MIXING METHODOLOGY
F r om of co the gold c e p r oh k t a i l s , t n e r a h r ou ibiti on a t he m nd g h all o oder n re on to u v usin r dr in ks ivalists g t he a re m , & fr eshe finest sp ade st i n ir its a nd gr p atte lenty of edients ntio ca r e n. &
CONTENTS
TOOLS MARY PICKFORD NEGRONI RED SNAPPER ESPRESSO MARTINI JAYNE MANSFIELD AVIATION VIEUX CARRE CHOCOLATE MANHATTAN PRICKLY BRAMBLE * NOTE: There should be a fold out bar key knocking about somewhere in this book. If not, have a word!
SAZERAC
25ml Jigger
Boston Tin Boston Glass
Bar Spoon
50ml Jigger
TOOLS
Hawthorne Strainer Julep Strainer Sieve
Muddler
Mary Pickford
Negroni
ughly o r o h t r i DE: St A R G P U L and to A N n O o i I t T P lu i O d * orrect c r o f s in glas chilled. r e p u s get it
Red Snapper
replace ly p m i S * NOTE: the r o f a k d o Gin for V dy Mary “ Bloo classic “
Espresso Martini
ra hard t x e e k a h top! * TIP: S y h t o r f tra for an ex
Jayne Mansfield
from a o c c e s o r p r * TIP: Pou rothy top! f a r t x e n a height for
Aviation
t for best results * Take extra care to make sure measurements are exac
Vieux Carre
und * TIP: Wipe lemon peel ro r the rim of the glass fo extra zest on the lips
Chocolate Manhattan
* TIP: Keep glass in freezer prior to making the drink for extra cold refreshment
Prickly Bramble
Sazerac
of sugar syrup * OPTIONAL UPGRADE: Use a cube of brown sugar instead original Sazerac and muddle with peychaud bitters and h by hine for recipe