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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
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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Bartending For Dummies®, 5th Edition
Published by:John Wiley & Sons, Inc.,111 River Street,Hoboken, NJ 07030-5774,www.wiley.com
Copyright © 2014 by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Control Number: 2013952436
ISBN 978-1-118-79126-4 (pbk); ISBN 978-1-118-80741-5 (ebk); ISBN 978-1-118-80746-0 (ebk)
Manufactured in the United States of America
10 9 8 7 6 5 4 3 2 1
Bartending For Dummies®, 5th Edition
Visit www.dummies.com/cheatsheet/bartending to view this book's cheat sheet.
Table of Contents
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part I: Getting Started with Bartending
Chapter 1: Just for Openers: The Right Tools and Glasses
Breaking out the Basic Tools
Wine opener
Cocktail shaker
Strainer
Other tools
Giving Some Thought to Glassware
Chapter 2: Methods to the Madness
Shaking a Drink
Cutting Fruit (And One Veg)
Lemon twists
Orange slices
Lime slices
Lemon and lime wedges
Pineapple wedges
Cucumbers
Opening Wine and Champagne Bottles
Wine bottles
Champagne and sparkling wine bottles
Making Simple Syrup
Chapter 3: Setting Up Your Home Bar
Looking at the Logistics
Situating the bar
Serving smartly
Stocking Your Bar
The basic setup
A more complete bar
The ultimate bar
Picking up mixers and other supplies
The Party Charts: Calculating Liquor and Supply Needs
How much liquor should you buy?
How many supplies should you buy?
Chapter 4: Charts and Measures
Bottle-Related Measurements
Bar Measurements and Their Equivalents
Beer Measurements
Drinks per Bottle
Calories and Carbohydrates
Part II: Distilling the High Points of Various Spirits
Chapter 5: American and Canadian Whisk(e)y
How Whiskey Is Made
Bourbon
A little history
Popular brands
Specialty bourbons
Flavored American bourbons
Tennessee Whiskey
Rye Whiskey
Canadian Whisky
Blended Whiskey
Wheat and Corn Whiskies
Storing and Serving Suggestions
Chapter 6: Aperitifs, Cordials, and Liqueurs
Whetting Your Appetite with Aperitifs
Cordials and Liqueurs
Storing and Serving Suggestions
Chapter 7: Beer
How Beer Is Made
Types of Beer
Storing and Serving Suggestions
Chapter 8: Brandy
What Is Brandy?
American Brandy
Pisco
Brandies from Around the World
Fruit Brandy
Fruit-Flavored Brandies and Pomace Brandy
Storing and Serving Suggestions
Chapter 9: Cognac and Armagnac
Cognac
How cognac is made
What are all those letters on the label?
Popular brands
Armagnac
How armagnac is made
How to read the label
Popular brands
Storing and Serving Suggestions
Chapter 10: Gin
A Little History
Types of Gin
Popular Brands
Storing and Serving Suggestions
Chapter 11: Irish Whiskey
What Makes Irish Whiskey Taste So Yummy?
Popular Brands
Storing and Serving Suggestions
Chapter 12: Rum
Rummaging through Rum History
How Rum Is Made
Popular Brands
Flavored and Spiced Rums
Cachaça (aka Brazilian Rum)
Storing and Serving Suggestions
Chapter 13: Scotch Whisky
Types of Scotch Whisky
How Scotch Is Made
Popular Blended Scotch Whiskies
Single-Malt Scotch
Storing and Serving Suggestions
Chapter 14: Tequila and Mezcal
Tequila
Types of tequila
Popular tequila brands
Messin’ with Mezcal
The famous worm
A few brands
Storing and Serving Suggestions
Chapter 15: Vodka
How Vodka Is Made
Popular Brands
Flavored Vodkas
Storing and Serving Vodka
Chapter 16: Wine
Wines from Around the World
Port
Sherry
Sparkling Wines
Vermouth
Storing and Serving Suggestions
Part III: Cocktail Recipes
Chapter 17: Recipes from A to Z
Chapter 18: Martini Madness
Chapter 19: Drinks for Special Occasions
Chapter 20: Breakfast Cocktails
Punches
Holiday Cocktails
Chapter 21: Nonalcoholic Drinks
Part IV: The Part of Tens
Chapter 22: Ten Toasts to Mark Any Occasion
Saluting Special Occasions
A Nod to Friendship
Chapter 23: At Least Ten Cures and Lores
Hiccups
Hangovers
About the Authors
Cheat Sheet
More Dummies Products
Guide
Table of Contents
Begin Reading
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Introduction
When you hear the words “Set em up, Joe,” you'd better have at least a basic knowledge of more than 200 of the most called-for cocktails in your head. I say cocktails because a cocktail is, according to Webster, “any of various alcoholic drinks made of a distilled liquor mixed with a wine, fruit juice, etc., and usually iced.”
In this book, I show you how to prepare and serve cocktails. You find all the recipes you need to mix cocktails for your guests. I show you the correct equipment to use and help you set up for parties. I also provide overviews on liquors, wine, and beer.
About This Book
This book is a reference that you can read now and refer to many years from now. Don't feel compelled to read the thing from cover to cover. I would guess that you'll mostly use this book for recipes, and the best place to find them is the A-to-Z recipe section (Chapter 17), which is by far the largest section of the book. Drinks are also listed by their ingredients in the recipe index.
This book has a complete table of contents and another index of topics. Feel free to use both to find whatever information you need.
Foolish Assumptions
You don't need any special knowledge of liquor or mixology to understand this book. Having an interest in creating crowd-pleasing cocktails is definitely a plus, and having the patience to get recipes just right doesn't hurt either. Good bartenders are always trying new things in the interest of serving the tastiest beverages.
A bartender can't be made overnight, though, and a head full of recipes and facts will get you only so far. You need experience, and you must respect and like people. If you aren't a people person, all the great information in this book won't make you a bartender.
As a bartender for more than 20 years, I always enjoyed the atmosphere and people in bars and restaurants. They are there to relax and have fun. My job was to serve and be a part of the entertainment, to make the guests feel at home and relaxed, and never to be overbearing or intrusive. So a good attitude and a lot of experience are key. From here on in, I'm going to assume that you have the former and are working on the latter. You're a good person, especially because you bought this book.
Icons Used in This Book
Scattered throughout the book are little pictures, which my publisher calls icons, in the margins next to certain blocks of text. Here's what they mean:
This icon lets you know that I'm presenting a neat hint or trick that can make your life easier.
This icon flags information that will keep you out of trouble.
When you see this icon, tuck that bit of info away for future reference.
This icon indicates that I'm about to tell a story or provide a little interesting background information.
I use this symbol in Part III to indicate classic drinks that every bartender should know.
Beyond the Book
In addition to the material in the print or e-book you're reading right now, this product also comes with some access-anywhere goodies on the web. Need a classic cocktail recipe on the go? Find a half-dozen or so recipes on the free Cheat Sheet at www.dummies.com/cheatsheet/bartending. Of course, you'll need the ingredients to whip up those drinks, so I give you a list of must-have liquors to buy if you're just getting started with stocking your bar. You also find a list of essential mixers, garnishes, and seasonings.
You can also access bonus articles on gluten-free alcohol, the history of some classic cocktails, and drinks to try and ones to avoid. Head to www.dummies.com/extras/bartending for these goodies.
Where to Go from Here
Look up some recipes. Read about Irish whiskey. Check out one of my hangover cures. This book was designed so you can jump around.
When it comes to the recipes, I do have this bit of advice: I recommend that you use only the best ingredients when making cocktails. They represent your opinion of your guests, and you want those people to have the best. In some drinks, you can get by with the cheap stuff, but in this day and age, people are drinking less and demanding higher quality. You can't go wrong when you serve the good stuff, so why serve anything else?
That said, get reading and start pouring.
Part I
Getting Started with Bartending
Visit www.dummies.com for free access to great Dummies content online.
In this part…
Pick up the tools and glassware you need to be a successful bartender.Discover the proper techniques for mixing drinks, find out how to open wine and champagne bottles, and create clever garnishes.Buy the right kinds and quantities of supplies so you have what you need for a successful party.Get the facts about measurements and calories.Chapter 1
Just for Openers: The Right Tools and Glasses
In This Chapter
Assembling the tools of the bartending trade
Collecting more glasses than you can shake a drink at
To bartend, you need a few essentials: good people skills, knowledge about the products you're pouring, a collection of cocktail recipes, and the proper equipment. This chapter covers the equipment part of the equation. (Part II can help you with product knowledge, and Part III gives you the recipes. As for people skills, you're on your own.)
Breaking out the Basic Tools
The most important assets for any profession are the right tools. You need basic bar tools to mix, serve, and store your drinks. Whether you're stocking a home bar or working as a professional, your basic tools are a wine opener, cocktail shaker, and strainer.
Wine opener
The best wine opener is a waiter's wine opener (shown in Figure 1-1). It has a sharp blade, a corkscrew (also known as a worm), and a bottle opener. You can find this opener in most liquor stores and bar supply houses.
Illustration by Wiley, Composition Services Graphics
Figure 1-1: A waiter's wine opener (left) and a Rabbit.
Another nifty wine opener is called a Rabbit. It's also shown in Figure 1-1. It's ergonomic and automatically lets go of the cork.
Cocktail shaker
Figure 1-2 shows two types of shakers. The Boston shaker is the one that most professional bartenders use. It consists of a mixing glass and a stainless steel core that overlaps the glass. The Standard shaker usually consists of two or more stainless steel or glass parts and can be found in department stores or antique stores. Many of these shakers come in different shapes and designs.
Illustration by Wiley, Composition Services Graphics
Figure 1-2: A Boston shaker and a Standard shaker.
Strainer
A couple of different types of strainers are available, but the most popular is the Hawthorn, shown in Figure 1-3. The Hawthorn is a flat, spoon-shaped utensil with a spring coil around its head. You can use it on top of a steel shaker or a bar glass to strain cocktails.
Illustration by Wiley, Composition Services Graphics
Figure 1-3: The Hawthorn strainer.
Other tools
Many of the following tools are shown in Figure 1-4:
Bar Rags: Keeping bar rags or towels behind the bar is always smart to wipe up spills, overpours, or sweat from glasses.Bar spoon: A long spoon for stirring cocktails.Blender: Many types of commercial or home blenders with various speeds are available. When making a drink, always put liquid in the blender before switching it on; doing so will save your blade. Some blenders (but not all) can be used to make crushed ice. Check with the manufacturer or buy an ice crusher.Coasters or bar napkins: Coasters prevent rings from developing on your bar and tables. Napkins also help your guests hold their drinks.Grater: Use a grater for dusting drinks with grated nutmeg, chocolate, and so forth.Ice bucket: Pick one that's large enough to hold at least three trays of ice.Ice scoop or tongs: A must for every bar. Never use your hands to scoop ice.Jigger or measuring glass: A jigger is a small glass or metal measuring container that usually has a ½-oz. measurer on one side and a 2-oz. measurer on the other.Knife and cutting board: You need a small, sharp paring knife to cut fruit.Large cups or bowls: You need something to hold garnishes like cherries, olives, onions, and so on.Large water pitcher: Someone always wants water.The Lewis Ice Bag: It's made of heavy grade natural canvas, so you can use it with your muddler to make flawless crushed ice.Muddler: A small wooden bat or pestle used to crush fruit or herbs.Pourer: This device gives greater control to your pouring. Many different types are available, including some with a lidded spout that prevents insects and undesirables from entering the pourer.Stirrers and straws: Used for stirring and sipping drinks.Illustration by Wiley, Composition Services Graphics
Figure 1-4: A collection of bar tools: (1) bar spoon, (2) blender, (3) tongs, (4) ice scoop, (5) ice bucket, (6) jigger or measuring glass, (7) knife and cutting board, (8) muddler, and (9) pourer.
Giving Some Thought to Glassware
People generally expect certain drinks to be served in certain kinds of glasses. The problem is that there are more standard bar glasses than most people (and many bars) care to purchase. In any event, Figure 1-5 shows most of the glasses that you're ever likely to use to serve drinks.
I have a few things to say about some of the glasses shown in Figure 1-5:
Brandy or cognac snifter: These are available in a wide range of sizes; the large, short-stemmed bowl should be cupped in the hand to warm the brandy or cognac.Champagne flute: The bowl is tapered to prevent bubbles from escaping.Cocktail or martini glass: Perfect for Martinis, Manhattans, Stingers, and many other classic drinks, this glass is available in 3- to 6-oz. sizes.Cordial glass: In addition to cordials, you can use this glass to serve straight-up drinks.Highball and Collins glasses: These glasses are the most versatile. Sizes range from 8 to 12 oz.Red wine glass: This glass is available in 5- to 10-oz. sizes. Note that the bowl is wider than the bowl of a white wine glass, allowing the wine to breathe.Rocks glass: Also known as an old fashioned glass, sizes of this glass vary from 5 to 10 oz. Use the 5- or 6-oz. variety and add plenty of ice.Shot glass: You can also use the shot glass as a measuring tool. It's a must for every bar.Stemless glasses: These glasses have become popular in recent years, probably because they look elegant, even if they aren't as practical as the stemmed versions.White wine glass: This glass is available in 5- to 10-oz. sizes. I advise you to stick with the smaller wine glass.If you're planning on creating a bar at home or serving cocktails at a party, keep your glass selection small. You can simplify by using two types of glasses: a white wine glass and a red wine glass. Both are shown in Figure 1-5. You can use these two glasses for every type of cocktail (including shots, even though a shot glass is essential for every bar), plus beer and wine. Also, if you use these two glass shapes, cleaning and storing your glasses is less complicated.
Illustration by Wiley, Composition Services Graphics
Figure 1-5:Glasses, glasses, glasses.
Chapter 2
Methods to the Madness
In This Chapter
Mixing up drinks with style
Prepping some great garnishes
Popping the champagne
Conjuring up some bar syrup
Making good cocktails takes more effort than just pouring ingredients into a glass. This chapter shows you how to pull off some of the little touches that make both you and your drinks look better, with the ultimate result of happier guests.
Shaking a Drink
The main reasons for shaking drinks are to chill a cocktail, to mix ingredients, or to put a head or froth on some cocktails.
As a general rule, you should shake all cloudy drinks (including cream drinks and sours), and you should stir all clear drinks. Never shake a cocktail that has carbonated water or soda. For some drinks, such as the Stinger or Martini, ask your guests whether they prefer them shaken or stirred.
To shake a cocktail in a Boston shaker (described in Chapter 1), follow these steps:
Put some ice cubes (if called for in the recipe) in the glass container.Add the cocktail ingredients.Place the metal container over the glass container.Hold the metal and glass containers together with both hands and shake with an up-and-down motion.Make sure you always point the shaker away from your guests. That way you avoid spilling anything on them if the shaker isn't properly sealed.
The two pieces of the shaker may stick together after you shake a drink. Never bang the shaker against the bar or any other surface or object; instead, gently tap it three or four times at the point where the glass and metal containers come in contact.
When pouring or straining the cocktail, always pour from the glass container.
Cutting Fruit (And One Veg)
Many drinks require fruit garnishes. Your guests expect the garnish, so you can't forgo it, and you have to do it well. Presentation counts, big time. You may mix the best drinks on the planet, but if they don't look good when you serve them, no one's going to want to drink them.
The next few sections show you how to cut the most common garnishes.
Lemon twists
Figure 2-1 illustrates the procedure for cutting lemon twists.
Cut off both ends of the lemon.Insert a sharp knife or spoon between the rind and meat of the lemon and carefully separate them.Cut the rind into strips.The outside of the lemon is where the flavor lies. When adding a lemon twist to a drink, slowly rim the edge of the glass with the outside of the lemon twist and then drop the twist into the cocktail.
Illustration by Elizabeth Kurtzman
Figure 2-1: Cutting lemon twists.
Orange slices
The following steps for cutting orange slices are shown in Figure 2-2.
With the ends of the orange removed, cut the orange in half.Cut each half in half again (lengthwise).Cut the orange quarters into wedges.Illustration by Elizabeth Kurtzman
Figure 2-2: Cutting orange slices.
Flaming an orange peel
Flaming the oil of an orange peel enhances the orange flavor in a cocktail, especially one made with Lillet, an orange-based aperitif. After I introduced this technique to bartenders in New York City, they ran with the idea and added it to various liquors such as bourbon, vodka, gin, rum, and so on.
Follow these steps to flame an orange peel or any other variety of citrus.
Prepare the citrus peel as described in the nearby “Lemon twists” section.Make sure the citrus flesh is removed from the rind.
Place a lit match between the cocktail and the twist, which should be rind-side down; bring the rind closer to the flame, approaching at a 45 degree angle from above.When the peel is very close to the match, give the peel a good squeeze with your thumb and forefinger to squirt the oil into the flame.A small burst of fire should brush the liquid in your glass. After it's lit, you can choose to drop the peel into the cocktail.
Practice, practice, practice.After a while, it will come easy.
Lime slices
The next few steps and Figure 2-3 show you how to cut lime slices.
Cut off both ends of the lime.Slice the lime in half.Lay each half down and cut it into half-moon slices.Lay each half-moon slice down and cut into the flesh at the fruit's middle point, being careful to slice only halfway into the wedge.This slot will hold the garnish in place on the rim of your glass.
Illustration by Elizabeth Kurtzman
Figure 2-3: Cutting lime slices.
Don't forget the Maraschino cherries
All kinds of drinks are garnished with Maraschino cherries, including the kid-friendly Shirley Temple and the more adult Manhattan. You can find Maraschino cherries in small jars at any food store, and the best thing about them is that you don't have to cut them before serving.
Lemon and lime wedges
Figure 2-4 illustrates the following steps for cutting wedges.
Slice the lemon or lime in half the long way.Lay the cut halves down and halve them again.Cut wedges from the lemon or lime quarters.Illustration by Elizabeth Kurtzman
Figure 2-4:Cutting lemon or lime wedges.
Pineapple wedges
Figure 2-5 and the following steps show you how to cut pineapple wedges.
Cut off the top and bottom of the pineapple.From top to bottom, cut the pineapple in half.Lay the half pineapple down and cut it in half again.Remove the core section of the pineapple quarters.Cut wedges.Illustration by Elizabeth Kurtzman
Figure 2-5: Cutting pineapple wedges.
Cucumbers
Long cucumber wedges make great garnishes for Bloody Marys and some Martinis. Here's how you slice them:
Cut off the ends of the cucumber.Cut the cucumber lengthwise into two pieces.Cut the two pieces in half again.You now have four pieces of cucumber for garnish. You may also slice the cucumber in ¼-inch-thick wheels, but you probably knew that already.
Opening Wine and Champagne Bottles
Opening bottles doesn't take much skill — just a little practice. And the more you practice, the more wine or champagne you have to drink. Score!
Wine bottles
To open a wine bottle, you want to use a waiter's opener, which I show you in Chapter 1. Then go through these steps:
Using the blade on the opener, cut the lead foil or capsule at the middle of the bulge near the bottle neck.Remove the foil and wipe the bottle top with a cloth to remove any mold or foreign particles.Line up the screw or worm directly over the bottle, and with gentle downward pressure, screw the worm clockwise into the cork.Don't break the end of the cork, and screw in just enough to extract the cork.
Attach the lever of the opener to the lip on top of the bottle, and while holding the bottle firmly, slowly lift the cork straight up.Wipe the neck of the bottle.Present the cork to your guest and pour a small amount of wine into his or her glass.If the wine is to your guest's satisfaction, pour more. Keep your towel handy to wipe the neck of the bottle as you pour the wine for other guests.
Champagne and sparkling wine bottles
You don't use a corkscrew when opening sparkling wine bottles — you simply use your hands.
Remove the wine hood and foil capsule.Hold the bottle at an angle and point it away from you and anyone else (and anything valuable).While holding the cork in one hand, twist the bottle with the other hand and gently remove the cork.Remember, twist the bottle, not the cork.
Just before the cork is about to pop, place a bar towel over the cork and bottle and loosen it the rest of the way.The towel will catch the cork and prevent it from becoming a UFO.
Keep another towel handy in case the bottle bubbles over after you remove the cork. To avoid the bubbling, don't shake the bottle before opening.
Making Simple Syrup
Several cocktail recipes call for simple syrup. To make it, dissolve one part sugar in one part boiling water and reduce the mixture over low heat, stirring frequently, until it thickens. It shouldn't take more than a couple of minutes.
Chapter 3
Setting Up Your Home Bar
In This Chapter
Thinking logistically when you set up your bar
Purchasing the right products
Figuring out how much to buy
When you're doing any sort of entertaining, one of the biggest mysteries is figuring out how to set up your bar and how much liquor you need to buy. If you throw parties all the time, or if you're trying to plan a big party, this chapter can help.
Looking at the Logistics
Before I get into what and how much to buy, here are some pointers on how to set up a bar.
Situating the bar
Keep the bar as far as possible from your food and snacks. Doing so prevents large groups of people from staying in one area. If possible, base a wine and beer bar in one area and a cocktail bar in another.
Cleaning up spills is much easier if the bar is in your kitchen. What's more, you do less running around when you're close to the sink and refrigerator. If you have to set up your bar in another location, put a small rug or mat under and behind the bar to protect the floor or carpet. And no matter where your bar is, use a strong, steady table to avoid tipping or collapsing.
Serving smartly
Your party will run smoothly and your guests will be happy if you take the following suggestions to heart:
Use nothing larger than a shot glass for shots, and don't serve doubles to your guests. You aren't doing anyone any favors by overserving. If a recipe calls for 1½ oz. of vodka, use just that amount. No mixed drink should exceed 2 oz. of liquor.Use lower-proof products if they're available. (See Chapter 5 for an explanation of proof.)Have punch available for those “light” drinkers.Have alcohol-free drinks available, including coffee and tea.Use only clean, fresh ice and fresh fruit.If possible, chill glasses and don't put them out until five minutes before the party begins.When serving hot drinks, make sure that the cups or glasses have handles.Use a scoop, tongs, or a large spoon to serve ice. Never use your hands.If you don't have bottle pourers, rub waxed paper over the tip of liquor bottles to prevent dripping.Use a champagne bucket or any type of small bucket to dump out any extra liquid or ice from your shakers.Close the bar an hour to an hour and a half before the end of the party.If possible, hire a professional bartender.Stocking Your Bar
When setting up your home bar, always use popular name brands. These brands aren't always the most expensive, but they tend to be the most recognizable. The following sections present three different levels of bar stocking.
The basic setup
A basic bar setup for your home and for spur-of-the-moment entertaining should consist of the following:
One 750 ml bottle of the aperitif of your choice (Campari, Dubonnet, Lillet, and so on)One 750 ml bottle of sparkling wine or champagneFour 750 ml bottles of white domestic wineTwo 750 ml bottles of red domestic wineOne 750 ml bottle of dry vermouthOne 750 ml bottle of sweet vermouthOne 750 ml bottle of flavored vodka (stick to orange, lemon, raspberry, or vanilla flavor)One 750 ml bottle of vodka (domestic)One 250 ml bottle of vodka (imported)One 750 ml bottle of gin (domestic or imported)One 750 ml bottle of rumOne 750 ml bottle of ScotchOne 750 ml bottle of single-malt ScotchOne 750 ml bottle of whiskey (domestic or imported)One 750 ml bottle of bourbonOne 750 ml bottle of tequilaOne 750 ml bottle of brandy or cognacTwelve 12 oz. bottles of beer (domestic or imported)Three 750 ml bottles of the cordials of your choice (such as Irish cream, coffee liqueur or Kahlúa, Grand Marnier, triple sec, Cointreau, Sambuca, white or green crème de menthe, Galliano, B&B, Frangelico, amaretto, peach schnapps, and so on)The approximate cost to set up this bar is between $500 and $600 if you're using domestic and local brands. If you use premium brands, add 20 to 30 percent.
I recommend that you use mostly premium brands. You don't want your guests thinking that you'd serve them anything but the best.
A more complete bar
If you plan to serve more than the basics at your bar, add the following items to the basic bar outlined in the preceding section:
One 750 ml bottle of Russian or imported vodkaTwo 750 ml bottles of flavored vodka (such as lemon, orange, vanilla, or raspberry)One 750 ml bottle of imported ginOne 750 ml bottle of dark rumOne 750 ml bottle of coconut-flavored rumOne 750 ml or 1.5 liter bottle of 12 year old ScotchOne 750 ml or 1.5 liter bottle of single-malt ScotchOne 750 ml bottle of Irish whiskeyOne 750 ml bottle of Canadian whiskyOne 750 ml bottle of Tennessee whiskeyOne 750 ml bottle of gold tequilaOne 750 ml or 1.5 liter bottle of V.S. or V.S.O.P. cognacOne 750 ml bottle of port (imported)One 750 ml bottle of cream sherryOne 750 ml bottle of Italian red wineOne 750 ml bottle of French BordeauxOne 750 ml bottle of French BurgundyOne 750 ml bottle of California white wineOne 750 ml bottle of French champagne (nonvintage)Two 750 ml bottles of cordialsTwelve 12 oz. bottles of imported beerSix 12 oz. bottles of light beerSix 12 oz. bottles of aleThe added cost of these items is about $500 to $600.
The ultimate bar
If money is no object and you want the most complete home bar, add the following items to those in the preceding sections:
Three 750 ml bottles of flavored vodka (such as lemon, orange, vanilla, or raspberry)One 750 ml bottle of imported or super-premium domestic vodkaOne 750 ml bottle of 15 year old single-malt ScotchOne 750 ml bottle of V.S.O.P. cognacOne 750 ml bottle of armagnacOne 750 ml or 1.5-liter bottle of imported brandy (from Germany, Spain, or Portugal)One 750 ml bottle of dark rumOne 750 ml or 1.5-liter bottle of flavored rumOne 750 ml or 1.5-liter bottle of gold tequilaTwo 750 ml bottles of cordialsTwo 750 ml bottles of vintage imported champagneTwo 750 ml bottles of domestic champagneTwo 750 ml bottles of French BordeauxTwo 750 ml bottles of French BurgundyTwo 750 ml bottles of robust Italian red wine (Barolo)Two 750 ml bottles of California white wineTwo 750 ml bottles of California red wineOne 750 ml bottle of German white wineSix 12-oz. bottles of assorted microbrewsSix cans (sizes vary depending on brand) of an energy drink (such as Red Bull or Rockstar)The added cost of the ultimate bar is roughly $600 to $700.
Picking up mixers and other supplies
You need one 2 liter bottle of the following mixers for every five guests:
Cola or diet colaCranberry juiceEnergy drinks (Red Bull and Monster in original and sugar-free varieties)Ginger aleGrapefruit juiceLemon juice or lemon mixLemon-Lime sodaLime juiceOrange juicePineapple juicePomegranate juiceSeltzer water or club sodaTomato juiceTonic waterYou also need the following fruits and garnishes:
Lemon twistsLime and lemon wedgesMaraschino cherriesOlivesOrange slicesFinally, don't forget these items:
Angostura bittersSalt and pepperSuperfine sugarTabasco sauceWorcestershire sauceThe Party Charts: Calculating Liquor and Supply Needs
Say you're throwing a party and don't know how much is enough for the number of guests you've invited. The tables in the following sections have all the answers when it comes to stocking up on liquor and supplies for a get-together.
How much liquor should you buy?
Table 3-1 shows the amount of liquor you should buy for the number of guests at your party. The left column lists the products, and the remaining columns list the number of bottles of that product you should purchase, depending on how many guests you're having. The last row of the table lists the total costs.
With the exception of beer and wine, Table 3-1
