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Ultimate Little Cocktail Book, 2E
     

Ultimate Little Cocktail Book, 2E

by Ray Foley
 

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With more than 1,000 recipes, The Ultimate Little Cocktail Book is the perfect book for any bar, party, or event. Now updated with new recipes, indexes by drink name and alcohol type, 2-color internals, and a fresh design, this is a book no drink enthusiast will be able to mix without.

Featuring recipes like:

  • Mango Mama: Southern

Overview

With more than 1,000 recipes, The Ultimate Little Cocktail Book is the perfect book for any bar, party, or event. Now updated with new recipes, indexes by drink name and alcohol type, 2-color internals, and a fresh design, this is a book no drink enthusiast will be able to mix without.

Featuring recipes like:

  • Mango Mama: Southern Comfort, Hiram Walker mango schnapps, orange juice
  • Red Snapper: Crown Royal Special Reserve, amaretto, cranberry juice
  • Electric Lemonade: vodka, Hiram Walker orange curacao, lemonade, pureed strawberries

Product Details

ISBN-13:
9781402254093
Publisher:
Sourcebooks
Publication date:
11/01/2011
Pages:
432
Sales rank:
1,313,804
Product dimensions:
4.00(w) x 5.90(h) x 1.20(d)

Related Subjects

Read an Excerpt

APERITIFS AND VERMOUTHS

Accurate

1 1/4 oz. cognac

1/4 oz. Martini & Rossi Rosso vermouth

1/4 oz. sake

Ice cubes

Stir. Serve on the rocks.

Americano

3/4 oz. Campari

3/4 oz. Martini & Rossi Rosso vermouth

Club soda

Lemon twist for garnish

Build Campari and vermouth in tall glass. Fill with club soda. Add twist of lemon.

Aperol Betty

2 parts Aperol liqueur

1 part grapefruit juice

1 part orange juice

Ice cubes

Shake and blend.

Aperol Spritz

3 parts Prosecco

2 parts Aperol liqueur

Splash soda or seltzer

Ice cubes

1/2 slice orange for garnish

Garnish with the orange slice.

Asti Martini

4 oz. well-chilled Martini & Rossi Asti

1/2 oz. extra dry vermouth

Dash Chambord

Fresh raspberry for garnish

Add well-chilled Asti to the remaining ingredients and serve in a champagne flute. Garnish with a fresh raspberry.

B&B Manhattan

2 parts Benedictine

1 part Martini & Rossi sweet vermouth

Dash Angostura bitters

Maraschino cherry for garnish

Shake and garnish with the cherry.

Baracas Cocktail

2 oz. Punt e Mes vermouth

1 oz. Fernet-Branca

Ice cubes

Pour all ingredients into a shaker with ice. Strain into a cocktail glass.

Bitch Slap

Fernet-Branca Menta

Beer for chaser

Pour into a shot glass and drink beer as a chaser (Hymie Special).

Casino Royale Cocktail, Shaken Not Stirred

3 parts gin

1 part vodka

1/2 part Lillet white vermouth

5 ice cubes

Lemon twist for garnish

Classic Pernod

1 part Pernod

5 parts water

Ice cubes

Pour 1 part Pernod in a glass. Add 5 parts water. Add ice to fill glass.

Corpse Reviver

Ice cubes

1 1/2 oz. brandy

1 oz. white crème de menthe

1/2 oz. Fernet-Branca

In a mixing glass half-filled with ice cubes, combine remaining ingredients. Stir well. Strain into a cocktail glass.

Dubonnet Cocktail

1 oz. dry gin

1 oz. Dubonnet Rouge

Dash orange bitters

Ice cubes

Lemon twist for garnish

Combine in ice shaker. Shake. Strain into martini glass and garnish with twist of lemon.

Fedora

1/4 oz. Fernet-Branca

Ice cubes

2 1/2 oz. Templeton Rye whiskey

1/2 oz. Punt e Mes vermouth

Lemon or orange twist for garnish

Pour the Fernet-Branca into an ice-filled shaker and “wash the ice” by stirring the liquid, then drain. Combine the rye and vermouth into the shaker. Stir vigorously and serve up in a martini or sherbet glass. Garnish with a twist of lemon or orange.

FERinterNET.com

1 1/2 oz. Fernet-Branca Menta

Serve on the rocks by your computer.

Fernandito

2 oz. Fernet-Branca

3 oz. frozen cola

Lime slice for garnish

3 ice cubes

Pour Fernet-Branca into a tall tumbler. Fill with frozen cola. Add a lime slice and 3 ice cubes.

Fernet Coffee

1 American coffee with sugar

1 1/2 oz. Fernet-Branca

2 tsp. whipped cream

Pour the Fernet-Branca and the coffee in a glass and add the cream on top.

Fernet Negroni

1 oz. Baffert’s Gin

1 oz. Fernet-Branca

3/4 oz. Punt e Mes vermouth

Ice cubes

Orange twist for garnish

Combine first three ingredients over ice in a shaker. Stir until chilled and serve up in a cocktail glass. Garnish with orange twist.

French Fizz

5 parts champagne

1 part Pernod

Ice cubes

Pour champagne and Pernod into a tall glass filled with ice. Mix well.

Frozen Lillet Red

2 parts Lillet Red vermouth

1 part Hendrick’s gin

1 part peach liqueur

Ice cubes

1 wedge peach for garnish

Hanky Panky Cocktail

1 1/2 oz. Baffert’s gin

1 1/2 oz. Punt e Mes vermouth

2 dashes Fernet-Branca

1 orange peel for garnish

Shake well and strain into cocktail glass. Squeeze orange peel on top. (Listed in The Savoy Cocktail Book.)

Hot Houdini

2 oz. Fernet-Branca

3 drops Tabasco

Put ingredients in shot glass. Make the drink disappear fast.

Italian Bull

2 oz. Fernet-Branca

1.84 oz. can Red Bull

Add Fernet to Red Bull and chug.

Limo Rider

1 oz. Fernet-Branca

1/2 oz. Borghettie sambuca

1/2 oz. Seagram’s vodka

Serve over ice or in a shot glass.

Martini & Rossi “007” Cocktail

2 parts Martini & Rossi extra dry vermouth

2 parts orange juice

Splash grenadine

Ice cubes

Stir. Serve on the rocks.

Martini & Rossi Cooler

2 oz. Martini & Rossi extra dry vermouth

Dash grenadine

Club soda to fill

Ice cubes

Orange slice for garnish

Pour first three ingredients into large glass filled with ice. Garnish with an orange slice.

Martini & Rossi Sunset

3 oz. orange juice

1 1/2 oz. Martini & Rossi extra dry vermouth

1/2 oz. triple sec

Splash grenadine

Ice cubes

Orange slice for garnish

Pour first four ingredients into a shaker filled with ice. Hand-stir and strain into a rocks glass or tall glass over ice. Garnish with an orange slice.

Martini Sweet

2/3 oz. dry gin

1/3 oz. Martini & Rossi Rosso vermouth

4–5 ice cubes

Prepare in a mixing glass. Serve in a cocktail glass.

Menta B

1 oz. brandy

1/2 oz. Fernet-Branca Menta

Pour over ice or serve as a shot.

Negroni

1/2 oz. Campari

1/2 oz. dry gin

1/2 oz. Martini & Rossi extra dry vermouth

Ice cubes

Serve in rocks glass over ice.

Perfect Manhattan

1 1/2 oz. bourbon

1/4 oz. Martini & Rossi extra dry vermouth

1/4 oz. Martini & Rossi Rosso vermouth

1–2 dashes bitters

Stir. Serve straight up or on the rocks.

Pernod French Kiss

4 parts orange juice

1 part Pernod

Ice cubes

Dash grenadine

Mix orange juice and Pernod in a cocktail shaker with ice. Strain into a martini glass. Add grenadine and allow it to settle at the bottom.

The Princess

1 part Martini & Rossi Rosso vermouth

1 part rum

Ice cubes

Stir over ice.

Queen Bee

1 oz. Baffert’s gin

1 oz. Fernet-Branca

Pour over ice or serve as a shot.

Red Roman

2 oz. Fernet-Branca

1 oz. Seagram’s vodka

Dash grenadine

Ice cubes

Stir. Serve on the rocks.

Ricard Pastis

1 part Ricard

5 parts cold water

Ice cubes to fill

Pour Ricard in a glass. Add water and ice to fill.

Riverside

1/2 oz. dry gin

1/2 oz. Martini & Rossi extra dry vermouth

1/2 oz. Martini & Rossi Rosso vermouth

1/2 oz. orange juice

Ice cubes

Shake. Serve over ice.

Rosso Sunset

3 oz. orange juice

1 1/2 oz. Martini & Rossi Rosso vermouth

1/2 oz. triple sec

Splash grenadine

Ice cubes

Shake. Serve over ice.

Russian Branca

1 oz. Fernet-Branca

1 oz. Seagram’s vodka

Serve over ice or in a shot glass.

Silk Hankie

1 oz. Borgetti sambuca

1 oz. Fernet-Branca Menta

Serve on the rocks or as a shot.

Sparkling Fernet

2 oz. Fernet-Branca

Ice cubes

1 slice lemon or lime

Tonic water to fill

Pour Fernet over ice cubes in a long drink glass. Add a slice of lemon or lime and fill with tonic water.

Stomach Reviver

1 oz. brandy

1 oz. Fernet-Branca

3 dashes Angostura bitters

Ice cubes

Pour first three ingredients into a shaker with ice. Shake. Strain into a shot glass. Knock it back. Breathe a sigh of relief.

Suze Gimlet

1 1/2 oz. Suze

1/2 oz. lemon juice

1/2 oz. lime juice

Combine ingredients. Shake in an iced strainer, and strain into a chilled cocktail glass.

Sweet Red Kiss

1 1/2 oz. Dubonnet Rouge

1/3 oz. Absolut Kurant vodka

1/3 oz. Chambord

Splash cranberry juice

Splash orange juice

Splash pineapple juice

Orange slice or twist for garnish

Serve up with a sugar rim. Garnish with orange slice or twist.

Tequila Menta

1 oz. Casa Noble tequila

1/2 oz. Fernet-Branca Menta

Pour over ice or serve as a shot.

Three Guys from Italy

1 oz. amaretto

1 oz. Borghetti sambuca

1 oz. Fernet-Branca Menta

Serve as a shot.

The Tonic Twist

4 oz. tonic

2 oz. Martini & Rossi extra dry vermouth

Lime twist for garnish

Add a twist of lime.

Vermouth Cassis

2 oz. Martini & Rossi extra dry vermouth

1/2 oz. crème de cassis

Ice cubes

Club soda to fill

Lemon twist or wedge for garnish

Combine the first two ingredients in a tall glass over ice, fill with club soda, and garnish with the lemon twist or wedge.

Vermouth Cocktail

2 oz. Martini & Rossi Rosso vermouth

Dash bitters

Dash cherry juice

Ice cubes

Stir well. Serve on the rocks.

Vermouth Cooler

2 oz. Martini & Rossi extra dry vermouth

Dash grenadine

Ice cubes

Club soda to fill

Serve in large glass with ice. Fill with club soda.

Western Rose

1 1/4 oz. dry gin

1/4 oz. brandy

1/4 oz. Martini & Rossi extra dry vermouth

Ice cubes

Shake. Serve in rocks glass with ice.

Winter

2 oz. tonic water

1 1/2 oz. Aperol liqueur

1 oz. Fernet-Branca

Ice cubes

Orange slice for garnish

Pour first three ingredients in a tall tumbler and mix them. Add some ice cubes and serve with an orange slice.

Yodel

Ice cubes

1 1/2 oz. Fernet-Branca

1 1/2 oz. orange juice

Club soda to fill

Fill rocks glass with ice. Add Fernet and orange juice. Stir. Fill with club soda.

Meet the Author

Ray Foley is an expert bartender and publisher of Bartender Magazine. He is also the founder of the Bartenders Foundation Inc. and the author of Bartending for Dummies. He has appeared on ABC-TV News, CBS News, NBC News, Good Morning America, and Live with Regis and Kathie Lee. He has also been featured in major magazines, including Forbes and Playboy. Ray resides in New Jersey with his wife and partner, Jaclyn.

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