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    The Cape Town Bartender's Guide
    The Cape Town Bartender's Guide
    The Cape Town Bartender's Guide
    Ebook112 pages51 minutes

    The Cape Town Bartender's Guide

    By Zarin Thomson

    ()

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    About this ebook

    When do you shake or stir a drink? These and other questions are answered in this indispensable drinks guide. From the Long Island Iced Tea to the Cosmopolitan - with over four-hundred recipes using only ten liquors and spirits.

    LanguageEnglish
    PublisherZarin Thomson
    Release dateJun 15, 2011
    ISBN9781458154866
    The Cape Town Bartender's Guide
    Author

    Zarin Thomson

    I currently live in the beautiful wine area known as Stellenbosch, close to Cape Town. I have been creating works of fiction since 1982 as a hobby. Writing has been one of the few constants in my life. During this time I have been involved in the restaurant industry and the result of that was eight cocktail books. I have also produced several screen-plays as well as three albums and a book of poetry. http://thebookofzarin.blogspot.com/ http://www.musicxray.com/?afid​=b46f75f09be6012ed6ec12313d2b3​ce6

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      Book preview

      The Cape Town Bartender's Guide - Zarin Thomson

      The Cape Town

      Bartenders

      Guide

      By

      Zarin Thomson

      Copyright 2012 Zarin Thomson

      Smashwords Edition

      'the cape town bartender's guide' ISBN: 978-1463587710

      Also by Zarin Thomson

      Scalping Nocebo ISBN: 9781476126722

      'iPoems' ISBN: 978-1-4660-8043-0

      'cocktails - muddle. shake. stain. - 'ISBN: 978-1-84753-073-8

      'a 'tail of 'tini's' ISBN: 978-1-4657-3085-5

      'a 'tail of 'rita's' ISBN: 978-1-4659-9358-8

      'a 'tail of tea's' ISBN: 978-1-4660-6121-7

      'a 'tail of 'tail's' ISBN: 978-1-4660-3427-3

      'a 'tail of mary' ISBN: 978-1-4660-4950-5

      Copyright © Zarin Thomson 2008 The right of Zarin Thomson to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patent Act 1998. All rights reserved. No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means without the prior written permission of the author.

      Join our Facebook page 'The Cape Town Bartenders Guide Guild' for more exciting recipes.

      Dedicated to Sandy Boucher

      Contents

      1. Tools of this trade

      2. Recipes

      3. Syrups

      1. Tools of this trade

      Glassware

      The glasses you will need for this guide are the following:

      Hurricane glasses

      Old-fashioned glasses

      Zombie

      Champagne flutes

      Cocktail glasses

      Shot glasses

      Bar spoon

      A long-handled spoon that is used for stirring as well as to make layered shooters.

      Boston shaker

      The classic two piece shaker, a large metal cup and a smaller glass. Pour the ingredients into the glass half, add ice till it is three-quarters full, then put the large metal cup on, shake. To split, look at the shaker, you will notice a frost line, this is where you knock it gently to open.

      Build

      This is when you add the ingredients straight into the glass that you will be serving the drink in. Champagne cocktails, for example, are made this way.

      Citrus stripper (Channel knife)

      A handy tool that enables you to cut long, looping lemon twists by cutting a spiral strip around the surface of the fruit e.g. lemon/orange.

      Fine straining

      This is when the cocktail is poured through a strainer, I prefer using this method as it takes the pulp and fine pieces of ice out of the equation – the upside is that the cocktail will not separate.

      Hawthorne strainer

      Used to keep the ice in the shaker out of your cocktail glass; the side with the wire coil fits inside the shaker cup or glass.

      Juicer

      The difference in taste between freshly squeezed juice and bottled juice is worth the effort.

      Measuring glass

      Used to ensure that your drinks taste the same all the time.

      Muddler/muddling

      A technique where one mashes ingredients in a shaker or glass before adding the rest of the ingredients.

      Speed pourer

      Used to make the job of pouring a drink easier, remember to remove this after the party.

      Standard shaker

      A three piece shaker, although it is easier to use than a Boston shaker, you will find that it can be difficult to take the cup off to pour or to clean.

      Waiter's friend/Sommelier's corkscrew

      A device that includes a bottle opener, a corkscrew and a fold-away knife for removing the foil on the top of a wine bottle.

      What you will need:

      Spirits

      Vodka

      Gin

      White Rum

      Tequila

      Liqueur's

      Rosso Vermouth (also known as Sweet Vermouth)

      Extra Dry Vermouth

      Apricot liquor

      Triple Sec

      Coffee Liquor

      Van Der Hum Liquor (substitute with Grand Marnier)

      Mixers and garnishes

      Cranberry juice

      Orange juice

      Apple juice

      Grapefruit juice

      Pineapple juice

      Soda water

      Coca cola

      Ginger ale

      Bitter lemon

      Tonic water

      Sugar syrup

      Honey syrup

      Grenadine

      Lime cordial

      Angostura bitters

      Champagne

      Fresh limes, lemons, mint, raspberries and maraschino cherries.

      Cream, milk, sugar cubes, espresso coffee and tea.

      Pearl onions and olives.

      Join our Facebook page 'The Cape Town Bartenders Guide Guild' for more exciting recipes.

      2. Recipes

      Abbey

      1 ½ tots Gin

      ¾ tot orange juice

      ¼ tot Rosso Vermouth

      2 dashes angostura bitters

      Shake ingredients with ice and fine strain into an old-fashioned glass with fresh ice.

      Absolutely Fabulous

      1 tot Vodka

      2 tots cranberry juice

      Champagne

      Shake ingredients (except champagne) with ice and fine strain into a cocktail glass. Top up with champagne.

      Acapulco

      2 tots Light Rum

      ½ tot Triple Sec

      ½ tot lime cordial

      ½ tot

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