Ultimate Little Cocktail Book [NOOK Book]

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 ...
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Ultimate Little Cocktail Book

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NOOK Book (eBook)
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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

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Product Details

  • ISBN-13: 9781402254109
  • Publisher: Sourcebooks, Incorporated
  • Publication date: 11/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 2
  • Pages: 432
  • Sales rank: 700,209
  • File size: 363 KB

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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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.

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Table of Contents

CONTENTS


Acknowledgments


Introduction


Aperitifs and Vermouths


Bitters


Brandy, Cognac, and Pisco


Cordials


Creams


Gin


Irish Whiskey


Martinis


Pousse-Café


Rums


Scotch


Tequila and Mezcal


Vodka


Whiskey and Bourbon


Wine and Champagne


About 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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