Bartending For Dummies

by R. Foley, Jackie Wilson Foley

Overview

Make drinks like a master mixologist with 1,000 recipes

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:	9781119900443
Publisher:	Wiley
Publication date:	09/07/2022
Edition description:	6th ed.
Pages:	416
Sales rank:	244,510
Product dimensions:	5.40(w) x 8.40(h) x 1.00(d)

About the Author

Author Ray Foley is the Founder of BARTENDER^® Magazine, and co-author Jackie Wilson Foley is the Publisher. Since 1979, BARTENDER^® Magazine is one of the only magazines in the world geared toward bartenders. Ray and Jackie also founded the BARTENDER “Hall of Fame”^® and The Bartenders’ Foundation. For more information visit bartender.com/mixologist.com.

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
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
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 1

Part 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