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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