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Bartending Made Easy by Jeanette Dixon PDF

By Jeanette Dixon

ISBN-10: 1584955813

ISBN-13: 9781584955818

Bartending Made effortless is the advisor for each bartender or wanna be bartender. In simple phrases Janette Dixon indicates you the way to be knowledgeable at bartending so your entire events could be a wreck.

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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. 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.

Serve with a straw. Bartending Made Easy Janette Dixon 35 Pink Lady 1 oz. Gin 1/2 oz. Apple Brandy 1 Egg White Juice of 1/2 Lemon 2 tsps. Grenadine Shake well with cracked ice then strain into a cocktail glass. Pousse Cafe 1/6 Grenadine 1/6 Yellow Chartreuse 1/6 Creme de Yvette 1/6 Creme de Menthe 1/6 Green Chartreuse 1/6 Brandy Pour very slowly and carefully in the order given so that each ingredient floats on top of the preceding one. Rattlesnake 1 1/2 oz. Blended Whiskey 1 Egg White 1 tsp. Lemon Juice 1/2 tsp.

Strain into highball glass over 2 ice cubes. Fill with chilled club soda. Stir gently. Night Cap 3/4 oz. Brandy 3/4 oz. Curacao 3/4 oz. anisette 1 egg yolk Shake well with cracked ice then strain into a chilled cocktail glass. Ninja Turtle 1 1/2 oz. Gin 1/2 oz. Blue Curacao Orange Juice Fill a highball glass with ice and add all ingredients. Bartending Made Easy Janette Dixon 34 Orange Fizz 2 1/2 oz. Gin 1 1/2 oz. Orange Juice 1/2 oz. Lemon Juice 2 tsp. Triple Sec 1 tsp. Sugar 2 dashes Orange Bitters Club Soda Shake well with ice then strain into a Collins glass filled with ice.

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Bartending Made Easy by Jeanette Dixon


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