By Mittie Hellmich
Ultimate Bar Book is the 1st and purely advisor to vintage and new drink recipes. Loaded with essential-to-know subject matters reminiscent of barware, instruments, and combining counsel, this e-book has all of it. As a mistress of mixology, the writer has the classics all the way down to a Tthe Martini, the Bloody Mary, plus the various adaptations (the soiled Martini, the Virgin Mary). after which there are all of the inventive new elixirs the writer brings to the desk, just like the Tasmanian tornado Cocktail or the Citron Sparkler. Illustrations exhibit accurately what kind of glass will be used for every drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, scorching beverages, and non-alcoholic drinks; andlet's now not forgetan crucial number of hangover treatments, Ultimate Bar Book is little short of top-shelf.
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Extra resources for The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
1½ oz. apricot brandy ¾ ounce triple sec ¾ ounce clean lemon juice C. 05 hour of darkness Cocktail RI TS Stir the liquid materials in a blending glass with ice. pressure right into a chilled cocktail glass. Garnish with the cherry. SPI 1½ oz brandy 1½ oz candy vermouth ½ teaspoon easy syrup 2 dashes Angostura bitters Maraschino cherry B R A N DY Metropolitan this can be the vintage recipe, just like a ny, to not be pressured with a Nouveau Metropolitan, that's a version at the Cosmopolitan (page 317). 133 Mikado 1½ oz brandy ½ ounce Cointreau (or triple sec) ¼ ounce crème de noyaux (or amaretto) 1 teaspoon grenadine sprint of Angostura bitters Shake the elements vigorously with ice. pressure into an ice-filled outdated glass. Montana 2 oz. brandy 1 ounce ruby port ½ ounce dry vermouth Pour the components into an ice-filled out of date glass. Stir good. Olympic 134 1 ounce brandy 1 ounce Cointreau (or triple sec) 1 ounce clean orange juice ¼ ounce clean lemon juice Orange twist Shake the liquid materials vigorously with ice. pressure right into a chilled cocktail glass. Twist the orange peel over the drink, and drop it in. Ostend Fizz ¾ ounce kirsch ¾ ounce crème de cassis ½ ounce clean lemon juice three to five oz. chilled membership soda Lemon slice Shake the kirsch, crème de cassis, and lemon juice vigorously with ice. pressure into an ice-filled highball glass. most sensible with membership soda and stir lightly. Garnish with the lemon slice. Paradise 1 ounce apricot brandy ¾ ounce gin ¾ ounce clean orange juice Shake the constituents vigorously with ice. pressure right into a chilled cocktail glass. one other model raises the gin to one ounce and provides ounce clean lime juice. adaptations: 0.5 For a Royal Smile Cocktail, replacement half ounce lemon juice for the orange juice, and upload a touch of grenadine. & DRINK C. 05 RI TS S Shake the liquid parts vigorously with ice. pressure right into a chilled cocktail glass. Garnish with the lime slice. SPI 1½ oz. pear brandy 2 oz clean purple grapefruit juice 2 oz apricot nectar Splash of grenadine Lime slice B R A N DY Pear Dream The signature drink from the lodge Belle Rive, the notorious Côte d’Azur hangout for Fitzgerald and Hemingway in Cap d’Antibes. one hundred thirty five Picasso 1½ oz brandy 1 ounce Dubonnet ¼ ounce clean lemon juice Lemon twist and orange twist Pour the liquid components into an ice-filled highball glass. Twist the lemon and orange peel over the drink, and drop them in. version: For a Phoebe Snow, lemon juice. replacement Pernod (or anisette) for the Pisco Punch 2 oz pisco brandy ¼ ounce clean lime juice ¼ ounce pineapple juice 2 dashes Angostura bitters Lime slice mix the liquid elements with half cup overwhelmed ice in a blender. mix until eventually tender. Pour right into a chilled wineglass. Garnish with the lime slice. Pisco Sidecar Lemon wedge Sugar 1½ oz. pisco brandy ¾ ounce Cointreau ½ ounce clean lemon juice ½ ounce clean orange juice 136 Rub the rim of a relaxing cocktail glass with the lemon wedge and rim with sugar.