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The Art of Mixology: Classic Cocktails and Curious Concoctions

The Art of Mixology: Classic Cocktails and Curious Concoctions

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Explore the chemistry of cocktails and mocktails with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink! Evelyn has updated all titles in book one with the new brand statement. Also, please make sure whenever The Art of Mixology is used, always start it with "The" as that's the complete brand name. So all titling and descriptions and ecomm titles need to say "The Art of Mixology".

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Classic Cocktails and Curious Concoctions

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Cosmopolitan

  • 1 3/4 ounces vodka
  • 3/4 ounce triple sec
  • 3/4 ounce lime juice
  • 3/4 ounce cranberry juice
  • Orange peel strip, to garnish

  1. Put cracked ice into a cocktail shaker.
  2. Pour the liquid ingredients over the ice.
  3. Shake vigorously until well frosted.
  4. Strain into a chilled cocktail glass and garnish with the orange peel. Serve immediately.

Ocean Breeze

  • 3/4 ounce white rum
  • 3/4 ounce amaretto
  • 1/2 ounce blue curacao
  • 1/2 ounce pineapple juice
  • Club soda

  1. Put crushed ice into a cocktail shaker.
  2. Pour the white rum, amaretto, blue caracao, and pineapple juice over the ice and shake well.
  3. Strain into a tall, chilled glass and top off with club soda. Serve immediately.

Queen of Memphis

  • 1 3/4 ounces bourbon
  • 3/4 ounce Midori
  • 3/4 ounce peach juice
  • Dash maraschino liqueur
  • Melon wedge, to garnish

  1. Put crushed ice into a cocktail shaker.
  2. Pour the bourbon, Midori, peach juice, and maraschino over the ice and shake vigorously until well frosted.
  3. Strain into a chilled cocktail glass. Garnish with the melon wedge and serve immediately.

Whiskey Sangaree

  • 4-6 ice cubes
  • 1 3/4 ounces bourbon
  • 1 teaspoon sugar syrup
  • Club soda
  • 1/2 ounce ruby port
  • Freshly grated nutmeg, to garnish

  1. Put the ice into a chilled glass.
  2. Pour the bourbon and sugar syrup over the ice. Top with club soda.
  3. Stir gently to mix, then float the port on top. Sprinkle with some of the grated nutmeg. Serve immediately.

Art of Mixology
Art of Mixology

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