Atomic Bodyslams to Whiskey Zippers: Cocktails for the 21st Century 1st. ed Edition

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This is not your father\'s bar guide! Adam Rocke, who has poured with the best of them while tending bar in hip Hollywood clubs, gives you instead a formulary of more than 1,000 mixed drinks that will qualify you as an instant cocktail guru. Even better, this manual will enable you, as host, to fulfill virtually any drink order, no matter how weird, arcane, or outrageous, in less time than it takes to say \"Gorgon\'s Last Dance\" (see p. 115). Beginning with the \"Usual Suspects\", traditional favorites we\'ve imbibed since our 21st birthday, and going on to concoctions guaranteed torender those little gray cells comatose, you will find here every imaginable combination of spirits, liqueurs, brandies, aperitifs, and alcoholic beverages known to man, woman, and intergalactic bar hopper. Included too are tasty, low-toxicity party drinks; exotic island drinks served in quart-size hurricane goblets, hot mug drinks to warm up cold bodies (and minds); drinks for the designated driver that only look alcoholic; and author-tested remedies for that morning-after malaise we wistfully call a hangover. Whether you\'re a party hound, an incurable experimenter, or simply a host who dreads hearing your next guest politely ask for a Zombie, Pink Flamingo, Knuckle-Buster, Tango in Bolivia, or any other cocktail you never heard of (let alone thought you\'d ever have to make), this little manual will not let you down. And if you hate to unravel wordy recipes, try one of Adam Rocke\'s concise directions: \"Pour over ice, stir. Cherry garnish\". That was a long one!Aimed at both amateur and professional bartenders, this guide shows how to concoct hip, innovative cocktails-- 750 recipes for stylish, creative drinks-- Includes recipes for nonalcoholic drinks as well as a chapter devoted to classics like Manhattans and martinisMixed drinks have made a dramatic comeback, but the patrons filling today\'s chic clubs and restaurants demand more than a bourbon and ginger ale. This guide walks amateurs throughthe basics of mixing well-made, interesting drinks, as well as showing more experienced bartenders attention-getting additions to their repertoire.Former Hollywood bartender Adam Rocke translates his years of experience into easy-to-follow recipes. His introduction covers the basics: descriptions of utensils, bar measurements, glasses, mixers, and garnishes. Each recipe is precise and clear and even suggests the best glass in which to serve the drink. These are just a few of the 750 libations described: -- Atomic Bodyslam -- vodka, gin, dark rum, blackberry brandy, and orange juice, shaken and strained over ice.-- Baby Godzilla -- light rum, dark rum, and creme de noyaux, shaken and strained over ice.-- Squashed Frog -- melon liqueur, vodka, creme de noyaux, orange juice, grenadine, and crushed cherries. Shake liquids with ice, strain, stir in cherries, and float grenadine on top.A glossary describes all the various liquors and liqueurs, making this guide useful for every bar. Rocke completes the book with stories and anecdotes from his bartending days.