Introduction The recipes in this section are recognised as correct and traditional in most areas, however, there are some points to remember. Firstly, drinks like the ‘Bloody Mary’ vary from bar to bar and guest to guest, therefore although this is a good basic recipe, in the ‘real world’ there are many different ways to make it. The Singapore Sling is another classic example of a drink that bartenders will ‘discuss’ until they are blue in the face about what the true recipe should be. On the other hand a Daiquiri simply must be Cuban Rum, Fresh Lime Juice and Sugar in anyone’s bar! These recipes are a starting point on a long journey of product knowledge that never ends. Secondly, the recipes are written in counts that relate to the fluid Oz free pouring measurements used in this book. These counts give each drink a basic ratio, and ratios cross the boundaries of different measuring systems like fluid Oz’s and Milliliters. Finally, the brands used in this book are high quality products that are widely used in top bars. This book is not ‘sponsored’ by any brands, and therefore these choices are freely made by the author and are based on realistic commercial reasons such as quality, price and availability. Therefore this does not mean to say that they are the only suitable brands that can be used to make the recipes, however, they are all brands whose quality can be trusted in an age where it can be so hard for new bartenders to pick through the marketing spiel and brand sponsored books. Learning about different brands and picking the truth from the marketing jargon takes time and experience, the most important tool a bartender has in making these decisions is his or her palate.
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