Bartending For Dummies

Bartending For Dummies

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by Ray Foley
     
 

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Make and serve drinks like a pro

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their

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Overview

Make and serve drinks like a pro

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.

  • Detailed information on how to properly stock a bar with the latest and greatest glassware and tools
  • Expanded coverage on making exotic frozen/blended specialties and specialty coffees
  • Experimenting with the new flavor/buzz in Bourbons and Scotches: honey
  • The latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions)
  • New coverage devoted to craft distillers
  • Fun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologist
  • Tips on creating unique punches and even non-alcoholic drinks
  • The latest tips and advice on curing hangovers and hiccups

If you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.

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Product Details

ISBN-13:
9781118791264
Publisher:
Wiley
Publication date:
02/03/2014
Series:
For Dummies Series
Pages:
384
Product dimensions:
5.40(w) x 8.40(h) x 1.00(d)

Related Subjects

Read an Excerpt

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 22-1

Hiram Walker Pousse-Café Specific Gravity Index

No.

Proof Product Specific Gravity Color

1

40 Crème de Cassis 1.1833 Light brown

2

25 Grenadine 1.1720 Red

3

54 Crème de Cacao, Brown 1.1561 Brown

4

48 Hazelnut Schnapps 1.1532 Tawny

5

40 Praline 1.1514 Brown

6

54 Crème de Cacao, White 1.1434 White

7

56 Crème de Noyaux 1.1342 Red

8

48 Licorice Schnapps 1.1300 Clear

9

54 Chocolate Cherry 1.1247 Brown

10

56 Crème de Banana 1.1233 Yellow

11

54 Chocolate Mint 1.1230 Brown

12

48 Blue Curaçao 1.1215 Blue

13

54 Swiss Chocolate Almond 1.1181 Brown

14

60 Crème de Menthe, White 1.1088 Clear

15

60 Crème de Menthe, Green 1.1088 Green

16

60 Orange Curaçao 1.1086 Tawny

17

60 Anisette, White and Red 1.0987 White/Red

18

48 Crème de Strawberry 1.0968 Red

19

48 Wild Strawberry Schnapps 1.0966 Clear

20

48 Red Hot Schnapps 1.0927 Red

21

60 Triple Sec 1.0922 White

22

60 Rock & Rye 1.0887 Yellow

23

40 Cranberry Cordial 1.0872 Red

24

50 Amaretto 1.0842 Tawny

25

48 Old Fashioned Root Beer Schnapps 1.0828 Tawny

26

84 Sambuca 1.0813 White

27

40 Country Melon Schnapps 1.0796 Pink

28

70 Coffee-Flavored Brandy 1.0794 Brown

29

48 Red Raspberry Schnapps 1.0752 Clear

30

48 Snappy Apricot Schnapps 1.0733 Tawny

31

48 Cinnamon Schnapps 1.0732 Red

32

48 Spearmint Schnapps 1.0727 Clear

33

60 Shamrock Schnapps 1.0617 Green

34

60 Peppermint Schnapps 1.0615 Clear

35

48 Jubilee Peach Schnapps 1.0595 Clear

36

70 Raspberry-Flavored Brandy 1.0566 Red

37

70 Apricot-Flavored Brandy 1.0548 Tawny

38

70 Peach-Flavored Brandy 1.0547 Tawny

39

70 Cherry-Flavored Brandy 1.0542 Red

40

70 Blackberry-Flavored Brandy 1.0536 Purple

41

90 Peach Schnapps 1.0534 Clear

42

90 Root Beer Schnapps 1.0441 Brown

43

50 Amaretto and Cognac 1.0394 Tawny

44

90 Cinnamon Spice Schnapps 1.0358 Reddish

45

90 Peppermint Schnapps 1.0340 Clear

46

60 Sloe Gin 1.0241 Red

47

70 Ginger-Flavored Brandy 0.9979 Light brown

48

90 Kirschwasser 0.9410 Clear

Table 22-2

The Foley-Cowan-Zazzali Layering Guide

No.

Product Color

1

Crème de Cassis Red

2

Crème de Cacao, Brown Brown

3

Kahlua Brown

4

Peach Schnapps Clear

5

Crème de Banana Yellow

6

Anisette Clear

7

Crème de Menthe, Green Green

8

Crème de Menthe, White Clear

9

Melon Green

10

Tia Maria Brown

11

Cherry Brandy Red

12

Apricot Brandy Gold

13

Sambuca Clear

14

Galliano Yellow

15

Amaretto Tawny

16

Drambuie Gold

17

Benedictine Gold

18

Peppermint Schnapps Clear

19

Frangelico Gold

20

Spearmint Schnapps Clear

21

Baileys Irish Cream Cream

22

Irish Mist Gold

23

Cointreau Clear

24

Grand Marnier Gold

25

Malibu Rum Clear

26

Sloe Gin Red

27

B & B Gold

28

Southern Comfort Gold

29

Chartreuse Green

30

Ouzo Clear

31

Pernod Yellow

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

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Meet the Author

Ray Foley is the founder and editor of BARTENDER Magazine. A consultant to some of the United States’ top distillers and importers, he is responsible for creating and naming new drinks for the liquor industry.

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Bartending For Dummies 3.8 out of 5 based on 0 ratings. 10 reviews.
Anonymous More than 1 year ago
Everything in this book is good. Just dont expect to be able to view the "A-Z drink recipies"... force closes every time. In the longrun I would value this at $4.99 instead of the $9.49 I paid for it. Disappointing since its the 2nd book ive bought on Nook.
Guest More than 1 year ago
This book is a must for anyone who has a bar in their home....it definately makes things much easier and we have enjoyed it trememdously.
Anonymous More than 1 year ago
 A, must have gift for holiday gift giving as well as to have on hand for your self if you want to learn bartending or if you want to learn bartending ,or entertain a lot ,and holiday parties..!
Anonymous More than 1 year ago
Easy to read, very informative, lots of drink recipes! I definitely recommend getting this book.
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I make it snow suckas
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