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    Cocktail Basics: Mulligan's Bar Guide
    Cocktail Basics: Mulligan's Bar Guide
    Cocktail Basics: Mulligan's Bar Guide
    Ebook56 pages19 minutes

    Cocktail Basics: Mulligan's Bar Guide

    By Shawn M. Mulligan

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    About this ebook

    Canada’s favourite drink bible is back to help you master the cocktail basics—the go-to cocktails every great bartender can make in the blink of an eye.

    This well-priced and handy guide will help you master favourites like the Caesar, a Canadian classic, the Dirty Martini, the trendy Mojito, and more, and also includes layering instructions and a guide to bar ware.

    Mulligan’s Bar Guide: Cocktail Basics is the perfect bar accessory from Canada’s first name in bartending.

    LanguageEnglish
    PublisherHarperCollins
    Release dateNov 6, 2012
    ISBN9781443421317
    Cocktail Basics: Mulligan's Bar Guide
    Author

    Shawn M. Mulligan

    SHAWN M. MULLIGAN has worked in the restaurant and bar scene for over twenty years and has always kept a coaster journal of popular recipes, quotes, quips and cheers to share with his customers and friends. Shawn lives in Calgary.

    Read more from Shawn M. Mulligan

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      Book preview

      Cocktail Basics - Shawn M. Mulligan

      MULLIGAN’S BAR GUIDE

      to mixing, serving and otherwise consuming

      Cocktail Basics

      Compiled & Lovingly Edited by

      SHAWN M. MULLIGAN

      CONTENTS

      Cover

      Title Page

      Bar Lingo

      Layering Guide

      Barware Code

      Cocktails

      Internet Links

      Mulligan’s Final Words on Hangovers

      Liked Mulligan’s Bar Guide: Cocktail Basics?

      Also Available by Shawn M. Mulligan

      Copyright

      About the Publisher

      If you don’t see what you’re looking for, you’ve come to the right place.

      Optometrist’s sign

      BAR LINGO

      Abricotine

      An apricot liqueur produced in France.

      Absinthe

      Absinthe is a bitter, emerald-green alcoholic beverage made from wormwood. Popular in the 19th and early 20th centuries, it was often mixed with sugar and aniseed to moderate its bitterness and impart a licorice flavor. When mixed, absinthe turns opaque white. Chronic absinthe drinkers began to suffer from symptoms of hyperactivity, addiction and hallucinations; consequently, most countries banned its use around 1900. Vincent van Gogh and Ernest Hemingway were absinthe drinkers. Sambuca, anisette and ouzo are modern replacements.

      See also

      dmoz.org/Recreation/Food/Drink/Liquor/Absinthe

      www.sepulchritude.com/chapelperilous

      Advocaat (a.k.a. Advokaat)

      Advocaat is a mixture of sweetened egg yolks and brandy. Its name is derived from the Dutch word for lawyer, as it tends to make imbibers talkative. Eggnog is a good substitute.

      Afrikoko

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