar beet gives a neutral alcohol, distillation. A still is an apparatus that allows one
called potable spirit, which is used in the to separate out the alcohol from an alcoholic
manufacture of many aperitifs and liqueurs. liquid using vaporization. Until the start of the
nineteenth century, using a simple pot still, two
Preparatory treatment distillations were needed to produce alcohol at
Whatever the raw material used, the manufacture about 70% Vol/140° proof. A technical revolution
of spirits is subject to the same series of procedures, took place in distilleries with the advent of the
beginning generally with some form of preparatory column alembic, also called a column still.
treatment. With a column still it is possible to produce alco-
Pressing is used to extract the juice from fruit hol at 70% Vol/140° proof with a single distillation.
prior to fermenting it. The multiple-column still, made up of two or
Grain is cracked before being made into a mash. more columns, needs only a single distillation to
Agave has to be pre-cooked, as have potatoes produce alcohol at 96% Vol/192° proof.
and non-malted cereals, in order to transform
some of their complex sugars into simple sugars Fine-tuning
that ferment easily. Following distillation, the spirit may undergo differ-
Crushing, whether of raw or cooked matter, ent procedures aimed at improving it.
reduces solids to a purée. Filtration (or purification) is used to adjust the
Mashing, which follows cracking or crushing, smell, taste and colour of a spirit. Tennessee
consists of adding water to allow the sugars in the whiskey is filtered through a specified depth of
solid raw materials, such as cereals, to be trans- maple-wood charcoal.
formed into fermentable sugars. Flavouring gives extra aromas to an alcohol
Mixing consists of combining one or several with the addition of extracts of plants, fruits, herbs
products into a homogenous whole. or spices.
Dilution means either diluting a neutral alcohol Ageing is the irreplaceable traditional way of
so as to be able to distil it, or adding liquid to attaining the desired quality. Ageing in casks, for a
fibrous or thick matter to assist fermentation. more or less prolonged period, is used for many

291
 For a deeper insight__

spirits. When it leaves the still the alcohol is colour that belong to the same category but are
colourless but, when in contact with wood that is from different years or vintages, and is carried
permeable to the outside air, it takes on an amber out in order to maintain a constant style and
colour and subtle aromas. When the spirit has quality.
reached its optimum state it is transferred to glass
carboys and hermetically sealed. Bottling
Ageing in tuns (large beer casks) is a more gentle Some final procedures may take place prior to
process than ageing in casks, because a tun has a bottling.
capacity of 10,000 litres (2,200 gallons, 2,640 US Reduction serves to regulate the degree of
gallons), whereas a cask holds no more than 700 alcohol in a spirit by adding the necessary quantity
litres (154 gallons, 185 US gallons). of de-mineralized water (spring or distilled). In
Ageing in bottles does nothing to improve spirits. the case of whisky, reduction may be done twice,
Ageing in a carboy is used only for fruit alcohol first in order to comply with the legal degree of
such as kirsch or eau-de-vie de framboise. The alcohol for spirit in cask (and avoid too much
carboys are left unsealed and so ageing takes place evaporation), then to adjust to the required degree
by oxidization, which leaves the spirit colourless. depending on where it is to be sold.
Blending is the mixing of different categories of Sweetening involves adding sugar to an
spirit. In the case of blended Scotch whisky, this is alcoholic drink or a liqueur to sweeten the taste.
done to produce a lighter flavour. Colouring (with caramel, for example) helps to
Assemblage is a French word that, when used stress the maturity of a spirit or suggests the
in respect of Champagne, means ‘preparation of presence of fruit or herbs.
the cuvée’. Assemblage is the process of combin- The final procedure is always that of clarification,
ing spirits having different flavours, smells and to purify the product and eliminate any sediment.

292
 The manufacture of alcoholic drinks and fruit juices

SPIRITS

Cereals ‘eile STEIN ie otahles,

Pressing Cracking Cooking Crushing

: ~ Water
Mashing

Yeasts
: ee
Natural fermentation Artificial fermentation

Double distillation Triple distillation Distillation in Distillation in

in simple pot still in simple pot still single-column still multiple-column still

Flavouring Ageing
Filtration

Blending/
assemblage

; Water” Reduction

295
 For a deeper insight

Vodka
ussia and Poland both claim to have invented purified further by filtration. In fact, vodka is con-
R ved, a dispute that goes back several cen- sidered one of the most neutral alcohols, in flavour,
turies. In Poland, the spirit was known as ‘gorzalka’ aroma and colour. Vodkas flavoured with fruit or
before it was accorded the name ‘wodka’, whereas plants do exist but are rarely used in cocktails.
in Russia the term vodka (literally ‘little water’) Unlike other forms of alcohol, there are no regula-
has always been used. Whatever the truth of the tions governing the raw material, the geographic
matter, this clear spirit is distilled from the fer- origin and the production process used. The only
mented juice of potatoes, rye or a mixture of other stipulation is that distillation should produce alcohol
cereals (wheat, maize [corn], malted barley, etc.). at 96% Vol/192° proof that is then generally
Vodka made in the sixteenth century was very reduced to 40% Vol/80° proof by the addition of
different from that produced today. At that time de-mineralized water (spring or distilled). Now-
vodka was distilled in inefficient pot stills and was adays vodka is produced in about 30 countries, the
flavoured with various plants to mask the rough- principal ones being Poland, Russia and the United
ness of the taste. Using column stills, it is now States. Great Britain, Denmark, Finland, France,
possible to produce vodka with a neutral flavour, the Netherlands and Sweden also produce some.

Wheat
or maize

Cooking
Water Malted
Mashing barley ©

Artificial fermentation

Distillation in multiple-column still

Filtration

Possibly flavouring

Reduction

294
 The manufacture of alcoholic drinks and fruit juices

Gin
treatise published in Amsterdam in 1622 was available. Excessive consumption of it became a
BA ce first to mention a recipe for a juniper- national scourge in England — a situation that
flavoured spirit. The development of distillation lasted for many decades.
in Holland contributed largely to the success of Nowadays, gin is largely produced in the
this drink, later named ‘jenever’. When they United States and Great Britain. There are
returned from the Thirty Years War (1618-1648), several ways of making this cereal-based spirit
the English soldiers, who had fought in Holland (wheat or maize [corn] and barley, etc.). Ordinary
and acquired the taste for this spirit, created a gin is simply flavoured with juniper extract,
demand for it under its new name of ‘gin’. On his whereas London gin is distilled together with
death in 1688, James II was succeeded by his son- juniper berries and other flavourings, like car-
in-law, Dutchman William III of Orange. The new damom seed, angelica root, coriander seed, etc.
Protestant king banned all imports from Catholic Plymouth gin is made in the same way as
countries like France and thus encouraged local London gin but is covered by a controlled
production of gin. What is more, he increased the appellation of origin and can only be made in the
tax on beer, which made gin the cheapest drink British port after which it is named.

LONDON DRY or PLYMOUTH GIN

~ Neutral alcohol ~ Neutral alcohol

(potable spirit) (cereal-based spirit)

Dilution

Juniper berries and

other flavourings Distillation
in single-column still

Reduction

295
 For a deeper insight

Scotch whisky
cotland is the world’s foremost producer of latter was produced using the new column still,
whisky. Whisky, whiskey, Scotch whisky, Irish perfected in 1830 by Aeneas Coffey. The first blended
whiskey, bourbon, rye — these various names are Scotch thus saw the light of day.
given to spirits that differ greatly in flavour, Malt, or malted barley, is barley in which
production methods, geographical origin and local germination has been induced by soaking it in water
traditions. to develop an enzyme that facilitates the transfor-
The first written reference to a spirit made from mation of the starches (complex, unfermentable
malt (germinated barley) produced in an abbey in sugars) into maltose (simple, fermentable sugar).
Scotland, was in 1494. The Scottish production Single malt Scotch whisky is made from malted
developed relatively slowly until the middle of the barley, a proportion of which has been dried over a
seventeenth century and then accelerated in the peat fire. It is distilled to 70-73% Vol/140-146°
period up to 1824, the year when the first legal whisky proof, whereas the single grain is distilled to 94.8%
distillery was established. Thirty or so years later, Vol/189.6° proof. After being reduced to 63%
Andrew Usher, an employee of that distillery, had the Vol/126° proof for the former and 67% Vol/134°
idea of mixing the single malt whisky with a lighter proof for the latter, they are both matured for at least
one, made from other cereals — the ‘single grain’. The three years in used barrels.

SCOTCH WHISKY single malt SCOTCH WHISKY single grain

Cracking Cracking

Cooking

Mashing Mashing

Yeasts 7
Artificial fermentation

Double distillation in simple pot still eae

Distillation in multiple-column still

Water
First reduction (before putting in barrel)

Ageing
Ageing
Blending
Blending

Water.
Second reduction (pre-marketing)

a ee
296
 The manufacture of alcoholic drinks and fruit juices

Irish whiskey
egend attributes the appearance of whiskey in capacity of at least 160 litres (35 gallons, 42 US
> Ireland to the missionary Saint Patrick who, in gallons).
the fifth century, brought back the art of ‘Pure pot still’ Irish whiskey differs from the
distillation from a journey to Egypt. The spirit Scotch single malt (> p. 296) in that, while it is
produced was called ‘uisge beatha’, or ‘water of life’ made from a mixture of non-malted and malted
in the Celtic tongue; this could, therefore, have barley, the malt is not dried over peat fires. When
been the origin of the word whiskey. it leaves the still, the pure pot still whiskey is
At any rate, while one can find documentation around 89-92% Vol/178-184° proof; the ‘single
on beer from the start of the sixth century, the grain’ whiskey, made with other cereals, is
first written mention of a cereal-based spirit in 94.8% Vol/189.6° proof. Ageing, before which
Ireland only appeared in 1556. The first distillery both are reduced to 70% Vol/140° proof, generally
was established in 1608, but industrialized pro- takes place in barrels that have previously
duction only began after a law, passed in 1823, contained Bourbon and lasts for a minimum of
that gave preference to owners of stills with a three years.

IRISH WHISKEY pure pot still IRISH WHISKEY single grain

50% non-
malted barley

Cracking Cracking

Cooking Cooking

Malted
Mashing Mashing

Artificial fermentation

Triple distillation in simple pot still ee Distillation in multiple-column still

First reduction (before putting in barrel)

Ageing Ageing

Blending Blending

Second reduction (pre-marketing)

297
 For a deeper insight

American whiskeys
t the end of the seventeenth century, when Tennessee. It must be filtered through maple-wood
NG like Cognac and rum were commonly charcoal before ageing; ‘straight rye’ is made by the
imported into the United States, a cider distillery same procedure as for ‘straight bourbon’, but the
was opened in New Jersey. The distillation process cereal used must be principally rye (51% minimum).
had undoubtedly been brought to the United After distillation to a degree less than 80%
States by immigrants from Ireland or Scotland. Vol/160° proof, these ‘straight’ whiskeys must be
However, it was not until the second half of the reduced to 62.5% Vol/125° proof and undergo a
eighteenth century that the production of minimum of two years in American oak barrels that
American whiskey got underway, with the first have been charred internally.
commercial distillery opening in 1783. Canadian whisky, Canadian rye whisky or simply
American whiskeys have to obey specific classi- rye whisky, are all names given to numerous brands
fications: ‘straight Bourbon’ must be made from a of cereal-based spirits produced in Canada. The
mixture of cereals containing a minimum of 51% term ‘straight rye’ is only used for American rye
maize (corn), and must be produced in the United whiskey. Canadian regulations do not impose
States; ‘straight Tennessee’ is specifically made with minimum proportions for the type of cereals used,
a minimum of 51% of the main cereal (usually but in order to achieve the typical flavour of rye, this
maize), and can only be made in the State of is always the major component.

PRINCIPAL CHARACTERISTICS OF THE DIFFERENT WHISKIES

Raw malted malted barley minimum 51% 70% maize* rye** and maize
Material barley and non-malted maize, rye and rye + or wheat +
barley or wheat + malted barley malted barley
malted barley
Fermentation artificial _ artificial artificial artificial artifical |
Distillation double triple distillation double or double distillation simple
distillation triple distillation distillation
Ageing 3 years 3 years 2 years 2 yeats 3 years es
minimum in minimum in minimum in minimum in | minimum in new |
used barrels used barrels new barrels new barrels | or used barrels _

*Legally Tennessee whiskey must contain at least 519% of one cereal (maize or rye).
**Legally the typical rye characteristics must dominate in Canadian whisky though no actual
minimum content is specified.

298
 The manufacture of alcoholic drinks and fruit juices

AMERICAN WHISKEY AMERICAN WHISKEY C

STRAIGHT BOURBON STRAIGHT TENNESSEE WHISKY.

ninimum maize, Rye and maize

wheat ag 70% maize and rye or wheat

Cracking

Cooking

Water Malted
Mashing — barley

Yeasts Artificial fermentation

Distillation Distillation in
in single- single-column still
column still
Triple Distillation
; in :
distillation multiple-column still
in simple pot still Distillation
Distillation in
in simple simple pot still
pot still

First reduction (before transfer to barrel)

Filtration (through maple-wood charcoal)

Ageing Ageing
Ageing

Blending Blending
Blending

Second reduction
(pre-marketing)

299
 For a deeper insight ~~
-
—

Sugar refinery rum

ndustrial, or sugar refinery, rum — rum made production and to its sale in Europe and the
from molasses — is made by distilling the by- United States. By the end of thé nineteenth
products of sugar refining. In 1493, on his second century, American economic influence brought
voyage of discovery, Christopher Columbus about an important increase in rum production in
introduced sugar cane plants from the Canary Cuba and Puerto Rico.
Islands to the island of Hispaniola (now Haiti and Straight from the still, industrial rum is
Dominican Republic). Sugar production took off between 65-96% Vol/130-192° proof. There
rapidly as the Spanish and Portuguese conquerors are two kinds: Hispanic-type rums, made and
set up sugar cane plantations in Mexico, Peru and filtered to obtain ‘light rums’ that are not very
Brazil. Later on the French and English took aromatic and contain 0.60-2.25 g (0.02-0.08 oz)
possession of the Antilles. Rum was mentioned for of volatile elements per litre (1% pints); and the
the first time at the beginning of the seventeenth British-type rums which have more flavour and are
century in Barbados, when rum rations were given sometimes termed ‘high-aroma’ rums. They
to the sailors of the Royal Navy. The English contain in excess of 3.25 g (0.11 oz) of volatile
influence contributed to the development of rum elements per litre (1% pints).

RUM MADE FROM MOLASSES RUM MADE FROM MOLASSES

Hispanic-type British-type

~ Sugarcane
molasses —

Dilution

Artificial fermentation

Distillation in single- Distillation in multiple- Distillation in single-

column still column still column still

Filtration

Ageing

Blending

Reduction

Colouring ;

300
 The manufacture of alcoholic drinks and fruit juices

| Rhum agT icole, Agricultural rum’

hile rum made by the sugar manufacturers In that way they came up with a new, more aromatic
> from the by-product of refining sugar cane kind of rum — rhum agricole. From the 1880s onwards
was already in production in the French Antilles in its production grew to significant proportions and in
the middle of the seventeenth century, Rhum Martinique it now exceeds that of industrial rum.
agricole, ‘agricultural rum’, known as distillery rum or After distillation the spirit is about 65-75%
vesou (sugar cane juice) rum, only appeared in the Vol/130-150° proof. In order to be called rhum
second half of the nineteenth century. At that time, agricole it must contain in excess of 2.25 g (0.08 oz)
the production of sugar from sugar beet, well of volatile elements per litre (1% pints). Rhum
established in mainland France, had caused a serious agricole élevé sous bois (raised in wood) must be aged
drop in the sale and production of sugar cane and for at least one year in oak casks with a capacity of
consequently of rum (even though alcohol coming less than 650 litres (143 gallons, 172 US gallons).
from the colonies to France had been exempted Rhum agricole vieux (aged ‘agricultural rum’) must
from tax since 1854). have spent at least three years in oak casks.
Some sugar cane planters decided to by-pass the For several years now, some of the Martinique
refineries and transform their own harvests into rum rums are covered by a controlled appellation of
by distilling direct from the juice of the sugar cane. origin (AOC).

"RHUM AGRICOLE’
French type

Crushing (to extract the

juice from the sugar cane)

Artificial fermentation

Distillation in
single-column still

Ageing ;

Blending

Reduction
 For a deeper insight

Tequila
ention of a ‘mescal wine’ appeared in via California, and gradually spread throughout the
Mexico around 1620 but it was not until whole country. Thanks to — among other things —
1795 that the first distillery for mescal wine (or a song and numerous appearances in movies,
mezcal) was established. At the start of the tequila gradually became known the world over.
twentieth century this name gave way to two Tequila 100% agave is made exclusively with
distinct products: mescal and tequila. Mescal this tropical plant. Tequila without other quali-
is made principally in the Oaxaca region, using fication, or mixed tequila, may be made with no
eight different varieties of agave, of which agave less than 51% agave together with sugars from
A. angustifolia Haw. is the most common. Tequila other raw ingredients, such as sugar cane molasses.
is produced in the Jalisco region, using only ‘Blanco’ (or silver) indicates a tequila that has
agave A. tequilana Weber, a blue variety. Tequila is undergone no ageing process whatsoever; ‘gold’ or
also the name of a town in the Jalisco region of ‘joven abocado’ is coloured and sweetened tequila.
western Mexico. ‘Reposado’ is the name applied to tequila aged for
Shortly after the end of Prohibition, tequila at least two months in cask or tun; ‘afiejo’ has
made its first appearance on the American scene, spent a year or more in cask.

TEQUILA TEQUILA
100% agave mixed

Cooking a Crushing al

Water
Dilution Mixing

Artificial fermentation

Double distillation Distillation in

in simple pot still single-column still

Colouring

Reduction

i ieee
302
 The manufacture of alcoholic drinks and fruit juices

Cognac
; he culture of vines in the Charente region of 80,000 hectares (198,000 acres) covering for the
France dates back to the third century. The most part the Charente and Charente-Maritime
active sea and river port areas later encouraged the region, now a controlled appellation of origin
export of salt and wines produced in the area to (AOC) zone. The predominant grape variety is
England and the northern countries. As the wines Ugni Blanc.
did not travel well, in the seventeenth century the In the temperate and ideally sunny climate, the
Dutch merchants were asked to distil them. The geographical classifications of the six Crus —
experiment was an irrefutable success and it was Grande Champagne, Petite Champagne, Borderies,
soon noted that the spirit produced in that way Fins Bois, Bon Bois and Bois Ordinaires — are
improved after a long period in oak barrels. Very determined by the chalk and clay soil.
quickly the name of Cognac — one of the most After distillation, the alcohol content of
famous brandies — crossed frontiers and oceans. Cognac is 69-72% Vol/138-144° proof. It is aged
The phylloxera crisis, however, dealt a fatal blow to in barrels, made of oak from central France, for at
the vineyards — down from 280,000 hectares least two-and-a-half years for the VS (Very
(692,000 acres) in 1875 to only 40,000 hectares Special) or Three Star category, four-and-a-half
(98,800 acres) twenty years later — and their years for VSOP (Very Superior Old Pale) or
replanting with new stock required a great effort Réserve, and six-and-a-half years for XO (Extra
lasting over several decades. Nowadays there are Old) or Napoleon.

COGNAC

White grapes

Pressing

Natural fermentation

Double distillation
in simple pot still

Ageing

Blending

Reduction

303
 For a deeper insight

Calvados
hile cider was made in Normandy in The Calvados Paye d’Auge AOC, essentially
Roman times, the first mention of a produced in the Calvados region, must undergo a
cider-based spirit occurred in Cherbourg in 1553. double distillation in a simple pot still, of the type
The name ‘Calvados’ did not come into use used in the Charentais, and must be aged for at
until much later, in the second half of the least two years in oak barrels.
nineteenth century, and it wasn’t until it was The Calvados Domfrontais AOC, produced in
distributed as an alcohol ration to the soldiers the Domfront region (Orne), is distinctive in that
during World War I, and then to the Allies who the basic raw material is only 70% apple juice, the
landed in Normandy in 1944, that Calvados other 30% being the juice of pears; it is aged for
became universally known. not less than three years.
Conditions for the production of Calvados are Several dozens of apple varieties, classed as
strictly regulated and limited to three distinct sour, sweet-sour and sweet-acid, are permitted in
areas. The production zone for Calvados AOC — the production of Calvados AOC.
the least regulated — covers most of Basse- Calvados aged in wood is marketed under
Normandie, with a few communes in the Mayenne various different names: Trois Pommes (two years);
and the Sarthe, and the Pays de Bray, in the Seine- Réserve (three years); Vielle Réserve (four years);
Maritime region. Hors d’Age (six years).

CALVADOS CALVADOS
Pays d’Auge Domfrontais

Pressing
(to obtain 70% apple juice
Pressing and 30% pear juice)

Artificial fermentation

Double distillation Distillation in

in simple pot still single-column still

Blending

Reduction

304
 The manufacture of alcoholic drinks and fruit juices

Fruit alcohols
ery little is to be found in ancient writings about the stones (pits), to obtain a juice that is distilled
the origins of fruit alcohols. We know that the following natural fermentation. Ageing formerly
Germanic roots of cherry alcohol, known by the took place in ash casks that did not colour the spirit,
name of kirsch or Kirschwasser, are to be found in the but nowadays kirsch is aged for a few months in
Rhine valley where its production was well estab- glass carboys.
lished in the seventeenth century. At the start of the Since raspberries do not produce a great deal of
following century, distillation of kirsch began in juice they are macerated in neutral alcohol (at least
Franche-Comté, Lorraine and Alsace, where they 100 kg [220 Ib] to 20 litres [4.4 gallons, 5.3 US
also began making eau-de-vie de quetsche (a variety gallons] of alcohol). The resulting liquid is then
of dark red plum). In fact, fruit spirit can be made distilled to a maximum 86% Vol/172° proof — the
from many types of fruit — apricots, wild berries, same as kirsch — and must also contain in excess of
cherries, figs, raspberries, mirabelles (a small variety 2 g (0.07 oz) per litre (1% pints) of volatile elements.
of plum), pears, plums, etc. Eau-de-vie de framboise does not mature well in
Production methods vary slightly. Here we look wood and it is always aged in glass carboys. As with
at those of eau-de-vie de cerise and eau-de-vie de kirsch, this ageing is due to oxidization, since the
framboise. The cherries are pressed, with or without carboys are not hermetically sealed.

EAU-DE-VIE DE CERISE EAU-DE-VIE DE

kirsch) FRAMBOISE

Cherries ~ Raspberries Alcohol | ?

Water
Pressing Maceration

Natural fermentation

Distillation in
single-column still

Ageing in glass carboys

Water Reduction

305
 For a deeper insight

Champagne
ineyards have been cultivated in the Champagne The second fermentation then begins, setting off the
Ves since the early centuries A.D. but it was production of carbon dioxide. This is the prise de
only at the end of the seventeenth century that Dom mousse (literally the taking on of effervescence),
Pérignon, a Benedictine monk from the Abbaye which lasts from two to six months. A light deposit
d’Hautvillers, near Epernay, managed to produce a forms which gradually accumulates in the neck of the
sparkling white wine which, two centuries later, bottles as they are regularly turned — either mechan-
earned him the title of the inventor of Champagne. ically or by hand. This is then removed by the appli-
The vineyards of the relatively small Champagne area cation of a liquid refrigerant to the neck of the bottle,
are planted on slopes of chalky clay and benefit from which pushes out the cork and the impurities with it.
a fresh climate. Three grape varieties are used in the The loss of content is made up with a liqueur
making of Champagne — Pinot Noir and Pinot d’expédition — a liquid containing more or less sweet-
Meunier (black grapes with white juice) and ening according to whether the Champagne is
Chardonnay (white grapes). intended to be ‘Brut’, ‘Sec’ or ‘Demi-sec’.
After an initial fermentation in vats, it is blended Traditionally, Champagne is the result of blending
to combine the aromatic qualities of different wines in wines from different vintages (assemblage) but when a
order to maintain consistency of quality and flavour. harvest yields a wine of a particular quality, the
During the bottling process, a little liqueur de tirage — vintner may produce a cuvée millesimée by blending
a mixture of sugar and wine yeasts — is added. only wines from that year.

CHAMPAGNE

Black grapes ==—S—S—=<C*sS*S«éS ite grapes

Pressing

Natural fermentation
Reserve
wine :
Cuvée

Liqueur —
Prise de mousse de tirage’
Liqueur
d'expédition ca aie :
Removal of impurities and topping up

ee
306
 The manufacture of alcoholic drinks and fruit juices

Vermouth and bitters

ermouth — a member of the widespread aperitif Around the same time a number of alcoholic drinks
family — is descended from a long line of called ‘bitters’, such as the celebrated Campari, made
aromatized wines known since antiquity for their their appearance in Italy. In France, the fashion for
medicinal properties. In the Middle Ages, spices aperitifs was at its peak around 1900 but started to
imported into Venice gave rise to new preparations decline towards the middle of the twentieth century.
but it was in Piedmont in the seventeenth century Today, we are witnessing a return to favour of
that an ‘absinthe wine’ appeared and became popular vermouths and bitters.
in places as far apart as the Bavarian court and the Distinction must be made between dry vermouth,
dinner table of Louis XIV of France. In 1786, in which is virtually unsweetened and light in colour,
Turin, Antonio Carpano offered his customers a red and the sweeter red vermouth. Both are made
vermouth he had created, and soon after, an industry from white wine with added alcohol and complex
sprang up with the arrival of competitors Cinzano aromatic extracts.
and Martini & Rossi. For his part, the Frenchman, Bitters are made from neutral alcohol and
Joseph Noilly, herbalist and maker of liqueurs, aromatic substances, and have a predominantly
perfected his matured aromatic wine that later was to bitter flavour. The only permitted colouring agents
become the famous dry vermouth, Noilly Prat. are cochineal and caramel.

DRY VERMOUTH RED VERMOUTH BITTERS

_ White wine White wine ~ Neutral alcohol =

Yy y

Neutral Plant
alcohol extracts
Alcohol addition Dilution ms

ugar Sugar .
sug Sweetening S Sweetening

ie Colouring Colouring

Ageing Ageing

Reduction
For a deeper insight

Port and sherry

n the eighteenth century English merchants, seven years). Blending wines from different vin-
following the decision to impose a surcharge on tages results in white port, red ‘tawny’ and ‘ruby’
imports of wines from Bordeaux, turned their sights ports, and ‘old port’ (ten years, 20 years, etc.).
on the Portuguese wines from the Douro valley. Jerez, a fortified wine from the vine-growing
Situated in the north of Portugal, the production region of Jerez de la Frontera, in Spain, also owes its
zone extends from the Spanish border to the town success to the English, with whom it became
of Oporto. More than 100 types of vines are popular at the start of the seventeenth century
cultivated on the schistose soil. The production of under the name of sherry. Sherry is produced using
port wine by the merchant-growers is achieved by traditional methods. For a Fino, a thin film of
a series of complicated operations. Alcohol is mould (flor) must appear on the surface of the wine
added to arrest the fermentation of the wine and to to start it fermenting. The addition of alcohol only
retain part of the sugar content. They then proceed takes place after classification of the various
to the blending process, mixing wines either from categories (Fino, Manzanilla, etc.). Solera is the
the same harvest or from different harvests. Wines Spanish word for a process of mixing a young wine
blended together with those from the same harvest and an old wine by transferring them back and
produce the following categories: vintage (matured forth from one cask to another. In addition to the
for two years); late bottled vintage (LBV) (matured light, dry Finos, there are also the stronger, darker-
for four years); ‘date of the harvest’ (matured for coloured Olorosos.

RED PORT FINO SHERRY

Red grapes

Natural fermentation

Wine-based
alcohol Alcohol addition Alcohol addition

Blending same harvest wines Blending

harvest different
wines

Ageing Ageing
(Solera)
Blending

Clarification
Clarification
Ageing
 The manufacture of alcoholic drinks and fruit juices

_ Aniseed (anises
he aromatic plant absinthe was already denouncing its devastating effects on the nervous
known to the ancient Greeks, who con- system, it was banned in France in 1915. A
sidered it to have therapeutic properties and drank number of substitute products, such as Pernod and
it either as an infusion or mixed with wine. Its Pastis, have since been marketed. They all contain
name was given to a green alcoholic drink, created extracts of aniseed- (anise-) type plants, such as
in Switzerland, and which Henri-Louis Pernod green anise and star anise. Some contain fennel
began manufacturing in his first distillery at and liquorice essence (Pastis), and others mint and
Pontarlier, in the Doubs region, in 1805. It became coriander [cilantro] (Pernod).
very popular towards the end of the nineteenth In 1988 the production of absinthe was again legal-
century. It was poured through a lump of sugar, ized. The new formula, still based on absinthe and
set on a slotted spoon held over the glass and aniseed- (anise-) type plants, is similar to the old one
then diluted with water. The fashion for this drink and its alcohol content of 45-70% Vol/90-140° proof
gave rise to a proliferation of absinthe products has been maintained; the noxious elements (such as
of dangerously poor quality. After a campaign thujone) are now present only in minute quantities.

ABSINTHE-BASED SPIRITS PASTIS

Neutral alcohol or ~~ Neutral =

wine-based spirit alcohol

Extracts of aniseed-
Mixing Mixing type plants and liquorice

: Sugar
Sweetening

Water
Reduction

309
 For a deeper insight

Liqueurs
iqueurs are known to have existed well before The art of the liqueur-maker consists of
hee first appearance of spirits, obtained by choosing the ingredients with care, mixing them
distillation, in the thirteenth century. The oldest of judiciously and deciding on how sweet the
these is Hippocras, which was very popular in the liqueur should be and how long it should be left
Middle Ages and was still drunk at the court of to mature. The Italians are still the masters in
Louis XIV of France. It was a mixture of wine, cin- this field: the famous limoncello, based on lemon
namon and honey, and its invention is attributed to peel (zest) from the Amalfi region of Campania;
Hippocrates, the ancient Greek physician. Galliano, made from herbs and flowers; and
In the course of the centuries other drinks amaretto, flavoured with apricot kernels, are all
appeared, based on hyssop, absinthe, sage, good examples.
rosemary, aniseed (anise), etc. These were called Colouring matter is often added to stimulate
‘herbal wines’ and one of them, absinthe wine, is the customers’ taste or suggest the presence of
thought to be the ancestor of vermouth. certain ingredients; cochineal produces red,
Later on, when the practice of distillation had saffron, caramel and honey add yellow tints and
reached the monasteries and apothecaries, most indigo gives a blue colour.
of the spirits produced would have been unsuit- Liqueurs based on plants or fruit skins (like
able as drinks and were above all seen as medi- the orange peel [zest] in curacao) are made by
cines. In the fifteenth century, the Italians were distilling neutral alcohol in which the plants,
the first to attempt to remedy this inconvenience spices and/or fruit skins have macerated for
and, thanks to the subtle combining of a variety several weeks. By law liqueurs must contain at
of substances, they managed to produce a drink least 100 g (4 0z) of sugar per litre (1% pints).
that they named liquori. The arrival of Catherine Crémes are liqueurs with a high-sugar content.
de Médicis in France, after her marriage in 1532 To be legally called créme de... (menthe, cacao,
to the future King Henri II, fostered the success of etc.), they must contain at least 250 g (9 oz) of
the Italian liqueurs, of which the best known was sugar per litre (1% pints).
rossoli — made, it seems, from essence of flowers, The fruit-based crémes are made by
predominantly roses. macerating fruit in neutral alcohol. For a créme
In the seventeenth century, the production of de cassis, for example, the minimum sugar
liqueurs expanded and diversified, with curacao, requirement is raised to 400 g (14 02z) per litre
based on orange peel (zest), from Holland, (1% pints).
cherry-based maraschino from Dalmatia, aniseed- Novelties in the liqueur world are nowadays
(anise-) based anisette and green Chartreuse, linked to progress in the aromatics industry. The
made with herbs and spices, from France. creation of new flavours has made it possible to
A century later the industry had powered launch products — like manzana verde, flavoured
ahead and new liqueurs, such as Grand Marnier with green apples — using flavours that are
Cordon Rouge (made from orange peel [zest] and difficult to extract directly.
Cognac), Benedictine (spices and herbs), cassis These liqueurs are made by flavouring and
liqueur (blackcurrants) and cherry brandy came sweetening neutral alcohol, and must also
on the market. contain a minimum of 100 g (4 02) of sugar
Liqueurs are traditionally drunk as digestifs per litre (1% pints). The neutral alcohol used in
but some enthusiasts prefer them served with ice. their production is generally distilled from
They are also used in numerous cocktails. sugar beet.

310
 The manufacture of alcoholic drinks and fruit juices

LIQUEURS PRODUCED LIQUEURS PRODUCED LIQUEURS PRODUCED

BY MACERATION BY DISTILLATION BY FLAVOURING

Neutral “eer Plants or “eerre Neutral “ere ee Neutral

alcohol fruit skins alcohol Flavouring alcohol

Water
Maceration Maceration Mixing

Pressing

Distillation in Distillation in
simple pot still single-column still

—S
~~ Sugar Sweetening
Sweetening

Sugar or honey - Possibly —

Sweetening colouring

Ageing

Possibly
colouring

Water
>

Reduction

311
For a deeper insight

Fruit juices
here was a time when the consumption of briefly to a high temperature to sterilize them
fruit juice was limited to grape or apple while retaining all their characteristics.
juice, straight from the press at harvest time or ‘Pure fruit juice’ is 100% fruit juice and
during cider making. Keeping it longer than a ‘concentrate-based fruit juice’ (or reconstituted
few days was just not possible because it soon juice) needs to have water added before being
began to ferment. marketed and sold. It is made from fruit pressed in
Nowadays, thanks to refrigeration and, above the country where it was grown and is subjected to
all, pasteurization, a wide variety of fruit juices is a process of evaporation to save on transport and
available to the consumer in various forms. storage costs.
‘Fresh fruit juices’, sold from refrigerated ‘Fruit nectars’ are drinks made with a lower
counters with a ‘use-by’ date of 15 days, are made percentage of fruit (often those with very strong
simply by pressing the fruit and bottling it without flavours or aromas) and are sweetened.
additives or other treatment. Other types of fruit As to ‘fruit drinks’, there are no particular
juice have been ‘flash-pasteurized’ — subjected regulations for their manufacture.

RECONSTITUTED FRUIT
FRUIT JUICE NECTAR

Fruit concentrate -

Extraction
Extraction

aonct be Water
Filtering Dilution Dilution

Sugar,
Honey
Sweetening

Flash-pasteurization
A glossary of bar terms
A
>
when diluted with water or
crushed ice. The two best- B
Absinthe-flavoured spirits: known brands are Pernod (45% Bailey's
liqueur obtained by flavouring Vol/90° proof), created in 1922 m see Irish cream
neutral alcohol with extract of by Pernod Fils and Hémard, and
absinthe. After a ban lasting Banane (creme de): liqueur
Pastis Ricard (45% Vol/90° made from neutral alcohol
for more than half a century, proof), invented by Paul Ricard
absinthe is now marketed under flavoured with banana extract,
in 1932. coloured yellow and sweetened
the name of ‘spirit flavoured
with extracts of absinthe’ Aperitif: name used to indicate with at least 250 g (9 oz) sugar
(45-70% Vol/90-140° proof). per litre (1% pints) (24-30%
alcoholic drinks with a dry,
Vol/48-60° proof).
The noxious substances that sometimes bitter, flavour that
occasioned the ban in 1915 are are taken to stimulate the Base: spirit chosen for its smell,
now present only in minute appetite (‘aperitif?’ comes from taste and colour around which a
quantities. the Latin aperire — to open). It cocktail is constructed. It is one
is also describes the convivial of the three components of a
After-dinner drink: a drink
hour of day when people gather cocktail, the others being the
taken after a meal as a digestif.
to drink them. modifier and the flavouring or
Agave: name of a plant distilled colouring agents. It can be
to produce spirits in Mexico. Applejack: spirit distilled from vodka, whisky, rum, brandy, etc.
Tequila 100% is made solely cider (similar to Calvados),
Beer: alcoholic beverage obtained
of the ‘A. tequilana Weber blue’ which has been made in New
by fermenting the sugars in a
variety of agave. Jersey on the east coast of the must (» see Must) made from
Amaretto: Italian liqueur made United States since the start of barley and flavoured with hops
by macerating apricot kernels the eighteenth century. The (4-7% Vol/ 8-14° proof).
in alcohol and adding water most popular brand is ‘Laird’,
founded in 1780 (40-50% Vol/ Before dinner
and sugar (25-28% Vol/50-56°
» see Aperitif
proof). The best-known brand 80-100° proof).
is Amaretto Disaronno, created Benedictine: | amber-coloured
Apricot brandy: liqueur made
in 1817. liqueur based on plants, herbs
by macerating apricots in a
and spices (angelica, coriander,
Angostura bitters: concen- wine-based spirit and adding at hyssop, balm, myrrh, nutmeg,
trated, reddish-brown bitters, least 100 g (4 oz) of sugar per cloves, etc.), invented by
invented in 1824 by Dr Siegert litre (1% pints) (24-30% Vol/ Benedictine monks in the
in Ciudad Bolivar (formerly 48—60° proof). sixteenth century. It was first
Angostura) in Venezuela, and produced commercially at
produced nowadays in Trinidad Armagnac: wine-based spirit
Fécamp, France, in 1863, by a
in the British Antilles. It con- (white grapes) made in a part of
certain Alexandre Le Grand
sists of rum flavoured with gen- Gascony, France, covered by a
(40% Vol/80° proof).
tian and extracts of plants and controlled appellation of origin
spices (44.7% Vol/89.4° proof). (40% Vol/80° proof). The spirit Bitter aperitif: alcoholic drink
is aged for a minimum of two with a predominantly bitter
Aniseed- (Anise-) flavoured taste, made of neutral alcohol
years in oak casks before being
aperitif: predominantly aniseed- flavoured with plant extracts.
marketed, either directly or
(anise-) flavoured spirit made The best known is Campari
from plant extracts (green blended with armagnacs from
(24% Vol/48° proof).
anise, star anise, fennel, etc.) other vintages. Some vintages
with alcohol, water and sugar are more than 20 years old. Bitter aromatic wines: alco-
added. Whether clear or Armagnac is seldom used in holic drinks made by flavouring
coloured, all anises go cloudy cocktails. a mixture of wine (minimum

313
 For a deeper insight

75%) and neutral spirit with (white grapes). Used together Canadian whisky
plant extracts and cinchona with the name of a fruit, the word » see Whisky
bark or gentian (14.5-22% means either a spirit distilled
Cassis (creme de): speciality of
Vol/29-44° proof). They include from that fruit or a liqueur
Dijon since 1845, made by
quinine tonic wines (Dubonnet, containing that spirit. Apple
macerating blackcurrants in
etc.) and vermouths. brandy, for instance, refers to
neutral alcohol with added
Calvados.
Bitters: concentrated bitter water and at least 400 g (14 oz)
liquids used a few drops at a Bucks: family of cocktails that sugar per litre (1% pints)
time to flavour cocktails. Before appeared in the 1920s. A buck (15-20% Vol/30-40° proof).
1900 there were a dozen or so is made with some form of
Champagne: an AOC sparkling
different makes of bitters: the spirit, lemon juice and ginger
wine (about 12% Vol/24° proof)
best-known today are Angostura, ale, garnished with a strip of
made to a very specific fermen-
Peychaud’s and orange bitters. lemon peel (zest).
tation method in the wine-
Blend: word used for the mixing growing area around the city
of at least two spirits of different of Reims, France. The efferves-
flavour, smell and colour. In C cence develops while it is
Scotland, the word ‘blend’ is Cacao (creme de): liqueur made ageing in bottles, following the
used to describe a mixture of by flavouring neutral alcohol start of a second fermentation.
malt and grain whiskies. with cocoa extract, with or It is subsequently dosed with
without brown colouring, and wine and amounts of sugar that
Blender: electric apparatus, used
adding at least 250 g (9 oz) are varied according to the
for puréeing ingredients, con-
sugar per litre (1% pints) desired category: Extra Brut,
sisting of a motor topped by a
(24-30% Vol/48—60° proof). Brut, Sec or Demi-Sec.
container with a blade in its
base. It is essential to the Cachaca Chartreuse: liqueur made by the
preparation of ‘frozen’ cocktails. m see Rum Chartreuse monks to a recipe
The concept was patented in dating back to the early seven-
the United States in 1922 by Calvados: spirit (minimum 40% teenth century. It is flavoured
Stephen Poplawski and put into Vol/80° proof) distilled from with extracts from more than 100
production a few years later. A cider (mixed with 30% pear herbs and spices (balm, hyssop,
more reliable model was juice in the case of Calvados angelica leaves, cinnamon, saf-
marketed in 1933 by Fred Osius Domfrontais). The production fron, etc.). There are two types:
and Fred Waring. area of the Calvados AOC is green Chartreuse (55% Vol/110°
restricted largely to Basse- proof), created in 1764, and the
Boston shaker: term used for a Normandie. Calvados Pays d’Auge rather sweeter yellow Chartreuse
cocktail shaker invented in AOC is mostly produced in the (40% Vol/80° proof), perfected in
the United States, made up of Calvados region and, after 1838. They are made at Voiron,
an upper and lower part that double distillation, it spends at near Grenoble, in the Grande-
make a partial fit when put least two years in cask. Calvados Chartreuse massif, France.
together. The lower part consists Domfrontais AOC must be aged
of a large glass, smaller in for more than three years. Cherry brandy: liqueur made by
diameter than the metal beaker macerating cherries in wine-
that fits over it. It has no built-
Campari: commercial brand of a based spirit sweetened with at
in strainer. bitter aperitif flavoured with least 100 g (4 02) sugar per litre
extracts of roots, fruits, herbs (1% pints) (24-30% Vol/48-60°
Bourbon and spices and coloured red proof). The best-known brands
> see Whiskey (25% Vol/50° proof). This are Cherry Heering, first pro-
Bowl bitter was perfected by Gaspare duced in Denmark in 1818
m see Cup Campari in the 1860s in Milan. (24.7% Vol/ 49.4° proof), and
It is the basis of the Americano Cherry Rocher, created in the
Brandy: generic English word for cocktail, made with equal parts middle of the nineteenth century
spirit distilled from wine, such as of Campari and red vermouth at La Céte-Saint-André, in Isére,
Cognac (white grapes) and pisco (> p. 233). France (24% Vol/48° proof).

314
 A glossary of bar terms

Cobblers: family of cocktails proof). It is made by the Cointreau Creme: term applied to liqueurs
that appeared in the United company, founded in 1849, which with a sugar content of more
States at the start of the 1800s. created the famous curacao triple than 250 g (9 oz) per litre (1%
A cobbler consists of a spirit sec in 1875 in Angers, France. pints). Créme de cassis must
sweetened with sugar and gar- contain at least 400 g (14 oz)
Cola: effervescent drink flavoured
nished with seasonal fruits. per litre (1% pints).
with plant extracts and coloured
Cocktail strainer: accessory for with caramel. The recipe was Crustas: family of cocktails in-
holding back the ice while invented in the United States in vented by Joseph Santini at the
pouring from a mixing glass or the 1880s. City Exchange in New Orleans
a Boston or continental shaker; in the 1840s. A crusta is made
used for cocktails that are Coladas: family of cocktails that
appeared in the 1950s. A colada up of a spirit, lemon juice, sugar
served ‘straight up’. and bitters, and is garnished
consists of a spirit, coconut milk
Coconut liqueur: liqueur made and fruit juice. with a strip of lemon peel (zest).
by flavouring rum (or a neutral Cup: name used in English clubs
alcohol) with an aromatic extract Collins: family of cocktails that
appeared at the end of the 1860s and American taverns towards
of coconut and at least 100 g the end of the seventeenth
(4 oz) sugar per litre (1% pints) in the United States, having
been created in London in the century for a drink prepared in a
(20-24% Vol/40°-48° proof). punch bowl for serving to a
1800s. A collins is made up of
Coconut milk: a thick, non- some form of spirit, sugar, lemon large number of people.
alcoholic liquid, made in the juice and soda water (club soda). Curacao: name given to liqueurs
Caribbean since the 1950s While it was originally just a made from neutral alcohol
from fresh coconut and sugar large, double-sized fizz (» see flavoured with essence of sweet
cane. The best-known brand is Fizzes) made in a shaker, now- orange peel (zest) together with
Coco Lopez, created in 1954 in adays a collins, unlike a fizz, is that of bitter Seville oranges.
Puerto Rico, in the Caribbean, made directly in the glass, using a The three types are curacao triple
and which inspired the famous higher proportion of lemon juice. sec (35-40% Vol/70-80° proof),
Pifia Colada (> p. 162). blue curacao (25% Vol/50°
Coolers: family of cocktails —
Coffee liqueur: preparation initially non-alcoholic — that proof) and orange curagao (30%
obtained by flavouring neutral Vol/60° proof). Cointreau is a
appeared in the United States
alcohol with coffee extract, brown towards the end of the 1880s. A brand of curagao triple sec.
colouring and at least 100 g (4 oz) cooler consists of a spirit, sugar
sugar per litre (1% pints) and ginger ale.
(24-26.5% Vol/48—53° proof).
Cordial: name formerly applied
Cognac: spirit distilled from wine in the United States to liqueurs. Daisies: family of cocktails that
(white grapes) made in the In the nineteenth century the appeared in the United States
Charentes region of France. word was used for both sweet in the 1870s. A daisy consists of
Cognac is a controlled appella- drinks, such as curacao and other a spirit, lemon juice, soda water
tion of origin (AOC) and its liqueurs, and for syrups like lime (club soda), curacao and sugar.
entire production (harvesting, cordial. Nowadays it is mainly
distillation and ageing) must Dash: asmall quantity, such as a few
used for syrups. drops of bitters or a touch of syrup.
take place exclusively within the
designated area. It is blended Corpse Reviver: name given to Digestif: term used to describe a
according to a complex process drinks used as cures for hang-
drink that is taken after a meal
that mixes spirits of different overs. It is also the name of a
to aid digestion.
years and different crus (mini- Cognac-based cocktail (> p. 208)
mum 40% Vol/80° proof). with a very high alcohol content. Distillate: the liquid obtained
when the vapours collected dur-
Cointreau: liqueur made by flavour- Cranberry: small, acidic red
ing distillation are condensed.
ing neutral alcohol with an aro- berry. Cranberry juice, unlike
matic extract of sweet and bitter other fruit juices and nectars, is Drambuie: liqueur, whose origins
orange peel (zest) (40% Vol/80° sharp and astringent. go back to the eighteenth century,

315
 For a deeper insight

made by flavouring a blend of

malt and grain Scotch whiskies
F Flamber: French culinary term
used for setting light to an
with spices and heather honey Fancy drink: describes exces- inflammable liquid or substance
(40% Vol/80° proof). It was sively complicated, over-deco- such as spirit or the oils in citrus
made commercially from 1909 rated drinks. peel (zest).
by Malcolm Mackinnon, to an Fernet-Branca: a bitter aperitif Flavouring and colouring
undisclosed recipe. invented in Milan in 1845 by agents: ingredients that give
Dry: term applied to cocktails Bernardino Branca. A drink the final touches to the taste
with an astringent flavour with a very marked bitter and colour of a_ cocktail.
either due to their high alcohol flavour, Fernet-Branca is made Together with the base and the
content or to the presence of by macerating more than 40 modifier, these agents make up
medicinal plants and aromatic the three components of a
tannin in such ingredients as
herbs (aloes, camomile, gen- cocktail. The flavouring agent
American whiskey that is
tian, quinine, saffron, sage, etc.) is there to enhance the flavour
matured in oak barrels. Dry
in neutral alcohol. Its alcohol
cocktails generally contain very of the basic alcohol or add
content is 40% Vol/80° proof.
little sweetening. When ‘dry’ something extra to it. It may be
forms part of the name of a Fixes: family of cocktails that sweet (syrup or liqueur) or
cocktail, as in ‘Dry Martini’, it appeared in the United States astringent (bitter aromatic
indicates a much greater quan- before the 1860s. A fix is made wines or concentrated bitters).
tity of spirit than vermouth. from the same ingredients as the
Flips: family of cocktails that
sours: a spirit with lemon juice
Dubonnet: commercial brand of appeared in England before
and sugar, and garnished with
a bitter aromatic wine invented seasonal berries. 1810. A flip is made with spirit,
in Paris in 1846 by Joseph egg yolk and sugar, and is
Fizzes: family of cocktails that generally dusted with a little
Dubonnet. The original had
appeared in the United States grated nutmeg.
an alcohol content of 14.8%
in the 1870s. Like the collins, a
Vol/29.6° proof but another red Floater: term used when a layer of
fizz is made with spirit, lemon
Dubonnet and a white version, liquid is carefully superimposed
juice, soda water (club soda)
both 19% Vol/38° proof, were on a previous, different layer,
and sugar. Unlike the collins,
subsequently created for the however, a fizz nowadays is possibly with the help of a
American market. made in a shaker. spoon.
Flair: name given to a spectacular Fortified wine: wine to which
technique of juggling the various wine-based spirit has been
objects (bottles, glasses, shakers, added to increase its alcohol
Eau-de-vie: French word mean- etc.) needed to make drinks content and to create sweet
ing alcoholic liquor or spirit. during their preparation. There wines that retain a certain sugar
> see Spirit are ‘flair’ competitions, entered content. (Port and sherry are
for the most part by professionals. fortified wines.)
Eggnog: cocktails that became There are two types of this
Fraise (creme de): liqueur made
popular in the United States in phenomenon: ‘working flair’ or
by macerating strawberries in
the nineteenth century. An ‘production flair’, and ‘exhibition
neutral alcohol and adding at
eggnog consists of a spirit, egg flair’, which, as its name implies,
least 250 g (9 oz) sugar per
yolk, milk and sugar. is a form of entertainment. The
litre (1% pints) (15-20% Vol/
actions performed in the first
Extract: preparation made by thor- 30-40° proof).
kind allow the barman to prepare
oughly steeping a substance in
the drinks regardless of the Framboise (créme de): liqueur
water, spirit or ether, and con-
amount contained in the bottles. made by macerating raspberries
centrating the resulting solution. In the second, the actions can in neutral alcohol and adding
Aromatic substances obtained only be performed with bottles at least 250 g (9 oz) sugar per
from plants, roots, spices or fruits containing no more than 60 ml litre (1% pints) (15-20% Vol/
are made in this way. (2 fl oz) of liquid. 30-40° proof).

316
 A glossary of bar terms

Frappé: term used for a cocktail ginger. The best-known brand is also goes under the names of
poured into a Martini glass con- Canada Dry, which was created collins glass or large tumbler.
taining a generous amount of in Toronto in 1904 by John J
crushed ice. Before the invention McLaughlin. Hot cocktails: mixtures that are
of the blender, which permitted served in a heatproof toddy glass,
Ginger beer: non-alcoholic drink generally during cold weather.
the preparation of ‘frozen’ drinks
of British origin, produced in
(> p. 57), this method made the
Jamaica for several centuries. It is
coldest possible cocktail.
made by bottling a liquid, based
Frosting a glass: operation on fresh ginger, as soon as it begins
(> p. 59) that consists of moisten- to ferment. Ginger ale and ginger Irish cream: liqueur of Irish origin
ing the rim of the glass, generally beer were once one and the same made from Irish whiskey, fresh
with lemon juice, and dipping it thing, but present-day ginger beer cream and cocoa (17% Vol/34°
into a powder (sugar or fine salt). has a much more pronounced proof). The best-known brand is
flavour of ginger. The main Bailey’s, the first of this type of
Frozen: drinks having the consis- brands are D & G and Reed's. liqueur, invented in 1974.
tency of a sorbet (sherbet), made
by blending the ingredients with Grand Marnier Cordon Irish whiskey
a good proportion of ice in an Rouge: created in 1880 by the b> see Whisky, whiskey
electric blender (> p. 57). Marnier-Lapostolle Company,
this liqueur is made by com-
Fruit-based cocktails: drinks bining the flavour of bitter
containing one or more types of oranges with rigorously selected
fruit juice and tasting predomi- Cognacs (40% Vol/80° proof). Jigger: name for a type of spirit
nantly of fruit. measure. The measures used for
Grenadine: formerly a syrup made preparing cocktails vary from
from pomegranate seeds, it is now country to country. In France
G made with a sugar cane syrup
flavoured with extracts of red
they are 20 ml (% fl oz) and
40 ml (1% fl oz), in Britain they
Galliano: liqueur invented in berries and vanilla, and some- are 25 ml (1 fl oz) and 50 ml
Tuscany, Italy, in 1896 by Arturo times even lemon. (1% fl oz) and in the United
Vaccari. It is produced by Grog: a hot drink made with rum, States they are 20 ml (% fl oz)
flavouring alcohol with plant lemon juice, sugar and boiling and 45 ml (1% fl oz).
extracts (star anise, lavender, water. The name is derived from Juice: liquid obtained by pressing
vanilla, etc.), and colouring it the nickname given by sailors of fruit or vegetables. It may be
yellow (30% Vol/60° proof). the British Royal Navy to 100% pure juice or a concen-
Gin: spirit obtained by flavouring Admiral Edward Vernon, who trate diluted with water. Fruit
neutral alcohol (usually cereal- forced them to dilute their rum nectars are thicker drinks with
based) with extract of juniper. rations with water. a lower fruit content, and added
London gin, which may be pro- sugar and other ingredients.
duced anywhere in the world, is Banana nectar is one example.
distilled with juniper berries
Juleps: family of cocktails that
and other aromatic items (car-
Highballs: family of cocktails that appeared in the United States a
damom seeds, angelica root,
appeared in the United States in little before 1800. A julep con-
coriander seeds, etc.). Plymouth
the 1890s. A highball is made sists of some form of spirit, fresh
gin is also made in the same way
with a spirit, an effervescent drink mint leaves and sugar.
but, since it is covered by a form
and sometimes a strip of lemon
of controlled appellation of peel (zest). Highball is also the
origin, may only be so named if
it is produced at Plymouth, on
name of a tall, straight-sided glass
containing about 350 ml (12 fl oz).
K
the south coast of England. This ‘long drink’ glass is used for Kirsch: spirit distilled from
Ginger ale: carbonated soft drink cocktails topped up with soda cherries, chiefly made in France,
(soda) lightly flavoured with water (club soda) or fruit juices. It Switzerland and Germany. Its

S17
 For a deeper insight

flavour varies according to (curacao, Grand Marnier Cordon Maraschino cherries: cherries
whether the cherries are crushed Rouge); cherry (cherry brandy, dyed red and used to garnish
with or without their stones maraschino); apricot (apricot certain cocktails. When they first
(pits). After distillation, kirsch is brandy); blackcurrant (créme de appeared at the end of the
aged for several months in glass cassis), etc. Plants, too, may be nineteenth century they were
carboys. used (Benedictine, Chartreuse, preserved in maraschino liqueur
créme de menthe, Galliano). but today they are bottled in
Krupnik: traditional Polish liqueur
made by flavouring vodka with Liqueur-based cocktail: a more almond-flavoured syrup.
spices and sweetening with or less sweet mixture, depending Maraschino liqueur: originally
honey, according to a recipe on the sugar content. This type an Italian liqueur invented
dating back several centuries of cocktail is served for prefer- at Zara (now Zadar in Croatia)
(40% Vol/80° proof). ence as a digestif. in 1821 by Girolamo Luxardo.
Long drink: any drink over 120 ml It is made by distilling the
(4 fl oz) in volume. fermented juice of bitter, wild
L Lychee (litchi) liqueur: neutral
cherries and adding at least
100 g (4 oz) sugar per litre
Lemon-lime soda: carbonated alcohol flavoured with extract (1% pints) (30-32% Vol/60-64°
soft drink (soda) flavoured with of lychees and containing at proof). The best brand is still
extracts of lemon and lime. The least 100 g (4 oz) sugar per litre Luxardo.
best-known brand is 7 UP, which (1% pints) (20-24% Vol/40-48°
was invented in 1928 by Charles proof). The best-known brand Martini
Grigg in the United States. names are Soho in Europe and m see Vermouth
Dita in Asia. Martini glass: pedestal glass
Lime cordial: syrup made with
sugar and lime juice. It was with a triangular profile recom-
invented by Lauchlan Rose of mended for serving short drinks
Edinburgh, Scotland, in 1865. ‘straight up’, ‘frappé’ and often
The main brand is Rose’s Lime ‘frozen’. It gets its name from the
Malibu: liqueur invented in 1980,
Juice Cordial. famous Dry Martini (> p. 92),
made in Barbados from rum
which is usually served in this
Limoncello: Italian liqueur pro- flavoured with extract of
type of glass. It is also called a
duced in the Amalfi region, coconut and sweetened with at
cocktail glass.
which became popular in the least 100 g (4 oz) sugar per litre
twentieth century. It is made by (1% pints) (24% Vol/48° proof). Melocoton
macerating lemon peel (zest) in » see Peach schnapps
Malt: cereal in which germination
neutral alcohol and adding sugar has been artificially induced and Melon liqueur: green alcoholic
and water (30% Vol/60° proof). then interrupted. It is subse- drink made by flavouring
The best-known brand _ is quently dried, roasted and ground neutral alcohol with an extract
Limoncello di Capri; it was to a powder. In the industrial of winter melon (with yellow
created in 1988. manufacture of alcoholic bever- or greenish flesh) and at least
Liqueur: alcoholic drink consisting ages, malted barley is the principal 100 g (4 oz) sugar per litre
of a mixture of neutral alcohol or grain used, but some ‘kinds of (1% pints) (20-25% Vol/40-50°
spirit, flavourings (fruits, plants, vodka are made with malted rye. proof). It was created by the
skins, seeds), sugar and possibly Manzana verde: Spanish liqueur Japanese company Midori in
honey or glucose, with an alcohol made by flavouring neutral 1978.
content of at least 15% Vol/30° alcohol with extract of Granny Menthe (creme de): liqueur of
proof. A liqueur contains between Smith apples and adding a English origin consisting of
100-250 g (4-9 oz) of sugar per minimum of 100 g (4 oz) sugar neutral alcohol flavoured
litre (1% pints); crémes are much per litre (1% pints) (18-20% with mint extract, sweetened and
sweeter (up to 400 g [14 oz] sugar Vol/36—40° proof). It is called often coloured green (21-24%
per litre [1% pints] for créme de apple schnapps in English, and Vol/42-48° proof). It became
cassis). Liqueurs may be based on the principal brands in France popular in the eighteenth century.
different fruit or fruit skins; orange are Izarra and Vedrenne. Get 27 is a green créme de

318
 A glossary of bar terms

menthe, whereas Get 31 is

colourless.
port, fruit juice, Champagne or
even milk. P
Mixing glass: large, slightly Mire (créme de): liqueur made Pastis: alcoholic drink with a
conical-shaped glass with a by macerating blackberries in predominantly aniseed (anise)
pouring lip, used to prepare neutral alcohol and adding at flavour made from plant extracts
cocktails that are intended to be (green anise, star anise, fennel,
least 250 g (9 oz) sugar per
served ‘straight up’, without ice etc.) and liquorice extract,
litre (1% pints) (15-20% Vol/
in the glass, and are made from together with alcohol, water and
30-40° proof).
ingredients that mix easily. To sugar (45% Vol/90° proof). The
prepare a single cocktail, it must Must: name given to as yet unfer- best-known brand is Ricard
hold at least 500 ml (17% fl 02); mented grape juice from which (45% Vol/90° proof), invented
for two it requires a 650 ml wine is made; also to fruit and by Paul Ricard in 1932.
(22% fl oz) capacity. vegetable juices used in the
Peach schnapps (Melocoton):
production of alcoholic drinks.
Mixing spoon: a metal spoon for liqueur made from neutral
mixing cocktails either in a alcohol flavoured with peach
mixing glass or directly in the extract and containing at least
serving glass. It is also used in 100 g (4 oz) sugar per litre (1%
the preparation of shooters Nectar pints) (18-20% Vol/36—40°
(> p. 58) or to measure quan- pm see Juice
proof).
tities (it holds one teaspoonful). Peel: the oily outer layer of citrus
The stem, often ending in a Neutral alcohol: this is alcohol
fruit removed with a special
small pestle for crushing mint distilled to a high degree (96%
paring knife. The peel (zest) of
leaves, etc., is twisted to give a Vol/192° proof) to eliminate as
oranges, lemons or limes is used
better grip when coated with much as possible of the taste,
a great deal in the preparation
condensation caused by contact colour and smell of the raw
of cocktails. To extract the aro-
with the ice. material. Alcohol distilled from
matic oils they must be first
sugar beet it is known as
Mixologist: name given by fellow squeezed firmly between the
potable spirit.
professionals to one who makes fingers over the cocktail glass.
a contribution to the profession Nightcap: the last drink before
Pernod
by researching new cocktail going to bed.
» see Aniseed- (Anise-) flavoured
combinations, working tech- Noilly Prat aperitif
niques and bar history. pm see Vermouth
Peychaud’s bitters: concentrated
Mixology: word coined at the end bitters created by Antoine
of the 1890s in San Francisco, Peychaud in New Orleans in the
which means the sum total of O 1830s based on a Créole recipe
knowledge about bars, tech- dating from 1793 (30% Vol/60°
niques, history, etc. On the rocks: drink poured over
proof). The recipe is a closely
ice cubes in a ‘rocks’ glass.
Mocktail: word coined a few guarded secret.
decades ago to describe a non- Orange bitters: concentrated
Pick-Me-Up: a drink believed to
alcoholic cocktail. bitters with a predominant taste
have fortifying properties.
of orange. It is made by flavouring
Modifier: ingredient that gives a neutral alcohol with extracts of Pimm’s: a bitter aromatic drink
cocktail its consistency (fluid, Seville or bitter oranges (30-40% invented by James Pimm in
creamy, thick, sparkling, etc.) and Vol/60-80° proof). London in the 1840s and
which governs whether the drink marketed from 1859 onwards.
is short or long, depending on the Orgeat syrup: formerly made with
It is made by flavouring gin
quantities used. It is one of the a paste of ground sweet and bitter
with herbs and spices (25% Vol/
three basic ingredients of a cock- almonds, it is now produced by
50° proof).
tail, the others being the flavour- dissolving a sweetening agent in
ing or colouring agents, and the water flavoured with extracts of Pisco: Chilean spirit based on
base. It can be vermouth, wine, sweet and/or bitter almonds. white grapes (known as Chilean

319
 For a deeper insight

brandy) and made by distilling a spirit, milk, sugar and some- Rye whiskey
fermented grape must. After times soda water (club soda). » see Whisky, whiskey
distillation, pisco is marketed at
Pulp strainer: item used to
different strengths (35, 40 or
strain liquids containing matter
45% Vol/70, 80 or 90° proof),
either straight away or after a
in suspension (notably fresh S
fruit pulp).
minimum of two months ageing. Sangarees: family of cocktails
A spirit also called pisco is made Punches: family of cocktails prob- that appeared in the British
in Peru, but by a different process ably first recorded in Barbados in Antilles before the 1820s. A
resulting in a different flavour. 1650. Punch is made in large sangaree is made with a spirit,
Plymouth gin quantities. Its composition is fortified wine and sugar and is
very varied and may contain the dusted with grated nutmeg.
& see Gin
following ingredients: a spirit, a
Port: wine fortified with grape- sweetener (sugar, syrup, liqueur, Scaffas: family of cocktails that
based alcohol, grown in the etc.), citrus fruit juice (lemon, originated in the United States
vineyards of the Douro Valley in lime, orange) and/or water (still, before the 1860s. Prior to the
Portugal (about 20% Vol/40° sparkling, soda water [club sodal, 1930s, the ingredients were
proof). Before ageing it is tea, etc.). superimposed, shooter-style. A
blended, either using wines from scaffa is made with a spirit, a
the same harvest to produce liqueur and either a_ bitter
‘Vintage’ and ‘Late Bottled aperitif or concentrated bitters.
Vintage’ (LBV), or wines from Scotch whisky
different harvests for ‘Ruby’ and Ricard »® see Whisky, whiskey
“Tawny port. The vintage ports pm see Pastis
are made with wines from those Sec: French word for ‘dry.’
Rickeys: family of cocktails that & see Dry
years when the harvest was
appeared in the United States
exceptionally good. Shaker: utensil indispensable to
around 1900. A rickey is made
Potable spirit with some form of spirit, lime the preparation of some cocktails.
b> see Neutral alcohol juice and soda water (club soda). It comes in two types: the two-
part shaker (Boston or conti-
Pousse-cafés Rocks glass: glass used to serve nental shakers) that has to
® see Shooters spirits or short drinks with ice,
be used with an ice strainer;
the name being a shortened
Prohibition: Period lasting from and the three-part shaker that
form of ‘on the rocks’. It is also
1919-1933 during which the is equipped with an integral
called an old-fashioned glass or
consumption of alcohol was strainer.
a small tumbler.
prohibited in the United States.
This ban applied to all drinks
Sherry: wine fortified with grape-
Rum: spirit made by fermenting
with an alcohol content of more based alcohol, produced in
and then distilling either the
than 0.5% Vol/1° proof. Some Andalucia in southern Spain,
molasses left after sugar cane is
spirits and bitters with restora- where it is called Jerez. It con-
refined (industrial or sugar cane
tive qualities could, however, be tains about 15% Vol/30° proof.
rum) or the juice of sugar cane
sold legally when prescribed by (rhum agricole, ‘agricultural’ or
Sherry is made strictly to tradi-
a doctor. distillery rum). Rum _ from
tional techniques. Fino sherry is
Puerto Rico, Cuba and Jamaica
light and dry; olorosos are
Proof: scale used in the United darker in colour and stronger.
States to indicate the degree is made from molasses and has a
of alcohol in a drink. Dividing more or less woody flavour. Shooters: cocktails served in a
Rhum agricole is the most shot glass containing about 60 ml
this number by two gives the
aromatic among the different (2 fl oz), and designed to be
percentage of alcohol by
volume (% Vol). rums. They are all produced in ‘knocked back’ in one swallow.
several categories: white, amber, They are made up of three differ-
Puffs: family of cocktails that aged, etc. Cachaca is made in ently coloured liqueurs (or two
appeared in the United States Brazil from either molasses or liqueurs and a spirit) in separate,
in the 1890s. A puff consists of sugar cane juice. superimposed layers (> p. 58).

320
 A glossary of bar terms

This type of drink was called a Southern Comfort: liqueur in- by Edmund Mcllhenny. Made
‘pousse-café’ in the 1840s, at vented in New Orleans in 1874 from vinegar, chillies and salt,
which time one drank the by M W Heron and has been on red Tabasco is the best known
liqueurs one after the other. sale since 1889. It consists of and the one most used in
Short drink: a cocktail of less American whiskey flavoured cocktails, but there is now also
than 120 ml (4 fl oz) in volume. with ingredients that are kept a green type, which is milder.
secret and sweetened with at least
Shot glass: glass of which the Tennessee whiskey
100 g (4 oz) sugar per litre (1%
small content (about 60 ml bm see Whisky, whiskey
pints) (40% Vol/80° proof).
[2 fl oz]) and the concise shape is
Speakeasy: clandestine drinking Tequila: Mexican spitit made
ideal for drinks that are from the tropical agave plant.
venue where alcohol was
intended for ‘knocking back’ in The word ‘tequila’, used alone,
consumed illegally during the
one go. Shooters are always indicates a spirit made from not
American Prohibition.
served in this kind of glass. Shot less than 51% agave mixed with
glasses are also used for serving Spirit (Eau-de-Vie): drink made sugars from other raw materials.
neat tequila or vodka. by distilling a fermented must Tequila 100% agave is made
(» see Must) made from a solely with the ‘A. tequilana
Slings: family of cocktails that
variety of raw materials. From Weber blue’ variety of agave.
appeared in the United States
fruit one obtains spirits like The terms ‘gold’ or ‘joven
before 1800s. A sling is made up
Cognac, Calvados, — kirsch; abocado’ are used for coloured
of a spirit, sugar and still or
cereals produce vodka, gin and and sweetened tequila. Tequila
sparkling water, topped with whisky (or whiskey); plants blanco (or silver) has under-
grated nutmeg.
produce tequila and rum; and gone no ageing process. Tequila
Smashes: family of cocktails that vegetables (notably potatoes) reposado is matured for at least
appeared in the United States are used to make vodka and two months in tuns or large-
in the 1850s. A smash is made potable spirit. Spirits may be capacity barrels. Tequila afiejo
in much the same way as a julep aged or not, depending on the is aged for at least one year in
— that is to say from spirit, sugar regulations applied. barrel.
and fresh mint — but using less Spirits: alcoholic drinks resulting Thirst-quenching: applied to drinks
mint (two to three leaves only). from distillation and having that slake the thirst; usually
It is garnished with orange slices particular characteristics (taste, made with fruit juice and/or
or seasonal berries. aroma, colour) and a minimum carbonated soft drinks (sodas).
il: mi Icohol content of 15% Vol/30° :
nein abi ci a : me, “eave oe Toddies: family of cocktails from
ug ee {es mee ee cae ; the British Antilles around
containing cream, milk or egg. Straight up: expression used to 1760. Formerly, they could be
Soda: American term for carbon- indicate a drink that has been drunk either hot or cold, but
ated soft drinks made from puri- shaken or stirred, in a mixing nowadays we drink them hot,
fied water with added carbon glass, with ice that is then like grogs. A toddy consists of a
dioxide, often flavoured with filtered out as it is poured into spirit, sugar and boiling water.
aromatic extracts. Sweetened to the glass. They are served in toddy glasses
a greater or lesser degree, the Sugar cane syrup: sugar cane made from heatproof glass to
main ones are ginger ale, lemon- dissolved in water. withstand the addition of the
lime soda, various colas, tonic boiling water. They contain
water and ginger beer. Terms Syrup: substance made by dissolv- about 250 ml (9 fl oz).
ing sweeteners in water, with or
used in England are soda water Tonic water: effervescent drink
without flavouring.
(club soda) and ‘mixers’. flavoured with quinine from the
Sours: family of cocktails that bark of the cinchona — a tree
appeared in England in the T native to Peru. It was invented
eigthteenth century. A sour is in the 1870s by the Schweppes
made with a spirit, lemon juice Tabasco: highly spiced sauce company. Tonic waters fall into
and sugar. invented in 1868 in Louisiana the category of sodas or mixers.

321
 For a deeper insight

Triple Sec coloured with caramel. The of cereals (predominantly rye). A

b see Curacao best-known brands are Martini, mixture of at least 51% maize
created in 1863, and Noilly Prat, (corn) with other cereals goes
Tumbler, large founded in 1813. into American ‘straight bourbon’,
> see Highballs (glass) while Tennessee whiskey is made
Vodka: spirit made by distilling a
Tumbler, small from mixed cereals — the pre-
fermented must based on pota-
m see Rocks glass dominant one being at least 51% —
toes or rye, or a mixture of cereals
and is distinctive in that it is filtered
(40% Vol/80° proof). The spirit
through maple-wood charcoal.
is generally filtered through pow-
U-V dered-charcoal filters to remove Wine: drink made by fermenting
as much of the flavours and grape juice or a grape must.
Up aromas as possible. Some forms of
bm see Straight up Worcestershire sauce: highly
vodka, rarely used in cocktails,
spiced preparation invented in
Vermouth: a combination of at are flavoured with fruit or plants.
1837 in Worcestershire in
least 75% wine mixed with Among these are vodka
England. The oldest and most
neutral alcohol and flavoured flavoured with lemon, black-
popular is Lea & Perrins. The
with extracts of plants (such as currant or bison grass.
ingredients include vinegar,
absinthe) and other, often bitter,
aromatic substances. (Its alcohol WwW anchovies,
and onion.
tamarind, garlic

content is 14.5—22% Vol/29-44° Whisky, whiskey: spirit made —

proof). There are many different in the case of Scotch single malt
types of vermouth, including the
pale-coloured dry vermouth
whisky — by distilling malted X-Z
barley. Irish ‘pure pot still’
(50-60 g [2-24 oz] sugar per litre whiskey uses malted and non- Xéres: French name for sherry.
[1% pints]) and the sweeter red m see Sherry
malted barley in roughly equal
vermouth (100-150 g [4-5 oz] quantities (around 50%) and Zest:
sugar per litre [1% pints]), Canadian whisky uses a mixture ® see Peel

yee)
A cocktail bibliography
Old books MEW (James) and ASHTON (John), Drinks Internationalization
(before 1900) of the World, London, The Leadenhall (1900-1919)
Press, 362.
BARNES (Albert), The Complete The Cocktail Book, London, John
Bartender, Philadelphia, Crawford & Co., MORSE EARLE (Alice), Customs and MacQueen, 1903, 62.
1884, 64. Fashions in Old New England, New
First Annual Guide of Bartenders’ Union,
BEVIL (A. V.), Barkeepers Ready York, Charles Scribner's Sons, 1893, 387. Detroit, 1916, 50.
Reference, 1871, 136.
NABER, ALFS and BRUNE, Catalogue and BOOTHBY (Hon. Wm T.), American
BYRON (0. H.), The Modern Bartenders Bartenders Guide, San Francisco, Bartender, 2nd edition, San Francisco,
Guide, New York, Excelsior Publishing 1884, 33. The San Francisco News Company, 1900,
House, 1884, 114. ' 98.
ROBERTS (George Edwin), Cups and their
CAMPBELL (Chas. B.), The American Customs, London, John Van Voorst, BOOTHBY (Hon. Wm T.), The World's
Barkeeper, San Fancisco, Mullin Mahon & 1863, 52. Drinks, San Francisco, 1908, 140.
Co., 1867, 32.
CHARLIE (Paul), Recipes ofAmerican and
ROBERTS (George Edwin), Cups and their
DE SALIS (Mrs), Drinks ala Mode, London, Other Iced Drinks, London, Farrow and
Customs, 2nd edition, London, John Van
Longmans, Green & Co., 1892, 100. Jackson Ltd, 1915, 80.
Voorst, 1869, 62.
ENGEL (Leo), American and Other HISS (Emil), The Standard Manual of
SCHMIDT (William), The Flowing Bowl, Soda and Other Beverages, Chicago, G.
Drinks, London, Tinsley Brothers,
New York, Charles L. Webster & Co., P. Engelhard & Company, 1900, 242.
1878, 73.
1892, 294.
FINNIGAN (M. J.), The Reminder, GREEN (John), Appelgreens Bar Book,
Worcester, Miles F. King Co., 1899, 93. SCHMIDT (William), Fancy Drinks and 2nd edition, Chicago, The Hotel Monthly,
Popular Beverages, New York, Dick & 1904, 56.
FOUQUET (Louis), Bariana, Paris, Emile Fitzgerald, 1891, 155. Reprinted 1896.
Duvoye, 1896, 151. LAMORE (Harry), The Bartender, New York,
SPENCER (Edward), The Flowing Bowl, Richard K. Fox, 1901, 90.
GIBSON (Jos. W.), Scientific Bar-Keeping,
London, Grant Richards, 1899, 243. LEWIS (V.B.), The Buffet Guide, Chicago, M.
New York, E. N. Cook & Co., 1884, 49.
A. Donohue & Co., 1903, 180.
STEVENS (B. A.), Catalogue ofBilliard and
GREEN (Herbert W.), Mixed Drinks,
Indianapolis, Frank H. Smith, 1895, 168. BarSupplies, Toledo, B. A. Stevens, 1896, LEYBOLD (John) and SCHONFELD (Hans),
288. Lexicon der Getranke, Cologne, 1913,
HANEY (Jesse), Haneys Steward and 294.
Barkeepers Manual, New York, Jesse TERRINGTON (William), Cooling Cups and
Dainty Drinks, London, George LOWE (Paul E.), Drinks as they are Mixed
Haney & Co., 1869, 72.
by Leading Bartenders, Chicago,
Routledge & Sons, 1869, 223.
JOHNSON (Harry), New and Improved Frederick, Drake and Company, 1904,
Bartenders Manual, New York, Harry THOMAS (Jerry), How to Mix Drinks, New 185;
Johnson, 1882, 189. York, Dick & Fitzgerald, 1862, 244.
MUCKENSTURM (Louis), Louis’ Mixed
JOHNSON (Harry), New and Improved Reprinted 1864 and 1876. Drinks, Boston, H. M. Caldwell Co., 1906,
Illustrated Bartenders Manual, New THOMAS (Jerry), The Bar-Tenders Guide, 113.
York, Harry Johnson, 1888, 197. New York, Dick & Fitzgerald, 1876, 107. NEWMAN (Frank P.), American-Bar,
KAPPELLER (George J.), Modern 2nd edition, Paris, Société Francaise
THOMAS (Jerry), The Bar-Tenders Guide,
American Mixed Drinks, New York, The d'imprimerie, 1904, 111.
New York, Dick & Fitzgerald, 1887, 130.
Merriam Company, 1895, 120.
NEWMAN (Frank P.), American-Bar,
WEHMAN) (Henry J.), Wehmans 3rd edition, Paris, Société Francaise
LAWLOR (C. F), The Mixicologist,
Cincinnati, A. E. Lawlor, 1897, 169. Bartenders Guide, New York, Henry J. d'imprimerie, 1907, 112.
Wehman, 1891, 95.
McDONOUGH (Patsy), McDonough’ RAWLING (Ernest P.), Rawlings Book of
Bar-Keepers Guide, Rochester, Patsy WINTER (G.), How to Mix Drinks, New Mixed Drinks, San Francisco, Guild Press
McDonough, 1883, 49. York, G. Winter Brewing Co., 1884, 52. Publishers, 1914, 100.

323
 For a deeper insight

SEUTER (Carl A.), Der Mixologist, Liepzig, P. McELHONE (Harry), Bar Flies and Cocktails, BROWNE (Charles), The Gun Club Drink
M. Bliher’s Velag, 1913, 103. Paris, Lecram Press, 1927, 101. Book, New York, Charles Scribner's & Sons,
1939, 190.
STUART (Thos), Stuart Fancy Drinks, New McELHONE (Harry), ABC of Mixing
York, Excelsior Publishing House, 1904, Cocktails, London, Dean & Son Ltd, 1930, CLISBY (Arthur Stanley), Famous New
133. 103. Orleans Drinks, New Orleans, Harmanson,
1943, 96.
PAUL of the Ramos, Drinks as Mixed by
Prohibition (1919-1933) Paul of the Well-Known Ramos, Gin fizz COTTON (Leo), Old M Boston Official
Bacardi and its Many Uses, Havana, Palace, New York, circa 1920, 25. Bartenders Guide, Boston, 1935, 143.
Bacardi, 1931, 23. RIP, Cocktails de Paris, Paris, Demangel, COTTON (Leo), Old M’ Boston Official
Giggle Water, New York, Charles S. Warnock, 1929, 140. Bartenders Guide, 2nd edition, Boston,
1940, 160.
1928, 152.
STOCKBRIDGE (Bertha E. L.), Whatto Drink,
ASBURY (Herbert), The Bon Vivant's New York, D. Appleton and Company, CROCKETT (Albert Stevens), The Old
Companion, New York, Alfred A. Knopf, 1920, 177. Waldorf-Astoria Bar Book, New York, A.
1928, 169.
S. Crockett, 1935, 177.
THOMAS (Henry William), Life and
BELTRAMO (Carlo), Letters of Henry William Thomas, DUFFY (Patrick Gavin), The Official Mixers
Carlos Cocktails,
Geneva, 1924, 98. Mixologist, Charles V. Wheeler, Manual, New York, Halcyon House,
Washington, 1929, 64. 1934, 299.
BOOTHBY (Hon. Wm T.), World Drinks, San
VERMEIRE (Robert), Cocktails, How to Mix HAIMO (Oscar), Cocktail Digest, New York,
Francisco, Boothby World Drinks Co., 1930,
them, London, Herbert Jenkins Ltd, 1922, 1944, 126.
160.
Pe LUPOIU (Jean), Cocktails, Paris, CEuvres
CHARLES of the Delmonicos, Cheerio, New
VERMEIRE (Robert), LArt du Cocktail, Francaises, 1938, 181.
York, Elf Publishing Company, 1928,
49, Brussels, Imprimerie de |'Office de MEIER (Frank), The Artistry of Mixing
Publicité, 1922, 128. Drinks, Paris, Bishop & Sons, 1936, 182.
CHICOTE (Pedro), Mis Quinientos Cock-
tails, Madrid, 1930, 298. WATKEYS MOORE (Helen), On Uncle Sams OSCAR OF THE WALDORF, 100 Famous
Water Wagon, New York, The Cocktails, New York, Kenilworth Press,
CRADDOCK (Harry), The Savoy Cocktail
Knickerbocker Press, 1919, 222. 1934, 46.
Book, London, Constable and Company
Ltd, 1930, 287. WOON (Basil), The Paris that’s not in the PORTA MINGOT (Raymond), Gran Manual
Guide Books, New York, Brentano's, 1926, de Cocktails, Buenos Aires, Corletta &
CRADDOCK (Harry), The Savoy Cocktail 269, Castro, 1936, 394.
Book, 2nd edition, London, Constable and
Company Ltd, 1933, 287. WOON (Basil), When it's Cocktail Time in POWNER (W. E), Tom and Jerry's
Cuba, New York, Horace Liveright, 1928, Bartenders Guide, Chicago, Charles T.
CROCKETT (Albert Stevens), The Old 284. Powner Co., 1934, 128.
Waldorf Bar Days, New York, Aventine
Press, 1931, 243.
After Prohibition (1934-1945) Post World War Il (1946-1975)
CUERVO (José), Club de Cantineros de la
An Anthology of Cocktails, London, Booth BAKER (Charles H.), South American
Republica de Cuba, Manual Oficial,
Gin, 1934, 50. Gentlemans Companion, New York, Crown
Havana, Gerardo Corrales, 1930, 140.
Publishers, 1946, vol. II,225.
Cocktails, La Havane, Bar ‘La Florida’, 1934,
DE BARALT (Blanche Z.), Cuban Cookery
70. BAKER (Charles H.), The Gentlemans
Including Cuban Cocktails, Havana,
Companion, New York, Crown Publishers,
Hermes, 1931, 150. Cocktails, La Havane, Bar ‘La Florida’, 1937,
1946, vol. Il,217
JOHN of the Hotel Knickerbocker, Happy vale
BEEBE (Lucius), The Stork Clu Barb Book, New
Days, New York, Felshin Publishing Co., Cocktails, La Havane, Bar ‘La Florida’, 1939,
York, Rinehart and Company, 1946, 136.
1931, 96. sy
BERGERON (Victor), Bartenders Guide, New
JUDGE JUNIOR, Heres How, New York, The 150 Recetas de Entemeses y Cock-tails, York, Doubleday & Company, 1947, 437
John Day Company, 1927, 63. Mexico D. F,, 1944, 83.
BERGERON (Victor), Traders Vics Bartenders
JUDGE JUNIOR, Heres How Again! New ASBURY (Herbert), The French Quarter, Guide Revised, New York, Doubleday &
York, The John Day Company, 1929, 63. New York, Garden City, 1938, 462. Company, 1972, 442.

324
 A cocktail bibliography

DE FOUQUIERES (André), BUSSON (Jean), SCHUMANN (Charles), American-bar, New FAHRASMANE (L.) and GANOU-PARFAIT (B.),
MORESTEL (Yves) and ANZINI (Harry), York, Abbeville Press, 1995, 408. De la Canne au Rhum, Paris, INRA
Cocktails, Paris, Editions du Lys, 1952, 135. Editions, 1997, 104.
TISTLER (Duschan), Categories of Mixed
EMBURY (David A), The Fine Art ofMixing Drinks, Passau, eCocktail, 2002, 182. JALLAN (Daniel), Son Excellence le Rhumen
Drinks, New York, Double Day & Company, Martinique, 4 M Impressions, 1994, 178.
VAN HAGEN (Jan G.), The Bols Book
1948, 372.
of Cocktails, London, Toucan Books, 1992, JONES (Andrew), The Aperitif Companion,
LUPOIU (Jean), Cocktails, Compiégne, Jean 160. London, Apple Press, 1998, 192.
Lupoiu, 1955, 142.
LICHINE (Alexis), Encyclopédie des Vins &
PACE (Marcel), Nos Meilleures Boissons, Books on spirits
Alcools, Aylesbury, Robert Laffont, coll.
Beaune, Marcel Pace, 1954, 138. Des Aperitifs aux Spiritueux, Zurich, ‘Bouquins’, 1980. Reprinted 1995, 994.
SCHRAEMLI (Harry), Manuel du Bar, Lucerne,
Editions de la Fédération Suisse des
Cafetiers, Restaurateurs and Hoételiers, MONZERT (L.), The Independant Liquorist,
Service d'Edition de |'Union Helvétia, 1965, New York, Dick & Fitzgerald, 1866, 193.
1988, 263.
620.
Eaux-de-vie et Spiritueux, Paris, Editions du MURRAY (Jim), Classic Irish Whiskey,
TOWNSEND (Jack) and MOORE McBRIDE London, Prion Books, 1997, 256.
(Tom), The Bartenders Book, New York,
Centre National de la Recherche
Viking Press, 1951, 148.
Scientifique, 1985, 496. PAGES (G.), Les Eaux-de-vie et les Alcools,
Havana Club, Cuba: La Légende du Rhum, Paris, Librairie Hachette, 1919, 166.
United Kingdom Bartender’s Guild, Guide to
Drinks, London, UKBG, 1953, 4th edition, Toulouse, Editions Bahia Presse, 100. SALLE (Jacques and Bernard), Larousse
1965, 296. BARTY-KING (Hugh) and MASSEL (Anton), desAlcools, Paris, Librairie Larousse, 1982,
Rum — Yesterday and Today, London, 240.

Recent books (1976-2004) Heinemann, 1983, 264. TCHUDI (Stephen N.), Soda Poppery, New
BEGG (Desmond), The Vodka Companion, York, Charles Scribner's Sons, 1985, 148.
BITNER (Arnold) and BEACH (Phoebe),
Hawaii Tropical Rum Drinks & Cuisine by London, The Apple Press, 1998, 192. WISNIEWSKI (lan), Classic Tequila, London,
Don the Beachcomber, Hawai'i, Mutual Prion Books, 1998, 208.
BENITAH (Thierry), Le Whisky, Paris,
Publishing, 2001, 111.
Flammarion, 1999, vol. 1, 95. and vol. 2, 95.
CALABRESE (Salvatore), Classic Cocktails, Other sources
BROOM (Dave), Spirits & Cocktails, 3rd
London, Prion Books, 1999, 192. The Balance and Columbian Repository,
edition, Carlton, 1998, 224.
DeGROFF (Dale), The Craft of the Cocktail, Hudson (New York), 13 May 1806.
CHAUSSEE (Gérard), Cassis, Paris, Proxima,
New York, Clarkson Potter, 2002, 230. The New York Sun, New York (New York), 28
2002, 96.
DIAS BLUE (Anthony), The Complete Book of March 1882.
COATES (Geraldine), Classic Gin, London,
Mixed Drinks, New York, HarperCollins Prion Books, 2000, 176. JOSEPHSON (Matthew), Union House Union
Publishers, 1993, 324. Bar, New York, Random House, 1956, 370.
DELAHAYE (Marie-Claude), LAbsinthe, coll.
DIFFORD (Simon), Sauceguide to Cocktails, ‘Arts et traditions populaires’, Nancy, Berger- ROULET (Claude), Ritz — Une Histoire plus
London, Sauceguides, 2003, vol. IV, 256. Belle que la Légende, Paris, Quai Voltaire,
Levrault, 1983, 249.
FIELD (Colin Peter), Les Cocktails du kitz, 1998, 190.
DUMAY (Raymond), Guide des Alcools, Paris,
Paris, Editions du Chéne, 2001, 144. Stock, 1973, 579. Council Regulation No 1576/89/EEC of 29 May
HARRINGTON (Paul) and MOORHEAD (Laura), 1989, laying down general rules on the
DUPLAIS AINE (P.), Traité des Liqueurs definition, description and presentation of
Cocktail. The Drink Bible for 2Ist Century, et de la Distillation des Alcools, 2nd
New York, Penguin Putnam Inc, 1998, 242. spirit drinks. Amended by the following acts:
edition, Versailles, Beau Jeune, 1858, vol. |,
No 3280/92/EEC and 3378/94/EC and
JOHNSON (Byron A.) and JOHNSON (Sharon 550.
Council ruling 95/1/EC.
Peregrine), Wild West Bartenders’ Bible,
DUPLAIS AINE (P), Traité des Liqueurs Council Regulation No 1601/91/EEC of 10 June
Texas Monthly Press, 1986, 274. et de la Distillation des Alcools, 2nd
1991, laying down general rules on the
REA (Brian F), Brian's Booze Guide, Burbank, edition, Versailles, Beau Jeune, 1858, vol. Il,
definition, description and presentation of
The On Premise Institute, 1976, 96. 534.
aromatized wines, aromatized wine-based
ROTH (Peter) and BERNASCONI (Carlo), EDWARDS (Walter N.), The Beverages we drinks and aromatized wine-product cock-
Das Jahrhundert-Mixbuch, Falken, 1999, Drink, London, Ideal Publishing Union Ltd, tails, and modified by Commission regulation
Sb: 1898, 220. No 122/94/EC.

325
 For a deeper insight

Index of cocktail snacks

All the cocktail snacks recipes in this book are set out according to categories:
sweet or savoury.

Savoury cocktail snacks Mini brochettes of avocado and Sweet/savoury cocktail

Aubergine (eggplant) rolls with
prawns (shrimp) 273 snacks
tomatoes and (bell) peppers Mini kebabs with courgette Chicken and banana morsels 276
285 (zucchini), mint, feta cheese and
black olives 287 Curried chicken pieces with mango
Barquettes of red mullet (snapper) chutney 272
and fondue of (bell) peppers Panachés of rope-grown mussels
276 with prosciutto ham 280 Mini brochettes of York ham with
apricots 275
Bite-sized pieces of polenta with Parmesan tuiles 280
Parma ham (prosciutto) 284 Prawn (shrimp) and pineapple a la
Potato canapés with marinated Créole 277
Bruschetta with mozzarella and
salmon 270
artichokes 284 Squares of spiced bread with foie
Prawns (shrimp) flavoured with gras and cranberries 283
Cherry tomatoes with two garnishes
almonds and paprika 285 -
271

Chicory barquettes filled with

Slices of queen (bay) scallops Sweet cocktail snacks
marinated smoked haddock
topped with caviar 282
A jumble of fruit dressed with
BAS Stilton, pear and celery canapés 272 orange flower water 287
Cubes of raw pollack marinated in Stir-fried vegetables with turmeric Bite-sized melting-soft pistachio
lime and orange juice 279 ZIT cakes 28]
Cucumber ‘tagliatelle’ with
Sweet potato crisp (chips), Bite-sized vanilla slices 277
taramasalata 271
Gorgonzola dip and vegetable
Brownies with Morello cherries
Cumin-flavoured Gouda canapés sticks 274
2g5
with cucumber and dried figs
274
Sweet red (bell) pepper omelette
Chocolate-coated strawberries 279
(omelet) 286
Foie gras layered with artichokes Chopped pineapple and
and French (green) beans 281 Tartlets filled with toasted goat's
strawberries with rosemary
milk cheese and pesto sauce 283
Til
Guacamole and tomato sauce in
multi-coloured layers 279 Tex-Mex chicken wings 278 .
Cream of chestnut delight 285
Herring tartare and beetroot (beet) Tortilla chips with fromage frais and Madeleines flavoured with smoked
on canapés 270 red (bell) peppers 278 China tea 273
Lettuce and tuna mousse purses Tzatziki with concassé of tomato Orange crépes soufflées in mini-
286 287
gateau form 283
Mini club sandwich filled with Watercress mousse with roasted Profiteroles with raspberries and
coleslaw and bacon 275 langoustines 282 whipped cream 281

326
Index of cocktails from A-7Z
For ease of location, all the cocktail recipes and their variations given in this book are listed
here in alphabetical order.
u The asterisks indicate the degree of alcohol in the drink: * = weak in alcohol:
** = moderately alcoholic; *** = strongly alcoholic.
The alcohol-free cocktails are those not marked with asterisks.
@ Cocktails that are served hot are marked with a x.

A Asian Passion 249 Between the Sheets 196**

Astoria 90** Biarritz 203**
Abbey 107*
Absinthe Drip 232*
Atomic Dog 157** Bijou 113***
Attaboy 90** Black Jack 204**
Absinthe Veilleuse 232*
Aviation 97** Black Pearl 228**
Acacias 112***
Aztec Stinger 188** Black Rose 144*
Acapulco 181*
Black Russian 84**
Adonis 232*
Black Velvet 228*
Agave Julep 174**
Black Widow 166**
Agave Punch 181**
B & B 203** Blackout 97**
Aguamiel 187**
Blackthorn 120***
Alabama Fizz 97** B & P 203**
Blood & Sand 133**
Alamo Splash 174* B &S 196*
Alaska 112*** B-52 243* Bloodhound 90*
Alexander 116* B-55 243* Bloody Maria 190**
Alexander The Great 87* Baby Alexander 167** Bloody Mary 86**
Alfonso 216* Baby Breeze 254 Blue Bird 98**
Algonquin 132** Bacardi Cocktail 144** Blue Blazer 139*** *
Alice in Wonderland 188* Baccarat 157** Blue Champagne 219**
Ambassador 182* Bahama Mama 157** Blue Hawaiian 162**
Amber Twist 194** Bahamian 241* Blue Lagoon 68**
Ambrosia 216** Balalaika 67** Blue Lagoon Highball 68**
American Beauty 194** Ballet Russe 67** Blue Margarita 175**
American Flyer 219** Bamboo 233* Bobby Burns 134***
American Grog 168** « Banana Banshee 243* Boccie Ball 242*
American Lemonade 236* Banana Bliss 204** Bombay 194***
Americana 217** Banana Boat 188** Bora Bora Brew 249
Americano 233* Banana Daiquiri 158* Bossa Nova 158**
Afiejo Highball 143** Banana Juicer 255 Boston Cooler 145*
Apothecary 208** Barbotage 221* Boston Sour 136*
Apple Cart 201** Basic 237* Bounty Boat 204**
Apple Martini 78* Batida Abaci 158** Bramble 98**
Apple Pilar 248 Bay Breeze 82* Brandy Alexander 212**
Apple Sparkle 248 Beam Me Up Scotty 132*** Brandy Blazer 213*** x
Apple Sunrise 201** Bee’s Knees 112* Brandy Highball 196*
Apricot Cooler 236* Beja Flor 144** Brandy Milk Punch 212*
April Shower 203* Bellini 224* Brave Bull 189**
Aquamarine 78** Berry Blush 68* Brazil 234*
Aristo 156** Berry Sour 237* Breakfast Martini 98**
Arriba! 182** Betty Blue 84** Broadway Thirst 182**

327
 For a deeper insight

Bronx 107**
Bronx Terrace 91**
Clover Club 116* F
Coco Mexico 184**
Fallen Angel 114**
Brown Bear 205** Coffee Nudge 213** x
Ferrari 243*
Buck’s Fizz 225* Colonial 107** Fiesta 65*
Bull's Eye 249 Columbus 156** Fino Martini 93***
Bull-Dog 105** Commodore 125** Fish House Punch 168** *
Bull-Frog 68* Communard 234* Flamingo 159**
Bunny Shame 262 Corpse Reviver 208*** Florida 250
Burgos 205** Corpse Reviver No 2 218** Floridita Bronx 93**
Burgundy Juicer 69**
Cosmopolitan 64** Floridita Daiquiri 148**
Cosmo-Ron 146* Francis the Mule 126*

C Cranberry Colada 256

Crazy Navel 256
French 75 220***
French Coffee 213* x
GG216* Creativity 125* French Connection 209**
Cable Car 145* Cuba Libre 146* French Kiss 114***
Cablegram 124* Cuban 209** French Martini 79*
Cactus Banger 183** French Spring Punch 226***
Cuban Manhattan 142***
Cactus Cooler 188** Frisco 126**
Cubanita 168**
Cactus Flower 189* Frisky Bison 71*
Cucumber Cooler 262
Caipirinha 145** Frostbite 190**
Cucumber Martini 64**
Caipirissima 145** Frozen Daiquiri 148**
Caipirovska 69** Frozen Margarita 175**
California Dream 172** Fuzzy Navel 241*
California Lemonade 125*
California Smoothie 255 Daiquiri 147**
Cape Cod Cooler 69* Daiquiri No 2 147** G
Cape Codder 69* Daiquiri No 5 » see Pink Daiquiri
GiGo IO
Cardinal 235* Dark & Stormy 147**
Garibaldi 241*
Caribbean Breeze 159** Dee-Light 197* Gaslight 121***
Carlton 133* Delmarva 134** Gentle Breeze 256
Carol Channing 217** Depth Bomb 197** Georgia Mint Julep 198**
Caruso 113** Desert Glow 182** Gibson 93***
Cassisco 197** Desert Healer 99** Gimlet 99*
Cassisina 70** Diabola 92** Gin Fizz 100**
Castro Cooler 202** Diamond Fizz 220*** Ginger Champagne 218**
Centenario 166** Doctor Funk 148** Gipsy Queen 85**
Champagne Cocktail 217** Dodge 107** Godfather 135**
Champagne Julep 220*
Double Vision 70* Godmother 85**
Champagne Sour 220*
Dry Martini 92*** Golden Cadillac 244*
Champs-Elysées 205***
Dubonnet Cocktail 92** Golden Dream 244*
Changuirongo 174*
Dusty Rose 244* Golden Nail 135**
Cherry Blossom 208**
Golden Scream 264
Cherry Cooler 237*
Golden Screw 227**
Chi Chi 79*
Gorilla Sweat 191** x
Chihuahua 183*
Gotham 194***
Chimayo 183** East India 202**
Grapefruit Cooler 250
Chocolate Bliss 204** El Diablo 175**
Grasshopper 245*
Chocolate Martini 84** El Ultimo 202**
Green Hat 100**
Chocolate Mint Martini 84*** Elegant 114**
Green Russian 85**
Chocolate Stinger 211** Elk’'s Own 137**
Churchill 120** Espresso Martini 71*
Cinderella 255 Euréka 108*
Citrus Cooler 146* European Beauty 120** Harvard 195***
Claridge 91** Evolution 114*** Harvard Cooler 198**
Clockwork Orange 70** Extra-Dry Martini 92*** Harvey Wallbanger 79**

328
 Index of cocktails from A-Z

Havana Beach 159** Kirsch & Cassis 197** Midnight Moon 228**
Hawaii Breaker 224* Klondike Cooler 130** Milky Mango 265
Hawaii Sparkle 224* Klondike Highball 240* Millionnaire 137**
Hemingway 218** Knickerbocker 94** Mimosa 225*
Hemingway Sour 126** Knock-Out 113*** Mint Julep 131**
Hemingway Special 149** Koolaid 72* Mocha Martini 137**
Henrietta Wallbanger 79** Kremlin Cooler 72* Mockingbird 189***
High Voltage 127** Mojito 151**
Highbinder 209** Mojito Crillo 151**
Highland Cooler 127* L Monkey Gland 109**
Holy Mary 263 Lady Killer 108** Montego Bay 151**
Hondarribia 121** Leave it to Me 94** Morning Glory Fizz 138**
Honey Moon 210** Lemon Drop 72** Moscow Mule 73*
Honeysuckle 149* Lemon Squash 252 Mountain 138**
Honolulu Punch 108* Lemonade 251 Mulata 167**
Horse’s Neck 198** Lemony Snicket 115** Muppet 180*
Hot Buttered Rum 169** x London Fog 94** My Sky 257
Hot Buttered Rum Cow 169** * Lone Tree 95**
Hot Shot 245* Long Island Iced Tea 73***
Hot Wine 245* Long Island Lemonade 73***
Hurricane 160** Lychee Martini 80* Napoli 74**
Lynchburg Lemonade 130** National 161**
Negroni 235*
I,J New Yorker 131*
Ice-Breaker 184** Nicky Finn 196**
Iced Tea 250 Macka 101** Nicky's Fizz 101*
Ink Street 133* Mackinnon 166** Night & Day 229**
Irish Coffee 139** x Madras 80* Nikolaschka 210**
Irish Rose 127* Madras Special 257 Normandy Cooler 199**
Island in the Sun 160** Magic Bus 177*
Isle of Pines 149* Mai Tai 150**
Jack Rose 199** Mamy Taylor 153* 0
Jacuzzi 225** Mango Breeze 257 Ohio 229**
Jaizkibel 100* Mango Sparkle 251 Old Pal 121**
Jam Daiquiri 160** Manhattan 122*** Old-Fashioned 122**
Jamaican Mule 150** Marama Rum Punch 150** Olympic 203**
Japanese 210** Margarita 176** Opal 109**
Japanese Slipper 176** Martinez 95** Orange Blossom 110**
Jinx 109** Martinican 142***
Joe Kanoo 161** Mary Pickford 161**
John Collins 101** Matador 185** P
Journalist 93** Mauresque a l’Absinthe 235* Pain Cutter 260
Jungle Joe 87** Maxim's Coffee 213** * Pain Killer 162**
Jungle Juice 184* Melon Martini 65** Paradise 110**
Just Try 115*** Meringue 221** Parisette 265
Merry Widow 109** Parisian 95**
Metropolitan 65* Parson's Special 265
K Mexican 185* Passion Breeze 260
Kamikaze 71* Mexican Coffee 191** x Passion Cooler 251
Kentucky Colonel 135** Mexican Mule 175* Peach Daiquiri 158*
Kentucky Tea 130** Mexican Tea 191** * Pearl Diver 162**
Killer Punch 72** Mexicana 185* Perfect Manhattan 122***
Kir 234* Mexico Manhattan 172*** Periodista 152**
Kir Imperial 218* Mexicola 177* Pick-Me-Up 221*
Kir Royal 218* Miami Beach 109** Pimm’s Cup 240*

SAS,
For a deeper insight

Pimm’s Royal 219** Rossini 225* Tequini 173***

Pina Colada 162** Royal Highball 226*** Testa Rossa 75*
Pifata 185* Rude Cosmopolitan 177* Tetanka 83*
Pineapple & Ginger Martini 66** Rum Runner 163** Texas Fizz 99*
Pineapple Margarita 186** Rumble 153** Ti Punch 156***
Pinerito 149* Russian Spring Punch 226*** Tiger Tail 242*
Pink Banana 261 Rusty Nail 135** Tijuana Tea 177**
Pink Daiquiri 152** Tipperary 136***
Pink Gin 96*
Pink Gin & Tonic 96*
S Tom & Jerry 169** *
Tomahawk 187**
Pink Lady 104* Salty Dog 81*
Tomate a |’Absinthe 235*
Pink Pineapple 266 San Francisco 81**
Tomato & Cucumber Sparkle 264
Pisco Punch 200** Sangria 242*
Treacle 143**
Pisco Sour 200** Santina’s Pousse-Café 211**
Trinidad 146*
Piscola 200* Saratoga 226*
Sazerac 123** Tropical Down 110**
Planter’s Punch 152*** Tropical Hibiscus 227*
Planter’s Punchless 252 Scarlet O’Hara 242*
Scoff-Law 123** Tropicana 164**
Planteur 163**
Scorpion 164** Turf 96**
Playa del Mar 185*
Screwdriver 82* Twistin 136**
Polish Martini 81*
Polly Special 133* Sea Breeze 82*
Serendipiti 227**
Port Flip 203*
Sex on the Beach 83** U,V,W
Prairie Oyster 266
Sex on the Beach # 2 83** Uncle Vanya 75**
Presidente 142**
Shady Grove 105** Up-to-date 124***
Prince of Wales 229**
Shamrock 136*** Valencia 227*
Princeton 115**
Shirley Temple 253 Vanderbilt 212***
Purple Haze 74*
Sidecar 201** Vanilla Milkshake 267
Purple Hooter 74*
Silver Fizz 100** Velvet Hammer 87*
Purple Pancho 177**
Singapore Sling 105** Veneziano 233**
Purple Pash 252
South of the Border 189** Vermouth-Cassis 236*
Pussy Foot 267
Southside 106* Vertigo 187**
Southside Cooler 253 Virgin Colada 261
Q,R Speedy Gonzales 190**
Spitfire 242*
Viva Villa 180**
Quarter Deck 153** Vodka Gimlet 78*
Spring Feeling 116**
Queen Cocktail 110* Vodka Lime Sour 78*
Spritzer 235*
Rabbit Cooler 263 Vodka Martini Dry 67**
Star'195***
Rabbit Sunrise 264 Vodka Martini Extra-Dry 67***
Stargarita 176**
Raffles Sling 111** Vodka Stinger 86**
Sterling 164**
Ramos Gin Fizz 117*
Stinger 211** Voodoo 165**
Raspberry & Mint Martini 66** Strawberry Cooler 254 Ward Eight 134**
Raspberry Collins 104** Whiskey Sour 132*
Strawberry Margarita 186*
Raspberry Mule 75* Strawberry Milkshake 267 White Lady 106**
Raspberry Squash 252 Suzie Taylor 153** White Russian 87*
Red Lion 111* White Spider, » see Vodka Stinger
Red Russian 85** Whizz-Bang 124**
Red Snapper 117** T Woo Woo 83**
Redwood 142** T.N.T. 180*
Remsen Cooler 100* T.N.T. No 2 196***
Resolute 104** Tamanaco Dry 106*** X,Y,Z
Rob Roy 123*** Tampico 241* XCY.2e 56a
Rolls Royce 92** Tequila and Sangrita 173* Yellow Bear 261
Rory O’More 123*** Tequila Straight 173* Yellow Bird 167**
Rose 195** Tequila Sunrise 186* Zaza 96**
Rosita 172** Tequila Sunset 180** Zombie 165***

330
Index of cocktails by their main
- ingredients
All the cocktail recipes and variations of them given in this book are listed according
to their main ingredients, making a clear distinction between alcoholic cocktails
and non-alcoholic ones.
@ The asterisks indicate the degree of alcohol in the drink: * = weak in alcohol;
** = moderately alcoholic; *** = strongly alcoholic.
The alcohol-free cocktails have no asterisks.
@ Cocktails that are served hot are marked with a x.

ALCOHOLIC COCKTAILS Zombie (white Puerto Rican rum, dark Bahama Mama (dark Jamaican rum,
Jamaican rum, aged Cuban rum, coconut-flavoured rum) 157**
In each of these recipes, any
aged Jamaican rum, maraschino Blackthorn (Irish whiskey, dry
other alcoholic drinks used in
liqueur, Angostura bitters) vermouth, absinthe-flavoured spirit)
their preparation are bracketed. 165*** 120***

Burgos (Cognac) 205**

Absinthe-flavoured spirits Champagne Cocktail (Champagne,
Amaretto Cognac) 217**
Absinthe Drip 232* Champs-Elysées (Cognac, yellow
Beam Me Up Scotty (Scotch whisky,
Absinthe Veilleuse 232* Chartreuse) 205***
cherry brandy) 132***
B-55 (coffee liqueur, Irish cream) Cuban Manhattan (amber Cuban
Boccie Ball 242*
243* rum, red vermouth) 142***
Ferrari (dry vermouth) 243*
Blackthorn (Irish whiskey, dry Double Vision (blackcurrant-flavoured
Godfather (Scotch whisky) 135**
vermouth, Angostura bitters) vodka, lemon-flavoured vodka)
] 20*** Godmother (vodka) 85**
70*
Killer Punch (vodka, green melon
Brazil (dry vermouth, sherry) 234* East India (Cognac, orange curacao)
liqueur) 72**
Doctor Funk (white Jamaican rum, 202**
Koolaid (vodka, green melon liqueur)
white Cuban rum) 148** Fallen Angel (gin, white creme de
2s
Knock-Out (gin, dry vermouth, menthe) 114**
green creme de menthe) 113*** Midnight Moon (Champagne, Cognac,
Harvard (Cognac, red vermouth)
white creme de cacao) 228**
Mauresque a I’Absinthe 235* 195***

Monkey Gland (gin) 109** Hawaii Breaker (Champagne)

Sazerac (rye whiskey, Peychaud’s
Angostura bitters 224*
bitters) 123** Honolulu Punch (gin) 108*
Spitfire (Southern Comfort) 242* Abbey (gin, red vermouth) 107* Horse’s Neck (Cognac) 198**
T.N.T. No 2 (Cognac, orange curacao, Alfonso (Champagne, Dubonnet) 216* Jamaican Mule (spiced rum)
Angostura bitters) 196*** Americana (Champagne, bourbon) One
Tomate a l’Absinthe 235* Die Japanese (Cognac) 210**
Turf (gin, dry vermouth, maraschino Afiejo Highball (amber Cuban rum, Journalist (gin, dry vermouth, red
liqueur, orange bitters) 96** orange curacao) 143** vermouth, orange curacao) 93**
Whizz-Bang (Scotch whisky, dry Aristo (aged Jamaican rum) Manhattan (rye whiskey, red
vermouth, orange bitters) 124** (56ne vermouth) 123***

CEH
 ee

For a deeper insight ;

Marama Rum Punch (white Jamaican Treacle (dark Jamaican rum) 143** Chocolate Bliss (Cognac, brown
rum, curacao triple sec) 150** Trinidad (white Cuban rum) 146* creme de cacao) 204**
Martinez (gin, red vermouth, Up-to-Date (Canadian whisky, sherry, Dee-Light (Cognac) 197*
maraschino liqueur) 95** Grand Marnier Cordon Rouge) Jungle Joe (vodka) 87**
Martinican (aged rhum agricole San Francisco (vodka, curacao triple
(‘agricultural rum’], red vermouth) Vanderbilt (Cognac, cherry brandy) sec) 81**

Merry Widow (gin, Benedictine) Zaza (gin, red Dubonnet) 96**

Ooaa Zombie (white Puerto Rican rum, dark Beer
Mexico Manhattan (tequila reposado, Jamaican rum, aged Cuban rum, Tamanaco Dry (gin) 106***
red vermouth) 172*** aged Jamaican rum, maraschino Black Velvet (Champagne) 228*
Mojito Criollo (white Cuban rum) liqueur, absinthe-flavoured spirit)
[Sikes 165***

Montego Bay (amber rhum agricole Benedictine

(‘agricultural rum’], curacao triple
eee) Si Apricot brandy Acacias (gin, kirsch) 112***
Moscow Mule (vodka) 73* April Shower (Cognac) 203*
Amber Twist (Cognac, dry vermouth, B & B (Cognac) 203**
Ohio (Champagne, rye whiskey, red
curacao triple sec) 194** Baccarat (white Cuban rum) 157**
vermouth) 229**
Apricot Cooler 236* Bobby Burns (Scotch whisky, red
Old-Fashioned (rye whiskey) 122**
Bossa Nova (white Puerto Rican rum, vermouth) 134***
Pearl Diver (white Puerto Rican rum,
Galliano) 158** Frisco (bourbon) 126**
amber Cuban rum, dark Jamaican
Claridge (gin, dry vermouth, curacao Gipsy Queen (vodka, orange bitters)
rum) 162**
triple sec) 91** 85**
Perfect Manhattan (rye whiskey, red
Cuban (Cognac) 209** Honey Moon (Calvados, orange
vermouth, dry vermouth) 122***
Golden Screw (Champagne, Cognac) curacao) 210**
Pink Daiquiri (white Cuban rum,
2D Es Kentucky Colonel (bourbon) 135**
maraschino liqueur) 152**
Pink Gin (Plymouth gin) 96* Island in the Sun (amber Jamaican Maxim's Coffee (Cognac, Galliano)
Pink Gin & Tonic (Plymouth gin) 96*
rum, Galliano) 160** 21S ee
Pisco Punch (pisco, orange curacao) Lady Killer (gin, curacao triple sec) Merry Widow (gin, Angostura bitters)
ots OS=
200**
Pisco Sour (pisco) 200** Leave it to Me (gin, dry vermouth, Raffles Sling (gin, cherry brandy, curacao
Piscola (pisco) 200* maraschino liqueur) 94** triple sec, Angostura bitters) 111**
Planter’s Punch (dark Jamaican rum) National (white Cuban rum) 161** Rolls Royce (gin, dry vermouth, red
152 *** Paradise (gin) 110** vermouth) 94**
Prince of Wales (Champagne, Periodista (white Cuban rum, orange Singapore Sling (gin, cherry brandy)
Cognac, curacao triple sec) 229** cura¢ao) 152** lOs*
Raffles Sling (gin, cherry brandy, Resolute (gin) 104** Sterling (amber Jamaican rum)
curacao triple sec, Benedictine) Valencia (Champagne) 227* 164**
A ots
Redwood (amber Jamaican rum,
creme de fraise) 142**
Banane (creme de) Brandy
Rob Roy (Scotch whisky, red Banana Banshee (white creme de m See calvados, Cognac, kirsch,
vermouth) 123*** cacao) 243* Pisco
Rory O’More (Irish whiskey, red Banana Bliss (Cognac) 204**
vermouth) 123*** Banana Boat (tequila blanco)
Rum Runner (amber Jamaican rum) 188** Cacao, créme de (brown)
Lege Beja Flor (cachaca rum, curacao triple Alexander The Great (vodka, coffee
Star (Calvados, red vermouth) 195*** sec) 144** liqueur) 87*
T.N.T. No 2 (Cognac, orange curacao, Caribbean Breeze (amber Jamaican Baby Alexander (amber Cuban rum)
absinthe-flavoured spirit) 196*** rum) 159** Ges

Baz
 Index of cocktails according to their ingredients

Bounty Boat (Cognac, coconut Campari Champagne

liqueur) 204**
Brandy Alexander (Cognac) 212** Americano (red vermouth) 233* Alfonso (Angostura bitters, Dubonnet)
Chocolate Bliss (Cognac, créme de Bahamian 241* 2 \6"
banane) 204** C.C. (Champagne) 216* Ambrosia (Cognac, Calvados, curacao
Chocolate Martini (vodka, white Cardinal (dry vermouth, gin) 235* triple sec) 216**
creme de cacao) 84** Fiesta (vodka, curacao triple sec) 65* American Flyer (aged Jamaican rum)
Chocolate Stinger (Cognac, white Garibaldi 241* Dekh
creme de menthe) 211** Hondarribia (Scotch whisky, red Americana (Angostura bitters,
Coffee Nudge (Cognac, coffee vermouth) 121** bourbon) 217**
liqueur) 213** * Jaizkibel (gin) 100* Barbotage (Cognac) 221*
Mocha Martini (bourbon, Irish cream)
Negroni (red vermouth, gin) 235* Bellini 224*
Night & Day (Champagne, Grand Black Pearl (Cognac, coffee liqueur)
in
Marnier Cordon Rouge) 229** 22am
Mulata (amber Cuban rum)
Old Pal (Canadian whisky, dry Black Velvet (Irish stout) 228*
677"
vermouth) 121** Blue Champagne (vodka, blue
Velvet Hammer (vodka) 87*
Rosita (tequila reposado, dry curacao) 219**
vermouth, red vermouth) 172** Buck’s Fizz 225*
Cacao, creme de (white) Stargarita (tequila blanco, curacao C.C. (Campari) 216*
triple sec) 176** Carol Channing (eau-de-vie de
Alexander (gin) 116* Tampico (curacao triple sec) 241* framboise, creme de framboise)
Banana Banshee (créme de banane) Testa Rossa (vodka) 75* Di Thee
243* Tropical Down (gin) 110** Champagne Cocktail (Angostura
Chocolate Martini (vodka, brown Veneziano (red vermouth, white bitters, Cognac) 217**
creme de cacao) 84** wine) 233** Champagne Julep 220*
Dusty Rose (cherry brandy) 244* Champagne Sour 220*
Frostbite (tequila blanco) 190** Corpse Reviver No 2 (Pernod)
Golden Cadillac (Galliano) 244* Cassis (creme de) PDNehe
Grasshopper (green creme de Diamond Fizz (vodka) 220***
Apple Sunrise (Calvados) 201**
menthe) 245* French 75 (gin) 220***
Ballet Russe (vodka) 67**
Midnight Moon (Champagne, Cognac, French Spring Punch (Cognac)
Burgundy Juicer (vodka) 69**
amaretto) 228**
Cassisco (Cognac) 197**
Cassisina (vodka) 70** Ginger Champagne (vodka)
Chimayo (tequila blanco) 183** Diss
Calvados Golden Screw (Cognac, apricot
Communard (red Cétes-du-Rhéne
Ambrosia (Champagne, Cognac, wine) 234* brandy) 227**
curacao triple sec) 216** El Diablo (tequila blanco) 175** Hawaii Breaker (Angostura bitters)
Apple Cart (curacao triple sec) French Spring Punch (Champagne, 224*
DZOWr* Cognac) 226*** Hawaii Sparkle 224*
Apple Sunrise (creme de cassis) 201** Kir (white Burgundy wine) 234* Hemingway (Pernod) 218**
Castro Cooler (amber Cuban rum) Kir Royal (Champagne) 218* Jacuzzi (gin, peach schnapps)
DOES Kirsch & Cassis (kirsch) 197** 225
Depth Bomb (Cognac) 197** Macka (gin, dry vermouth, red Kir Imperial (creme de framboise)
Harvard Cooler 198** vermouth) 101** Dem
Honey Moon (Benedictine, orange Parisian (gin, dry vermouth) 95** Kir Royal (creme de cassis) 218*
curacao) 210** Purple Pancho (tequila blanco) Meringue (limoncello) 221**
Normandy Cooler (manzana verde Ve bes Midnight Moon (Cognac, white creme
liqueur) 199** Russian Spring Punch (Champagne, de cacao, amaretto) 228**
Serendipiti (Champagne) 227** vodka) 226*** Mimosa 225*
Star (red vermouth, Angostura bitters) Vermouth-Cassis (dry vermouth) Night & Day (Campari, Grand Marnier
195*** 256" Cordon Rouge) 229**

333
 For a deeper insight

Ohio (rye whiskey, red vermouth, Evolution (gin) 114*** Cognac

curacao triple sec, Angostura bitters) Raffles Sling (gin, curacao triple sec,
Doo Benedictine, Angostura bitters)
Amber Twist (dry vermouth, apricot
Pick-Me-Up (Cognac) 221* Hahia
brandy, curacao triple sec)
Pimm’s Royal (Pimm’s No 1) 194**
Red Russian (vodka) 85**
PL[Spi Rose (kirsch, dry vermouth) 195** Ambrosia (Champagne, Calvados,
Prince of Wales (Angostura bitters, Singapore Sling (gin, Benedictine) curac¢ao triple sec) 216**
Cognac, curacao triple sec) 229** 1O5e%
American Beauty (dry vermouth,
Rossini 225* Vanderbilt (Cognac, Angostura bitters) ruby port) 194**
Royal Highball (Cognac) 226*** DigQ=t* April Shower (Benedictine) 203*
Russian Spring Punch (vodka, créme B & B (Benedictine) 203**
de cassis) 226*** B & P (ruby port) 203**
Saratoga (Cognac, maraschino liqueur, Coconut liqueur B&S 196*
orange bitters) 226* Banana Bliss (creme de banane)
Bounty Boat (Cognac, brown creme
Serendipiti (Calvados) 227** 204**
de cacao) 204**
Tropical Hibiscus 227* Barbotage (Champagne) 221*
El Ultimo (Cognac) 202**
Valencia (apricot brandy) 227* Between the Sheets (Puerto Rican
rum, Curacao triple sec) 196**
Coconut milk Biarritz (orange curacao) 203**
Chartreuse, green Black Jack (kirsch) 204**
Blue Hawaiian (white Puerto Rican Black Pearl (Champagne, coffee
Bijou (gin, sweet vermouth, orange rum, blue curacao) 162** liqueur) 228**
bitters) 113*** Chi Chi (vodka) 79* Bombay (dry vermouth, orange
Shamrock (Irish whiskey, dry Coco Mexico (tequila blanco) 184** curacao, orange bitters) 194***
vermouth) 136*** Pain Killer (white Puerto Rican rum)
Spring Feeling (gin) 116**
Bounty Boat (brown créme de cacao,
ene
coconut liqueur) 204**
Tipperary (rye whiskey, red vermouth) Pifia Colada (white Puerto Rican rum)
136*** Brandy Alexander (brown creme de
162**
cacao) 212**
Brandy Blazer 213*** *
Chartreuse, yellow Coffee liqueur Brandy Highball 196*
Brandy Milk Punch 212*
Alaska (gin) 112***
Alexander The Great (vodka, brown Brown Bear (coffee liqueur) 205**
Champs-Elysées (Cognac, Angostura creme de cacao) 87* Burgos (Angostura bitters) 205**
bitters) 205*** B-52 (Irish cream, Grand Marnier Cassisco (créme de cassis) 197**
Just Try (gin, dry vermouth, Grand
Cordon Rouge) 243* Champagne Cocktail (Champagne,
Marnier Cordon Rouge) 115*** B-55 (Irish cream, absinthe-flavoured Angostura bitters) 217**
Lemony Snicket (gin, limoncello) spirit) 243* Champs-Elysées (yellow Chartreuse,
(Die
Black Pearl (Champagne, Cognac) Angostura bitters) 205***
eer Cherry Blossom (cherry brandy)
Black Russian (vodka) 84**
Cherry brandy 208%
Brave Bull (tequila blanco) 189** Chocolate Bliss (creme de banane,
Beam Me Up Scotty (Scotch whisky, Brown Bear (Cognac) 205** brown créme de cacao) 204**
amaretto) 132*** Centenario (white Cuban rum, Chocolate Stinger (white creme de
Blood & Sand (Scotch whisky, red curacao triple sec) 166** menthe, brown créme de cacao)
vermouth) 133** Coffee Nudge (Cognac, brown créme 2s
Cherry Blossom (Cognac) 208** de cacao) 213** * Coffee Nudge (coffee liqueur, brown
Cherry Cooler (maraschino liqueur) Espresso Martini (vodka) 71* creme de cacao) 213** x
Daves Rumble (dark Jamaican rum) 153** Corpse Reviver (Fernet-Branca, white
Desert Healer (gin) 99** South of the Border (tequila blanco) creme de menthe) 208***
Dusty Rose (white créme de cacao) 189** Cuban (apricot brandy) 209**
244* White Russian (vodka) 87* Dee-Light (créme de banane) 197*

334
 Index of cocktails by their main ingredients

Depth Bomb (Calvados) 197** Tom & Jerry (amber Jamaican rum) Olympic (Cognac) 203**
East India (orange curacao, Angostura 169"* Periodista (white Cuban rum, apricot
bitters) 202** Vanderbilt (cherry brandy, Angostura brandy) 152**
El Ultimo (coconut liqueur) 202** bitters) 212*** Pisco Punch (pisco, Angostura bitters)
Fish House Punch (dark Jamaican 200%"
rum, creme de péche) 168** x Santina’s Pousse-Café (Cognac,
French Coffee 213* * Curacao, blue maraschino liqueur) 211**
French Connection (Grand Marnier T.N.T. No 2 (Cognac, absinthe-
Aquamarine (vodka, peach schnapps)
Cordon Rouge) 209** 7E8** flavoured spirit, Angostura bitters)
French Spring Punch (Champagne,
Betty Blue (vodka, peach schnapps,
creme de cassis) 226***
dry vermouth) 84**
Georgia Mint Julep 198**
Blue Bird (gin, curacao triple sec) 98**
Golden Screw (Champagne, apricot Curacao triple sec
Blue Champagne (Champagne,
brandy) 227** Amber Twist (Cognac, dry vermouth,
vodka) 219**
Gotham (Pernod, orange bitters) apricot brandy) 194**
Blue Hawaiian (white Puerto Rican
rum, coconut milk) 162** Ambrosia (Champagne, Cognac,
Harvard (red vermouth, Angostura Calvados) 216**
Blue Lagoon (vodka) 68**
bitters) 195*** Apple Cart (Calvados) 201**
Blue Lagoon Highball (vodka) 68**
Highbinder (creme de mire) 209** Balalaika (vodka) 67**
Blue Margarita (tequila blanco) 175**
Horse’s Neck (Angostura bitters) Beja Flor (cachaca rum, creme de
G.G. (gin) 101**
198** banane) 144**
Jack Rose 199** Between the Sheets (Cognac,
Japanese (Angostura bitters) 210** Curacao, orange Puerto Rican rum) 196**
Maxim's Coffee (Benedictine, Blue Bird (gin, blue curacao) 98**
Galliano) 213** x Afiejo Highball (amber Cuban rum,
Breakfast Martini (gin) 98**
Midnight Moon (Champagne, white Angostura bitters) 143**
Carlton (bourbon) 133*
creme de cacao, amaretto) 228** Arriba! (tequila blanco) 182**
Centenario (white Cuban rum, coffee
Nicky Finn (Pernod, curacao triple Biarritz (Cognac) 203**
liqueur) 166**
sec) 196** Bombay (Cognac, dry vermouth, Churchill (Scotch whisky, red
Nikolaschka 210** orange bitters) 194*** vermouth) 120**
Olympic (orange curacao) 203** Cable Car (spiced rum) 145* Citrus Cooler (Puerto Rican rum)
Pick-Me-Up (Champagne) 221* Colombus (white Puerto Rican rum) 146*
Port Flip (ruby port) 203* ipo Claridge (gin, dry vermouth, apricot
Prince of Wales (Champagne, Cosmo-Ron (white Puerto Rican rum) brandy) 91**
Angostura bitters, curacao triple sec) 146* Cosmopolitan (vodka) 64**
229%" Daiquiri No 2 (white Cuban rum) Dodge (gin) 107**
Royal Highball (Champagne) 226*** age Fiesta (vodka, Campari) 65*
Sangria (red Spanish wine, curacao East India (Cognac, Angostura bitters) Frozen Margarita (tequila blanco)
triple sec) 242* HOW WW5et
Santina’s Pousse-Café (orange Floridita Bronx (gin, dry vermouth, Golden Dream (Galliano) 244*
curacao, maraschino liqueur) 211** red vermouth) 93** High Voltage (Scotch whisky)
Saratoga (Champagne, maraschino Gaslight (Scotch whisky, red QT"
liqueur, orange bitters) 226* vermouth) 121*** Hurricane (white Puerto Rican rum,
Scorpion (white Puerto Rican rum) Honey Moon (Calvados, Benedictine) amber Cuban rum, dark Jamaican
1647* PN rum) 160**
Sidecar (curacao triple sec) 201** Journalist (gin, dry vermouth, red Ice-Breaker (tequila blanco) 184**
Stinger (white creme de menthe) vermouth, Angostura bitters) 93** Kamikaze (vodka) 71*
Nils Kentucky Tea (bourbon) 130** Lady Killer (gin, apricot brandy)
T.N.T. No 2 (orange curacao, absinthe- Mai Tai (amber Jamaican rum, white 108%
flavoured spirit, Angostura bitters) rhum agricole [‘agricultural rum']) Long Island Iced Tea (vodka, gin,
196*** 5 One Puerto Rican rum) 73***

a00
 For a deeper insight

Long Island Lemonade (vodka, gin, Dubonnet Island in the Sun (amber Jamaican
Puerto Rican rum) 73*** rum, apricot brandy) 160**
Lynchburg Lemonade (Tennessee Alfonso (Champagne, Angostura Joe Kanoo (white Jamaican rum)
whiskey) 130** bitters) 216* eile:
Magic Bus (tequila blanco) 177* European Beauty (Scotch malt Maxim's Coffee (Cognac,
Marama Rum Punch (white Jamaican whisky) 120** Benedictine) 213** *
rum, Angostura bitters) 150** Diabola (gin) 92** Napoli (vodka) 74**
Margarita (tequila blanco) 176** Dubonnet Cocktail (gin) 92** Yellow Bird (white Puerto Rican rum,
Matador (tequila blanco) 185** Zaza (gin, Angostura bitters) 96** curacao triple sec) 167**
Metropolitan (blackcurrant-flavoured
vodka) 65*
Millionnaire (rye whiskey) 137**
Fernet-Branca Gin
Montego Bay (amber rhum agricole Apothecary (red vermouth, white Abbey (red vermouth, Angostura
(‘agricultural rum’], Angostura bitters) creme de menthe) 208** bitters) 107*
elias Corpse Reviver (Cognac, white creme Acacias (Benedictine, kirsch)
Nicky Finn (Cognac, Pernod) 196** de menthe) 208*** 112***

Ohio (Champagne, rye whiskey, red

Alabama Fizz 97**
vermouth, Angostura bitters) 229**
Alaska (yellow Chartreuse) 112***
Opal (gin) 109** Fraise (creme de) Alexander (white créme de cacao)
Pineapple Margarita (tequila blanco)
Berry Sour (creme de mire) 237* ites
186**
Redwood (amber Jamaican rum, Astoria (dry vermouth, orange bitters)
Playa del Mar (tequila blanco) 185*
Angostura bitters) 142** 90**

Polly Special (Scotch whisky) 133*

Attaboy (dry vermouth) 90**
Prince of Wales (Champagne,
Aviation (maraschino liqueur) 97**
Angostura bitters, Cognac) 229** Framboise (creme de) Bee’s Knees 112*
Raffles Sling (gin, cherry brandy,
Basic 237* Bijou (sweet vermouth, green
Benedictine, Angostura bitters) 111**
Carol Channing (Champagne, Chartreuse, orange bitters) 113***
Rude Cosmopolitan (tequila blanco)
eau-de-vie de framboise) 217** Blackout (créme de mire) 97**
Vine
Kir Imperial (Champagne) 218* Bloodhound (dry vermouth, red
San Francisco (vodka, creme de
vermouth) 90*
banane) 81**
Blue Bird (blue curacao, curacao
Sangria (Roija wine, Cognac) 242*
Framboise triple sec) 98**
Sidecar (Cognac) 201**
Stargarita (tequila blanco, Campari)
(eau-de-vie de) Breakfast Martini (curacao triple sec)
9gB**
WiGae Carol Channing (Champagne, créme
Bronx (dry vermouth, red vermouth)
Strawberry Margarita (tequila blanco) de framboise) 217**
1O7S*
186*
Bronx Terrace (dry vermouth)
Tampico (Campari) 241* Q]**
Tijuana Tea (tequila blanco) 177** Galliano
Bull-Dog 105**
Tomahawk (tequila blanco) 187** Bossa Nova (white Puerto Rican rum, Cardinal (Campari, dry vermouth)
White Lady (gin) 106** apricot brandy) 158** 235
X.Y.Z. (white Puerto Rican rum) 156** Cactus Banger (tequila blanco) Caruso (dry vermouth, green creme
Yellow Bird (white Puerto Rican rum, sisi de menthe) 113**
Galliano) 167**
Golden Cadillac (white creme de Claridge (dry vermouth, curacao triple
cacao) 244* Sec, apricot brandy) 91**
Golden Dream (orange, curacao triple
Drambuie Clover Club 116*
sec) 244* Colonial (maraschino liqueur)
Hemingway Sour (bourbon) 126** Harvey Wallbanger (vodka) 79** lO7=*
Mackinnon (amber Jamaican rum) Henriette Wallbanger (vodka) Desert Healer (cherry brandy)
166** 79**
gQ**

Rusty Nail (Scotch whisky) 135** Hot Shot 245* Diabola (red Dubonnet) 92**

336
 _Index of cocktails by their main ingredients

Dodge (curacao triple sec) 107** Lone Tree (dry vermouth, maraschino Tropical Down (Campari) 110**
Dry Martini (dry vermouth) 92*** liqueur) 95** Turf (dry vermouth, maraschino
Dubonnet Cocktail (red Dubonnet) Long Island Iced Tea (vodka, Puerto liqueur, absinthe-flavoured spirit,
Q2**
Rican rum, curacao triple sec) 73*** orange bitters) 96**
Elegant (Grand Marnier Cordon Long Island Lemonade (vodka, White Lady (curacao triple sec) 106**
Rouge, dry vermouth) 114** Puerto Rican rum, curacao triple Zaza (red Dubonnet, Angostura
Euréka 108* sec) /35"** bitters) 96**
Evolution (cherry brandy) 114*** Macka (dry vermouth, red vermouth,
Extra-Dry Martini (dry vermouth) creme de cassis) 101** = Gin, Plymouth
QOD ***
Mamy Taylor 153* Bramble (creme de mire) 98**
Fallen Angel (white creme de Martinez (red vermouth, maraschino Gimlet 99*
menthe, Angostura bitters) liqueur, Angostura bitters) 95** Pink Gin (Angostura bitters) 96*
ee Merry Widow (Benedictine, Angostura Pink Gin & Tonic (Angostura bitters)
Fino Martini (fino sherry) 93*** bitters) 109** 96*
Floridita Bronx (dry vermouth, red Miami Beach 109**
vermouth, orange curacao) Monkey Gland (absinthe-flavoured
93**
spirit) 109** Grand Marnier
French 75 (Champagne) 220*** Negroni (Campari, red vermouth) Cordon Rouge
French Kiss (Grand Marnier Cordon 255"
Alice in Wonderland (tequila blanco)
Rouge) 114*** Nicky's Fizz 101* 188*
G.G. (blue curacao) 101** Opal (curacao triple sec) 109** B-52 (coffee liqueur, Irish cream)
Gibson (dry vermouth) 93*** Orange Blossom 110** DASs
Gin Fizz 100** Paradise (apricot brandy) 110** Creativity (bourbon) 125*
Green Hat (green creme de menthe) Parisian (dry vermouth, creme de
Elegant (gin, dry vermouth) 114**
100** cassis) 95** French Connection (Cognac) 209**
Honolulu Punch (Angostura bitters) Pink Lady 104* French Kiss (gin) 114***
108* Princeton (ruby port, orange bitters) Just Try (gin, dry vermouth, yellow
Jacuzzi (Champagne, peach Liss
Chartreuse) 115***
schnapps) 225** Queen Cocktail (dry vermouth, red
Night & Day (Champagne, Campari)
Jaizkibel (Campari) 100* vermouth) 110*
DOOas
Jinx 109** Raffles Sling (cherry brandy, curacao Red Lion (gin) 111*
John Collins 101** triple sec, Benedictine, Angostura Up-to-Date (Canadian whisky, sherry,
Journalist (dry vermouth, red bitters) 111**
Angostura bitters) 124***
vermouth, orange curacao, Ramos Gin Fizz 117*
Angostura bitters) 93** Raspberry Collins 104**
Just Try (dry vermouth, yellow Red Lion (Grand Marnier Cordon Irish cream
Chartreuse, Grand Marnier Cordon Rouge) 111*
B-52 (coffee liqueur, Grand Marnier
Rouge) 115*** Red Snapper 117**
Cordon Rouge) 243*
Knickerbocker (dry vermouth, red Remsen Cooler 100*
B-55 (coffee liqueur, absinthe-
vermouth) 94** Resolute (apricot brandy) 104**
flavoured spirit) 243*
Knock-Out (dry vermouth, green Rolls Royce (dry vermouth, red
Mocha Martini (bourbon, brown
creme de menthe, absinthe- vermouth, Benedictine) 94**
creme de cacao) 137**
flavoured spirit) 113*** Shady Grove 105**
Lady Killer (curacao triple sec, apricot Silver Fizz 100**
brandy) 108** Singapore Sling (cherry brandy,
Kirsch
Leave it to Me (dry vermouth, Benedictine) 105**
maraschino liqueur, apricot brandy) Southside 106* Acacias (gin, Benedictine) 112***
g4r** Spring Feeling (green Chartreuse) Black Jack (Cognac) 204**
Lemony Snicket (yellow Chartreuse, Hilts" Kirsch & Cassis (créme de cassis) 197**
limoncello) 115** Tamanaco Dry (light beer) 106*** Rose (dry vermouth, cherry brandy)
London Fog (Pernod) 94** Texas Fizz 99* (9be2

337
 For a deeper insight .

Krupnik Zombie (white Puerto Rican rum, dark Mare (creme de)
Jamaican rum, aged Cuban rum,
Polish Martini (vodka, bison aged Jamaican rum, Angostura bitters, Berry Sour (créme de fraise)
grass-flavoured vodka) 81* absinthe-flavoured spirit) 165*** D57e
Blackout (gin) 97**
Bramble (Plymouth gin) 98**
Limoncello Melon liqueur, green French Martini (vodka) 79*
Lemony Snicket (gin, yellow Highbinder (Cognac) 209**
Atomic Dog (white Puerto Rican rum,
Chartreuse) 115** Purple Haze (vodka) 74*
coconut-flavoured rum) 157**
Meringue (Champagne) 221** Purple Hooter (vodka) 74*
Japanese Slipper (tequila blanco)
Sex on the Beach # 2 (vodka, peach
Wee
schnapps) 83**
Killer Punch (vodka, amaretto) 72**
Lychee (litchi) liqueur Speedy Gonzales (tequila blanco,
Koolaid (vodka, amaretto) 72*
green melon liqueur) 190**
Lychee Martini (vodka) 80* Speedy Gonzales (tequila blanco,
Uncle Vanya (vodka) 75**
creme de mire) 190**

Manzana verde liqueur Orange bitters

Apple Martini (vodka) 78* Menthe, creme de (green)
Adonis (fino sherry, red vermouth)
Frisky Bison (bison grass-flavoured Caruso (gin, dry vermouth) 113** DD
vodka) 71* Chocolate Mint Martini (vodka, white
Astoria (gin, dry vermouth) 90**
Normandy Cooler (Calvados) 199** creme de menthe) 84***
Bamboo (dry vermouth, fino sherry)
Twistin (Canadian whisky, peach Grasshopper (white créme de cacao) DES*
schnapps) 136** 245*
Bijou (gin, sweet vermouth, green
Green Hat (gin) 100**
Chartreuse) 113***
Green Russian (vodka) 85**
Maraschino liqueur Knock-Out (gin, dry vermouth,
Bombay (Cognac, dry vermouth,
orange curacao) 194***
Aviation (gin) 97** absinthe-flavoured spirit) 113*** Commodore (Canadian whisky)
Cherry Cooler (cherry brandy) 237* Mockingbird (tequila reposado) 189*** ios
Colonial (gin) 107** Francis the Mule (bourbon)
Floridita Daiquiri (white Cuban rum) 126*
148** Menthe, creme de (white)
Gipsy Queen (vodka, Benedictine)
Frozen Daiquiri (white Cuban rum) Apothecary (red vermouth, Fernet- 85**

148** Branca) 208** Gotham (Cognac, Pernod)

Hemingway Special (white Cuban Aztec Stinger (tequila blanco) 194***

rum) 149** ecu Princeton (gin, ruby port) 115**

Jam Daiquiri (white Puerto Rican Black Widow (dark Jamaican rum) Saratoga (Champagne, Cognac,
rum) 160** l66** maraschino liqueur) 226*
Leave it to Me (gin, dry vermouth, Cactus Cooler (tequila blanco) 188** Scoff-Law (Canadian whisky,
apricot brandy) 94** Chocolate Mint Martini (vodka, green dry vermouth) 123**
Lone Tree (gin, dry vermouth) 95** creme de menthe) 84*** Turf (gin, dry vermouth, maraschino
Martinez (gin, red vermouth, Chocolate Stinger (Cognac, brown liqueur, absinthe-flavoured spirit)
Angostura bitters) 95** creme de cacao) 211** 96**

Pink Daiquiri (white Cuban rum, Corpse Reviver (Cognac, Fernet- Whizz-Bang (Scotch whisky, dry
Angostura bitters) 152** Branca) 208*** vermouth, absinthe-flavoured spirit)
Santina’s Pousse-Café (Cognac, Delmarva (rye whiskey, dry vermouth) 124**
orange curacao) 211** 134**
Saratoga (Champagne, Cognac, Fallen Angel (gin, Angostura bitters)
orange bitters) 226* 114** Peach schnapps
Turf (gin, dry vermouth, absinthe- Stinger (Cognac) 211** Aquamarine (vodka, blue curacao)
flavoured spirit, orange bitters) 96** Vodka Stinger (vodka) 86** 78**

338
 Index of cocktails by their main ingredients

Betty Blue (vodka, dry vermouth, Port, ruby Mulata (brown créme de cacao) 167**
blue curacao) 84** Pearl Diver (white Puerto Rican rum,
Desert Glow (tequila blanco) 182** Agave Punch (tequila blanco)
dark Jamaican rum, Angostura
Fuzzy Navel 241* (itesPoke
bitters) 162**
Jacuzzi (Champagne, gin) 225** American Beauty (Cognac, dry
Sex on the Beach (vodka) 83** vermouth) 194**
= Amber Jamaican rum
Sex on the Beach # 2 (vodka, B & P (Cognac) 203**
Boston Cooler 145*
créme de mire) 83**
Elk’s Own (rye whiskey) 137**
Caribbean Breeze (créme de
Port Flip (Cognac) 203*
Twistin (Canadian whisky, manzana banane) 159**
Princeton (gin, orange bitters)
verde liqueur) 136** Honeysuckle 149*
Mone
Woo Woo (vodka) 83** Island In the Sun (Galliano, apricot
brandy) 160**
Rum Mackinnon (Drambuie) 166**
Péche (creme de) Mai Tai (white rhum agricole
= Aged rhum agricole,
Fish House Punch (dark Jamaican (‘agricultural rum’], orange curacao)
‘agricultural rum’
rum, Cognac) 168** * On
Martinican (red vermouth, Angostura
Redwood (créme de fraise, Angostura
bitters) 142***
bitters) 142**
Pernod Rum Runner (Angostura bitters)
m Aged Cuban rum
165"*
Corpse Reviver No 2 (Champagne) Zombie (white Puerto Rican rum, dark
Sterling (Benedictine) 164**
OD(ishke Jamaican rum, aged Jamaican rum,
Suzie Taylor 153**
Gotham (Cognac, orange bitters) maraschino liqueur, Angostura
Tom & Jerry (Cognac) 169** x
194***
bitters, absinthe-flavoured spirit)
Voodoo (red vermouth) 165**
Hemingway (Champagne) 218**
London Fog (gin) 94**
w Cachaca rum
Nicky Finn (Cognac, curacao triple = Aged Jamaican rum
Batida Abaci 158**
sec) 196** American Flyer (Champagne) 219**
Beja Flor (creme de banane, curacao
Tiger Tail 242* Aristo (Angostura bitters) 156**
triple sec) 144**
Zombie (white Puerto Rican rum, dark
Caipirinha 145**
Jamaican rum, aged Cuban rum,
Peychaud’s bitters maraschino liqueur, Angostura
Tropicana (white Cuban rum, pisco)
164**
Sazerac (rye whiskey, absinthe- bitters, absinthe-flavoured spirit)
flavoured spirit) 123**
= Coconut-flavoured rum
Atomic Dog (white Puerto Rican rum,
w Amber rhum agricole,
‘agricultural rum’ green melon liqueur) 157**
Pimm’s No 1
Montego Bay (curacao triple sec, Bahama Mama (dark Jamaican rum,
Pimm’s Cup 240* Angostura bitters) 151** Angostura bitters) 157**
Pimm’s Royal (Champagne)
2ig** w Dark Jamaican rum
w Amber Cuban rum
Afiejo Highball (orange curacao, Bahama Mama (coconut-flavoured
Angostura bitters) 143** rum, Angostura bitters) 157**
Pisco Black Widow (white creme de
Baby Alexander (brown creme de
Pisco Punch (orange curacao, cacao) 167** menthe) 166**
Angostura bitters) 200** Castro Cooler (Calvados) 202** Dark & Stormy 147**
Pisco Sour (Angostura bitters) Cuban Manhattan (red vermouth, Fish House Punch (Cognac, creme de
ZOO Angostura bitters) 142*** péche) 168** *
Piscola (Angostura bitters) 200* Hurricane (white Puerto Rican rum, Hurricane (white Puerto Rican rum,
Tropicana (white Cuban rum, cacha¢ga dark Jamaican rum, curacao triple amber Cuban rum, curacao triple
rum) 164** sec) 160** sec) 160**

339
 For a deeper insight

Pearl Diver (white Puerto Rican rum, Frozen Daiquiri (maraschino liqueur) Pifia Colada (coconut milk) 162**
amber Cuban rum, Angostura 148** Quarter Deck (sherry) 153**
bitters) 162** Havana Beach 159** Scorpion (Cognac) 164**
Planter’s Punch (Angostura bitters) Hemingway Special (maraschino X.Y.Z. (curacao triple sec) 156**
liqueur) 149** Yellow Bird (Galliano, curacao triple
Rumble (coffee liqueur) 153** Isle of Pines 149* sec) 167**
Treacle (Angostura bitters) 143** Mary Pickford 161** Zombie (dark Jamaican rum, aged
Zombie (white Puerto Rican rum, Mojito 151** Cuban rum, aged Jamaican rum,
aged Cuban rum, aged Jamaican Mojito Criollo (Angostura bitters) maraschino liqueur, Angostura
rum, maraschino liqueur, Angostura (oy bitters, absinthe-flavoured spirit)
bitters, absinthe-flavoured spirit) National (apricot brandy) 161** 165***

165***
Peach Daiquiri 158*
Periodista (orange curacao, apricot
@ Puerto Rican rum brandy) 152** Sherry
Between the Sheets (Cognac, Pinerito 149*
Brazil (dry vermouth, absinthe-
curacao triple sec) 196** Pink Daiquiri (maraschino liqueur,
flavoured spirit) 234*
Caipirissima 145** Angostura bitters) 152**
Quarter Deck (white Puerto Rican
Citrus Cooler (curacao triple sec) Presidente (dry vermouth) 142**
rum)) 153**
146* Trinidad (Angostura bitters) 146*
Up-to-Date (Canadian whisky, Grand
Long Island Iced Tea (vodka, gin, Tropicana (cachaca rum, pisco) 164**
Marnier Cordon Rouge, Angostura
curacao triple sec) 73***
bitters) 124***
Long Island Lemonade (vodka, gin, w White Jamaican rum
curacao triple sec) 73*** American Grog 168** *
= Fino sherry
Doctor Funk (white Cuban rum,
Adonis (red vermouth, orange bitters)
= Spiced rum absinthe-flavoured spirit) 148**
252
Cable Car (orange curacao) 145* Joe Kanoo (Galliano) 161**
Bamboo (dry vermouth, orange
Jamaican Mule (Angostura bitters) Marama Rum Punch (curacao triple
bitters) 233*
[bos sec, Angostura bitters) 150**
Fino Martini (gin) 93***

= White rhum agricole, White Puerto Rican rum

‘agricultural rum’ Atomic Dog (coconut-flavoured rum, Southern Comfort
Black Rose 144* green melon liqueur) 157**
Mai Tai (amber Jamaican rum, Bacardi Cocktail 144** Golden Nail (Scotch whisky)
orange curacao) 150** 65
Blue Hawaiian (coconut milk, blue
Planteur 163** curacao) 162** Scarlett O’Hara 242*
di Punch 156*** Bossa Nova (Galliano, apricot brandy) Spitfire (absinthe-flavoured spirit)
(exe 242*
w White Cuban rum Colombus (orange curacao) 156**
Baccarat (Benedictine) 157** Cosmo-Ron (orange curacao)
Banana Daiquiri 158* 146*
Tequila
Centenario (coffee liqueur, curacao Hot Buttered Rum 169** * = Tequila afiejo
triple sec) 166** Hot Buttered Rum Cow 169** * Tequila and Sangrita 173*
Cuba Libre 146* Hurricane (amber Cuban rum, dark Tequila Straight 173*
Cubanita 168** Jamaican rum, curacao triple sec)
Daiquiri 147** 160** w Tequila blanco
Daiquiri No 2 (orange curacao) 147** Jam Daiquiri (maraschino liqueur) Agave Julep 174**
Doctor Funk (white Jamaican rum, 160** Agave Punch (ruby port) 181**
absinthe-flavoured spirit) 148** Pain Killer (coconut milk) 162** Alamo Splash 174*
Flamingo 159** Pearl Diver (amber Cuban rum, dark Alice in Wonderland (Grand Marnier
Floridita Daiquiri (maraschino Jamaican rum, Angostura bitters) Cordon Rouge) 188*
liqueur) 148** 622% Ambassador 182*

340
 Index of cocktails by their main ingredients

Arriba! (orange curacao) 182** Speedy Gonzales (creme de more, Brazil (sherry, absinthe-flavoured
Aztec Stinger (white créme de green melon liqueur) 190** spirit) 234*
menthe) 188** Stargarita (curacao triple sec, Bronx (gin, red vermouth) 107**
Banana Boat (creme de banane) Campari) 176** Bronx Terrace (gin) 91**
een Strawberry Margarita (curacao triple California Dream (tequila reposado,
Bloody Maria 190** sec) 186* red vermouth) 172**
Blue Margarita (blue curacao) NGO Cardinal (Campari, gin) 235*
1w5s* Tequila Sunrise 186* Caruso (gin, green creme de menthe)
Brave Bull (coffee liqueur) 189** Tequila Sunset 180** Ber
Broadway Thirst 182** Tequini (dry vermouth) 173*** Claridge (gin, curacao triple sec,
Cactus Banger (Galliano) 183** Tijuana Tea (curacao triple sec) apricot brandy) 91**
Cactus Cooler (white créme de ee Delmarva (rye whiskey, white creme
menthe) 188** Tomahawk (curacao triple sec) 187** de menthe) 134**
Cactus Flower 189* Viva Villa 180** Dry Martini (gin) 92***
Changuirongo 174* Elegant (gin, Grand Marnier Cordon
Chihuahua 183* = Tequila reposado Rouge) 114**
Chimayo (créme de cassis) 183** Acapulco 181* Extra-Dry Martini (gin) 92***
Coco Mexico (coconut milk) Aguamiel 187** Ferrari (amaretto) 243*
(s4=* Floridita Bronx (gin, red vermouth,
California Dream (dry vermouth, red
Desert Glow (peach schnapps) 182** vermouth) 172** orange curacao) 93**
El Diablo (créme de cassis) 175** Mexican Coffee 191** * Gibson (gin) 93***
Frostbite (white creme de cacao)
Mexican Tea 191** x Journalist (gin, red vermouth, orange
190** curacao, Angostura bitters) 93**
Mexico Manhattan (red vermouth,
Frozen Margarita (curacao triple sec) Just Try (gin, yellow Chartreuse, Grand
Angostura bitters) 172***
75" Marnier Cordon Rouge) 115***
Mockingbird (green créme de
Gorilla Sweat 191** x Klondike Highball (red vermouth)
menthe) 189***
Ice-Breaker (curacao triple sec, 240*
Rosita (dry vermouth, red vermouth,
grenadine) 184** Knickerbocker (gin, red vermouth)
Campari) 172**
Japanese Slipper (green melon g4**

Vertigo 187**
liqueur) 176** Knock-Out (gin, green creme de
Jungle Juice 184* menthe, absinthe-flavoured spirit)
] 13 ***
Magic Bus (curacao triple sec) 177* Vermouth
Margarita (curacao triple sec) Leave it to Me (gin, maraschino
76e* = Dry vermouth liqueur, apricot brandy) 94**
Matador (curacao triple sec) 185** Algonquin (rye whiskey) 132** Lone Tree (gin, maraschino liqueur)
Mexican 185* Amber Twist (Cognac, apricot brandy, 95**

Mexican Mule 175* curacao triple sec) 194** Macka (gin, red vermouth, creme de
Mexicana 185* American Beauty (Cognac, ruby port) cassis) 101**
Mexicola 177* 194** Mountain (rye whiskey, red
Muppet 180* Astoria (gin, orange bitters) 90** vermouth) 138**
Pihata 185* Attaboy (gin) 90** Old Pal (Canadian whisky, Campari)
Pineapple Margarita (curacao triple Bamboo (fino sherry, orange bitters) Zola
sec) 186** DES Parisian (gin, creme de cassis)
Playa del Mar (curacao triple sec) Betty Blue (vodka, peach schnapps, Q5**

185* blue curacao) 84** Perfect Manhattan rye whiskey, red

Purple Pancho (créme de cassis) Blackthorn (Irish whiskey, absinthe- vermouth, Angostura bitters)
122 ***
(ape flavoured spirit, Angostura bitters)
Rude Cosmopolitan (curacao triple Presidente (white Cuban rum)
sec) 177* Bloodhound (gin, red vermouth) 90* 142**
South of the Border (coffee liqueur) Bombay (Cognac, orange curacao, Queen Cocktail (gin, red vermouth)
189** orange bitters) 194*** i@.

341
 For a deeper insight

Rolls Royce (gin, red vermouth, Klondike Highball (dry vermouth) Apple Martini (manzana verde
Benedictine) 94** 240* liqueur) 78*
Rose (kirsch, cherry brandy) 195** Knickerbocker (gin, dry vermouth) Aquamarine (peach schnapps, blue
Rosita (tequila reposado, red Q4**
curacao) 78**
vermouth, Campari) 172** Macka (gin, dry vermouth, creme de Balalaika (curacao triple sec) 67**
Scoff-Law (Canadian whisky, orange cassis) 101** Ballet Russe (créme de cassis) 67**
bitters) 123** Manhattan (rye whiskey, Angostura Bay Breeze 82*
Shamrock (Irish whiskey, green bitters) 123*** Berry Blush 68*
Chartreuse) 136*** Martinez (gin, maraschino liqueur, Betty Blue (peach schnapps, dry
Tequini (tequila blanco) 173*** Angostura bitters) 95** vermouth, blue curacao) 84**
Turf (gin, maraschino liqueur, Martinican (aged rhum agricole Black Russian (coffee liqueur)
absinthe-flavoured spirit, orange (‘agricultural rum’], Angostura bitters) S4r*
bitters) 96** 142*** Bloody Mary 86**
Vermouth-Cassis (créme de cassis) Mexico Manhattan (tequila reposado, Blue Champagne (Champagne, blue
236* Angostura bitters) 172*** curacao) 219**
Vodka Martini dry (vodka) 67** Mountain (rye whiskey, dry vermouth) Blue Lagoon (blue curacao) 68**
Vodka Martini Extra-Dry (vodka) (een Blue Lagoon Highball (blue curacao)
67 *** 68**
Negroni (Campari, gin) 235*
Whizz-Bang (Scotch whisky, absinthe- Ohio (Champagne, rye whiskey, Bull-Frog 68*
flavoured spirit, orange bitters) Burgundy Juicer (créme de cassis)
curacao triple sec, Angostura bitters)
\24** 69**
DY
Perfect Manhattan (rye whiskey, dry Caipirovska 69**
w Red vermouth vermouth, Angostura bitters) _ Cape Cod Cooler 69*
Abbey (gin, Angostura bitters) 107* Cape Codder 69*
Adonis (fino sherry, orange bitters) Cassisina (créme de cassis) 70**
Queen Cocktail (gin, dry vermouth)
252" Chi Chi (coconut milk) 79*
ele
Americano (Campari) 233* Chocolate Martini (white créme de
Rob Roy (Scotch whisky, Angostura
Apothecary (Fernet-Branca, white cacao, brown créme de cacao) 84**
bitters) 123***
creme de menthe) 208** Chocolate Mint Martini (white creme
Rolls Royce (gin, dry vermouth,
Blood & Sand (Scotch whisky, cherry de menthe, green créme de
Benedictine) 94**
brandy) 133** menthe) 84***
Rory O’More (Irish whiskey, Angostura
Bloodhound (gin, dry vermouth) 90* Clockwork Orange 70**
bitters) 123***
Bobby Burns (Scotch whisky, Cosmopolitan (curacao triple sec)
Rosita (tequila reposado, dry
Benedictine) 134*** 64**
vermouth, Campari) 172**
Bronx (gin, dry vermouth) 107** Cucumber Martini 64**
Star (Calvados, Angostura bitters)
California Dream (tequila reposado, Diamond Fizz (Champagne) 220***
dry vermouth) 172** Espresso Martini (coffee liqueur) 71*
Tipperary (rye whiskey, green
Churchill (Scotch whisky, curacao Fiesta (curacao triple sec, Campari)
Chartreuse) 136***
triple sec) 120** Gir :
Cuban Manhattan (amber Cuban Veneziano (Campari, white wine)
255°" French Martini (creme de mire)
rum, Angostura bitters) 142*** 79*
Voodoo (amber Jamaican rum) 165**
Floridita Bronx (gin, dry vermouth, Ginger Champagne (Champagne)
orange curacao) 93** Shieh
Gaslight (Scotch whisky, orange = Sweet Vermouth
Gipsy Queen (Benedictine, orange
curacao) 121*** Bijou (gin, green Chartreuse, orange
bitters) 85**
Harvard (Cognac, Angostura bitters) bitters) 113***
195***
Godmother (amaretto) 85**
Green Russian (green creme de
Hondarribia (Scotch whisky, Campari)
Vodka menthe) 85**
Dias
Harvey Wallbanger (Galliano) 79**
Journalist (gin, dry vermouth, orange Alexander The Great (brown creme Henrietta Wallbanger (Galliano)
curacao, Angostura bitters) 93** de cacao, coffee liqueur) 87* 79**

342
 Index of cocktails by their main ingredients

Jungle Joe (creme de banane) 87** = Bison grass-flavoured vodka Up-to-Date (sherry, Grand Marnier
Kamikaze (curacao triple sec) 71* Frisky Bison (manzana verde liqueur) Cordon Rouge, Angostura bitters)
Killer Punch (green melon liqueur, Tas [240
amaretto) 72** Polish Martini (vodka, Krupnik) 81*
Koolaid (green melon liqueur, Tetanka 83* w Irish whiskey
amaretto) 72* Blackthorn (dry vermouth, absinthe-
Kremlin Cooler 72* w Blackcurrant-flavoured vodka flavoured spirit, Angostura bitters)
Long Island Iced Tea (gin, Puerto Double Vision (lemon-flavoured
Rican rum, curacao triple sec) 73*** vodka, Angostura Bitters) 70* Irish Coffee 139** *
Long Island Lemonade (gin, Puerto Metropolitan (curacao triple sec) Irish Rose 127*
Rican rum, curacao triple sec) 73*** 65% Rory O’More (red vermouth,
Lychee Martini ((lychee [litchi] Angostura bitters) 123***
liqueur) 80*
= Lemon-flavoured vodka Shamrock (dry vermouth, green
Madras 80* Chartreuse) 136***
Double Vision (blackcurrant-flavoured
Melon Martini 65**
vodka, Angostura bitters) 70*
Moscow Mule (Angostura bitters)
Lemon Drop 72** w Rye whiskey
ee
Algonquin (dry vermouth) 132**
Napoli (Galliano) 74**
Cablegram 124*
Pineapple & Ginger Martini 66** Whisky Delmarva (white creme de menthe,
Polish Martini (bison grass-flavoured
= Bourbon dry vermouth) 134**
vodka, Krupnik) 81*
Americana (Champagne, Angostura Elk’s Own (ruby port) 137**
Purple Haze (creme de mire) 74*
bitters) 217** Klondike Cooler 130**
Purple Hooter (creme de mire) 74*
Boston Sour 136* Manhattan (red vermouth, Angostura
Raspberry & Mint Martini 66**
California Lemonade 125* bitters) 122***
Raspberry Mule 75*
Carlton (curacao triple sec) 133* Millionnaire (curacao triple sec) 137**
Red Russian (cherry brandy) 85**
Creativity (Grand Marnier Cordon Mountain (dry vermouth, red
Russian Spring Punch (Champagne,
Rouge) 125* vermouth) 138**
creme de cassis) 226***
Francis the Mule (orange bitters) Ohio (Champagne, red vermouth,
Salty Dog 81*
126* curacao triple sec, Angostura bitters)
San Francisco (curacao triple sec,
Frisco (Benedictine) 126** 229%
creme de banane) 81**
Hemingway Sour (Drambuie) Old-Fashioned (Angostura bitters)
Screwdriver 82*
i2Z6=* (22%
Sea Breeze 82*
Kentucky Colonel (Benedictine) Perfect Manhattan (red vermouth,
Sex on the Beach (peach schnapps)
83** 5s dry vermouth, Angostura bitters)

Sex on the Beach # 2 (peach Kentucky Tea (orange curacao)

P10} Sazerac (Peychaud’s bitters, absinthe-
schnapps, creme de mire) 83**
Mint Julep 131** flavoured spirit) 123**
Testa Rossa (Campari) 75*
Mocha Martini (Irish cream, brown Tipperary (red vermouth, green
Uncle Vanya (creme de mire) 75**
creme de cacao) 137** Chartreuse) 136***
Velvet Hammer (brown creme de
New Yorker 131* Ward Eight 134**
cacao) 87*
Vodka Gimlet 78* Whiskey Sour 132*
Vodka Lime Sour 78*
= Scotch malt whisky
w Canadian whisky European Beauty (Dubonnet) 120**
Vodka Martini Dry (dry vermouth)
67** Commodore (orange bitters) 125**
Vodka Martini Extra-Dry (dry Ink Street 133* = Scotch whisky
vermouth) 67*** Old Pal (Campari, dry vermouth) 121** Beam Me Up Scotty (amaretto, cherry
Vodka Stinger (white creme de Scoff-Law (dry vermouth, orange brandy) 132***
menthe) 86** bitters) 123** Blood & Sand (red vermouth, cherry
White Russian (coffee liqueur) 87* Twistin (peach schnapps, manzana brandy) 133**
Woo Woo (peach schnapps) 83** verde liqueur) 136** Blue Blazer 139*** *

343
 For a deeper insight .

Bobby Burns (Benedictine, red Apple juice Cucumber

vermouth) 134***
Churchill (red vermouth, curacao Apple Pilar (fresh mint, ginger ale) 248 Cucumber Cooler (lime juice, soda
Apple Sparkle (lemon-lime soda, water [club soda]) 262
triple sec) 120**
raspberry syrup) 248 Tomato & Cucumber Sparkle (tomato
Gaslight (red vermouth, orange
Banana Juicer (banana nectar, lime juice, lemon juice, soda water [club
curacao) 121***
juice) 255 soda]) 264
Godfather (amaretto) 135**
Mango Sparkle (mango juice, lemon-
Golden Nail (Southern Comfort)
lime soda) 251
135%*
My Sky (lime juice, orgeat syrup) 257 EES
High Voltage (curacao triple sec)
Planter’s Punchless (lime juice, = Egg white
Wes
grenadine, lemon-lime soda) 252 Pink Pineapple (pineapple juice, soda
Highland Cooler 127*
water [club soda], lemon juice,
Hondarribia (Campari, red vermouth)
grenadine) 266
We Banana nectar
Morning Glory Fizz 138**
Polly Special (curacao triple sec) Banana Juicer (apple juice, lime = Egg yolk
135%
juice) 255 Parson's Special (orange juice,
Pink Banana (orange juice, lemon juice, grenadine, soda water
Rob Roy (red vermouth, Angostura
grenadine) 261 [club soda]) 265
bitters) 123***
Prairie Oyster (Worcestershire sauce,
Rusty Nail (Drambuie) 135**
vinegar, Tabasco sauce, tomato
Whizz-Bang (dry vermouth, absinthe- Carrot juice ketchup) 266
flavoured spirit, orange bitters) Pussy Foot (orange juice, grenadine,
124** Bunny Shame (lemon juice,
lemon juice, lime juice) 267
Worcestershire sauce, Tabasco
= Tennessee whiskey sauce, celery salt) 262
Lynchburg Lemonade (curacao triple Rabbit Cooler (soda water [club Fresh mint
soda], lime juice) 263
sec) 130**
Rabbit Sunrise (orange juice, lemon Apple Pilar (apple juice, ginger ale)
juice, grenadine) 264 248
Southside Cooler (lime juice, soda
Wine, red water [club soda]) 253
American Lemonade 236* Coconut milk
Communard (créme de cassis)
234*
Cranberry Colada (cranberry juice) Ginger ale
256
Hot Wine 245* « Apple Pilar (apple juice, fresh mint)
Pain Cutter (orange juice, pineapple
Sangria (Cognac, curacao triple sec) 248
juice) 260
242* Asian Passion (lychee [litchi] juice,
Virgin Colada (pineapple juice) 261
passion fruit juice) 249
Bora Bora Brew (pineapple juice,
Wine, white grenadine) 249
Cranberry juice Bull's Eye (orange juice) 249
Kir (creme de cassis) 234*
Baby Breeze (pineapple juice, lime Shirley Temple (lemon-lime soda,
Spritzer 235*
juice) 254 grenadine, lime) 253
Veneziano (Campari, red vermouth) Cranberry Colada (coconut milk) 256
D5ose Gentle Breeze (grapefruit juice, lime
juice) 256 Grapefruit juice
Madras Special (orange juice, lemon
Florida (orange juice, soda water [club
juice) 257
ALCOHOL-FREE COCKTAILS soda], lemon juice) 250
Mango Breeze (mango juice, lime Gentle Breeze (cranberry juice, lime
The main ingredients required to juice) 257 juice) 256
prepare each of these cocktails Passion Breeze (orange juice, Passion Grapefruit Cooler (soda water [club
are indicated in brackets. fruit juice) 260 soda], grenadine) 250

344
 Index of cocktails by their main ingredients

Grenadine Pussy Foot (orange juice, grenadine, u Lime, segment

lime juice, egg yolk) 267 Shirley Temple (ginger ale, lemon-
Bora Bora Brew (pineapple juice,
Rabbit Sunrise (carrot juice, orange lime soda, grenadine) 253
ginger ale) 249
juice, grenadine) 264
Crazy Navel (orange juice, peach
Raspberry Squash (soda water
nectar) 256
Grapefruit Cooler (grapefruit juice,
[club soda], raspberry syrup) 252 Lychee (litchi) juice
Strawberry Cooler (strawberries, soda Asian Passion (passion fruit juice,
soda water [club soda]) 250
water [club soda]) 254 ginger ale) 249
Parisette (milk) 265
Parson's Special (orange juice, lemon Tomato & Cucumber Sparkle Purple Pash (soda water [club soda],
juice, egg yolk, soda water [club (cucumber, tomato juice, soda water raspberry syrup) 252
soda]) 265 [club soda]) 264
Pink Banana (banana nectar, orange Yellow Bear (passion fruit juice, lime
juice) 261 juice cordial) 261 Mango
Pink Pineapple (pineapple juice, soda
u Mango juice
water [club soda], lemon juice, egg
Lemon-lime soda Mango Breeze (cranberry juice, lime
white) 266
juice) 257
Planter’s Punchless (apple juice, Apple Sparkle (apple juice, raspberry Mango Sparkle (apple juice, lemon-
lemon-lime soda, lime juice)
syrup) 248 lime soda) 251
Psy)
Mango Sparkle (mango juice, apple
Pussy Foot (orange juice, lemon juice,
juice) 251 ms Mango nectar
lime juice, egg yolk) 267
Passion Cooler (passion fruit juice, Milky Mango (milk, raspberry syrup)
Rabbit Sunrise (carrot juice, orange
lemon juice) 251 265
juice, lemon juice) 264
Shirley Temple (ginger ale, lemon- Planter’s Punchless (apple juice, lime
lime soda, lime) 253 juice, grenadine) 252
Shirley Temple (ginger ale, grenadine, Orange juice
lime) 253
Bull’s Eye (ginger ale) 249
Lemon juice California Smoothie (strawberries)
255
Bunny Shame (carrot juice, Lime juice Cinderella (pineapple juice, lemon
Worcestershire sauce, Tabasco
sauce, celery salt) 262 Baby Breeze (pineapple juice, juice) 255
cranberry juice) 254 Crazy Navel (peach nectar, grenadine)
Cinderella (orange juice, pineapple
Banana Juicer (banana nectar, apple 256
juice) 255
Florida (grapefruit juice, soda
Florida (orange juice, grapefruit juice) 255
water [club soda], lemon juice) 250
juice, soda water [club soda]) Cucumber Cooler (cucumber, soda
Madras Special (cranberry juice,
250 water [club soda]) 262
lemon juice) 257
Holy Mary (tomato juice, Gentle Breeze (cranberry juice,
Pain Cutter (pineapple juice, coconut
Worcestershire sauce, Tabasco grapefruit juice) 256 milk) 260
sauce, celery salt) 263 Mango Breeze (mango juice, Parson's Special (lemon juice,
Iced Tea (Ceylon tea) 250 cranberry juice) 257 grenadine, egg yolk, soda water
Lemon Squash (soda water My Sky (apple juice, orgeat syrup) 257 [club soda]) 265
[club soda]) 252 Planter’s Punchless (apple juice, Passion Breeze (passion fruit juice,
Lemonade (still mineral water) grenadine, lemon-lime soda) 252 cranberry juice) 260
IS)| Pussy Foot (orange juice, grenadine, Pink Banana (banana nectar,
Madras Special (orange juice, lemon juice, egg yolk) 267 grenadine) 261
cranberry juice) 257 Rabbit Cooler (carrot juice, soda Pussy Foot (grenadine, lemon juice,
Parson’s Special (orange juice, lime juice, egg yolk) 267
water [club soda]) 263
grenadine, egg yolk, soda water Rabbit Sunrise (carrot juice, lemon
Southside Cooler (fresh mint, soda
[club soda]) 265 juice, grenadine) 264
water [club soda]) ) 253
Passion Cooler (passion fruit juice,
lemon-lime soda) 251
Pink Pineapple (pineapple juice, soda mu Lime juice cordial
Orgeat syrup
water [club soda], egg white, Yellow Bear (passion fruit juice,
grenadine) 266 lemon juice) 261 My Sky (apple juice, lime juice) 257

345
 a

For a deeper insight

Passion fruit juice Golden Scream (single [light] cream) Strawberry Cooler (lemon juice, soda
264 water [club soda]) 254
Asian Passion (lychee [litchi] juice, Pain Cutter (orange juice, coconut
ginger ale) 249 milk) 260 = Strawberry ice cream
Passion Breeze (orange juice, Pink Pineapple (soda water [club Strawberry Milkshake (milk)
cranberry juice) 260 soda], lemon juice, egg white, 267
Passion Cooler (lemon-lime soda, grenadine) 266
lemon juice) 251 Virgin Colada (coconut milk) 261
Yellow Bear (lemon juice, lime juice
cordial) 261
Tea, Ceylon
Raspberry syrup Iced Tea (lemon juice) 250

Peach nectar Apple Sparkle (apple juice, lemon-

lime soda) 248
Crazy Navel (orange juice, grenadine) Tomato juice
Milky Mango (mango nectar, milk)
256 265 Holy Mary (lemon juice, Worcester
Purple Pash (lychee [litchi] juice, soda sauce, Tabasco sauce, celery salt)
water [club soda]) 252 263
Pineapple juice Raspberry Squash (lemon juice, soda Tomato & Cucumber Sparkle
Baby Breeze (cranberry juice, lime water [club soda]) 252 (cucumber, lemon juice, soda water
Juice) 254 [club soda]) 264
Bora Bora Brew (ginger ale,
grenadine) 249 Strawberry
Cinderella (orange juice, lemon juice) California Smoothie (orange juice)
Vanilla ice cream
25) R15) Vanilla Milkshake (milk) 267

346
Index of cocktails by their
appropriate time of drinking
>

Depending on the ingredients contained in it, a cocktail may be more enjoyable at certain times of
the day, or in certain seasons. This index lists the recipes for cocktails and their variations contained
in this book according to the most appropriate time to drink them.
& The asterisks indicate the degree of alcohol in the drink: * = weak in alcohol;
** — moderately alcoholic; *** = strongly alcoholic.
The alcohol-free cocktails are those not marked with asterisks.
@ Cocktails that are served hot are marked with a x.

To serve as an aperitif Manhattan 122*** Banana Banshee 243*

Martinez 95** Banana Bliss 204**
Absinthe Drip 232*
Mauresque a l’Absinthe 235* Banana Boat 188**
Absinthe Veilleuse 232*
Mexico Manhattan 172*** Bee’s Knees 112*
Adonis 232*
Alfonso 216*
Negroni 235* Bijou 113***
Old Pal 121** Black Jack 204**
Amber Twist 194**
Pimm’s Royal 219** Black Russian 84**
American Beauty 194**
Pinerito 149* Black Widow 166**
Americano 233*
Presidente 142** Bobby Burns 134***
Astoria 90**
Rob Roy 123*** Bounty Boat 204**
Attaboy 90**
Rose 195** Brandy Alexander 212**
Bamboo 233*
Rosita 172** Brandy Milk Punch 212*
Blackthorn 120***
Star 195*** Brave Bull 189**
Bombay 194***
Stargarita 176** Brown Bear 205**
Brazil 234*
T.N.T. No 2 196*** Burgos 205**
GGr2iiG*
Tamanaco Dry 106*** Caruso 113**
California Dream 172**
Tequini 173*** Centenario 166**
Cardinal 235*
Claridge 91**
Testa Rossa 75* Champs-Elysées 205***
Tomate a |'Absinthe 235* Cherry Blossom 208**
Cuban Manhattan 142***
Turf 96** Chocolate Martini 84**
Dry Martini 92***
Veneziano 233** Chocolate Mint Martini 84***
Dubonnet Cocktail 92**
Vermouth-Cassis 236* Chocolate Stinger 211**
Elegant 114**
Vodka Martini Dry 67** Cuban 209**
European Beauty 120**
Vodka Martini Extra-Dry 67*** Dusty Rose 244*
Extra-Dry Martini 92***
Zaza 96** Ferrari 243*
Fino Martini 93***
French Connection 209**
Floridita Bronx 93**
Gibson 93***
To serve as a digestif French Kiss 114***
Acaciasmil2-a Frisco 126**
Gotham 194***
Harvard 195*** Alaskan 22 Gipsy Queen 85**
Alexander 116* Godfather 135**
Hemingway 218**
Alexander The Great 87* Godmother 85**
Hondarribia 121**
Aztec Stinger 188** Golden Cadillac 244*
Jaizkibel 100*
B & B 203** Golden Dream 244*
Knickerbocker 94**
London Fog 94** B & P 203** Golden Scream 264
Macka 101** Baby Alexander 167** Grasshopper 245*

347
 For a deeper insight

Green Russian 85** Bay Breeze 82* Mexican Tea 191** *

Highbinder 209** Beja Flor 144** Tom & Jerry 169** *
Honey Moon 210** Black Pearl 228**
Hot Shot 245* Blue Margarita 175** To serve at any time
Hot Wine 245** * Cactus Flower 189* Abbey 107*
Japanese 210** Chocolate Bliss 204** Acapulco 181*
Just Try 1i5*** Columbus 156** Agave Julep 174**
Kentucky Colonel 135** Delmarva 134** Agave Punch 181**
Lemony Snicket 115** Elk’s Own 137** Alabama Fizz 97**
Mackinnon 166** Espresso Martini 71* Alamo Splash 174*
Merry Widow 109** Evolution 114*** Algonquin 132**
Mockingbird 189*** Fallen Angel 114** Ambassador 182*
Mulata 167** Fiesta 65* Ambrosia 216**
Nikolaschka 210** Frisky Bison 71*
Princeton 115** American Flyer 219**
Frostbite 190** American Lemonade 236*
Red Russian 85** Golden Nail 135**
Rolls Royce 94** Americana 217**
Hurricane 160** Afiejo Highball 143**
Rusty Nail 135** Kamikaze 71*
Santina’s Pousse-Café 211** Apple Cart 201**
Knock-Out 113*** Apple Martini 78*
Shamrock 136***
Long Island Iced Tea 73*** Apple Pilar 248
Spring Feeling 116**
Long Island Lemonade 73*** Apple Sunrise 201**
Stinger 211**
Martinican 142*** Apple Sparkle 248
Tipperary 136***
Mexicana 185* Apricot Cooler 236*
Vanderbilt 212***
Midnight Moon 228** April Shower 203*
Velvet Hammer 87*
Millionnaire 137** Aquamarine 78**
Vodka Stinger 86**
Mocha Martini 137** Aristo 156**
White Russian 87*
Mountain 138** Arriba! 182**
Yellow Bird 167**
National 161** Asian Passion 249
Paradise 110**
To serve in the morning Atomic Dog 157**
Pink Gin 96* Aviation 97**
Bloody Maria 190** Prince of Wales 229** B&S 196*
Breakfast Martini 98** Purple Haze 74*
Corpse Reviver 208*** Baby Breeze 254
South of the Border 189** Bacardi Cocktail 144**
Cubanita 168**
Tetanka 83* Baccarat 157**
Morning Glory Fizz 138**
Tijuana Tea 177** Bahama Mama 157**
Ramos Gin Fizz 117*
Uncle Vanya 75** Bahamian 241*
Whiskey Sour 132* Balalaika 67**
To serve in the
afternoon Ballet Russe 67**

Banana Daiquiri 158*

To serve to hangover Banana Juicer 255

Bull-Dog 105**
sufferers Barbotage 221*
Apothecary 208** Basic 237*
Cactus Cooler 188**
Port Flip 203* Batida Abaci 158**
Cape Cod Cooler 69*
Beam Me Up Scotty 132***
Daiquiri No 2 147**
Bellini 224*
Nicky Finn 196** To serve in winter
Peach Daiquiri 158* Berry Blush 68*
American Grog 168** * Berry Sour 237*
Pink Gin & Tonic 96* Blue Blazer 139*** *
Remsen Cooler 100* Betty Blue 84**
Brandy Blazer 213*** * Between-the-Sheets 196**
Tropical Down 110**
Coffee Nudge 213** Biarritz 203**
Fish House Punch 168**
To serve in the evening French Coffee 213* *
Black Rose 144*
Black Velvet 228*
Aguamiel 187** Gorilla Sweat 191** * Blackout 97**
Alice in Wonderland 188* Hot Buttered Rum 169** x Blood & Sand 133**
B-52 243* Hot Buttered Rum Cow 169** x Bloodhound 90*
B-55 243* Maxim's Coffee 213** « Bloody Mary 86**

348
 Index of cocktails by their appropriate time of drinking

Blue Bird 98** Cranberry Colada 256 Horse’s Neck 198**

_ Blue Champagne 219** Crazy Navel 256 Ice-Breaker 184**
Blue Hawaiian 162** Creativity 125* Iced Tea 250
Blue Lagoon 68** Cuba Libre 146* Ink Street 133*
Blue Lagoon Highball 68** Cucumber Cooler 262 Irish Coffee 139** *
Boccie Ball 242* Cucumber Martini 64** Irish Rose 127*
Bora Bora Brew 249 Daiquiri 147** Island in the Sun 160**
Bossa Nova 158** Dark & Stormy 147** Isle of Pines 149*
Boston Cooler 145* Dee-Light 197* Jack Rose 199**
Boston Sour 136* Depth Bomb 197** Jacuzzi 225**
Bramble 98** Desert Glow 182** Jam Daiquiri 160**
Brandy Highball 196* Desert Healer 99** Jamaican Mule 150**
Broadway Thirst 182** Diabola 92** Japanese Slipper 176**
Bronx 107** Diamond Fizz 220*** Jinx 109**
Bronx Terrace 91** Doctor Funk 148** Joe Kanoo 161**
Buck’s Fizz 225* Dodge 107** John Collins 101**
Bull's Eye 249 Double Vision 70* Journalist 93**
Bull-Frog 68* East India 202** Jungle Joe 87**
Bunny Shame 262 Et Diablo 175** Jungle Juice 184*
Burgundy Juicer 69** El Ultimo 202** Kentucky Tea 130**
Cable Car 145* Euréka 108* Killer Punch 72**
Cablegram 124* Flamingo 159** Kir 234*
Cactus Banger 183** Florida 250 Kir Imperial 218*
Caipirinha 145** Floridita Daiquiri 148** Kir Royal 218*
Caipirissima 145** Francis the Mule 126* Kirsch & Cassis 197**
California Lemonade 125* French 75 220*** Klondike Cooler 130**
California Smoothie 255 French Martini 79* Klondike Highball 240*
Cape Codder 69* French Spring Punch 226*** Koolaid 72*
Caipirovska 69** Frozen Daiquiri 148** Kremlin Cooler 72*
Caribbean Breeze 159** Frozen Margarita 175** Lady Killer 108**
Carlton 133* Fuzzy Navel 241* Leave it to Me 94**
Carol Channing 217** GiGi 04" Lemon Drop 72**
Cassisco 197** Garibaldi 241* Lemon Squash 252
Cassisina 70** Gaslight 121*** Lemonade 251
Castro Cooler 202** Gentle Breeze 256 Lone Tree 95**
Champagne Cocktail 217** Georgia Mint Julep 198** Lychee Martini 80*
Champagne Julep 220* Gimlet 99* Lynchburg Lemonade 130**
Champagne Sour 220* Gin Fizz 100** Madras 80*
Changuirongo 174* Ginger Champagne 218** Madras Special 257
Cherry Cooler 237* Golden Screw 227** Magic Bus 177*
Chi Chi 79* Grapefruit Cooler 250 Mai Tai 150**
Chihuahua 183* Green Hat 100** Mamy Taylor 153*
Chimayo 183** Harvard Cooler 198** Mango Breeze 257
Churchill 120** Harvey Wallbanger 79** Mango Sparkle 251
Cinderella 255 Havana Beach 159** Marama Rum Punch 150**
Citrus Cooler 146* Hawaii Breaker 224* Margarita 176**
Clockwork Orange 70** Hawaii Sparkle 224* Mary Pickford 161**
Clover Club 116* Hemingway Sour 126** Matador 185**
Coco Mexico 184** Hemingway Special 149** Melon Martini 65**
Colonial 107** Henrietta Wallbanger 79** Meringue 221**
Commodore 125** High Voltage 127** Metropolitan 65*
Highland Cooler 127* Mexican 185*
Communard 234*
Holy Mary 263 Mexican Coffee 191** «
Corpse Reviver No 2 218**
Honeysuckle 149* Mexican Mule 175*
Cosmopolitan 64**
Honolulu Punch 108* Mexicola 177*
Cosmo-Ron 146*

349
 For a deeper insight

Miami Beach 109** Planter’s Punchless 252 Sidecar 201**

Milky Mango 265 Planteur 163** Silver Fizz 100**
Mimosa 225* Playa del Mar 185* Singapore Sling 105**
Mint Julep 131** Polish Martini 81* Southside 106*
Mojito 151** Polly Special 133* Southside Cooler 253
Mojito Criollo 151** Prairie Oyster 266 Speedy Gonzales 190**
Monkey Gland 109** Purple Hooter 74* Spitfire 242*
Montego Bay 151** Purple Pancho 177** Spritzer 235*
Moscow Mule 73* Purple Pash 252 Sterling 164**
Muppet 180* Pussy Foot 267 Strawberry Cooler 254
My Sky 257 Quarter Deck 153** Strawberry Margarita 186*
Napoli 74** Queen Cocktail 110* Strawberry Milkshake 267
New Yorker 131* Rabbit Cooler 263 Suzie Taylor 153**
Nicky's Fizz 101* Rabbit Sunrise 264 ENGiaieos
Night & Day 229** Raffles Sling 111** Tampico 241*
Normandy Cooler 199** Raspberry & Mint Martini 66** Tequila and Sangrita 173*
Ohio 229** Raspberry Collins 104** Tequila Straight 173*
Old-Fashioned 122** Raspberry Mule 75* Tequila Sunrise 186*
Olympic 203** Raspberry Squash 252 Tequila Sunset 180**
Opal 109** Red Lion 111* Texas Fizz 99*
Orange Blossom 110** Red Snapper 117** Ti Punch 156***
Pain Cutter 260 Redwood 142** Tiger Tail 242*
Pain Killer 162** Resolute 104** Tomahawk 187**
Parisette 265 Rory O’More 123*** Tomato & Cucumber Sparkle 264
Parisian 95** Rossini 225* Treacle 143**
Parson's Special 265 Royal Highball 226*** Trinidad 146*
Passion Breeze 260 Rude Cosmopolitan 177* Tropical Hibiscus 227*
Passion Cooler 251 Rum Runner 163** Tropicana 164**
Pearl Diver 162** Rumble 153** Twistin 136**
Perfect Manhattan 122*** Russian Spring Punch 226*** Up-to-Date 124***
Periodista 152** Salty Dog 81* Valencia 227*
Pick-Me-Up 221* San Francisco 81** Vanilla Milkshake 267
Pimm’s Cup 240* Sangria 242* Vertigo 187**
Pifia Colada 162** Saratoga 226* Virgin Colada 261
Pifiata 185* Sazerac 123** Viva Villa 180**
Pineapple & Ginger Martini 66** Scarlett O’Hara 242* Vodka Gimlet 78*
Pineapple Margarita 186** Scoff-Law 123** Vodka Lime Sour 78*
Pink Banana 261 Scorpion 164** Voodoo 165**
Pink Daiquiri 152** Screwdriver 82* Ward Eight 134**
Pink Lady 104* Sea Breeze 82* White Lady 106**
Pink Pineapple 266 Serendipiti 227** Whizz-Bang 124**
Pisco Punch 200** Sex on the Beach 83** Woo Woo 83**
Pisco Sour 200** Sex on the Beach #2 83** AY Zao
Piscola 200* Shady Grove 105** Yellow Bear 261
Planter’s Punch 152*** Shirley Temple 253 Zombie 165***

350
Photograph acknowledgements
Photography of cocktails, cocktail snacks and bar interiors in Paris
Photography by Nicolas Bertherat © Coll. Larousse
Design by Coco Jobard

Photography of material and filmed sequences

Pages 15, 43-44, 46, 53-59 Olivier Ploton © Coll. Larousse

Photographs of products
Page 269 G+S Photography © Coll. Larousse

Additional photography
Page 12 Jean Noél De Soye — p. 16 CORBIS — p. 18 P. Harholt/CORBIS — p. 19, 208 Underwood and
Underwood/CORBIS — p. 20 D.R. — p. 21 ROGER-VIOLLET — p. 22, 143 AKG — Di2S) 66) 925 169 sS6nonr
217 Coll. CHRISTOPHE L — p. 26 RyKoff Coll./CORBIS — p. 34 Selva/LEEMAGE — p. 35, 39, 267
KHARBINE/TAPABOR — p. 36 LEEMAGE — p. 37 ab© Costa/LEEMAGE — p. 42, 48, 91, 121, 161, 199, 253,
260, 263 Bettmann/CORBIS — p. 60 M. Voyeux/EDITING — p. 62 Grant Peter/Camera Press/ GAMMA/HFP —
p. 64 SIPA PRESS — p. 73 D.R. — p. 80, 82, 176 Lake County Museum/CORBIS — p. 86 T. Johnson/MAGNUM —
p. 88 D. Majorel/SIC — p. 99, 122, 201 Hulton Deutsch/CORBIS — p.105, 131, 140 B. Krist/CORBIS —
p. 111 R.Horrox/CORBIS — p. 113 Cavalli/SIPA PRESS — p. 117 B. Smith/CORBIS — p. 118 lliona /TOP —
p. 151 P. Gutman/CORBIS — p. 138, 181, 195 and 221 Coll. Larousse — p. 163 D. Muench/CORBIS — p. 165
D.G. Houser/CORBIS — p. 170 Michel SETBOUN — p. 175, 234 LEEMAGE — p. 192 H. Amiard/TOP — p. 214
Jean Noél De Soye/Madame Figaro — p. 224 M.G. Mayer/CORBIS — p. 230 MJ. Jarry/J.F. Tripelon/TOP —
p. 233 KHARBINE/TAPABOR. Paris, ADAGP 2004 — p. 246 R. Alcock/Maison Madame Figaro.

The bars shown at the beginning ofsections and chapters are, in page order:
Harry's Bar in Venice (pages 12-13) — the Man Ray in Paris (pages 60-61) — the bar of the Ice Hotel in
Sweden (page 62) — the Apparemment Café in Paris (page 88) — the bar of the Saint James Club in Paris
(page 118) — la Bodeguita del Medio in Havana (page 140) — the bar of the Peninsular Hotel in Hong Kong
(page 170) - the Hemingway Bar of The Ritz Hotel in Paris (page 192) — the bar of the Plaza Athénée in Paris
(page 214) — La Bocca in Paris (page 230) — the Chai 33 in Paris (page 246).

Acknowledgements
The designer would like to offer most sincere thanks to the following people for their kind collaboration
with the production of the illustrations:
Laurence Becquart for the various trade names belonging to the ARC INTERNATIONAL GROUP (Salviati, Mikasa,
Studio Nova, Cristal d’Arques, Luminarc, Arcoroc), Martine Collombier-Mautin for LEONARDO and ASA
SELECTION, Jean-Paul Genovese for TRANSEXIM — AINSI DE SUITE, Jean Marc Knoll for LSA INTERNATIONAL,
Anne Krief for CHRISTOFLE, Christine Labrune and Josiane Bonnardel for JARS CERAMISTES, Anne and Guy Du
Martray for PORCELAINE DE SOLOGNE, Bruno Miremont for LENTREPOT, Anne Schuhmacher for BACCARAT.

For the interior shots of the Paris bars

The bar of the Georges restaurant, 19 rue Beaubourg, 75001 Paris (pages 76-77)
The bar of the Hotel Montalembert, 3 rue de Montalembert, 75007 Paris (pages 102-103)
The bar of the Closerie des Lilas, 171 boulevard du Montparnasse, 75006 Paris (pages 128-129)
The bar of the Hotel Bel-ami, 7/11 rue Saint Benoit, 75006 Paris (pages 154-155)
The Barrio Latino, 48 rue du faubourg Saint-Antoine, 75011 Paris (pages 178-179)
The Hemingway Bar and the Cambon Bar of The Ritz Hotel, 15 place Vendéme, 75001 Paris
(pages 206-207 and 222-223)
The Etienne-Marcel bar, 34 rue Etienne-Marcel, 75002 Paris (pages 238-239)
The Kong, 1 rue du Pont-Neuf, 75001 Paris (pages 258-259).

351
re
|er
a
a
ATs
 Larousse Cocktails is a comprehensive and indispensable guide
to the subtle art of making and serving cocktails.

550 recipes for slings, juleps, punches, flips, fizzes, sours Lore, legend and anecdotes behind the most popular
and coolers, both classic and modern cocktails and cocktail bars worldwide

Practical advice on every aspect of cocktail making More than 60 recipes for delicious savoury and sweet
from ingredients and equipment to mixing techniques canapés to accompany the cocktails
and presentation

« N
q ISBN 0-600-61261-