Overview
Bartenders are the life of the party—and it’s never been easier to prepare and serve drinks that keep partygoers coming back for more! Whether you want to break into professional bartending or up your ante as a home mixologist, this clear, easy-to-follow guide has you covered. With tips on stocking your bar and working with the right tools and garnishes, as well as information on the latest liquor trends and popular new cocktails, it won’t be long before you hear, “Bartender, may I have another?”
- Concoct the perfect timeless and modern drinks
- Learn how to create perfect low and no-alcohol options
- Replicate everyone’s favorite ready-to-drink cocktails
- Stock your bar with the best glasses and tools
If you’re looking for fresh ideas to keep your friends or customers happy, Bartending For Dummies is the perfect how-to resource for making a splash with great drinks.
Product Details
ISBN-13: | 9781119900467 |
---|---|
Publisher: | Wiley |
Publication date: | 08/02/2022 |
Sold by: | JOHN WILEY & SONS |
Format: | eBook |
Pages: | 416 |
Sales rank: | 414,716 |
File size: | 3 MB |
About the Author
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 | ||||||||||
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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 | |
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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
Table of Contents
Introduction 1Part 1: Getting Started with Bartending 5
Chapter 1: For Openers: Gathering the Tools and Glasses You Need 7
Chapter 2: Methods to the Drink Making Madness 17
Chapter 3: Setting Up Your Home Bar 31
Chapter 4: Keeping Tabs: Helpful Charts and Measures 41
Part 2: Distilling the High Points of Various Spirits 49
Chapter 5: Vodka 51
Chapter 6: Gin 57
Chapter 7: Tequila and Mezcal 61
Chapter 8: American and Canadian Whisk(e)y 67
Chapter 9: Irish Whiskey 79
Chapter 10: Scotch Whisky 83
Chapter 11: Japanese Whisky 89
Chapter 12: Rum 93
Chapter 13: Brandy 99
Chapter 14: Cognac and Armagnac 105
Chapter 15: Aperitifs, Cordials, Digestifs, and Liqueurs 111
Chapter 16: Beer 119
Chapter 17: Hard Teas, Seltzers, and Ready-to-Drink Products 123
Chapter 18: Wine 127
Chapter 19: Low- and No-Alcohol Options 137
Part 3: Drink Recipes: Creating Classic Cocktails and More 141
Chapter 20: Recipes from A to Z 143
Chapter 21: Shots and Shooters 311
Chapter 22: Martini Making 321
Chapter 23: Drinks for Special Occasions 329
Chapter 24: Mocktails and Low-Alcohol Cocktails 337
Part 4: The Part of Tens 349
Chapter 25: Ten+ Toasts to Mark Any Occasion 351
Chapter 26: At Least Ten Cures and Lores 355
Chapter 27: Ten+ Terms That’ll Make You Sound Like a Pro 357
Recipe Index 361
Topics Index 393