By Jeanette Dixon
Bartending Made effortless is the consultant for each bartender or wanna be bartender. In simple phrases Janette Dixon indicates you the way to be a professional at bartending so your entire events could be a wreck.
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Additional resources for Bartending Made Easy
Ground Allspice 4 oz. Brandy Boiling Water Beat whites of eggs to stiff froth and yolks until thin. Mix together with spices and Rum. Thicken with sugar until the mixture attains the consistency of a light batter. In warmed coffee cup add 1 tbsp. batter and 4 oz. Brandy. Fill with water. Tom Collins 2 oz. Gin 1 oz. Lemon Juice 1 tsp. Sugar Club Soda Shake all ingredients except club soda well with cracked ice. Strain over 3 ice cubes into a Collins glass. Fill with club soda and stir gently. Decorate with 1/2 slice of orange.
Apple Brandy 1 Egg White Juice of 1/2 Lemon 2 tsps. Grenadine Shake well with cracked ice then strain into a cocktail glass. Pousse Cafe 1/6 Grenadine 1/6 Yellow Chartreuse 1/6 Creme de Yvette 1/6 Creme de Menthe 1/6 Green Chartreuse 1/6 Brandy Pour very slowly and carefully in the order given so that each ingredient floats on top of the preceding one. Rattlesnake 1 1/2 oz. Blended Whiskey 1 Egg White 1 tsp. Lemon Juice 1/2 tsp. Powdered Sugar 1/4 tsp. Anis Shake well with cracked ice then strain into a cocktail glass.
Gin 1/2 tsp. Triple Sec 1/2 tbsp. Light Cream 1 Egg White Juice of 1/2 Lemon Juice of 1/2 Lime 1 tsp. Powdered Sugar Shake well with cracked ice all but club soda. Strain into highball glass over 2 ice cubes. Fill with chilled club soda. Stir gently. Night Cap 3/4 oz. Brandy 3/4 oz. Curacao 3/4 oz. anisette 1 egg yolk Shake well with cracked ice then strain into a chilled cocktail glass. Ninja Turtle 1 1/2 oz. Gin 1/2 oz. Blue Curacao Orange Juice Fill a highball glass with ice and add all ingredients.
Bartending Made Easy by Jeanette Dixon