COPYRIGHT © 2013 BY KEITH MCNALLY AND RICHARD BUBBICO ALL RIGHTS RESERVED. PUBLISHED IN THE UNITED STATES BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF THE CROWN PUBLISHING GROUP, A DIVISION OF RANDOM HOUSE, INC. NEW YORK. CLARKSON POTTER IS A TRADEMARK AND POTTER WITH COLOPHON IS A REGISTERED TRADEMARK OF RANDOM HOUSE, INC. PRINTED IN CHINA PHOTOGRAPHS COPYRIGHT © 2013 BY GEORDY PEARSON RECIPES BY KEITH MCNALLY COVER AND BOOK DESIGN BY STEVE ATTARDO COVER AND TITLE PAGE IMAGE PHOTOGRAPHED AND PROCESSED BY JOANNA PAN AUTHOR PHOTOGRAPH BY CHRIS FLOYD ISBN: 978-0-8041-3723-2 eISBN: 978-0-77043519-6 v3.1 THE BARTENDER’S GUIDE INTRODUCTION BAR ESSENTIALS ESSENTIAL GLASSWARE ESSENTIAL BARWARE ESSENTIAL SPIRITS ESSENTIAL MIXERS ESSENTIAL GARNISHES TECHNIQUES SHAKING A COCKTAIL STIRRING A COCKTAIL BLENDING A COCKTAIL STRAINING A COCKTAIL CHILLING GLASSWARE CRUSHING ICE SUGARING OR SALTING A RIM MUDDLING FRUIT MUDDLING HERBS HANDLING EGG WHITES CITRUS TWISTS CITRUS ZESTS MIXING A DIRTY MARTINI MAKING WET AND DRY MARTINIS HEATING DRINKS FLAMING DRINKS SYRUPS, INFUSIONS, AND FRESH JUICES SYRUPS SIMPLE SYRUP MAPLE SIMPLE SYRUP VANILLA SYRUP LAVENDER SYRUP GINGER SYRUP HIBISCUS SYRUP HONEY-LIME SYRUP WINTER SYRUP RASPBERRY SYRUP ALMOND SYRUP GREEN TEA SYRUP INFUSIONS CHILI-INFUSED TEQUILA ROSEMARY-INFUSED TEQUILA MANGO-INFUSED TEQUILA CINNAMON-CARDAMOM-INFUSED VODKA VANILLA-LAVENDER-INFUSED VODKA PEPPERCORN-INFUSED VODKA GINGER-INFUSED CALVADOS SAGE-INFUSED RYE WHISKEY MINT-INFUSED GIN JUICES AND PUREES CLASSIC ORANGE JUICE PEACH PUREE REFERENCES STANDARD BAR CONVERSIONS COMMON METRIC MEASUREMENTS METRIC CONVERSIONS I make a point of only hiring bartenders with very little experience. Enthusiasm, intelligence, and a pleasant, unassuming character are all I need to create a team of extraordinary bartenders. With the right tools and practice, all the cocktails in these books are easy to make at home. Measuring, shaking, stirring, and straining are not difficult tasks in themselves, but performing them all correctly contributes to the quality of the cocktail. This guide explains it all. At Schiller’s we use the freshest ingredients possible, pureeing ripe peaches for our Bellinis, infusing our spirits with fresh herbs, and muddling seasonal fruits for our cocktails like the Uptown Martini, the Grand Street, and the Country Time. You can make your own simple syrup—with several flavor variations—following the recipes in this book. However, it’s not imperative to do so. What is imperative is that you enjoy the drinks you make. If, for some reason, you don’t, please call me at (212) 966- 6826 and I’ll come over to your place and make the drinks for you, free of charge. I might charge for my subway fare, however. ESSENTIAL GLASSWARE 1. TUMBLER—Used for neat drinks (straight liquor) or cocktails served over ice. Tumblers stand 2 inches high and typically hold 6 to 10 ounces. Whiskey is the most common spirit served in tumbler glasses. 2. COCKTAIL GLASS—This glass is sophisticated as well as functional. The stem keeps the heat from your hands off the bowl, keeping the cocktail chilled. The wide top allows aromatic