The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

Mardee Haidin Regan

Language: English

Pages: 400


Format: PDF / Kindle (mobi) / ePub

A newly revised second edition of the ultimate bartender's Bible

This up-to-date, practical, and easy-to-use guide presents recipes for hundreds of cocktails and mixed drinks, plus step-by-step directions for making virtually every popular mixed drink, both contemporary and classic-from an A.B.C. to a Zorbatini. Plus, the book includes full coverage of all the basics of bartending, including equipment, ingredients, techniques, glassware, and garnishes.

  • Includes more than 850 recipes in simple alphabetical order, with step-by-step instructions and problem-solving tips
  • A tough waterproof cover makes this guide perfect for using on the job and on the fly
  • Includes a mini-course on professional bartending for first-timers or anyone who needs a refresher course

Written by wine and spirits expert Mardee Regan—a Julia Child Cookbook Award nominee—The Bartender's Best Friend, Second Edition is the perfect resource for every mixologist.

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ignition. Sometimes the oil expressed from a citrus peel is ignited for the burst of flavor it produces, for the marvelous aroma that can result, or purely for the pyrotechnical show that results. Remember that smothering a fire is most Bartending Basics 43 01 bartenders basics_FINAL 8/26/02 3:10 PM Page 44 effective, so the wise bartender will keep a saucer and a moist bar towel handy. Layering The classic layered drink is the Pousse-Café, a rainbow-hued sweet drink that calls for a

3/4 ounce Kahlúa 3/4 ounce Baileys Irish cream liqueur 3/4 ounce Grand Marnier Pour the Kahlúa into a Pousse-Café glass. Float the Irish cream liqueur on top, and gently pour the Grand Marnier on top of that. Bicycle Built for Two Punch MAKES 8 TO 10 ICE-FILLED SERVINGS 10 ounces brandy 10 ounces ruby port 5 ounces Cointreau 80 The Bartender’s Best Friend 03 bartenders A-Z_FINAL 8/26/02 3:10 PM Page 81 6 ounces orange juice 5 ounces fresh lemon juice 12 ounces ginger ale 2 lemons, cut

Fill the glass with crushed ice. Add the cachaça; stir thoroughly. Drinks A to Z 111 03 bartenders A-Z_FINAL 8/26/02 3:10 PM Page 112 Caipiroska 1/2 lime, cut into 4 to 6 wedges 1 tablespoon granulated sugar 2 ounces vodka Place the lime wedges and simple syrup in a heavy Rocks glass and muddle them thoroughly to release all of the juice from the limes. Fill the glass with crushed ice. Add the vodka; stir thoroughly. Cajun Martini C 2 1/2 ounces pepper vodka 1/2 ounce dry vermouth

created in Miami. Unsweetened cocoa powder and white crème de cacao, for rimming the glass 2 ounces vodka 1 ounce white crème de cacao Hershey’s Hug or chocolate chips, for garnish Prepare the glass. Pour the vodka and crème de cacao into a mixing glass two-thirds full of ice cubes. Stir well. Place the Hug or chocolate chips in the bottom of the cocoa-rimmed Cocktail glass. Strain the Martini into the glass. Chocolate Peppermint 2 ounces Godiva chocolate liqueur 1/2 ounce peppermint schnapps

rum and flavored with coffee. Triple Sec: An orange-flavored liqueur used in many mixed drinks, such as the Margarita. Tuaca: An Italian herbal liqueur with predominant vanilla notes and a hint of oranges. Wines and wine-based ingredients Champagne (and other sparkling wines) Effervescent wines are made in all winemaking countries, but the methods used are based on those that originated in the Champagne region of France in the early 1700s. Most wine aficionados today still recognize champagnes

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