Читать книгу Architecture of the Shot: Constructing the Perfect Shots and Shooters from the Bottom Up - Paul Knorr - Страница 8
ОглавлениеLike the roaring flames shooting out the back of an F15 fighter jet, this shot will help the evening take off. In a jet engine the afterburner works by injecting jet fuel into the exhaust after the turbine, producing tremendous additional thrust. For those who have tasted overproof (or 151-proof) rum, you know it bears a striking resemblance to jet fuel. At almost double the strength of traditional rum, overproof rum can pack quite a punch. Afterburners on jet engines should be used sparingly as they are inefficient and use up too much fuel. Afterburner shots should also be drunk sparingly, so you don’t crash and burn early in the evening.
THE NOTES
Make sure that the bar is free of any spilled alcohol by wiping it with a clean cloth and that all napkins and flammable items are at a safe distance. Place six 1½ fluid ounce (45ml) shot glasses on the bar and pour 4½ fluid ounces (135ml) of cinnamon schnapps equally between the glasses. Fill each to the top using 4½ fluid ounces (135ml) of overproof rum. Using a lighter or match, carefully guide the flame to the edge of the glass until the overproof rum ignites. Admire the beauty of an alcohol flame for three to five seconds before snuffing with an inverted pint glass and knocking back the shot.
The origin of the After Five shot is steeped in mystery. The most likely theory is that the name refers to the After Eight brand of afterdinner chocolate-covered mints. The eight was replaced with five because, in polite society, drinks should not be served until after 5 p.m. The mix of Irish cream, coffee liqueur, and peppermint schnapps gives the same flavor profile as the delicious chocolates. When these ingredients are carefully layered into a clear shot glass, they form the After Five shot. Of course, this same combination of liqueurs can also be shaken with ice and strained into a shot glass to create another equally sweet, but decidedly more wholesome, shot drink named after a much more well-known brand—the Girl Scout Cookie.
THE NOTES
Pour 1 fluid ounce (30ml) of coffee liqueur into a 3 fluid ounce (90ml) shot glass. Take a long bar spoon and let the edge of the spoon touch just above the coffee liqueur. Slowly pour 1 fluid ounce (30ml) of Irish cream liqueur over the back of the spoon to create a layer. Repeat this process with 1 fluid ounce (30ml) of peppermint schnapps to create a third and final layer.
The Alabama Slammer is a drink acclaimed by many. NFL quarterback Brett Favre and the University of Alabama have both been associated with the drink’s rise to fame. However, long before The Daily Iowan credited Favre, this drink featured in the 1980s Tom Cruise movie, Cocktail. Going back even further, it can be found listed in the 1971 Playboy Bartender’s Guide, albeit with a slightly different recipe. Regardless of its origins, this tasty beverage is easy to make and always a crowd pleaser—provided, of course, that your “crowd” is a frat house at the University of Alabama.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 2¼ fluid ounces (67.5ml) of Southern Comfort, coating the ice. Add 2¼ fluid ounces (67.5ml) of amaretto, 2¼ fluid ounces (67.5ml) of sloe gin, and 2¼ fluid ounces (67.5ml) of fresh orange juice. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. To recreate the movie Cocktail, you might choose to flip the bottles over your head and catch them behind your back as you pour. Warning: potentially messy and dangerous, so practice is advised!
The Alaskan Pipeline, or more precisely, the Trans-Alaska Pipeline System, is a vast collection of pipelines, feeder pipes, pumping stations, and other sundry parts that together move oil from the far northern part of Alaska near Prudhoe Bay to the ship terminal in Valdez. This shooter gets its name from the fact that it looks (and, some might say, tastes) a bit like crude oil. The deep, dark green of the Jägermeister combines with the glaring fluorescent blue curaçao to make a liquid that is dark indigo in color. The peppermint schnapps increases the viscosity such that it feels almost oily as it slides down the throat.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of Jägermeister, coating the ice. Add 3 fluid ounces (90ml) of peppermint schnapps and 3 fluid ounces (90ml) of blue curaçao. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. To stay authentic to the history of the Trans-Alaska Pipeline System, spill some on the bar before serving.
Amaretto is a liqueur that can be found in many mixed drinks because its history stretches back for centuries. The recipe for amaretto liqueur supposedly dates back to the 1500s (see here for the Amaretto Sourball recipe), and many classic cocktails make use of this sweet liqueur. This is not by any stretch of the imagination, a classic. To be frank, this shooter is all about flavor, since the color is an unappealing brownish-muck. The bitter-sweet profile of the amaretto blends here with the acidic tang of the citrus juices to form an odd but pleasing combination.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of amaretto, coating the ice. Add 3 fluid ounces (90ml) of fresh orange juice and 3 fluid ounces (90ml) of fresh pineapple juice. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses.
Amaretto is a sweet, syrupy, almond-flavor liqueur, sometimes made from almonds, but more commonly made from apricot pits. This traditional Italian drink’s roots can be traced back as far as 1525, if you believe the “meet-cute” love story that Disaronno, the top amaretto producer, has placed on its web site. This disputed tale tells of an artist who falls in love with his model. The woman, being of meager means, gives him a gift of a homemade mixture of apricot pits steeped in brandy. The sour mix in an Amaretto Sourball shot adds a little sour punch to this saccharine story. Sour mix (also called sweet and sour mix) can be made simply, with equal parts sugar and water, and heated in a saucepan until the sugar dissolves. While the simple syrup is still hot, add fresh lemon and fresh lime juice, as it will blend more easily with warm syrup and make for a less cloudy mix. Store in an airtight container and refrigerate for up to 4 weeks.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 4½ fluid ounces (135ml) of amaretto, coating the ice. Add 2¼ fluid ounces (67.5ml) of vodka and 2¼ fluid ounces (67.5ml) of sour mix. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Disaronno-brand amaretto contains no nuts and is safe for people with nut allergies.
How did this particular combination of ingredients come to be called the “American Dream”? It seems strange since none of them are even remotely native to the United States. Coffee liqueur (especially Kahlúa) hails from Mexico; amaretto and Frangelico are both from Italy; and crème de cacao is French. However, America is renowned for being a melting pot of cultures and tastes, and this drink is a prime example of American cultural fondue.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 2¼ fluid ounces (67.5ml) of coffee liqueur, coating the ice. Add 2¼ fluid ounces (67.5ml) of amaretto, 2¼ fluid ounces (67.5ml) of Frangelico, and 2¼ fluid ounces (67.5ml) of dark crème de cacao. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Crème de cacao comes in two varieties: white and dark. The dark crème is, as the name implies, a dark chocolaty-brown, while the white is clear. Surprisingly, they taste about the same, and the choice of white or dark depends on the desired color of the drink. For the American Dream, dark crème de cacao works best alongside the other dark-colored liqueurs.
The name of this drink is presumably supposed to evoke the flavor and sensation of snake venom, alluding to the “bite” you’ll receive from its potency. However, the irony is that anacondas are not even venomous—an anaconda actually kills its prey by coiling around and crushing it. Although another possible reason for the name is the crushing headache you will suffer after a night of these, almost as if an anaconda were coiled around your skull.
THE NOTES
First, take a moment to contemplate the life choices that have led you to drink a combination of black sambuca and whiskey. If you still think it’s a good idea, proceed to place 6 or 7 square ice cubes into a cocktail shaker. Pour in 4½ fluid ounces (135ml) of whiskey, such as Jack Daniel’s, coating the ice. Add 4½ fluid ounces (135ml) of black sambuca. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Are you really sure?
Some drinks, such as the Mind Eraser (see here), are named for their effect on the person drinking it. Others, such as the Anaconda (see here), might allude to the taste of the drink. Then there is the Antifreeze shot—so named purely because its appearance is similar to that of the antifreeze used in car radiators. Ethylene glycol is the most commonly used antifreeze in cars, dyed a bright fluorescent green color to make it easier to spot leaks. This shot gets its bright green color from Midori melon liqueur, a muskmelon-flavored drink. Like its namesake, it’s the ideal way to keep you from freezing on cold winter nights.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of vodka, coating the ice. Add 3 fluid ounces (90ml) of Midori melon liqueur. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses, filling each one two-thirds of the way full. Fill to the top of each glass using 3 fluid ounces (90ml) of lemon-lime soda.
Apocalypse Now is a world-famous Vietnam War film by Francis Ford Coppola, ranked as one of the top 20 films of all time. The film is noteworthy for its themes of violence and its effect on the human psyche. It is legendary for the troubles experienced during production, ranging from an overweight and unprepared starring actor (Marlon Brando), to expensive sets destroyed by tropical storms. In the movie, a façade of civilization masks the violence behind the Vietnam War and in the shot it is the sweet coffee liqueur and peppermint schnapps that mask the power behind the vodka.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of vodka, coating the ice. Add 3 fluid ounces (90ml) of coffee liqueur and 3 fluid ounces (90ml) of peppermint schnapps. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Before consuming, wax rhapsodic about how you “love the smell of Napalm in the morning.”
The saying “as American as apple pie” is familiar to people around the world, leading them to believe that apple pie is an American invention. This is patently false. First of all, apples themselves are not even American; they were brought over from Europe in the seventeenth century. Written recipes for pies, tarts, and puddings made from apples date as far back as 1381, before America was even discovered! The apple pie familiar to most Americans, with its lattice crust and hint of cinnamon, is actually a variation of a Dutch appeltaart. However, over time, American folklore accepted the notion of apple pie as American, and today the U.S. is one of the world’s top apple producers. One vague reason for the enduring association of apple pie with Americans is that American GIs during World War II were told to tell reporters “for Mom and apple pie” if asked why they were fighting the war—a stock answer to avoid getting involved in political debates and possible fights. For the Apple Pie shot, the fresh apple juice and cinnamon schnapps combine with the vodka to evoke the flavor of traditional apple pie with a much more powerful kick than the one Grandma used to make.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 4½ fluid ounces (135ml) of vodka, coating the ice. Add 2¼ fluid ounces (67.5ml) of cinnamon schnapps and 2¼ fluid ounces (67.5ml) of fresh apple juice. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses.
Contrary to popular assumption, the B-52 shot is not named after the Boeing B-52 Stratofortress aircraft—at least, not directly. Best known for the song “Love Shack,” the B-52s was a new-wave band formed in the late 1970s that took its name from a beehive hairstyle called the B-52. The hairstyle itself was so named because of its resemblance to the front of the B-52 aircraft. Peter Fich, a bartender at the Fairmont Banff Springs Hotel in Alberta, Canada, developed this shot and named it after the band. Mr. Fich was known to name the drinks he invented after the music he liked. To summarize: the shot was named after a band that was named after a hairdo that was named after an aircraft.
THE NOTES
Make sure that the bar is free of any spilled alcohol by wiping it with a clean cloth and that all napkins and flammable items are at a safe distance. Pour 1 fluid ounce (30ml) of coffee liqueur into a 3 fluid ounce (90ml) shot glass. Take a long bar spoon and let the edge of the spoon touch just above the coffee liqueur. Slowly pour 1 fluid ounce (30ml) of Irish cream liqueur over the back of the spoon to create a layer. Repeat this process with 1 fluid ounce (30ml) of Grand Marnier to create a third layer. For a Flaming B-52, reduce the Grand Marnier by half and slowly pour ½ fluid ounce (15ml) of overproof rum over the back of the spoon to create a fourth layer. Using a lighter or match, carefully guide the flame to the edge of the glass until the overproof rum ignites. Admire the beauty of an alcohol flame for three to five seconds before snuffing with an inverted pint glass and knocking back the shot.
Guinness is an Irish dry stout beer that has been brewed in Dublin, Ireland, since 1759. The most distinctive feature of the beer is the creamy head that forms when a pint of draught is pulled. As the drink settles, a light tan layer of thick foam forms on top of the almost black stout beer. The Irish cream liqueur and coffee liqueur in this shot taste nothing at all like Guinness but when layered in a shot glass, the light tan color of the Irish cream on top of the black color of the coffee liqueur looks like a miniature version of the classic pint. Once it is poured, take the shot in your hand and stomp around like a giant drinking a tiny little beer.
THE NOTES
Pour 2 fluid ounces (60ml) of coffee liqueur into a 3 fluid ounce (90ml) shot glass. Take a long bar spoon and let the edge of the spoon touch just above the coffee liqueur. Slowly pour 1 fluid ounce (30ml) of Irish cream liqueur over the back of the spoon to create a layer. The use of small glasses shaped like pint glasses or miniature beer mugs will enhance the appearance of the shots.
