By Mardee Regan
The final word significant other for blending beverages and tending bar
Whether enjoyable at domestic or operating the bar at a well-liked membership, an excellent bartender wishes humans to take pleasure in their drinks–and The Bartender’s ally makes it effortless! With A-to-Z insurance, this definitive consultant provides an alphabetical directory of each drink possible, together with the newest and hottest–such because the Cosmopolitan, eco-friendly Apple Martini, and Mojito. in particular sure, this publication is written in an easy-to-read layout and better with stand-out icons for speedy referencing of vintage beverages, frozen beverages, shooters, alcohol-free beverages, punches, participatory beverages, and extra. adventure the excitement of cocktails as by no means ahead of with The Bartender’s ally.
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Additional info for The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
Three further action verbs can crop up from time to time: float, muddle, and flame. ” The first of these describes, probably, a Highball, a drink that is made in the glass you will serve it in. The second drink referred to above would involve shaking some of the ingredients together, straining them into a cocktail glass, and then floating another ingredient on top. Here are the techniques that should be mastered by everyone who wants to think of himself or herself as a bartender. Building Building a drink most usually refers to making a Highball—a drink that is made in the glass in which it is served.
How to Taste Wine Tasting wine requires your whole body. Start by looking at the wine; note its color, texture, and clarity. Smell the wine; stick your nose well into the glass and take a deep breath. Next, swirl the wine in the glass and smell it again; new aromas might present themselves. Now, taste the wine; take a mouthful, not just a sip, and swish it around your mouth so that it comes in contact with all of your taste buds. Take note of every quality—its feel, its texture, its flavor, its acidity.
The brandy used to fortify the new wine is unaged and added to the wine at a very high proof. Since this increases the alcohol content, fermentation stops, leaving some of the grape sugars unfermented, thus sweetening the wine. After fortification, the port is stored in oak casks. Inexpensive ports may be aged for as little as one year, but many of the better bottlings are kept in casks for as long as 10 and up to 40 years. Vintage port, the only type that is aged in glass after aging in wood, continues to improve after it is bottled.
The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks by Mardee Regan