Schiller's Liquor Bar Cocktail Collection: Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's Guide

295 Pages·2013·5.92 MB·English

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