Complete World Bartender Guide: The Standard Reference to More Than 2,500 Drinks Mass market paperbound - 1993

Recipes A-Z

Use a bartender’s mixing glass whenever the instructions state “combine” ingredients. Strain the drink from the mixing glass into the drinking glass suggested by the illustration [not reproduced here] alongside the ingredients.

NOTE: The number of glasses or cups shown alongside a recipe do not necessarily indicate the quantity of drinks the recipe will produce.


A-1 Pick-Me-Up

1 pint dark rum
1 lb. rock candy
1 doz. eggs
1 doz. lemons

Squeeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days. (The shells will dissolve.) When ready strain through cheesecloth into another pot. Combine the rum and the rock candy in a saucepan; boil with a quart of water until smooth. Combine with the egg mixture and bottle for future use.


A.J.

1½ oz. apple brandy
1½ oz. unsweetened grapefruit juice
A few drops grenadine

Combine with ice; shake well. Strain and add ice.


Abbey

1½ oz. gin
1½ oz. orange juice
1-2 dashes orange bitters

Combine with ice; shake. Strain over ice, top with a cherry.


Abbey Cocktail

1½ oz. gin
¾ oz. orange juice
¼ oz. sweet vermouth
1-2 dashes of Angostura bitters

Combine with ice; shake. Strain, add ice, top with a cherry.


Aberdeen Angus

2 oz. Scotch
1 oz. Drambuie
1 tbs. honey
2 tsp. lime juice

Combine the Scotch and the honey; stir until smooth. Add the lime juice. Warm the Drambuie over a low flame, turn out on a ladle; ignite and pour into the mug. Stir and serve immediately.


Absinthe Suissesse

1½ oz. absinthe substitute
1 egg white
Several drops of anisette, white crème de menthe
A few drops of orange flower water

Combine with ice; shake well. Strain straight up.


Acadian Mead

2 quarts honey
12 oz. boiling water

Dissolve the honey with the water in a crock pot; allow to ferment before boiling and sealing.


Acapulco

1¾ oz. rum
¼ oz. Triple Sec
1 egg white
½ lime juice
Sugar to taste
Mint leaves

Combine with ice; shake into pre-chilled glass. Add ice and top with one or two mint leaves, partially torn.


Adam and Eve

1 oz. gin
1 oz. cognac
1 oz. Forbidden Fruit
A few drops lemon juice

Combine with ice; shake. Strain over ice.


Addington

1½ oz. sweet vermouth
1½ oz. dry vermouth
Club soda

Combine everything (except the soda) with ice and shake. Strain; add ice and soda. Add a twist of lemon, plus the peel.


Admiral Cocktail

1 oz. bourbon
1½ oz. dry vermouth
½ lemon

Combine with ice; shake. Strain. Squeeze in the lemon’s juice, stir, and drop in the peel. Add ice.

Bob Sennett is also the author of The International Drinker's Companion.