Book Description
When you are serving drinks at a bar, you should have at least basic knowledge of about 200 of the most popular cocktails in your head. A cocktail is, according to Webster's New World Dictionary, “any of various alcoholic drinks made of a distilled liquor mixed as with wine, fruit juice, or soda water and usually iced.” There are thousands of different drink mixes with thousands of different names that people desire.

Whether you are planning a small cocktail party at your home, planning to start a new career, or just want to know how to make a given drink, Bartending For Dummies offers a wonderful place to start. This clearly written, easy-to-understand guide can help anyone to Create more than 1,000 different drinks Set up and stock your home bar Shake, stir, strain, and serve like a pro Make over 100 great shooters Buy enough supplies for parties

This book takes the mystery out of mixology. Can you put together a perfect martini? Or create the consummate cosmopolitan? From classic drinks to today's coolest cocktails, this comprehensive A-to-Z guide shows you how to mix up whatever libations you or your guests might desire.

Bartending For Dummies also covers the following topics and more: The tools required to make any drink Information on every type of alcohol including where they come from, how they’re made, and how to store and serve them Alphabetical listing of almost a thousand cocktail recipes How to make pousse-cafés (layered drinks), punches, and non-alcoholic drinks

There are thousands of bars around the world stocked with everything from beer to vodka. Bartending For Dummies is the ingredient that no bar should be without. This book can help you to be that impressive bartender by showing you everything you need to know about tending a bar.


Back Cover Copy
"A must for all the ‘do-it-yourself’ bartenders." Charles Chop, United States Bartender's Guild Praise for Ray Foley "America's best known and funniest bartender." — Bill Samuels Jr., President, Maker's Mark Distillery, Inc. "There is only one member of the original bartender's Hall of Fame: Ray Foley." — Bob Suffrendini, Vice President, Hiram Walker, Allied Domecq Spirits and Wine USA, Inc. Get tips on bartending tools and techniques The book that takes the mystery out of mixology Can you put together a perfect martini? Or create the consummate cosmopolitan? From classic drinks to today's coolest cocktails, this comprehensive A-to-Z guide shows you how to mix up whatever libations you or your guests might desire.


About the Author
Ray Foley, a former Marine with over 20 years of bartending and restaurant experience, is the founder and publisher of BARTENDER magazine, the only magazine in the world specifically geared towards bartenders and one of the very few primarily designed for servers of alcohol. BARTENDER magazine is enjoying its 18th year and currently has a growing circulation of over 150,000. Ray has been published in numerous articles throughout the country and has appeared on many TV and radio shows, including David Susskind, ABC-TV News, CBS News, NBC News, Good Morning America, Joe Franklin, Patricia McCann, WOR-TV, and Live with Regis and Kathy Lee. Ray has also been featured in major magazines, including Forbes and Playboy. Ray is the founder of the Bartender Hall of Fame, which honors the best bartenders throughout the United States not only for their abilities as mixologists but for involvement in their communities as well. Ray serves as a consultant to some of the United States' foremost distillers and importers. He is also responsible for naming and inventing new drinks for the liquor industry. Ray has the largest collection of cocktail recipe books in the world, dating back to the 1800s, and is one of the foremost collectors of cocktail shakers, with 368 shakers in his collection. He is the author of The Ultimate Cocktail Book, The Ultimate Little Shooter Book, and Advice from Anonymous. Ray resides in New Jersey with his wife and partner of 13 years, Jaclyn, and their son, Ryan. For more information about BARTENDER magazine, please contact Jackie Foley at P.O. Box 158, Liberty Corner, NJ 07938; phone: 908-766-6006; fax 908-766-6607; e-mail: barmag@aol.


Excerpted from Bartending for Dummies (1st Ed) by Raymond Foley, Ray Foley. Copyright © 1997. Reprinted by permission. All rights reserved
Chapter 19
Those Famous Pousse-Cafés In This Chapter How you make them A couple of important charts Pousse-Cafés are layered speciality drinks that first became popular with bartenders in New Orleans in the 1840s and became a fad throughout the United States in the early 1900s. Pousse-Café is French for push down the coffee. Pouring this sort of drink is a true test for bartenders (so if you ask a bartender to make one for you, be sure to tip him or her well). It's All about Specific Gravity To produce a nicely layered drink, you need a steady hand, a spoon, and some knowledge of the specific gravities of cordials, syrups, brandies, and other spirits. Basically, you have to carefully pour "lighter" liquids on top of "heavier" liquids in order for them to stay separate. The result is a colorful rainbow effect. Easier said than done. You can help your effort immensely if you pour the liquids that you're layering over the back of a spoon. The spoon breaks the fall of the liquids, enabling them to layer more easily. If you get everything right, the drink will amaze your friends and win you influence. If you plan to serve Pousse-Cafés at a party, you can avoid performance anxiety and the accompanying shaky hands by making your Pousse-Cafés ahead of time. They will keep for at least an hour in the refrigerator. Some Helpful Charts Table 22-1, from Hiram Walker Cordials, lists the specific gravity index of its various liqueurs, syrups, and so on. (If you use other brands, the specific gravities may vary.) Table 22-2 lists a layering order based on my own experience, testing, and tasting. For best results, layer ingredients that have a ranking at least four spaces apart on the chart. It's unlikely that Crème de Cacao (6) will float on Praline (5), but Blue Curaçao (12) certainly will. Table 22-1Hiram Walker Pousse-Café Specific Gravity Index No.ProofProductSpecific GravityColor 140Crème de Cassis1.1833Light brown 225Grenadine1.1720Red 354Crème de Cacao, Brown1.1561Brown 448Hazelnut Schnapps1.1532Tawny 540Praline1.1514Brown 654Crème de Cacao, White1.1434White 756Crème de Noyaux1.1342Red 848Licorice Schnapps1.1300Clear 954Chocolate Cherry1.1247Brown 1056Crème de Banana1.1233Yellow 1154Chocolate Mint1.1230Brown 1248Blue Curaçao1.1215Blue 1354Swiss Chocolate Almond1.1181Brown 1460Crème de Menthe, White1.1088Clear 1560Crème de Menthe, Green1.1088Green 1660Orange Curaçao1.1086Tawny 1760Anisette, White and Red1.0987White/Red 1848Crème de Strawberry1.0968Red 1948Wild Strawberry Schnapps1.0966Clear 2048Red Hot Schnapps1.0927Red 2160Triple Sec1.0922White 2260Rock & Rye1.0887Yellow 2340Cranberry Cordial1.0872Red 2450Amaretto1.0842Tawny 2548Old Fashioned Root Beer Schnapps1.0828Tawny 2684Sambuca1.0813White 2740Country Melon Schnapps1.0796Pink 2870Coffee-Flavored Brandy1.0794Brown 2948Red Raspberry Schnapps1.0752Clear 3048Snappy Apricot Schnapps1.0733Tawny 3148Cinnamon Schnapps1.0732Red 3248Spearmint Schnapps1.0727Clear 3360Shamrock Schnapps1.0617Green 3460Peppermint Schnapps1.0615Clear 3548Jubilee Peach Schnapps1.0595Clear 3670Raspberry-Flavored Brandy1.0566Red 3770Apricot-Flavored Brandy1.0548Tawny 3870Peach-Flavored Brandy1.0547 Tawny 3970Cherry-Flavored Brandy1.0542Red 4070Blackberry-Flavored Brandy1.0536Purple 4190Peach Schnapps1.0534Clear 4290Root Beer Schnapps1.0441Brown 4350Amaretto and Cognac1.0394Tawny 4490Cinnamon Spice Schnapps1.0358Reddish 4590Peppermint Schnapps1.0340Clear 4660Sloe Gin1.0241Red 4770Ginger-Flavored Brandy0.9979Light brown 4890Kirschwasser0.9410Clear Table 22-2The Foley-Cowan-Zazzali Layering Guide No.ProductColor 1Crème de CassisRed 2Crème de Cacao, BrownBrown 3KahluaBrown 4Peach SchnappsClear 5Crème de BananaYellow 6AnisetteClear 7Crème de Menthe, GreenGreen 8Crème de Menthe, WhiteClear 9MelonGreen 10Tia MariaBrown 11Cherry BrandyRed 12Apricot BrandyGold 13Sambuca Clear 14GallianoYellow 15AmarettoTawny 16DrambuieGold 17BenedictineGold 18Peppermint SchnappsClear 19FrangelicoGold 20Spearmint SchnappsClear 21 Baileys Irish CreamCream 22Irish MistGold 23CointreauClear 24Grand Marnier Gold 25Malibu RumClear 26Sloe GinRed 27B & BGold 28Southern ComfortGold 29Chartreuse Green 30OuzoClear 31PernodYellow Pousse-Café Recipes You'll find all of the following Pousse-Café recipes in the recipes section (Chapter 18) of this book. Angel's Delight Champerelle Champs Elysses Fifth Avenue Fourth of July Gravure Irish Flag Jamie's Highland Special Parisian Pousse-Café Pousse-Café #1 Pousse-Café #2 Pousse-Café à la Française Pousse-Café Standish Rainbow Pousse-Café Savoy Hotel Traffic Light Yellow Morning

FROM THE PUBLISHER

Discover dozens of hip and classy martini recipes

Everything you need to shake, stir, and serve like a pro

Want to make a perfect martini or the consummate cosmopolitan? From classic drinks to today’s coolest cocktails, this comprehensive A-to-Z guide shows you how to mix up whatever concoctions you or your guests might desire. With over 1,000 drink recipes, plus how-to’s on bar set-up, party planning, and more, it’s just what you need to wet your whistle!

Praise for Bartending For Dummies

"Convivial Bartender-Publisher Ray Foley offers tested advice and tips as only a man can who has professionally served thousands behind the bar." –LeRoy Neiman, LeRoy Neiman, Inc.

"Informative, entertaining, and highly readable. I’ve been in the spirits industry for more than 25 years, and I still learned something." —Mike Donohoe, CEO of Future Brands LLC

Discover how to: Create over 1,000 different drinks Shake, stir, strain, and serve like a pro Make over 100 great shooters Buy enough supplies for parties Pick the perfect glass

Now updated and expanded-the bestselling guide to mixing drinks
"A must for all the 'do it yourself' bartenders."-Charles Chop, United States Bartenders Guild
"Who better to write Bartending For Dummies than America's best known and funniest bartender, Ray Foley."-Bill Samuels Jr., President of Maker's Mark Distillery
First published in 1997, Bartending For Dummies has helped hundreds of thousands solve the mysteries of mixology-and remains one of the top-selling bartending guides, week after week. Now, bartender extraordinaire Ray Foley has updated his classic guide, making it even more essential to anyone who entertains. This updated edition now offers recipes for today's trendiest cocktails, such as the Metropolitan and the Apple Martini. It features the latest drinks with flavored vodkas and rums. And it delivers expanded coverage of single-malt Scotch whiskies and wines from around the world. Best of all, the book continues to include all the features that have made it so popular over the years: an A-to-Z recipe guide to nearly 1,000 cocktails and shooters, unbeatable tips on outfitting a home bar and mixing cocktails like a pro, and savvy guidance on selecting liquors, wines, and other libations. It's just what people need to mix up great drinks and have a blast!
Ray Foley (Basking Ridge, NJ) has been a bartender for more than 20 years. He is the Publisher and founder of Bartender magazine (150,000 circulation) and Bartender.com (2.5 million hits per month) and is the author of The Ultimate Cocktail Book, The Ultimate Cocktail Book II, The Ultimate Little Shooter Book, and The Ultimate Little Martini Book, among others.

About the Author:Ray Foley is the publisher of Bartender magazine. His other books include The Ultimate Cocktail Book and The Ultimate Little Martini Book.END

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