Complete Book of Mixed Drinks, The (Revised Edition): More Than 1,000 Alcoholic and Nonalcoholic Cocktails (Drinking Guides)
Anthony Dias Blue
Language: English
Pages: 384
ISBN: 0060099143
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.
Tasting Beer: An Insider's Guide to the World's Greatest Drink
Musings on Wine and Other Libations
Mini Bar: Gin: A Little Book of Big Drinks
and water. Add the two rums and the lime juice. Top off the glass with the ice and stir lightly. Garnish with the lime slice or peel. Kamehameha Rum Punch 1 ounce light rum 2 ounces pineapple juice ½ ounce lemon juice ½ ounce sugar syrup, or to taste 1 teaspoon blackberry brandy 1 teaspoon lemon juice 1 scoop crushed ice 1 ounce dark rum 1 fresh pineapple slice Mix all ingredients, except the dark rum and the pineapple slice, in a shaker. Pour the mix into a chilled highball glass
mug or large cup, and top off with hot milk. Mix thoroughly. Dust with the nutmeg and serve immediately. Punches Blue Mountain Punch Makes 12 servings 1 tablespoon powdered ginger 1 teaspoon grated nutmeg 7½ cups warmed beer 3 eggs 2 tablespoons molasses ½ cup light or dark rum In a saucepan, mix the ginger and nutmeg with 6¾ cups of the beer. Heat until warm. Beat the eggs with the remaining beer and the molasses. Slowly add the warmed beer to this egg mixture, beating
ingredients, and carefully pour each ingredient, in the order listed, into a chilled sherry glass. Each layer should float on the one beneath it. To properly layer, slowly pour the liqueurs over the back of a spoon. Brandy Cooler 2½ ounces brandy Ginger ale Lemon peel, cut in a spiral Pour the brandy into a glass filled with ice cubes. Top off with the ginger ale and garnish with the lemon spiral. Brandy Crusta Lemon wedge Sugar 1½ ounces brandy ¼ ounce maraschino liqueur 1
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
pink grapefruit 5 ice cubes In an electric blender, combine the pineapple, raspberries, and tea. Squeeze the grapefruit and add 1 ¾ ounces of the juice to the blender along with the ice cubes. Blend for 30 seconds. Strain into a large glass. Goddaughter ½ cup cranberry juice ½ cup grapefruit juice 4 or 5 ice cubes Mix the juices in a blender until foamy. Pour the mixture into a large cocktail glass with the ice cubes. Herbal Cooler Makes 4 (6-ounce) servings 1 cup brewed