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MARTINI Serve in a martini glass Ingredients: 2 oz. gin 1 tsp. dry vermouth Combine straight up and stir with an olive. MARTINIS can be made stronger and dryer(less vermouth) or weaker and dryer (more vermouth) or sweeter (half sweet, halfdry vermouth). They can also be made with vodka instead of gin. Can be served on the rocks too. A twist of lemon or orange can be used instead of the olive. For a MARTINI, HOLLAND STYLE, use Dutch genever gin. For a MARTINI MAJADOR, use tequila instead of gin.

PINA COLADA Serve in a deep champagne saucer Ingredients: 2 2 4 1 oz. gold rum oz. cream of coconut oz. pineapple juice pineapple stick

Combine everything except the pineapple with ice; shake well. Strain. Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with a little crushed ice in a blender.

GIN FIZZ Serve in a highball. Ingredients: 3 oz. gin 1 1/2 oz. lemon juice 3/4 oz. lime juice 1 tbs. powdered sugar Club soda Combine (except the soda) with ice; shake well. Strain; add ice and soda.

TOM COLLINS Serve in a highball. Ingredients: 2 oz. gin 1 1/2 oz. lemon juice

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1 1/2 tsp. sugar syrup Club soda Combine everything except the soda; stir well and add ice. Fill the glass with soda and decorate with a cherry. A JOHN COLLINSis a TOM COLLINS using ginger ale instead of club soda. HARVEY WALLBANGER Servein a highball. Ingredients: 1 oz. vodka 2 tsp. Galliano Orange juice Pour the vodka into a tall glass; add ice and almost fill the glass with orange juice. Float the Galliano on top.

WHISKEY SOUR Serve in a old fashioned glass. Ingredients: 2 oz. whiskey 1 oz. lemon juice 1 tbs. sugar syrup Combine with ice; shake well. Strain straight up. Decorate with a slice of lemon. For a WARD EIGHT, add a few drops of grenadine before mixing.

EARTHQUAKE Serve in a champagne hollow stem glass. Ingredients: 1 1/2 oz. tequila 1 tsp. grenadine 2 strawberries 1-2 dashes orange bitters 3 oz. crushed ice Combine in a blender at a high speed for 15 seconds. Strain straight up with a lime slice and a strawberry. Planter's Punch

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Served in a punch bowl Ingredients: 1 1/2 oz. Myer's rum 1 oz. lemon juice 1 oz.sugar syrup 1 oz. orange juice Several drops grenadine Combine with ice; shakewell. Strain onto crushed ice. Decorate with a cherry plus slices of fruit. Limejuice can be used instead of lemon juice; Angostura bitters instead of the grenadine. You can use two kinds of rum if you'd like. A bittered punch should be touched up with club soda. PINK LEMONADE Serve in a wine glass. Ingredients: 5 2 23 2 oz. rose wine oz. lemon juice oz. orange juice tsp. sugar syrup tsp. kirsch

wasser

Combine; stir well and add ice. Decorate with a slice of lemon. FROZEN DAIQUIRISDaiquiris, along with other frozen drinks are made basically the same way: Combine the ingredients in an electric blender, add 3 oz. of crushed ice, and blendat a low speed for no more than 15 seconds. Strain the drink into a wide champagne glass and serve straight up. PLAIN FROZEN DAIQUIRI Ingredients: 1 1/2 oz. white rum 2 tsp. lime juice 1 tsp. sugar syrup Add an extra oz. of crushed ice. Serve with a straw and top with a teaspoon of 151 proof rum. --------FROZEN LIME DAIQUIRI Ingredients: 2 oz. white rum

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2 tsp. lime liqueur 2 tsp. lime juice Add a twist of lime in the glass and dropin the peel. --------FROZEN PASSION FRUIT DAIQUIRI Ingredients: 1 1/2 oz. whiterum 1/2 oz. passion fruit syrup 2 tsp. lime juice 2 tsp. orange juice 1 tsp. lemon juice Follow directions as given at the beginning. --------FROZEN MINT DAIQUIRI Ingredients: 2 oz. white rum 2 tsp. lime juice 1 1/2 tsp. sugar syrup 1/2 doz. mint leaves Add an extra oz. of crushed ice. -------FROZEN MANGO-LIME DAIQUIRIIngredients: 1 1 2 2 1/2 oz. white rum oz. mango nectar tsp. lime liqueur tsp.

lime juice

Garnish with a slice of mango. -------FROZEN GUAVA DAIQUIRI Ingredients: 1 1 2 11/2 oz. white rum oz. guava nectar tsp. lime juice tsp. banana liqueur

Follow direction as given at the beginning.

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-------FROZEN PEACH DAIQUIRI Ingredients: 1 1/2 oz. white rum 2 oz. frozen peaches, thawed and sliced. Save the syrup from the frozen peaches and add 2 teaspoons into the blender. BLACK RUSSIAN Serve in a big old fashioned glass. Ingredients: 1 1/2 oz. vodka 3/4 oz. Kahlua Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a few drops of lemon juice before shaking.

ZOMBIE Serve in a high ball. Ingredients: 1 1/2 oz. gold rum 3 tsp. lime juice 1

tbs. Jamaican rum 1 tbs. white rum 1 tbs. pineapple and papaya juice 1 1/2 tsp.sugar syrup 1 tsp. 151-proof rum 1 pineapple stick Granulated sugar Combine everything except the high- proof rum, pineapple stick, and granulated sugar with ice; shake well. Strain and add ice. Decorate with the pineapple stick and a cherry; float the high-proof rum and sprinkle a little sugar over it. ZOMBIES shouldbe made with rums of various strengths (i.e. 90 and 86 proof). A little apricotbrandy can be used as an addition to the fruit juices; sprigs of mint can be added to the garnishes.

FLAMES OVER NEW JERSEY Serve in a punch bowl. Ingredients:

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1 quart apple brandy A few dashes of Angostura bitters 8 oz. sugar Warm the brandy and combine it with the bitters and the sugar in a punch bowl. Stir until thesugar is dissolved. Ignite at the table. Extinguish with a quart of boiling water; stir and serve hot.

BLOODY MARY Serve in a SOUR glass. Ingredients: 1 1/2 oz. vodka 3 oz. tomato juice 1 tbs. lemon juice Several drops Worchestershire sauce Several drops Tobasco

sauce Combine with ice; shake well. Strain and serve straight up. Add salt and pepper to taste. For a BLOODY MARIE halve the lemon juice and add several drops of Pernod. For a BLOODY MARIA use tequila instead of vodka.

RED LION Serve in a BIG OLD FASHIONED glass. Ingredients: 1 1 2 2 1/2 oz. GrandMarnier tbs. gin tsp. orange juice tsp. lemon juice

Combine with ice; shake well. Strain. Add ice and a twist of lemon.

LITTLE PRINCESS Serve in a BIG OLD FASHIONED glass. Ingredients: 1 1/4 oz. goldrum 1 1/4 oz. sweet vermouth Combine with ice; shake. Strain and add ice.

ICED RUM COFFEE

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Serve in a HIGH BALL. Ingredients: 1 1/2 oz. white rum 1 tsp. Jamaican rum 2 tbs. whipped cream 6 oz. iced black coffee Sugar Combine the rums and the coffee; sugar to taste. Fill the glass with ice and top with the whipped cream.

DINAH Serve in a OLD FASHIONED glass. Ingredients: 1 1/2 oz. whiskey 3/4 oz. lemon juice 1/2 tsp. powdered sugar Combine. Shake with ice. Pour on ice. Decoratewith mint.

MINT JULEP INGREDIENTS: 1 1/2 TEASPOON SUPERFINE (SUGER) 6 FRESH MINT LEAVES 2-3SPRIGS OF FRESH MINT A DASH OF COLD WATER 1 - 1 1/2 CUPS OF SHAVED ICE 4 OUNCESBOURBON 2 LEMON SLICES 1/4 TEASPOON CONFECTIONERS' SUGAR 2-3 DROPS BRANDY SERVEIN: 8 OUNCE HIGHBALL, WITH STRAW PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER FOR 1/2 HOUR. REMOVE THE GLASS, TOUCHING IT AS LITTLE ASPOSSIBLE, SO THAT IT REMAINS FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGSOF MIND AND SPRINKLE THE MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDYON TOP AND SERVE WITH STRAW. ROB ROY

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INGREDIENTS: 1/2 OUNCE SWEET VERMOUTH 3 OUNCES SCOTCH 6-8 ICE CUBES 1 STRIP ORANGE PEEL SERVE IN: 4 OUNCE COCKTAIL GLASS COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES. STIR GENTLY THEN PLACE A STRAINER ON TOP OFMIXING GLASS AND POUR INTO COCKTAIL GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.

GIMLET INGREDIENTS: 3 2 2 1 OUNCES GIN OR VODKA ICE CUBES OUNCES ROSE'S SWEETENE

D LIME JUICE SLICE LIME

SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE LIME JUICE AND THE SLICE OF LIME.

OLD FASHIONED INGREDIENTS: 1/2 LUMP SUGAR A DASH OF ANGOSTURA BITTERS A DROP OFCOLD WATER 2-3 ICE CUBES 3 OUNCES OF BOURBON, SCOTCH, OR BLENDED WHISKEY 1 STRIPLEMON PEEL 1 SLICE ORANGE (OPTIONAL) 1 MARASCHINO CHERRY (OPTIONAL) SERVE IN: AN OLD FASHIONED GLASS IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLYDISSOLVED. ADD THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK, TWIRL THE EDGE AROUND THE GLASS AND DROP IN. # RUSTY NAIL INGREDIE

NTS:

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1 1/2 OUNCES SCOTCH 1 1/2 OUNCES DRAMBUIE 2 ICE CUBES SERVE IN: AN OLD FASHIONEDGLASS COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE,AND STIR GENTLY. PRESBYTERIAN INGREDIENTS: 2-3 ICE CUBES 3 OUNCES BOURBON 2 OUNCES COLD GINGER ALE 2 OUNCES COLD CLUB SODA 1 STRIP LEMON PEEL SERVE IN: 8 OUNCEHIGHBALL COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWISTTHE LEMON PEEL OVER THE GLASS AND DROP IT IN. MORNING GLORY INGREDIENTS: 1 1/2OUNCES FRESH LEMON JUICE 1 TEASPOON SUPERFINE SUGAR 2 1/2 OUNCES SCOTCH 6 DROPS

PERNOD 1 EGG WHITE 2 TEASPOONS HEAVY CREAM 3-4 ICE CUBES SERVE IN: A 6 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS ANDSTIR TO DISSOLVE THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, ANDICE CUBES. PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR INTO CHILLED GLASS. BOSTON WARD 8 INGREDIENTS: 1 OUNCE FRESH LEMON JUICE3 OUNCES BOURBON 1/2 OUNCE GRENADINE 3-4 ICE CUBES 1 SLICE ORANGE 1 DASH COLD CLUB SODA

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SERVE IN: 8 OUNCE WINE GLASS, CHILLED COMBINE THE LEMON JUICE, PLACE A SHAKER ONTOP OF STRAINER ON TOP OF GLASS GLASS. RINSE SHAKER WITH SAZERAC/ZAZARAC INGREDIENTS: 3 OUNCES BOURBON 1/2 TEASPOON SUPERFINE SUGAR 1 ICE CUBE 1 STRIP LEMON PEEL 5 DROPS PEYCHAUD BITTERS OR ANGOSTURA BITTERS 3 DROP OJEN OR PERNOD SERVE IN:AN OLD FASHIONED GLASS PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITHTHE BITTERS. STIR BRIEFLY. THE BRONX INGREDIENTS: 1/2 OUNCE SWEET VERMOUTH 1/2

OUNCE DRY VERMOUTH 2 1/2 OUNCES GIN 1/4 ORANGE 3-4 ICE CUBES SERVE IN: 4 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, ANDICE CUBES IN A MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTOGLASS. WHISKEY HIGHBALL INGREDIENTS: 2 OUNCES WHISKEY 2 ICE CUBES 4-6 OUNCES COLD CLUB SODE/GINGER ALE SERVE IN: 6-8 OUNCE HIGHBALL GLASS ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN TALL HIGHBALL. BOURBON, GRENADINE AND ICE IN A MIXING GLASS. THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACEA AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN CLUB SODA AND POUR INTO GLASS.

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GOLDEN FIZZ INGREDIENTS: 1 1/2 OUNCES FRESH LEMON JUICE 3 OUNCES GIN 1 TSP SUPERFINE SUGAR 1 EGG 3-4 ICE CUBES 2 OUNCES COLD CLUB SODA SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE 6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED WITH COLD CLUB SODA AND POUR INTO GLASS. GIN RICKEY INGREDIENTS: 2 ICE CUBES

JUICE OF 1/2 LIME 3 OUNCES GIN 4 OUNCES COLD CLUB SODA SERVE IN: HIGHBALL PLACETHE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN. FILL THE GLASSWITH SODA AND STIR BRIEFLY. %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% %% % Tips for Bartenders % %% T By: The Penguin T MM E Written for: E NN % The South Pole.......[312] 677-7140 % % The Outpost..........[312] 441-6957 % %% %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% Glasses: Use frshly washed glassware. Place glasses face down on a thin towel for drying. Use a stemmed glass for cocktails served withno ice so that the hand holding the glass will not warm the drink. Frosting A Glass:

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Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To "sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon then dipinto powdered sugar, or salt per recipe. Chilling A Glass: Refrigerate or fill each glass with shaved or crushed ice before mixing. Shake out the melted ice before pouring the drink. Shaking and Blending: Drinks containing fruit juices, sugar, eggs, cream, etc. should be well shaken. To attain a frothy quality, use anelectric blender. Also use a blender for punches, sours and fruit and egg drinks

. Stirring: Stir drinks with clear liquors including ice. Stir drinks containinga carbonated mixer very gently. Don't stir liqueurs. Adding Sugar: Sugar shouldbe put in the mixing glass first, then add the liquor. Powdered sugar is best used with alcohol because it dissolves easily with alcohol at low temperatures. Some bartenders prefer syrup because it blends instantly. Store syrup in bottlesand keep cool. If you want to make your own, here's how: dissolve one pound of granulated sugar in one-half pint of hot water. Stir slowly adding water to makedesired quantity (usually one pint). Using Ice: Ice goes into the mixing glass,shaker or drinking glass before drink. Use cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks. Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice for frappes and other tall drinks or forsipping drinks through straws. Bitters: Only a dash or two. Made from combinatio

ns of roots, bark, berries and herbs. They are aromatic and bitter in taste. Thefour brands below are most popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'SAGED BITTERS-made in Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England Twist or Peel: When using a twist of lemon peel, rub outerskin of peel around the rim of the glass to coat it with its natural oil. Add some of its oil to the drink by twisting the peel over the glass. Then add the peel itself.

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Fruit or Juices: Wash fruit first. Slices should be 3/8 inch thick and slit up the center to saddle on rim of glass. Keep garnished on a bed of ice or in a coolplace. In drinks containing fruit juices, you must pour the liquor in last. Serving Beer: Chill beer like champagne; surround with ice cubes and turn gently afew times. Don't serve it too cold for it goes flat. Don't shake bottle or can before opening. Open gently to prevent gushing. Once opened, serve promptly! Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer into ce

nter of glass, holding bottle or can at a high angle until a head comes up. Thenpour beer more slowly. Most people prefer a firm head, about 1 inch deep. Eggs:To separate the white of an egg from its yolk, crack open on the edge of the glass, then shift the yolk back and forth from one half shell to the other until all the white drops into the glass. Always put the egg into the mixing glass before the liquor. When shaker is used include (cubed or cracked) ice to help blendthe egg with the other ingredients. Serving: When serving the same cocktail formore than one, mix the drinks in one batch. Set up all the glasses in a row andpartially fill each glass (half). Then go back and top off each glass. To FlameLiquor: (Brandy, Rum, Gin, Whiskey) Prewarm the glass, vessel, and liquor. Firstpreheat one spoon of liquor over a flame and set afire. Then pour flaming liquor carefully into remainder. It will set the rest aflame. The Strainer: Strain co

cktails into serving glasses with a wire strainer. Vermouth: Vermouth is a whiteappetizer wine. It is often flavored with about 40 different herbs, roots, berries, flowers, and seeds. There are many vermouth brand labels, each with its ownformula. The dry (French) has a light gold color and has a nutty flavor. Sweet(Italian) vermouth has a more syrupy quality. Keep bottle corked or it will go stale.

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