Bar Hints and Measurements

Here are some suggestion and fine points that will help you mix a perfect drink every time. Follow them carefully and your drinks will have the extra added touch of artistry that will mark you as a professional. 

EQUIPMENT

Here is a sensible list of basic serviceable items for even the most professional bar.

A jigger measure- designed with an accurate scale of half and quarter ounces
A sturdy mixing glass of shaker
A bar strainer
A teaspoon or srt of measuring spoons
A glass stirring rod, or a long spoon – for mixing and stirring
A corkscrew, can and bottle  opener
A paring knife – for paring and cutting fruit
A vacuum-type ice bucket with tongs
A wooden muddler – for mashing minit herbs fruits
A lemon-lime squeezer
A large pitcher- with a good pouring lip
A variety of glassware (See inside back cover)

For real elegance and professional convenience, cap every Old Mr. Boston fifth and quart with Old Mr. Boston’s new Golden Pourer. See page 70 and 149. 

A BUYING GUIDE

Use the following as a reference for determining  approximately how many bottles you may need for various occasions. To be extra safe, but conservative, substitute quarts for fifths.

MEASURING

Even the most professional bartender measures the ingredients of every drink, even though experience may permit some to do this by eye and by skillful freehand pouring. However, to make a perfect drink every time, measure all ingredients Remember, too, that many drink can be spoiled by being too strong as well as too weak.

GLASSWARE

All recipes in this book indicate the size and type of glass that is appropriate for each drink. For a complete list and illustration of recommended glassware, see the inside back cover.

Always use clean sparkling glassware. Keep one towel for drying and another for polishing. A stemmed glass should be used for cold drinks served without ice, like Martinis. When held, the heat of the hand will not warm the drink as it is being consumed.

HOW TO CHILL A GLASS

Cocktail glasses should be well chilled to keep the drinks refreshingly cold. If refrigerator space is not available for prechilling, fill each glass with cracked, shaved or crushed ice before mixing. When the drinks is ready, empty the glass, shake out the melted ice and then pour the drink.

HOW TO FROST A GLASS

There are two types of ‘frosted’ glass. For ‘frosted” drinks glasses should be stored in a refrigerator or buried in shaved ice long enough to give each glass a white, frosted, ice-cold look and feel.

For a ‘ sugar-frosted’ glass, moisten the rim of a prechilled glass with a slice of lime or lemon and then dip the rim into powdered sugar.

ICE

Use plenty of ice. Whether cubed, cracked, crushed or shaved all ice should be fresh, crystal-clear and free of any taste. Always put ice in the mixing glass, shaker or drinking glass before pouring any ingredients. The liquids as they are poured over the ice and there is no splashing.

Most highballs, Old Fashioneds and on-the-rocks drinks call for cubed ice. Use cracked or cubed ice for stirring and shaking; crushed or shaved ice for special tall drinks frappes and other drinks to be sipped through straws.

SUGAR

Always place sugar in the mixing glass before adding the liquor. Unless otherwise stated in the recipe, powdered sugar should be used with alcohol. Powdered sugar dissolves and blends quickest with alcohol at low temperatures.

SIMPLE SYRUP

Simple syrup may be substituted for powdered sugar in many drinks. Some bartenders claim it gives certain drinks a smoother, richer taste. Many prefer it because it blends instantly. You may make a simple syrup ahead of time and store it in bottle in a cool place. Dissolve one pound of granulated sugar in one half pint of warm water, gradually stirring in enough water to make one pint of syrup.

WHEN TO STIR

Drinks containing clear liquors and ingredients require stirring with ice for proper mixing. Stir drinks containing a carbonated mixer (tonic water, ginger ale, cola, etc) gently to preserve the sparkle and effervescence. Remember, too little stirring fails to mix or chill the ingredients:; too much stirring melts the ice and dilutes the drink.

WHEN TO SHAKE

Drinks containing fruit juices, sugar, eggs, cream or other in-gredients difficult to mix, should be shaken briskly. For thorough blending of some punches, sours, other fruit and egg drinks, and where frothiness is desired, use an electric mixer or blender.

USING THE STRAINER

Strain all cocktails before serving with a wire – not silver – strainer. Use one with clips that permits the wire to rest with in the rim of the mixing glass or shaker.

POURING

When mixing the same cocktail for four or more people, make the drinks in one batch. To make each drink of equal strength and taste set up the required number of glasses in a row. Pour, filling each glass only halfway. Then go back to the first glass and finish off.

HOW TO FLOAT CORDIALS

To make cordials it brandy float one on top of the other on the same glass, as in the opuses Café, pour each ingredient slowly over a teaspoon held bottom side up over the glass. The rounded surface of the teaspoon will spread each cordial or brandy slowly and evenly over the one below without mixing. This may also be accomplished by first inserting a glass stirring rod into the glass and then slowly pouring each ingredient down the rod.

Be sure to pour all ingredients in the order given in the recipe.

HOW TO FLAME LIQUOR

The secret to setting liquor (brandy, rum, gin, whiskey) aflame in drink and cooking recipes is to make certain that glass, cooking vessel and liquor are all prewarmed. Start with a tea-spoon or tablespoon of liquor, preheat over flame, then set afire. Pour flaming liquor carefully into remaining liquor to be set aflame

USING EGGS

To separate the white of an egg from the yellow, break the egg be hitting the center on the edge of a glass. Separate the two halves, passing the yolk from one half-shell to the other until the white slips through to the glass below.

The egg always goes into the mixing glass or shaker before the liquor, to make certain that the egg is fresh. When shaking , use cubed or cracked ice to break up and blend the egg with other ingredients.

USING FRUTT AND FRUTT JUICES

Whenever possible use only fresh fruit. Wash the outside peel before using. Fruit slices should be cut about one-quarter-inch thick and slit toward the center to fox slice on rim of glass. Keep garnishes fresh and cold.

When mixing drinks containing fruit juices, always pour the liquor last. Squeeze and strain fruit juices before using to in-sure freshness and good taste. Avoid artificial, concentrated substitutes.

TWIST OF LEMON PEEL

When recipes call for a twist of lemon peel, rub a narrow strip of peel around the rim of the glass to deposit the oil on it. Then twist the peel so that the oil (usually one small drop) will drop into the drink. Then drop in the peel. The lemon oil gives added character to the cocktail which many prefer.

USING BITTERS

Ordinarily, only a dash or two is necessary. This small but important ingredient can add zest to a great number of mixed drinks. Made from numerous and subtle combinations of roots, barks, berries and herbs, they are all characterized by their aromatic, bitter taste.

Here are al few of the best-known brands:

Angostura Bitters – made in Trinidad from an ancient, secret recipe

Abbott’s Aged Bitters – made in Baltimore by the same family since 1865.

Peychaud’s Bitters – made in New Orleans.

Orange Bitters – made from the dried peel of bitter Seville oranges and sold by several English firms.

VERMOUTH

Vermouth is a white appetizer wine flavored with as many as thirty to forty different herbs, roots, berries, flowers and seeds. There are nearly as many vermouth formulas as there are brand labels.

The dry variety (French) is light gold in color and has a delightful nutty flavor. Sweet (Italian) vermouth is richer in flavor and more syrupy. Both are delicate and will lose their freshness if left too long in an opened bottle. Use with care and discretion in mixed drinks (follow the recipe) since most people now prefer ‘’drier’’ cocktails.