Ray Foley

Article / Updated 10-06-2023

Enjoy one of your favorite holiday treats, cocktail-style, without the effort and stress of slaving away over an oven all afternoon! It's sure to be a crowd-pleaser at your next holiday party. 1-1/2 oz. Irish cream liqueur 1-1/2 oz. coffee liqueur 1-1/2 oz. peppermint schnapps Pour Irish cream liqueur, coffee liqueur, and peppermint schnapps into a cocktail shaker with a generous handful of ice. Shake well, and pour into a martini glass. For extra festive flair, garnish the edge of your martini glass with sprinkles or red and green sugar crystals.

Article / Updated 10-06-2023

The Grinch may be a mean one, but these shots aren't! Whether you shoot or sip to enjoy, these are sure to amuse at any holiday party. 1 oz. melon liqueur 1/2 oz. citrus vodka Combine melon liqueur and citrus vodka in a shot glass. Garnish with a toothpick and a maraschino cherry for extra Christmas flair. Enjoy!

Article / Updated 10-06-2023

A quick and easy drink to make for your next holiday party, this refreshing shot tastes much better than it sounds! Just remember to stay away from the yellow snow outside! 1 oz. citrus vodka 1 oz. pineapple juice Combine citrus vodka and pineapple juice in a shot glass. Sip or shoot to enjoy.

Article / Updated 10-06-2023

Bartenders should definitely know about Scotch whisky. Scotch whisky (spelled without the e in whiskey) has a distinctive smoky flavor that's the result of both the choice of ingredients and the method of distillation. Scotch whisky must be distilled and matured for at least three years in Scotland — but not necessarily bottled in Scotland. Some Scotch whiskies are distilled and aged in Scotland but bottled in another country. Types of Scotch whisky Two kinds of Scotch whisky are distilled: malt whisky (from barley) and grain whisky (from cereals). Malt whiskies are divided into four groups according to the geographical location of the distillery in which they're made: Lowland malt whiskies: Made south of an imaginary line drawn from Dundee in the east to Greenock in the west. Highland malt whiskies: Made north of the aforementioned line. Speyside malt whiskies: Made in the valley of the River Spey. Although these whiskies come from within the area of the Highland malt whiskies, the concentration of distilleries and the specific climatic conditions in Speyside produce whiskies of an identifiable character, which is why they're classified separately. Islay malt whiskies: Made on the island of Islay. Each group has its own clearly defined characteristics, ranging from the gentle, lighter-flavored Lowland whiskies to those distilled on Islay, which are generally regarded as the heaviest malt whiskies. Grain distilleries are mostly found in the central belt of Scotland, near the cities of Glasgow and Edinburgh. Single-grain whiskies display individual characteristics in the same way as malts, although the geographical influence isn't the same. Married together, malt whiskies and grain whiskies create blended Scotch whisky, which accounts for 95 percent of world sales. A blended whisky can have many (up to 50) different types of malt whiskies blended with grain whisky (from cereals). As you may expect from the name, a single-malt Scotch whisky is made from one type of malt, and it's not blended with other malts or grain whiskies. How Scotch is made Making Scotch whisky from malts dates back to 1494 to Friar John Cor and his fellow friars. Until the mid-1800s, nearly all Scotches were single-malt. Then Andrew Usher came up with the idea of mixing malt whisky and grain whisky to create blended Scotch whisky. Here's how the process works: The barley is malted, or soaked and dried for germination. During this period, the starch in the barley converts to fermentable sugar. To stop the germination, the malted barley is smoked, usually over peat fires in open malt kilns, giving Scotch whisky its smoky taste. The barley is mixed with water and yeast. Fermentation takes place, and alcohol is the result. This liquid is then usually pumped into stills and double-distilled until the correct proof is attained. After distillation, the whisky is typically placed in used American oak wine or bourbon barrels (some distillers use sherry casks or wood from other countries); these are then aged by law for a minimum of three years. Most Scotch whiskies age from five to ten years, sometimes much longer. It's said that the longer a whisky ages in the barrel, the smoother it becomes. After the whisky finishes aging in the barrel, each distiller then completes its own blending, filtering, and bottling. Scotland has more than 100 distilleries that produce more than 2,000 different Scotch whiskies. Storing and serving suggestions Scotch can be served over ice, straight up, with water or club soda, or in a variety of mixed drinks. Single malts and aged Scotch whisky (over 12 years) can be served straight up or on the rocks with a splash of water. After opening, store a bottle of Scotch whisky in a cool, dry place out of direct light. It should have a shelf life of approximately two years. Whisky doesn't improve with age after it's bottled.

Article / Updated 10-06-2023

All bartenders should be familiar with beer. The beer-brewing process begins with pure water, corn grits, and malted barley. Malted barley is the basic ingredient and is often referred to as the “soul of beer.” It contributes to the color and characteristic flavor of beer. Malted simply means that the barley has been steeped or soaked in water and allowed to germinate, or grow. Brewing beer is a step-by-step process: The corn grits and malt are cooked and blended to create mash. A sugary liquid, called wort, is extracted from the mash. The remaining solid portion of the mash, the brewer's grain, is sold as feed. The wort is transferred to the brew kettles, where it's boiled and hops are added. Hops are responsible for the rich aroma and the delicate bitterness in beer. The wort then moves to the wort cooler. Sterile air is added next, along with yeast, which converts sugar into alcohol and carbon dioxide. The wort moves to fermentation tanks for a carefully controlled time period. Brewers can use two different categories of yeast: bottom and top. Bottom yeast settles to the bottom of the tank after converting all the sugar, and the resulting beer is a lager. Top yeast rises to the top of the tank when it's done with the sugar, and the beer it produces is an ale.

Article / Updated 10-06-2023

Rum is produced throughout the Caribbean and beyond. There are several different types of rum, bartenders should know. Rum is required in different cocktail recipes, and is a very popular alcoholic drink. Here are several popular brands: 10 Cane (Trinidad) Admiral Nelson Spiced Rum (Puerto Rico) Angostura (Trinidad) Appleton Estate (Jamaica) Bacardi (Puerto Rico) Brinley (Saint Kitts) Captain Morgan Original Spiced Rum (Puerto Rico) Castillo (Puerto Rico) Cavalier (Antigua) Cockspur (Barbados) Cruzan Rum (U.S. Virgin Islands) DonQ Rums (Puerto Rico) English Harbour (Antigua) Fernandes Vat 19 Rum (Trinidad) Gosling's Black Seal Rum (Bermuda). Gosling also makes a Gold Rum and an Old Rum. Gran Blason Añejo Especial (Costa Rica) Havana Club (Cuba) Matusalem (Dominican Republic) Mount Gay Rum (Barbados) Myers's Original Dark Rum (Jamaica) Ocumare (Venezuela) Oronoco (Brazil) Pampero (Venezuela) Pusser's (Tortola, British Virgin Islands) Pyrat (Anguilla) Rhum Barbancourt (Haiti) Ron Del Barrilito (Puerto Rico) Ronrico (Puerto Rico) Ron Zacapa (Guatemala) Royal Oak (Trinidad) Sailor Jerry (U.S. Virgin Islands) Sea Wynde (Jamaica and Guyana) Stroh (Austria) Stubbs (Australia) Tanduay (Philippines) The Kraken Rum (Trinidad and Tobago) Tommy Bahama Rum (Barbados) Whaler's (Hawaii) Wray & Nephew (Jamaica) Zaya Rum (Trinidad)

Article / Updated 10-06-2023

The gluten-free movement is gaining momentum as more people are diagnosed with celiac disease or gluten intolerance, or simply choose to avoid consuming gluten. But many people who are following a gluten-free diet still want to enjoy a beer or cocktail. Gluten is a protein found in foods processed from wheat, including barley and rye. Conventional beer and many other alcohols are made from those three grains, so these drinks contain gluten. Bourbon must be 51 percent corn, which is gluten-free. But the rest of the mash — up to 49 percent — comes from wheat, barley, and rye, so avoid bourbon if you’re avoiding gluten. Most wines and rums are gluten free, along with vodkas made from potatoes. Tequila from the blue agave plant is naturally gluten-free. But some tequilas are considered mixto, or not entirely from the blue agave plant. So if the label doesn’t say “100-percent agave,” the tequila isn’t gluten-free! Gin, whiskey, and Scotch don’t contain gluten. But best to consult your doctor and the labels! When seeking gluten-free alcohol, do your homework. Call the manufacturer or go online and try to figure out whether the alcohol you want to consume is made from wheat, barley, or rye. If it is, stay away from it. You can’t depend on ingredients labels on bottles of alcohol to list every ingredient. Alcohol manufacturers aren’t required to list their ingredients the same way food manufacturers are. So just because you don’t see one of the gluten grains listed on the label doesn’t mean the product is gluten-free. Gluten-free beers are increasingly popular. Here are some options: Anheuser-Busch Redbridge Bard’s Tale Beer Dogfish Head Tweason’ale Green’s Amber Ale New Grist New Planet Beer Company Nickel Brook Gluten Free Schnitzerbräu Another option is gluten-free ciders. These are becoming increasingly popular in the United States, so more brands are sure to follow: Angry Orchard Crispin Stella Artois Cidre Strongbow Woodchuck

Article / Updated 10-06-2023

The cocktail recipes listed here are classics for a reason: They taste good. Whether you’re a professional bartender or just someone who likes to throw cocktail parties at home, you should know how to make these mixed drinks recipes like you know how to make toast. Bacardi Cocktail Bacardi cocktail is the only cocktail issued a copyright from the United States government. 2 oz. Bacardi Light Rum 1 oz. Rose’s Lime Juice 1/2 tsp Sugar 1/2 oz. Rose Grenadine Mix in a shaker with ice and strain into a chilled martini glass. Brandy Alexander A sweet and creamy delight. A favorite to all until Baileys came around. 1-1/2 oz. Brandy or Cognac 1/2 oz. Dark Crème de Cacao 1 oz. Sweet Cream or Ice Cream Shake all ingredients with ice. Strain into a Margarita glass. Bloody Mary This cocktail is probably the most famous of the “Hair of the Dog” morning-after concoctions. 1-1/4 oz. Vodka 2-1/2 oz. Tomato Juice dash Worcestershire Sauce dash Tabasco Sauce dash Salt and Pepper Pour Vodka over ice in a tall glass. Fill with Tomato Juice. Add a dash or two of Worcestershire Sauce and Tabasco Sauce. Stir and garnish with a Celery Stalk. For those who enjoy their Bloody Marys extremely spicy, add more Tabasco or even Horseradish. Cosmopolitan The most popular drink of the new millennium. 2 oz. Vodka 1/2 oz. Cointreau Juice of 1/2 Lime 1/2 oz. Cranberry Juice Shake with ice and strain into a chilled martini glass. Manhattan If you make this cocktail correctly, you’ll never hear your guests utter this classic line from The Simpsons: “What did I do to deserve this flat, flavorless Manhattan?” 2 oz. American or Canadian Whisky splash Sweet or Dry Vermouth dash Angostura Bitters Stir ingredients in a rocks glass. Garnish with a Cherry. Margarita A great drink for a hot summer day. 1 oz. Tequila 1 oz. Cointreau or Triple Sec 1 oz. Sweet & Sour Mix or Lime Juice Shake ingredients with ice or blend ingredients with crushed ice. Serve in a salt-rimmed glass. Garnish with a Lime Wheel. Martini A simple and elegant classic. 2 oz. Gin dash Extra Dry Vermouth Shake or stir Gin and Vermouth with ice. Strain and serve in a cocktail glass straight up or over ice. Garnish with a twist or an Olive. Tequila Sunrise You will have a warm summer glow after this one! 2 oz. Patrón Tequila 3 oz. Orange Juice 1/4 oz. Grenadine Pour Grenadine into a tall glass first. Then add Tequila and fill with ice and Orange Juice. Garnish with an Orange Slice White Russian If you’re worried about calories, you can use whole milk or half-and-half rather than cream, but cream tastes better. Skim and 2-percent milk produce unsatisfactory results. The Dude in The Big Lebowski settled for nondairy creamer powder in one scene; that option is for emergencies only. 1-1/2 oz. Vodka 1/2 oz. Kahlúa 1/2 oz. Cream Shake ingredients and serve over ice in a rocks glass.

Article / Updated 10-06-2023

Cocktails can fall into two categories. Some are strange and delightful; a few are strange and, honestly, awful. But cocktails get invented and catch on even though they offend the palates of most people. Maybe they have catchy names. Maybe they look neat when served. Who knows? Here is a list of ten off-the-wall drinks that are worth sampling. And then, for your own protection, you find a list of drinks that you may want to avoid unless you’re really brave. Crazy cocktails you really ought to try Some of the following drinks look kind of gross when you make them. Some just don’t sound right when you read the recipe. But you’ll have an enjoyable experience giving any of these cocktails a try. Anti-Freeze: It’s bright green, tastes like melon, and has a kick. Between the Sheets: Many people generally prefer cognac by itself, but consider this cocktail as an exception. Cement Mixer: Coagulation is cool. Freddy Fudpucker: You wouldn’t think that tequila and Galliano really go together, but this one works. Limp Moose: Yes, you can mix Canadian whisky and Irish cream. Meat & Potatoes: You can’t go wrong with a slice of salami. Monkey See Monkey Do: Fruity and creamy. Pickleback: Jameson and pickle juice? How can that be bad? S.O.B.: It looks nice in a martini glass. Zipperhead: Who doesn’t like raspberry shots? Cocktails that may not go down so easily If someone places any of the following cocktails in front of you, your response should be something like, “Please don’t make me drink that!” But if you’re out at a bar having fun and one of your friends says, “I want to try something different,” then by all means suggest one of the following: Gold Furnace: Tabasco goes well in a Bloody Mary, but not in a shot of Goldschläger. This one must have been invented at a frat party. Iguana: This is one of those recipes where you have to assume that the person who invented it had three dusty bottles in his or her liquor cabinet and decided to mix all three to see what would happen. Incredible Hulk: Looks good? Yes. Tastes good? You can do better. How about a snifter of fine cognac all by itself instead? Lizard Slime: Melon and tequila? I’m not so sure. Mind Eraser: People generally order Mind Erasers so they can drink them quickly through a straw in order to, well, get drunk quickly. Have a Black Russian instead and enjoy it by drinking slowly. Neva: Well, it’s a good way to get your vitamin C. Oil Slick: Peppermint and bourbon? Let someone else be the guinea pig. Scorpion: There are better tropical cocktail options. Have a Hurricane or a Mai Tai. Three Wise Men: Three Wise Men isn’t a cocktail recipe. When you order one at a bar, you’ll be served a shot of Jim Beam, a shot of Jack Daniel’s, and a shot of Johnnie Walker, and you’re expected to shoot all three rather quickly. To say the least, that’s not responsible drinking. Now if you have two pals and you’re going to share the shots, that’s a more reasonable proposition. And if you really enjoy these fine products, you may want to try sipping instead of shooting. Wet Spot: The name raises an eyebrow (ahem), but tequila and Irish cream should never go together.

Article / Updated 10-06-2023

Cocktail names seem to get more creative every year. But back in the cocktail’s heyday, drinks were often just named after the person who concocted them or the place where they were invented. What follows is a short list of traditional cocktails and how they came to be called by their familiar monikers: Bellini: Invented in Harry’s Bar in Venice, Italy, around 1943. Black Russian: Created by bartender Gus Tops of the Hotel Metropoli in Brussels. Gus also dispensed scarves with his silhouette and recipe of his cocktail. Bloody Mary: Invented by Pete Petiot at Harry’s Bar, Paris, France, in 1921; he later became Captain of Bars at the St. Regis Hotel in New York, New York. Daiquiri: Conceived by workers from Bethlehem Steel during a malaria epidemic in the village of Daiquiri near Santiago, Cuba. The Gibson: Named after New York artist Charles Dana Gibson by his bartender Charles Connoly of the Player’s Club in New York. Another version credits Billie Gibson, a fight promoter. Harvey Wallbanger: Created by Bill Doner at Newport Beach, California. The Harvey Wallbanger was started as a fad by Bill and was first served at a bar called The Office. The Martini: Seems that everyone wants to lay claim to having invented and named this classic drink. Here are just some of the stories: By bartender professor Jerry Thomas of San Francisco from a stranger on his way to Martinez, California. Made with gin, vermouth, bitters, and a dash of Maraschino. After Martini & Rossi Vermouth, because that brand was first used in the drink Gin and It, with one half gin and one half Martini & Rossi Vermouth. After the British army rifle: The Martini and Henry. The rifle was known for its kick, like the first sip of a Gin and It. At the Knickerbocker Hotel in the early 1900s, a bartender named Martini di Arma Tiggia mixed a martini using only a dry gin and dry vermouth. Negroni: It seems that a certain Count Negroni of Florence once requested a drink that would stand apart from all the Americanos ordered at his favorite neighborhood cafe. The bartender answered his request with a cocktail composed of equal parts gin, sweet vermouth, and Campari, and he garnished the result with a telltale orange slice. Unfortunately for the count, the drink became as popular as the Americano. Side Car: Harry’s New York Bar in Paris, according to owner at that time, Harry MacElhone, after a motorcycle sidecar in which a customer was driving into the bar. Tom Collins: By John Collins, a waiter at Lipmmer’s Old House, Coduit Street, Hanover Square in England. Tom was used instead of John because the drink used Old Tom Gin. Today, a John Collins would use whiskey.