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RUSTY NAIL INGREDIENTS: 1 1/2 OUNCES SCOTCH 1 1/2 OUNCES DRAMBUIE 2 ICE CUBES SERVE IN: AN OLD FASHIONED GLASS COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE, AND STIR GENTLY. PRESBYTERIAN INGREDIENTS: 2-3 ICE CUBES 3 OUNCES BOURBON 2 OUNCES COLD GINGER ALE 2 OUNCES COLD CLUB SODA 1 STRIP LEMON PEEL SERVE IN: 8 OUNCE HIGHBALL COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE LEMON PEEL OVER THE GLASS AND DROP IT IN. MORNING GLORY INGREDIENTS: 1 1/2 OUNCES FRESH LEMON JUICE 1 TEASPOON SUPERFINE SUGAR 2 1/2 OUNCES SCOTCH 6 DROPS PERNOD 1 EGG WHITE 2 TEASPOONS HEAVY CREAM 3-4 ICE CUBES SERVE IN: A 6 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE CUBES. PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR INTO CHILLED GLASS. BOSTON WARD 8 INGREDIENTS: 1 OUNCE FRESH LEMON JUICE 3 OUNCES BOURBON 1/2 OUNCE GRENADINE 3-4 ICE CUBES 1 SLICE ORANGE 1 DASH COLD CLUB SODA SERVE IN: 8 OUNCE WINE GLASS, CHILLED COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS. PLACE A SHAKER ON TOP OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A STRAINER ON TOP OF GLASS AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO GLASS. SAZERAC/ZAZARAC INGREDIENTS: 3 OUNCES BOURBON 1/2 TEASPOON SUPERFINE SUGAR 1 ICE CUBE 1 STRIP LEMON PEEL 5 DROPS PEYCHAUD BITTERS OR ANGOSTURA BITTERS 3 DROP OJEN OR PERNOD SERVE IN: AN OLD FASHIONED GLASS PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS. STIR BRIEFLY. THE BRONX INGREDIENTS: 1/2 OUNCE SWEET VERMOUTH 1/2 OUNCE DRY VERMOUTH 2 1/2 OUNCES GIN 1/4 ORANGE 3-4 ICE CUBES SERVE IN: 4 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTO GLASS. WHISKEY HIGHBALL INGREDIENTS: 2 OUNCES WHISKEY 2 ICE CUBES 4-6 OUNCES COLD CLUB SODE/GINGER ALE SERVE IN: 6-8 OUNCE HIGHBALL GLASS ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN TALL HIGHBALL. GOLDEN FIZZ INGREDIENTS: 1 1/2 OUNCES FRESH LEMON JUICE 3 OUNCES GIN 1 TSP SUPERFINE SUGAR 1 EGG 3-4 ICE CUBES 2 OUNCES COLD CLUB SODA SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE 6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED WITH COLD CLUB SODA AND POUR INTO GLASS. GIN RICKEY INGREDIENTS: 2 ICE CUBES JUICE OF 1/2 LIME 3 OUNCES GIN 4 OUNCES COLD CLUB SODA SERVE IN: HIGHBALL PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN. FILL THE GLASS WITH SODA AND STIR BRIEFLY. %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% % % % Tips for Bartenders % % % T By: The Penguin T M M E Written for: E N N % The South Pole.......[312] 677-7140 % % The Outpost..........[312] 441-6957 % % % %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% Glasses: Use frshly washed glassware. Place glasses face down on a thin towel for drying. Use a stemmed glass for cocktails served with no ice so that the hand holding the glass will not warm the drink. Frosting A Glass: Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To "sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon then dip into powdered sugar, or salt per recipe. Chilling A Glass: Refrigerate or fill each glass with shaved or crushed ice before mixing. Shake out the melted ice before pouring the drink. Shaking and Blending: Drinks containing fruit juices, sugar, eggs, cream, etc. should be well shaken. To attain a frothy quality, use an electric blender. Also use a blender for punches, sours and fruit and egg drinks. Stirring: Stir drinks with clear liquors including ice. Stir drinks containing a carbonated mixer very gently. Don't stir liqueurs. Adding Sugar: Sugar should be put in the mixing glass first, then add the liquor. Powdered sugar is best used with alcohol because it dissolves easily with alcohol at low temperatures. Some bartenders prefer syrup because it blends instantly. Store syrup in bottles and keep cool. If you want to make your own, here's how: dissolve one pound of granulated sugar in one-half pint of hot water. Stir slowly adding water to make desired quantity (usually one pint). Using Ice: Ice goes into the mixing glass, shaker or drinking glass before drink. Use cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks. Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice for frappes and other tall drinks or for sipping drinks through straws. Bitters: Only a dash or two. Made from combinations of roots, bark, berries and herbs. They are aromatic and bitter in taste. The four brands below are most popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England Twist or Peel: When using a twist of lemon peel, rub outer skin of peel around the rim of the glass to coat it with its natural oil. Add some of its oil to the drink by twisting the peel over the glass. Then add the peel itself. Fruit or Juices: Wash fruit first. Slices should be 3/8 inch thick and slit up the center to saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In drinks containing fruit juices, you must pour the liquor in last. Serving Beer: Chill beer like champagne; surround with ice cubes and turn gently a few times. Don't serve it too cold for it goes flat. Don't shake bottle or can before opening. Open gently to prevent gushing. Once opened, serve promptly! Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer into center of glass, holding bottle or can at a high angle until a head comes up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch deep. Eggs: To separate the white of an egg from its yolk, crack open on the edge of the glass, then shift the yolk back and forth from one half shell to the other until all the white drops into the glass. Always put the egg into the mixing glass before the liquor. When shaker is used include (cubed or cracked) ice to help blend the egg with the other ingredients. Serving: When serving the same cocktail for more than one, mix the drinks in one batch. Set up all the glasses in a row and partially fill each glass (half). Then go back and top off each glass. To Flame Liquor: (Brandy, Rum, Gin, Whiskey) Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor over a flame and set afire. Then pour flaming liquor carefully into remainder. It will set the rest aflame. The Strainer: Strain cocktails into serving glasses with a wire strainer. Vermouth: Vermouth is a white appetizer wine. It is often flavored with about 40 different herbs, roots, berries, flowers, and seeds. There are many vermouth brand labels, each with its own formula. The dry (French) has a light gold color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy quality. Keep bottle corked or it will go stale. --------------------------------------- The Penguin/T-MEN ---------------------------------------