Synopses & Reviews
Aimed at both amateur and professional bartenders, this guide shows how to concoct hip, innovative cocktails
-- 750 recipes for stylish, creative drinks
-- Includes recipes for nonalcoholic drinks as well as a chapter devoted to classics like Manhattans and martinis
Mixed drinks have made a dramatic comeback, but the patrons filling today's chic clubs and restaurants demand more than a bourbon and ginger ale. This guide walks amateurs through the basics of mixing well-made, interesting drinks, as well as showing more experienced bartenders attention-getting additions to their repertoire.
Former Hollywood bartender Adam Rocke translates his years of experience into easy-to-follow recipes. His introduction covers the basics: descriptions of utensils, bar measurements, glasses, mixers, and garnishes. Each recipe is precise and clear and even suggests the best glass in which to serve the drink. These are just a few of the 750 libations described:
-- Atomic Bodyslam -- vodka, gin, dark rum, blackberry brandy, and orange juice, shaken and strained over ice.
-- Baby Godzilla -- light rum, dark rum, and creme de noyaux, shaken and strained over ice.
-- Squashed Frog -- melon liqueur, vodka, creme de noyaux, orange juice, grenadine, and crushed cherries. Shake liquids with ice, strain, stir in cherries, and float grenadine on top.
A glossary describes all the various liquors and liqueurs, making this guide useful for every bar. Rocke completes the book with stories and anecdotes from his bartending days.
Synopsis
This is not your father's bar guide! Over 1,000 mixed drinks, highballs, and cocktails that will qualify you as a cocktail guru. Includes guide to cocktail basics, liquors and liqueurs, glassware, and bar tools. For the party hound, incurable experimenter, or host who dreads hearing the next guest politely ask for a Zombie or Pink Flamingo, this book will never let you down.