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From Bartender magazine, the number one publication for the bartending trade and the most respected name in bartending, comes Bartender Magazine's Ultimate Bartender's Guide.
Based on the best recipes from bartenders across the nation and compiled by expert bartender Ray Foley, Bartender Magazine's Ultimate Bartender's Guide includes over 1,300 cocktail recipes guaranteed to make any home bartender look like a pro and keep professional bartenders on top of their game.
Also included are:
The cornerstone of the Bartender line, this guide is the definitive drink resource for amateur and professional bartenders everywhere.
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Ray Foley is an expert bartender, publisher of Bartender magazine and founder of Bartenders Foundation Inc. He has appeared on 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.Excerpt. © Reprinted by permission. All rights reserved.:
THE CITRUS TURKEY
1 1/2 oz. Wild Turkey
1 oz. club soda
1 oz. orange juice
ice to fill
orange wheel garnish
Squeeze Lemon. Mix. Garnish with orange wheel. Drop lemon wedge into drink.
GIRL SCOUT COOKIE
1 1/2 oz. DeKuyper Peppermint Schnapps
1 1/2 oz. Coffee Liqueur
3 oz. half & half
Shake with ice and serve on the rocks.
1 1/2 oz. Gran Centenario Plata or Reposado Tequila
1/2 oz. Banana Liqueur
1 oz. orange juice
dash lime juice
dash coconut milk
Shake or blend. Garnish: lime slice.
1 oz. Grand Marnier
1 oz. Tia Maria
Serve straight up in shot glass.
CRUZAN HOT BUTTERED RUM
1 tsp. butter
1 tsp. brown sugar
1 1/2 oz. Cruzan Gold Rum
3 oz. boiling water
Stir. Garnish with lemon slice.
BACARDI BIG APPLE CARAMEL APPLE MARTINI
2 parts Bacardi Big Apple
1/2 part Butterscotch Schnapps
Shake first two ingredients with ice and strain. Top with Sprite, if desired.
This drink is a political statement as well as a cocktail. It translates to "Free Cuba," a status the country enjoyed in 1898 at the end of the Spanish-American war. Cuban/American relations were friendly around the turn of the century, when a US Army lieutenant in Havana mixed some light native rum with a new-fangled American soft drink called Coca Cola and braced the libation with a lime.
If one requests this drink, you might receive a mix of gin and champagne. In the French trenches of World War I, however, gin was scarce but cognac and champagne were not. American doughboys soon discovered that a combination of the two produced an effect similar to getting zapped by an artillery piece known as a French 75.
Stocking the Bar For Home
The traditional bartender's formula for setting up a simple home bar is:
--Something white (Vodka, Gin, Rum or Tequila)
--Something brown (Scotch, Canadian Whiskey or Bourbon)
--Something sweet (a Liqueur)
--Wine and/or Vermouth if you want an aperitif or plan on
In stocking your home bar for the first time, don't attempt to buy all types of exotic liquors and liqueurs. Your inventory should be based on items you and your friends will use most. Keep in mind that people will bring their favorite brands as gifts.
We're into the 90s and premium liquor is the call. Folks might be drinking less, but they're drinking the best. Buy the best. It's only pennies more and saves a lot of excuses and embarrassment. Treat yourself and your guests to the best!!
You need the proper tools to make outstanding drinks. Below are a few of the tools that will help to make you a real pro.
Bar Spoon: A long spoon for stirring cocktails or pitchers.
Blender: Blending drinks or crushing ice. Remember to save your blade by always pouring in the liquid before the ice.
Cocktail Shaker and Mixing/Measuring Glass: There are countless designs to choose from, but the standard is the Boston. It's a mixing glass that fits snuggly into a stainless steel cone.
Ice Bag: To crush ice use a rubber mallet and a lint free or canvas ice bag, often referred to as a Lewis Ice Bag.
Ice Bucket: Should have a vacuum seal and the ability to hold three trays of ice.
Ice Scoop/Tongs/Ice Pick: Never use your hands to pick up ice, use a scoop or tongs. The ice pick can help you unstick ice or break it up.
Jigger/Measuring Glass: Glass or metal, all drinks should be made using these bar tools. Remember that drinks on the rocks and mixed drinks should contain no more than 2 oz. of alcohol.
Knife and Cutting Board: A sturdy board and a small, sharp paring knife are essential to cutting fruit garnishes.
Muddler: Use this small wooden bat or pestle to crush fruit, herbs, or cracked ice. Muddlers come in all different sizes and are used for making Stixx drinks.
Napkins/Coasters: To place a drink on, hold a drink with and for basic convenience.
Pitcher of water: Keep it clean. Someone always wants water and you certainly will use it.
Pourer: A helpful way to pour directly into the glass. A lidded spout helps keep everything but the drink out.
Stirrers/Straws: Use them to sip, stir, and mix drinks. Glass is preferred for the mixer/stirrer.
Strainer: The strainer, quite simply, prevents ice from pouring out of the shaker. The two most common types in use are the Hawthorne, with its distinctive coil rim it is most often used when pouring from the metal part of the Boston Shaker, and the Julep, a perforated metal spoon like strainer used when pouring from the glass part of the Boston.
Wine/Bottle Opener: They come in all shapes and sizes. The best is the industry standard Waiter's opener. It can open cans as well as snap off those bottle tops and has a sharp blade.
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Book Description Sourcebooks, 2007. Condition: New. book. Seller Inventory # MB011W9PP7K
Book Description Sourcebooks, 2007. Paperback. Condition: New. Never used!. Seller Inventory # P111402209150
Book Description Sourcebooks. PAPERBACK. Condition: New. 1402209150 New Condition. Seller Inventory # NEW7.0574871
Book Description Sourcebooks, 2007. Paperback. Condition: New. Seller Inventory # DADAX1402209150