Bartending Made Easy by Jeanette Dixon

By Jeanette Dixon

Bartending Made effortless is the consultant for each bartender or wanna be bartender. In simple phrases Janette Dixon indicates you ways to be a professional at bartending so all of your events could be a break.

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Extra resources for Bartending Made Easy

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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.

Gin 1/2 oz. Dry Vermouth Stir well with cracked ice then strain into a cocktail glass. Serve with an olive or a twist of lemon. Bartending Made Easy Janette Dixon 32 Martini (Sweet) 1 oz. Gin 1 oz. Sweet Vermouth Stir well with cracked ice then strain into a cocktail glass. Serve with an olive or a twist of lemon. Mexican Coffee 2 tbsp. Coffee Liqueur 1/4 oz. Cinnamon Sugar 1/4 oz Vanilla Extract 6 oz. Coffee (hot) Combine all ingredients in a coffee cup. Stir until sugar has dissolved. Top with whipped cream.

Grenadine Orange Juice Fill a highball glass with ice. Add Tequila, lime juice and the orange juice. Stir. Add grenadine (do not stir). Tom & Jerry 4 oz. Rum 5 pounds Sugar 12 Eggs 1 1/2 tsp. Ground Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. 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.

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