By Jeanette Dixon
Bartending Made effortless is the advisor for each bartender or wanna be bartender. In undeniable phrases Janette Dixon exhibits you ways to be knowledgeable at bartending so your whole events could be a wreck.
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Extra resources for Bartending Made Easy
Stir until outside of glass is frosted. Decorate with 2 sprigs of mint. If desired serve with straws. Bartending Made Easy Janette Dixon 33 Mudslide 1 oz. Vodka 1 oz. Kahlua 1 oz. Bailey's Irish Cream Shake well with cracked ice then strain into a cocktail glass. New Orleans Gin Fizz 2 oz. Gin 1/2 tsp. Triple Sec 1/2 tbsp. Light Cream 1 Egg White Juice of 1/2 Lemon Juice of 1/2 Lime 1 tsp. Powdered Sugar Shake well with cracked ice all but club soda. Strain into highball glass over 2 ice cubes.
Kahlua 1 oz. Bailey's Irish Cream Shake well with cracked ice then strain into a cocktail glass. New Orleans Gin Fizz 2 oz. Gin 1/2 tsp. Triple Sec 1/2 tbsp. Light Cream 1 Egg White Juice of 1/2 Lemon Juice of 1/2 Lime 1 tsp. Powdered Sugar Shake well with cracked ice all but club soda. 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.
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.
Bartending Made Easy by Jeanette Dixon