The Ultimate A-to-Z Bar Guide
Sharon Tyler Herbst
Format: PDF / Kindle (mobi) / ePub
What's a Dirty Martini? How do you pronounce Cuarenta Y Tres? Which glass do you use for a Stinger? How did the Margarita get its name?
Answers to these questions and thousands more can be found in The Ultimate A-to-Z Bar Guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink recipes and 600 definitions for cocktail-related terms.
The Ultimate A-to-Z Bar Guide offers a unique blend of features, including:
Definitions of over 600 cocktail- and drink-related terms, including liqueurs, types of drinks, cocktail jargon, and the etymology of drinks like the Martini and the Fuzzy Navel, all organized in an easy-to-use A-to-Z format with sound-out phonetics.
Drink recipes for more than 1,000 cocktails for every season and occasion. Each recipe is complete with a graphic showing the appropriate glass to use.
Ideas on how to make sure guests have a great time while encouraging responsible drinking.
Tips on everything from stocking a home bar to choosing the right glassware, plus loads of professional bartending tricks and shortcuts for creating the perfect cocktail.
Humor through anecdotes, toasts, and quotes from the famous and infamous.
Four indexes that make finding the listing you want a snap!
Accessible, fun, hip, and written in the Herbsts' inimitable style, The Ultimate A-to-Z Bar Guide deserves a place at every home and professional bar.
The first thing to remember with flaming drinks is that caution is the byword. The secret to getting alcohol to flame successfully is to heat it just until warm. Overheating the alcohol will burn it off before it can flame; heating the alcohol fast over a high flame can create a potentially dangerous situation. You can heat liquor in a saucepan over medium heat, warming it only until bubbles begin to form around the edge of the pan. Or you can also warm it in the microwave for 10 to 15 seconds.
see BLACK VELVET bitter 1. A popular, golden-brown English ale, so named for its bitter essence, derived from hops.See also beer. 2. A distinctive flavor characteristic of beer, contributed by hops. ive me another drink and I’ll tell you all you want to know. FATS WALLER, AMERICAN JAZZ MUSICIAN, COMPOSER bitters A general term for any of many aromatic mixtures based on a DISTILLATION of herbs, barks, flowers, seeds, roots, and plants. They generally have a high alcohol content and, true
Boston Cocktail Shake liquid ingredients with ice. Strain into chilled glass; drop in lemon twist. Boston Cooler Shake rum, lemon juice, and sugar with ice. Strain into chilled glass over ice cubes. Top with club soda, stirring gently; drop in lemon twist. Boston Sidecar see SIDECAR Boston Sour see SOUR bottled by see WINE LABEL TERMS Bottled-in-Bond A phrase sometimes used on labels of WHISKEY (and other DISTILLED SPIRITS). It refers to the Bottled in Bond Act of 1894, which allows
appealing? Pour ingredients into chilled glass; let stand 10 seconds. Centerbe [chehn-TEHR-beh] Said to be made with over 100 herbs, this Italian liqueur has an assertive peppermint flavor. It’s also called Mentuccia. See also herb-flavored spirits; mint-flavored spirits. Certosa [chehr-TOH-sah] An herbal liqueur from Italy. Chablis [sha-BLEE; shah-BLEE; pl. sha-BLEEZ] A white wine made in the United States, Australia, South Africa, and France. French Chablis—made from grapes grown in a
division of Bantam Doubleday Dell Publishing Group, Inc. Library of Congress Cataloging-in-Publication Data Herbst, Sharon Tyler. The ultimate A-to-Z bar guide / Sharon Tyler Herbst and Ron Herbst. p. cm. eISBN: 978-0-307-56842-7 I. Herbst, Ron. II. Title. TX951.H545 1998 641.8′74—dc21 98-16073 CIP v3.0