Barbie Shot

Note: 1 ounce + 1 ounce + 1 ounce + 1 ounce…math is hard!

• 1 ounce coconut rum liqueur
• 1 ounce vodka
• 1 ounce cranberry juice
• 1 ounce orange juice
• 2 Lemon wedges for garnish
• Castor sugar for rimming the glasses

1. Fill a cocktail mixer with ice.
2. Add coconut rum liqueur, vodka, and juices.
3. Shake.
4. Strain into two rimmed rocks glass.

                                                                                                           -- Bartender PANDAT

BLOOD HOUND

Turn the tables on this canine detective—pursue doggedly.

• 1 ounce gin
• 1/2 ounce dry vermouth
• 1/2 ounce sweet vermouth
• 1/2 ounce strawberry liqueur

1. Fill cocktail shaker with ice.
2. Add gin, vermouths, and strawberry liqueur.
3. Shake.
4. Strain into a chilled martini glass.
5. Drop a whole strawberry into glass.

                                                                                                      -- Bartender PANDAT

BARTENDING - An ART II

GARNISHES AND THEIR FRIENDS

• Cherries (maraschino, of course)
• Cinnamon sticks
• Lemons
• Limes
• Nutmeg
• Olives
• Pickled pearl onions
• Oranges
• The Friends: picks, straws, and swizzle sticks

                       
                              
                                                             BOOSTER INGREDIENTS

• Celery salt
• Ice (The three C’s: cubes, cracked, crushed)
• Salt
• Sugar (Don’t forget saucers for salt and sugar for frosting the rims of glasses.)
• Tabasco
• Worcestershire sauce

ESSENTIAL EQUIPMENT

• Bar glass
• Bar spoon
• Bottle opener
• Champagne bucket
• Corkscrew
• Cocktail napkins
• Covered cocktail shaker
• Cutting board
• Electric blender
• Knife—paring or bar
• Lemon/lime squeezer
• Martini pitcher
• Shot glasses
• Measuring cup
• Measuring spoons
• Mixing pitcher
• Muddler
• Seltzer bottle
• Speed pourers (optional, but handy)
• Strainer
• Towels

                                                                                                       --Bartendar PANDAT

BARTENDING - An ART

Just like in a kitchen, a functional bar requires certain basic items: liquors, liqueurs, wine and beer, mixers, garnishes, booster ingredients, bar ware, and glassware.



  1. THE LIQUORS

• Bourbon
• Brandy
• Canadian whiskey
• Dry gin
• Rum
• Scotch whiskey
• Tequila
• Vodka

                                                                         

                                                                                                                                                                                                                                       
2. THE LIQUEURS

• Triple sec
• Crème de menthe
• Crème de cacao
• Kahlúa (or a coffee liqueur)
• Amaretto
• Drambuie
• Benedictine
• Cointreau

3. WINE AND BEER

• Dry vermouth
• Sweet vermouth
• White wine
• Red wine
• White zinfandel
• Champagne (optional)
• Beer—one six-pack regular, one six-pack light

4. MIXERS
 

• Bloody Mary mix (store-bought or homemade)
• Club soda
• Cola
• Cranberry juice cocktail
• Cream (heavy and light)
• Cream of coconut
• Ginger ale
• Grapefruit juice
• Grenadine
• Lemon juice
• Lime juice (Most popular: Rose’s. Not to be used as a substitute for fresh lime juice.)
• Orange juice
• Orgeat
• Piña Colada mix
• Pineapple juice
• Seltzer
• 7-Up
• Sour mix
• Tomato juice
• Tonic water
• Water

-- TO BE CONTINUED                                                       -- Bartender PANDAT

MOON RACK --Bartender PANDAT

Share this with her, and you just might fly to the moon.
Careful not to burn up on re-entry.

• 3/4 ounce brandy
• 3/4 ounce red Dubonnet
• 3/4 ounce peach brandy
• 1/4 ounce pastis

1. Fill cocktail shaker with ice.
2. Add brandy, Dubonnet, brandy, and pastis.
3. Shake.
4. Strain into a cocktail glass.

                                               --Bartender PANDAT

CAFÉ MOCHA

Mochalicious. A caffeine chocolate jolt for any Swiss miss.

• 4 ounces strong hot black coffee
• 4 ounces hot chocolate

1. Pour coffee and hot chocolate into a large mug.
2. Top with whipped cream.
3. Dust with cinnamon and nutmeg.

                                                                                                         --Bartender PANDAT

LEMON HEAD -- Bartender PANDAT

Sweet, fizzy, and tart, like your favorite candy in a glass.

• 1/2 fresh lemon
• 1 teaspoon powdered sugar
• 1 teaspoon water
• 2 1/2 ounces champagne

1. Squeeze lemon into a chilled cocktail shaker.
2. Add sugar and water to lemon.
3. Stir.
4. Pour into a cocktail glass.
5. Fill cocktail glass with shaved ice.
6. Add champagne.
7. Stir.

                                                                                                      --Bartender PANDAT

STRAWBERRY WONDERLAND --Bartender PANDAT

Strawberry fields forever and ever and ever.

• 1 ounce coconut cream
• 2 ounces frozen strawberries
• 3 ounces pineapple juice
• 1 ounce sour mix
• 2 ounces ice

1. Add coconut cream, strawberries, pineapple, sour mix, and ice.
2. Blend until smooth.
3. Pour into a large brandy snifter.
4. Top with whipped cream.
5. Garnish with a strawberry.

                                                                                                      --Bartender PANDAT

THE LILY -- Bartender PANDAT

A drink for those who prefer purity.

• 3/4 ounce dry gin
• 3/4 ounce crème de noyaux
• 3/4 ounce Lillet Blonde
• Dash lemon juice

1. Fill cocktail shaker with ice.
2. Add gin, crème de noyaux, and Lillet.
3. Stir.
4. Strain into a cocktail glass.


                                                                                                            -- Bartender PANDAT

CHAMPAGNE FRAISE -- Bartender PANDAT

Remember the first time someone dropped a strawberry in your champagne? Delicious.

• 1/2 teaspoon strawberry liqueur
• 1/2 teaspoon Kirsch
• 4 ounces chilled brut champagne
• 1 large strawberry

1. Pour strawberry liqueur and Kirsch into a chilled champagne glass.
2. Swirl the glass, coating with strawberry liqueur and Kirsch.
3. Top with champagne.
4. Float strawberry on top.

                                                                                                   -- Bartender PANDAT

PEGGY COCKTAIL --Bartender PANDAT

The early twentieth century song says, “Peg o’ my heart, I love you, We’ll never part for I love you, dear little girl, sweet little girl, sweeter than the Rose of Erin.” This drink will have you echoing those sentiments.

• 1 1/2 ounces gin
• 3/4 ounce dry vermouth
• 1/4 ounce pastis
• 1/4 ounce red Dubonnet

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, pastis, and Dubonnet.
3. Stir.
4. Strain into a cocktail glass.

                                                                                      --Bartender PANDAT

IMPERIAL MARTINI -- Bartender Pandat

Drink this and watch a magic crown appear above your head. Really!!!

• 3 ounces gin
• 1 ounce dry vermouth
• 1/2 teaspoon maraschino liqueur
• 4 dashes Angostura bitters.

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, maraschino liqueur, and bitters.
3. Stir.
4. Strain into a chilled martini glass.

-- Bartender PANDAT                

007 -- Bartender Pandat

It is very unique Drink and and named 007 because it looks simple but when you drink it then you got to know the secrets behind it.

It serves in the collins glass

• 2 oz 7up or Sprite
• 2 oz Orange Juice
• 2 oz stolichnaya ohranj vodka

Just take the glass and fill it with ice cube and then add the ingredients and serve it.

enjoy the drink like BOND-- JAMES BOND


                                                                                                        --Bartender PANDAT

AFFAIR- Bartendar Pandat

Serves in a High Ball Glass.

• 2 oz strawberry peach schnapps
• 2 oz Orange Juice
• 2 oz cranberry juice
• club soda
• Orange slice for garnish
• Ice

Pour schnapps, Orange juice and cranberry juice over ice in a high ball glass.
Top with club soda. garnish with the orange slice and serve chilled.

It is easy but excellent drink.

                                                                                                       -- Bartendar PANDAT

LEMON SORBET -- Bartender PANDAT

This lemon mixture is so heavy in sugar that it can also be frozen directly in the freezer
as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly
granular texture.

When serving, simply scrape curls of the lemon mixture into chilled
glasses, using a spoon.

• Pared zest and juice of 5 lemons
• 3 cups (750 ml) water
• 12 ⁄ 3 cups (330 g) sugar
• Ice-cream maker
• Mint leave for garnish

Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring,
until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to
infuse just below the boil for 30 minutes.

Let the syrup cool, strain it, and freeze in the ice-cream maker. Transfer to a chilled
bowl, cover tightly, and store in the freezer. The sorbet will remain smooth in the
freezer for up to 1 week.

                                                                                                     -- Bartender PANDAT

CAKE HOUSE

Hey friends check this awesome cake it is made by my college bakery chef and professor...

doesn't it look great. cheer..

leave your valuable comment to improve this blog.

thank you.

-- Bartender PANDAT

Frozen screw driver - Bartender Pandat

Ingredients

• 8 oz. Vodka
• 8 oz. (orange juice) Frozen Juice Concentrate
• 1 piece Cherries/Maraschinos
• 1 - 2 Cups Ice
• 1 wedge Oranges
• 1/2 Cup Sugar
• 1 tbsp. Vanilla Extract

Mixing Instructions

•   Blend in blender until smooth.
•  Serve in chilled glass.
•  Garnish with cherry and/or oranges, if desired.

                                                                          -- Bartender Pandat