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DRINK RESPONSIBLY
CORDIALLY
YOURS
TALES AND TIPS FROM PENNSYLVANIA BARTENDERS
All trademarks are the property of their respective owners.
DeKuyper® Cordials & Liqueurs, 15%-50% Alc./Vol. ©2011 John DeKuyper & Son, Cincinnati, OH.
DEKUYPER HISTORY
1695
Where it all began … the marriage of Petrus de Kuyper and
Anna Custers in 1695 is considered to be the beginning
of the DeKuyper company. At
that time Petrus de Kuyper
was associated with the industry as a producer of wooden
casks used for transporting
Dutch gin and beer.
1930
In the 1930’s DeKuyper
produced almost 20 varieties
of liqueurs including Apricot
Brandy, Cherry Brandy, Triple
Sec and Crème de Menthe.
1729
Jan de Kuyper (third son of
Petrus and Anna) set out for
Rotterdam. By 1752 he took
over the distillery at Schiedam,
the leading area for production of Dutch gin or genever.
In 1769 his sons Johannes and
Pieter bought a distillery in
Rotterdam.
1933
Worldwide distribution developed further with the opening
of a DeKuyper distillery in
associated with Meager Bros
& Co in Montreal, Canada
which was managed by Henry
de Kuyper.
1960
On the occasion of its 300th
anniversary, the company
received the title “Royal” from
Queen Beatrix of the Netherlands. This lead to the company changing its name from
Johannes de Kuyper & Zoon
to DeKuyper Royal Distillers.
Until now DeKuyper sold only
relatively small quantities of
spirits over the counter while
trying to develop their export
business.
1920
Production of liqueurs began
and DeKuyper took part in
fairs, employing sales representatives to build this new
business venture.
1934
Just before the Repeal of
Prohibition, De Kuyper
entered into an agreement
with National Distillers
Products Corp of De Kuyper
products in the USA and with
the joint venture in place, production facilities were built in
the U.S. and John DeKuyper &
Sons was born.
FORWARD By Bobby “G” Gleason
Anatomy of a Cocktail
Opaque
14
Blood and Sand
16
In a Space
18
Something in the Water
20
PACKS A PUNCH
1950
DeKuyper’s the originator
of Triple Sec, a three times
dry orange liqueur, becomes
an leading ingredient in the
growth of the new cocktail
culture fueling the desire for
more flavor opportunities
DeKuyper Peachtree is introduced and sells over 1 million
cases in its first full year. This
is the largest new product
introduction in the U.S. since
Prohibition.
Pirate Punch
Original Intention
Wham
Tropic Slam
HOME MIXOLOGIST
Kentucky Breakfast
The Process
On A Gondola
SEASONAL
Sweet Tea
Village Pennsylvania Peach
Pucker Up Jim
Butchers Delight
Cachao
MIXTAPE
2000
DeKuyper Sour Apple Pucker
Schnapps is introduced and
quickly rises to 500K cases
within three years of introduction driven by the explosion of
the Appletini.
TODAY
After more than 300 years,
DeKuyper is the #1 Cordial
line in the world with six of
the top 10 selling domestic
cordials.
6
10
BOOZEY COCKTAILS
1985
As the cordials business
began to grow, DeKuyper sent
one of their flavor developers
to the United States to ensure
the integrity of the DeKuyper
multi-dimensional flavor varieties demanded by the U.S.
consumer.
1995
1827
TABLE OF CONTENTS
24
25
26
28
32
34
36
40
42
44
46
48
1980s
1990s
Root Champerelle
New World Daiquiri
54
56
BARTENDER NOTES
58
SOMETHING OLD SOMETHING NEW
50
51
Today's cocKtail culture is thriving. New bars,
pubs, lounges, clubs and restaurants are opening
all over the world, and the cocktail is becoming a
key factor in the success of these establishments.
Bartenders today have more choices than ever
before when it comes to ingredients for classic
and newly created cocktails.
Building beverage programs based around themes
be it decor or cuisine will determine the cocktail
menu and the spirits behind the bar. The key to
any beverage program is consistency. When we
look at consistency one name leads all brands
in the cordial or liqueur category, DeKuyper.
DeKuyper has been the brand that bartenders
turn to for consistency, variety of flavors, and
new innovated products.
I hope that you will enjoy the recipes that
you find in this book and I hope
they inspire you to be creative
and confident when mixing cocktails
for your guests whether at a
bar or at your home.
Bobby G
Gleason
Master
Mixologis
t
Beam Glo
bal Spir
its & W
ine
BARTENDER
bar•tend•er [bahr-ten-der] - noun
(also barkeeper, barkeep, barman, barmaid, or tapster, among other names) is a person who serves
beverages behind a bar in a bar, pub, tavern, or
similar establishment. This typically includes alcoholic beverages of some kind, such as beer,
wine and cocktails, as well as soft drinks or other
non-alcoholic beverages. A bartender, in short,
“tends the bar”. A bartender may own the bar or
may be an employee. The term barkeeper may
carry a connotation of being the bar’s owner.
KeNTUCKY
BRUNCH
BOBBY G GLEASON / MASTER MIXOLOGIST / BEAM GLOBAL
2 parts Maker's Mark® Bourbon
1 part DeKuyper® Triple Sec
2 parts Fresh Lemon Sour
1 barspoon Orange Marmalade
Shake all ingredients vigorously
with ice and strain into a chilled
cocktail glass. Garnish with a half
moon orange slice on the rim.
MIXOLOGIST
mix•ol•o•gist [mik-sol-uh-jist] - noun
A mixologist is bartender or other person who
specializes in the creation of cocktail recipes.
The term usually implies special expertise and
professionalism.
Anatomy of a Cocktail
BY BOBBY G. GLEASON
There are
5
basic elements to a cocktail;
Base Spirit, Modifier, Juice or Mixer, Sweetener, and
Flavor Agent or Spice (remember not all cocktails
need 5 ingredients to cover the elements).
BASE+
SPIRITMODIFIER
FLAVOR
BASE SPIRIT
+=
+ MODIFIER
+ MIXERS
+ SWEETENER
+ FLAVOR
+ MIXERS
+ SWEETENER
Base spirits are such things as
Vodka, Gin, Rum, Bourbon,
Whisky, Scotch, Tequila
or Cognac.
Modifiers could be
another base spirit or a
chance to add a Cordial
or Liqueur.
Juice or mixers can
be any juice, soda
or wine
Sweetener can be as simple
as sugar or honey, but we
could also use a cordial or
liqueur.
=
Flavoring Agent or
Spice can be just about
anything, but is also an
area that we can add
a cordial or liqueur to
enhance or create a new
cocktail.
ENJOY!
Whether making classic cocktails such as Side Cars or
Margaritas, DeKuyper fills the need for Triple Sec and
Flavors. When asked what is the key to a good cocktail.
My answer is always the same, FIND THE BALANCE!
– Bobby G Gleason, Master Mixologist, Beam Global
“
“
BOOZEY
COCKTAILS
14
OPAQUE
PRESTON ECKMAN / ADSUM / PHILADELPHIA
2 part Jim Beam® Bourbon
.5part Fernet Branca® Bitters Liqueur
.5part DeKuyper® white creme
de menthe
splash DeKuyper® dark creme de \ cacao
1 dash Fee Brothers Whiskey Barrel
Aged Bitters
combine all ingredients in a chilled
mixing glass and stir, strain into
a chilled coupe and garnish with a
pinched chocolate mint sprig tip
16
“Whenever someone asks me if I want
water with my Scotch, I say I’m thirsty
not dirty.”
BLOOD AND
SMOKE
– Joe E. Lewis
TH LYDA / KELLY'S BAR / PITTSBURGH
2 parts sauza® Reposado Tequila
1.5 parts DeKuyper® Cherry liqueur
Stir over 2" ice cubes in double
rocks glass and add float of
Lagavulin® Scotch Whisky and dash
of orange flavored bitters.
Garnish with a large slice of fresh
lemon peel.
“When I’m thirsty I drink Scotch, when I am being mischievous I drink tequila.”
– Spencer Warren
18
IN A SPACE
PRESTON ECKMAN / ADSUM / PHILADELPHIA
2
.5
.5
.5
2
parts gin
parts DeKuyper® cassis
Parts white grapefruit juice
parts lemon juice
dashes regans orange bitters
combine all ingredients in a mixing
tin and shake, strain into an old
fashioned glass on ice, garnish*
with a lemon wheel
“Garnish adds more than just visual appeal and flavor... They help complete a cocktail... They are part of the artistry.“An energy drink does not count as a garnish,”
– Tim McAteer
Song?
e
m
e
"Th
easy.
s
'
ash
t
m
s
tha
6
e 198 l
p
o
r
u
E
Fina
e
h
hit, T
wn"
o
d
t
n
Cou
n PA
i
h
c
i
1:45
Wh
t
a
s
start
1/2part
2 parts
Jim Beam
Bourbon
®
Fernet
Branca®
Bitters
Liqueur
SOMETHING
IN THE
WATER
PRESTON ECKMAN / ADSUM / PHILADELPHIA
1/2part ®
DeKuyper
e
white creme d
menthe s®plash
k
DeKuyper dar
o
creme de caca
1 dash
Fee Brothers
Whiskey Barrel
Aged Bitters
combine all
ingredient
s
in a chilled
mixing glas
s
and stir,
strain int
o
a chilled c
oupe and
garnish wit
h a pinche
d
chocolate
mint sprig
tip
You know from Eastern India came
The skill of making punch as did the name.
And as the name consists of letters five,
By five ingredients is it kept alive.
To purest water sugar must be joined,
With these the grateful acid is combined.
Some any sours they get contented use,
But men of taste do that from Tagus choose.
When now these three are mixed with care
Then added be of spirit a small share.
And that you may the drink quite perfect see,
Atop the musky nut must grated be.
“
“
PACKS
– Samuel Mather
A PUNCH
ORIGINAL
INTENTIO
PIRATE
PUNCH
PRESTON
BOBBY G GLEASON / MASTER MIXOLOGIST / BEAM GLOBAL
Light Rum
2 part Cruzan® Aged heavy Rum
1 part DeKuyper® Cranberry
schnapps Liqueur
1 part Fresh Lemon Sour
2 part Pineapple Juice
3 dashes Angostura® Bitters (per
cocktail add too taste in larger
batch)
Add all ing
redients
together
in a pitch
er,
fill with ic
e and
swizzle t
o combine.
Serve ove
r crushed
ice, garnis
h with a
lime
squeeze a
nd a dust
ing
of fresh g
rated nut
meg.
ECKMAN /
USBG / PH
ILADEL
N
PHIA
1.5 parts Effen® vodka
DeKuyper® pomegranate liqueur
1/2 part DeKuyper® ginger brandy
"The hard part
about being a
bartender is figuring
d
out who is drunk an
who is stupid."
_Richard Braunstein
3/4
Parts
Top off with
ginger beer
redients
ing
ng
ini
ma
re
d
ad
s,
ce
sli
ge
an
or
e
th
le
mudd
and shake
(except the ginger beer) in a mixing tin
o a collins
heavily, strain through a mesh sieve int
e peel
glass filled with ice, garnish with a lim
26
WHAM
ERIC BOARDMAN / ALFA / PHILADELPHIA
1 1/2 part vodka
1/2 part DeKuyper® Watermelon Pucker
1/4 fresh chili
slice fresh pineapple
splash DeKuyper® Pucker® Island
Punch Schnapps
Muddle pineapple and chili in a
mixing glass. Top with ice, vodka and
watermelon pucker. Shake vigorously
and double strain into cocktail glass.
Float Pucker® Island Punch and serve.
“Alfa while on one hand generic and easy
to remember has subtle cultural connotations ranging from social behavior in
primates and canines to Aldous Huxley’s
Brave New World. Maybe our cocktails
are a little like Soma and we like irony.”
– Joe Bekham Proprietur Alfa
28
TROPIC SLAM
ALLEN CHEN / TAMARI / PITTSBURGH
1 part Effen® vodka
1/2 part DeKuyper® amaretto
1/2 part DeKuyper® Pucker® Island
Punch Schnapps
fill with OJ and pineapple (equal parts)
build in hurricane glass over crushed ice
orange/cherry garnish
If you don’t drink, then all of
your stories suck and end with,
‘And then I got home’.
“
“
– Jim Jeffries
HOME
MIXOLOGIST
32
KENTUCKY
BREAKFAST
STEPHEN SEIBERT / VILLAGE WHISKEY / PHILADELPHIA
1 1/2 Parts Bentons Bacon
Washed Knob Creek® 100 Proof 9 Years
1/2 Part DeKuyper® Orange Schnapps
3/4 Part 2:1 Honey Syrup
1 Whole Egg
2 dashes Angostura® Bitters
Brooklyn Black Chocolate Stout
Double shake first five ingredients.
Pour into a glass coffee mug and top
with Brooklyn Black Chocolate Stout.
Did you know: 800 B.C. In Persia and Middle East, a fermented drink was produced from honey
and wild yeasts? Sure it was just “mead” but it kicked off every beautiful beginning.
PERFECT
BARTENDERS
BREAKFAST
“An ideal breakfast
recipe consists of:
10oz angostura
8 slices of quality bacon
1 half wheel of Danish cheese”
— Preston Eckman
34
THE PROCESS
PRESTON ECKMAN / ADSUM / PHILADELPHIA
muddle 2 orange slices
1.5part Effen® vodka
.75part DeKuyper® pomegranate liqueur
.5part DeKuyper® ginger brandy
top off with ginger beer
muddle the orange slices, add
remaining ingredients (except the
ginger beer) in a mixing tin and shake
heavily, strain through a mesh sieve
into a collins glass filled with ice,
garnish with a lime peel
ON A
GONDOLA
PRESTON ECKMAN / ADSUM / PHILADELPHIA
2 dashes Regan's No. 6® Orange
Bitters
combine all ingredients in a mixing tin
and shake, strain into an old fashioned
glass on ice, garnish with a lemon wheel
“
Just remember my simple rules:
Drink What You Like
And Like What You Drink,
ALWAYS, DRINK SMART!
CHEERS, ENJOY!
“
*2 part gin
1/2 part DeKuyper® cassis
1/2 part white grapefruit
juice
1/2 part lemon juice
– Bobby G Gleason, Master Mixologist, Beam Global
seasonal
We hate the question,
‘So what’s your REAL job’?
– Alfa
“
“
40
SWEET TEA
SARAH FITZGERALD / ROUND CORNER CANTINA / PITTSBURGH
SPRING
Q
COCKTAIL
dekuyper
Start with a 12oz glass
(Preferably mason jar)
Add one sprig of mint
1/2 part DeKuyper® Peachtree
Schnapps liqueur
1/2 part fresh squeezed lemon
fill to brim with ice
pour 1 1/2 part Jim Beam® Bourbon
top with freshly brewed iced tea
shake and serve
garnish with lemon wedge
W.C. Fields said “ Always carry a flagon of Whisky
in case of snakebite and furthermore always carry
a small snake” I use it to make new friends and
weed out bad tippers.
– Anonymous “tipsy” bartenders
42
VILLAGE PENNSYLVANIA PEACH
STEPHEN SEIBERT / VILLAGE WHISKEY / PHILADELPHIA
2 parts Jim Beam® Bourbon
1/2 part DeKuyper® Peachtree
Schnapps liqueur
1/2 part Demerara syrup
1/2 part Lemon Juice
1 fresh fig Muddled
2 dashes Angostura® Bitters
Muddle Fig and combine all
Ingredients in a cocktail shaker,
Add ice and shake hard.
Double strain into a tulip glass and
Garnish with a flamed orange peel.
SUMMER
Q
COCKTAIL
dekuyper
“Summer is kind of like the ultimate onenight stand: hot as hell, totally thrilling,
and gone before you know it.”
– Cosmopolitan
44
PUCKER UP JIM
JAMES CATALDI
/ WILLOW /
PITTSBURGH
2 parts DeKyuper® Pucker®
Sour Apple Schnapps
2 Parts Jim Beam® White
Label Bourbon
fresh yellow lemonade
served in a tom collins glass
Fill tom collins glass with ice
then pour in the Jim Beam® white
label then the sour Apple Pucker
fill the rest of the glass up with
fresh lemonade shake it then
serve with a lemon wedge.
FALL
Q
COCKTAIL
dekuyper
BUTCHER'S
DELIGHT
SPENCER WARREN / EMBURY / PITTSBURGH
2.5
1 part
DeKuyper ®
Red Apple
schnapps
ginger
syrup
2 part fresh
pineapple juice
1 part
Cruzan 9
Rum
®
WINTER
Q
COCKTAIL
dekuyper
2.5part
apple cider
Combine all ingredients over
ice in shaker. Shake and
pour over ice.
CACHAO
ANDRES SANCHEZ / POSITAN
O COAST / PHILADELPHIA
2 parts Brazilian cachaca
1/2 part DeKuyper® Creme
de Bananna Liqueur
1 1/4 fresh cantaloupe juice
1 part of fresh squeezed
lime juice
1/4 parts of Amber agave
garnish with Thai Basil
lemon Air (foam)
a
ac
h
c
a
c
an
brazili
served on the Rocks
add all the ingredients in
mixing glass fill with ice
then shake serve in a
highball glass with fresh
rocks top with Thai basil
lemon foam
80
's
DeKuyper Mix Tape
Recipes inspired by Alfa's 80s and 90s Happy Hour menu circa 2007
Risky Business
Jim Beam ® Bourbon, DeKuyper ® Peachtree®
Schnapps Liqueur, OJ and DeKuyper ®
Pucker ® Island Punch Schnapps
MOONWALK
Effen ® Vodka, DeKuyper ® Amaretto, Light
Cream, Cola
Molly Ringwald
DeKuyper ® Pucker ® Strawberry Schnapps,
Champagne, sugar rim
MIAMI vICE
Cruzan ® Light Rum, Cruzan ® Single Barrel Rum,
DeKuyper ® Melon Schnapps Liqueur, OJ and Grenadine
90
's
DeKuyper Mix Tape
ICE ICE, Baby
Effen® Vodka, DeKuyper ® Pucker ® Sour Apple
Schnapps, DeKuyper ® Pucker ® Island Punch Schnapps,
Pineapple
AIR Jordan
Effen ® Vodka, DeKuyper ® Pucker ® Sour Apple
Schnapps, DeKuyper ® Buttershots ®
Butterscotch Liqueur, Lime and Cranberry
Slick wILLY
Jim Beam ® Bourbon, DeKuyper ® Melon Schnapps
Liqueur and Red Bull ® Energy Drink
Monica Lewinsky
DeKuyper ® Buttershots ® Butterscotch Liqueur, Irish Cream
Liqueur and whipped cream
The best part of being a bartender
is being the hostess of the party
every single day. You get to make
the fun happen!
“
“
– Katie Loeb
Something
old
Something
new
54
ROOT
CHAMPARELLE
SPENCER WARREN / EMBURY / PITTSBURGH
3/4 part Courvoisier® Cognac
3/4 part DeKuyper® Orange Curacao
3/4 part yellow chartreuse
3/4 part root liquor
1/2 part lemon .
1/2 part simple
dash Angostura® Bitters
Combine all ingredients over ice in
shaker. shake, pour over ice into
a copper mug.
56
NEW WORLD
DAIQUIRI
ADAM KANTER / RUMBAR / PHILADELPHIA
2 parts Cruzan® Single Barrel Rum
1/2 part DeKuyper® Red Curacao
1/2 part Falernum
1/2 part Simple Syrup (1:1)
1 part Fresh Lime Juice
2 dashes Angostura® Orange
Bitters
Combine all ingredients over ice and
shake. Strain into Daiquiri glass
(Rounded martini glass). Garnish
with Lime Wheel dropped into
drink.
“Did you know? The 1st daiquiri was made because an American miner in Cuba threw a
house party and ran out of gin? Rum was readily available.”
– Adam “Rumbar” Kanter
Bartenders Notes
r,
a pitche
in
r
e
h
t
e
tog
rve
edients
bine. Se eze
r
g
m
o
in
c
l
o
t
l
zle
que
Add a
and swiz h with a lime s
e
ic
h
it
g.
arnis
fill w
ed ice, g h grated nutme
h
s
u
r
c
es
over
ting of fr
s
u
d
a
and
®
h
fres
t
n
i
m
m
im Bea our,
J
y
b
on s
tag
Red S , fresh lem basco®
a
on
Bourb uice, and T .
j
ce
mango epper Sau
P
brand
n
Gleaso
y
b
b
o
-B
Fresh lemon sour is
the first thing you
should have. Equal
parts Lemon Juice
and Simple Syrup
tails
k
c
o
c
e
't lov
n
d
i
d
ying
I
a
l
p
"If
d
n
u
be fo
d
l
u
o
w
I
rby."
e
d
r
e
l
l
ro
lker
e
o
V
r
e
-Summ
Heart In A Web
(verse 1)
By Byron Nash,
Harris Grill,
Sometimes I fe
el just like a
Buzzing so aiml
essly through
own business
Then something
shiny caught
me in the wro
ng direction
The WARNING
signs dismissed
Pittsburgh
fly
life mind my
my eye leading
them
For me, the so
cial activity of
bartending
and being a musi
cian are direct
ly related.
I get a chance
to meet so ma
ny different styles of
people. Also, ma
ny of the
elements are th
e same: There's
alcohol,
socializing, musi
c, money and th
e sexual
element involved
. They both re
quire
building relation
ships and pers
on
al
connection and
both have the
potential to ea
rn you good mo
ney.
whiskey
BALANCE, FRESH,
SEASONAL, SIMPLE
"Mojito Effe
ct" Now tha
t is the ultim
bartender pe
ate
t peeve, whe
n one goes ou
you better b
t,
e ready to f
lex and get in
the weeds, b
ecause 10 mor
e area about
to be ordere
d and everyo
ne wants it
yesterday.
-Anonymous Muddler