Complete World Bartender Guide: The Standard Reference to More than 2,400 Drinks

Complete World Bartender Guide: The Standard Reference to More than 2,400 Drinks

by Bob Sennett
     
 

The Biggest and Best if its Kind
The standard reference to more than 2,400 drinks

Including nonalcoholic drinks
Plus drinks for dieters
Every recipe illustrated with proper glass
Learn how to create the perfect drink for every occasion

You don’t need to take a mixology course to master the art of mixing drinks with style and

Overview

The Biggest and Best if its Kind
The standard reference to more than 2,400 drinks

Including nonalcoholic drinks
Plus drinks for dieters
Every recipe illustrated with proper glass
Learn how to create the perfect drink for every occasion

You don’t need to take a mixology course to master the art of mixing drinks with style and confidence. All you need to know is in the Complete World Bartender Guide. From classic cocktails to little-known concoctions, this comprehensive reference contains easy-to-follow recipes for more than 2,400 drinks that will make you the toast of any party. This indispensable resource also includes:

• Handy tips on setting up your bar and buying the right amount of liquor and supplies
• Illustrations of proper glassware next to each recipe
• Instructions for brewing beer
• Professional tricks and shortcuts
• Drinks for dieters
• More than 200 recipes for delicious nonalcoholic drinks
• Expert advice on selecting and serving wine
• And much more!

The ultimate bar-top reference

Product Details

ISBN-13:
9780553299007
Publisher:
Random House Publishing Group
Publication date:
11/28/1993
Edition description:
REV
Pages:
464
Sales rank:
592,338
Product dimensions:
4.20(w) x 6.80(h) x 1.00(d)

Read an Excerpt

Recipes A-Z

Use a bartender’s mixing glass whenever the instructions state “combine” ingredients. Strain the drink from the mixing glass into the drinking glass suggested by the illustration [not reproduced here] alongside the ingredients.

NOTE: The number of glasses or cups shown alongside a recipe do not necessarily indicate the quantity of drinks the recipe will produce.

A-1 Pick-Me-Up

1 pint dark rum
1 lb. rock candy
1 doz. eggs
1 doz. lemons

Squeeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days. (The shells will dissolve.) When ready strain through cheesecloth into another pot. Combine the rum and the rock candy in a saucepan; boil with a quart of water until smooth. Combine with the egg mixture and bottle for future use.

A.J.

1½ oz. apple brandy
1½ oz. unsweetened grapefruit juice
A few drops grenadine

Combine with ice; shake well. Strain and add ice.

Abbey

1½ oz. gin
1½ oz. orange juice
1-2 dashes orange bitters

Combine with ice; shake. Strain over ice, top with a cherry.

Abbey Cocktail

1½ oz. gin
¾ oz. orange juice
¼ oz. sweet vermouth
1-2 dashes of Angostura bitters

Combine with ice; shake. Strain, add ice, top with a cherry.

Aberdeen Angus

2 oz. Scotch
1 oz. Drambuie
1 tbs. honey
2 tsp. lime juice

Combine the Scotch and the honey; stir until smooth. Add the lime juice. Warm the Drambuie over a low flame, turn out on a ladle; ignite and pour into the mug. Stir and serve immediately.

Absinthe Suissesse

1½ oz. absinthe substitute
1 egg white
Several drops of anisette, white crème de menthe
A few drops of orange flower water

Combine with ice; shake well. Strain straight up.

Acadian Mead

2 quarts honey
12 oz. boiling water

Dissolve the honey with the water in a crock pot; allow to ferment before boiling and sealing.

Acapulco

1¾ oz. rum
¼ oz. Triple Sec
1 egg white
½ lime juice
Sugar to taste
Mint leaves

Combine with ice; shake into pre-chilled glass. Add ice and top with one or two mint leaves, partially torn.

Adam and Eve

1 oz. gin
1 oz. cognac
1 oz. Forbidden Fruit
A few drops lemon juice

Combine with ice; shake. Strain over ice.

Addington

1½ oz. sweet vermouth
1½ oz. dry vermouth
Club soda

Combine everything (except the soda) with ice and shake. Strain; add ice and soda. Add a twist of lemon, plus the peel.

Admiral Cocktail

1 oz. bourbon
1½ oz. dry vermouth
½ lemon

Combine with ice; shake. Strain. Squeeze in the lemon’s juice, stir, and drop in the peel. Add ice.

Meet the Author

Bob Sennett is also the author of The International Drinker's Companion.

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