Complete Book of Mixed Drinks, The (Revised Edition): More Than 1,000 Alcoholic and Nonalcoholic Cocktails (Drinking Guides)
Anthony Dias Blue
Format: PDF / Kindle (mobi) / ePub
With more than 100 new recipes for cocktails, mixed drinks, and nonalcoholic beverages, this revised edition of Anthony Dias Blue's classic guide fills us in on what we need to know:
- How to stock a bar, listing alcoholic and nonalcoholic beverages by probable frequency of use.
Organized by spirit, each chapter is introduced by an accessible and eloquent essay. Discover more than 1,000 recipes for cocktails, categorized by Classics, Creative Concoctions, Signature Drinks, and Tropical Drinks -- everything from the popular Martini and the Coco Loco to Trader Vic's West Indies Punch, a Midori Sour, and a Velvet Hammer.
Whether entertaining, bartending, or simply relaxing with a favorite drink, this is the must-have bar book.
small town of Tequila. The highway into the town of Tequila winds through acres of sugarcane and silver-blue fields of agave (ah-GA-vay) plants, the raw materials of tequila. A large plant with distinctive spiky leaves, the agave is a member of the lily family. It takes more than 8 years to reach maturity and grows to a height of 7 feet, with a core weighing as much as 150 pounds. Throughout the growing process, the sharp leaves are pruned at the base in order to create the largest possible
Bloodhound 1½ ounces vodka ½ ounce dry sherry 4 ounces tomato juice Dash of lemon juice Pinch of salt Pinch of white pepper Lime slice In a collins glass with ice, combine all ingredients, except the lime slice. Mix well and garnish with the lime slice. Bloody Marie 1½ to 2 ounces vodka 4 ounces tomato juice ¼ ounce lemon juice ½ teaspoon Pernod Several dashes of Worcestershire sauce Several dashes of Tabasco Salt Freshly ground white pepper Mix all ingredients, except the
a time. It is also used in a number of Creole recipes. Liqueurs • Classics Angel’s Tip 1 ounce white crème de cacao Dash of heavy cream 1 maraschino cherry Pour the crème de cacao into a liqueur glass. Float the heavy cream on top and garnish with the cherry. Cape Cod Cooler 2 ounces sloe gin 1 ounce gin 5 ounces cranberry juice ½ ounce lemon juice ½ ounce orgeat Crushed ice Lime slice Combine all ingredients, except the lime slice, in a shaker or blender. Pour the mixture
ounces cream of coconut 1 ounce cream 1 cup ice Combine all ingredients in a blender and blend until smooth. Pour the mixture into a chilled parfait glass. Crème de Menthe Diana 2 ounces white crème de menthe ½ ounce brandy Pour the crème de menthe into a pony glass. Float the brandy on top. NOTE: This drink can also be served with crushed ice, using an extra ounce of crème de menthe and 3 teaspoons of brandy. Green Orchid ¾ ounce green crème de menthe ½ ounce Pernod 1
a mixing glass with several ice cubes. Strain the mixture into a chilled cocktail glass. Third Rail 2 to 3 ounces dry vermouth Several dashes of curaçao Several dashes of peppermint schnapps Lemon or orange peel Stir the vermouth, curaçao, and schnapps with ice cubes in a mixing glass. Strain into a chilled cocktail glass. Twist the lemon or orange peel over the drink and drop it in. Vermouth Cassis 3 ounces dry vermouth 1 ounce crème de cassis Club soda Mix the vermouth and