By Mittie Hellmich
The Mini Bar sequence might be small in dimension, yet every one tiny tome is full of vintage and unique recipes that pack really a wallop! Whiskey enthusiasts will locate every little thing from the right long island to the normal Southern-Style Mint Julep. every one quantity during this new sequence tells the heritage of its specific alcohol, in addition to its specific features and features. A word list of crucial bar instruments and cocktail terminology will ascertain readers not just stroll the stroll of knowledgeable mixologist, but additionally speak the controversy. With greater than 50 scrumptious recipes, this little cocktail ebook makes a lively stocking stuffer or superb present.
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Additional resources for Mini Bar: Whiskey: A Little Book of Big Drinks
11⁄2 ounces blended whiskey 1⁄2 ounce Cointreau 1⁄2 ounce sweet vermouth 1⁄2 ounce fresh lime juice Fresh mint sprig Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass. Garnish with the mint sprig. Waldorf Cocktail THE BARTENDERS AT NEW YORK’S FAMOUS WALDORF ASTORIA added sweet vermouth to this variation on the Sazerac. 11⁄2 ounces bourbon 3⁄4 ounce Pernod 1⁄2 ounce sweet vermouth Dash of Angostura bitters 52 Stir the ingredients in a mixing glass with ice.
Shake the liquid ingredients vigorously with ice. Strain into the prepared glass. Garnish with the mint sprig and lemon slice, if desired. Lemon or tangerine wedge Sugar 11⁄2 ounces small-batch bourbon 3⁄4 ounce Cointreau 1 ounce fresh tangerine juice 1⁄2 ounce fresh lemon juice 1 tall, lush fresh mint sprig Lemon slice (optional) . Variations . For a super minty version, add 4 or 5 fresh mint leaves to the cocktail shaker, and shake with the liquid ingredients. For a KENTUCKY FIZZ, serve over ice in an old-fashioned glass with a splash of club soda.
For a New Orleans Sazerac (also called a New Orleans Cocktail), add 1⁄2 ounce fresh lemon juice and Herbsaint. Later recipes have added a sugar cube and water to the original. Coat the inside of a chilled old-fashioned glass with the Pernod, discarding the excess. Shake the bourbon and bitters with ice. Strain into the prepared glass. Twist the lemon peel over the drink, and drop it in. 1 teaspoon Pernod or Herbsaint 2 ounces bourbon or rye whiskey 3 to 4 dashes Peychaud’s bitters Lemon peel twist 39 Wally Wallbanger HARVEY HAS MOVED FROM THE WEST COAST, affected a Southern drawl, and joined the good ol’ boys club with this bourbon-lemonmint variation on the vodka-based Wallbanger, complete with a splash of licorice-ﬂavored Galliano to add a Continental note.