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.
Read Online or Download Bartending Made Easy PDF
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Extra 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.
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.