Rating: 5 out of 5 stars
5/5
Ebook74 pages
Classic Cocktails
By Josh Verbae
Rating: 5 out of 5 stars
5/5
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About this ebook
"Classic Cocktails" is a spirited journey into mixology, offering a curated collection of timeless drink recipes, a blend of well-known and hidden gem cocktails. From the iconic Martini to the nuanced Negroni, each recipe is a celebration of craftsmanship. With insightful tips on technique and the art of garnishing, Verbae elevates the home bartending experience. Whether a novice or seasoned enthusiast, "Classic Cocktails" invites all to shake, stir, and sip their way through the golden age of mixology. Cheers to the perfect pour!
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Book preview
Classic Cocktails - Josh Verbae
cover.jpg
Josh Verbae
Classic
Cocktails
Published by The Big Nest
This edition first published in 2014
Copyright © 2014 The Big Nest
All Rights Reserved
ISBN: 9781910150429
Contents
ABSINTHE
BACARDI
BEEF TEA
BON SOIR GOOD NIGHT
BRANDY
BUTTERED RUM
CHAMPAGNE
CLARET
CLUB COCKTAIL
COUNTRY CLUB PUNCH
DREAM
EGGNOG
FREE LOVE COCKTAIL
GIN
LEAPING FROG
PINEAPPLE JULEP
REMSEN COOLER
STINGER
TOM TOM
BAR MEASUREMENTS
ABSINTHE
(When the customer asks for Absinthe without specifying any particular style of service).
Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center. By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.
AMERICAN SERVICE
Mixing glass ¾ full Shaved Ice.
4 dashes Gum Syrup.
1 pony Absinthe.
Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.
ABSINTHE COCKTAIL
Mixing glass ¾ full Shaved Ice.
½ jigger Water.
½ jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
ABSINTHE FRAPPE
Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.
FRENCH SERVICE
Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.
ITALIAN SERVICE
1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
½ pony Anisette.
Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.
ADMIRAL SCHLEY HIGH BALL
Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
2/3 jigger Irish Whiskey.
2/3 jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
ALE FLIP
Fill an Ale
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