Ultimate Bar Book is the first and only guide to classic and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips, this book has it all. As a mistress of mixology, the author has the classics down to a T, the Martini, the Bloody Mary, plus the many variations (the Dirty Martini, the Virgin Mary). And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler. Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; andlet’s not forgetan essential selection of hangover remedies, Ultimate Bar Book is nothing short of top-shelf and is a must have for you home bar.
This highly-polished essential addition to any bar comes complete with cocktail shaker, strainer, and lid. 24 ounce capacity. A must-have for Martinis!
Caprioska Cocktail Recipe
Caprioskas have to be one of my favourite alcoholic drinks (not that I drink so much). It’s so simple to make so you can’t really get it wrong. It’s tangy and refreshing and perfect as a summer cocktail. Just a word of caution, this is a strong drink and not for the uninitiated! (more…)
Rather than buying pre-mixed drinks from the shop, you will always end up with a better cocktail if you mix and bottle them yourself. Then, when company comes, you can have the best of both worlds: serving homemade cocktails with the convenience of simply pouring the mix into a shaker and straining it into the glasses.
You should get 12 to 15 drinks from a normal 70cl bottle depending on how heavily you pour. Smaller cocktails are actually better, since they stay better chilled to the finish, and you can always make another round now that mixing is so simple.
Cocktails that feature authentic Cuban rum bottle very nicely. The “aristocrat” of Cuban cocktails, El Presidente, will make your guests feel like they are basking on the rooftop veranda of the elegant Seville-Biltmore Hotel where it was first served in the 1920s to President Mario García Menocal y Deop by bartender Eddie Woelke. This is an easy recipe because you don’t have to measure your ingredients. Simply open a bottle of each spirit into a pitcher and gradually add the syrup to taste. (more…)