More than 1000 cocktail recipe!
Top recipes from the pros
The Ultimate Little Cocktail Book is the perfect drink resource for any bar, party or event. With more than 1,000 of the best cocktail recipes form America's favorite restaurants and bars, you'll find incredible drinks straight from the experts.
Featuring recipes from America's best bartenders, the readers of Bartender magazine and www.bartender.com, this book contains just about every cocktail served by the professionals.
You'll be amazed at how many great cocktails you can make.
"synopsis" may belong to another edition of this title.
Ray Foley has been a bartender for over twenty years. He is the publisher of Bartender magazine and the author of Bartending for Dummies, The Best Irish Drinks, The Ultimate Little Martini Book and The Ultimate Little Shooter Book. He has appeared on Good Morning America, Live with Regis and Kathie Lee, and countless other shows. Ray resides in New Jersey with his wife and partner, Jaclyn.
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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