Excerpts

HOW TO USE THIS BOOK That cocktail renaissance has unleashed a tide of products on the market, both new and revived, is a good thing for discerning drinkers. But the ever-expanding mass of terms, classifications and specialized processes can be dizzying to even the most experienced among us. This book is designed to help make sense of today's liquor shelves and bar menus, defining everything that savvy imbibers should need to know now. With an emphasis on the historical origins of ingredients, the definitions provided here in an A-to-Z format tackle everything from alcohol types to specialized liqueurs, equipment to instructions. Curious about that bottle of Old Tom Gin you found at your local market? Find the definition under "O," then learn about how it compares to London dry gin by reading the "Gin" entry. Also included are recipes for 115 essential cocktails, the blocks on which contemporary bar programs are built. Whether you're looking to order confidently at the bar or build out your liquor shelf at home, the terms and recipes provided here should give you everything you need to fluently speak "bartender." ------------------------------------------- Amaretto Sour For many people, the name of this drink conjures up bottled cocktail mixers and university bar crowds of a certain variety. Portland bartender Jeffrey Morgenthaler's higher-proof but feathery-light egg white version makes for a sophisticated take on the standard recipe. His version relies on a backbone of strong bourbon, an unusual addition that rounds out the fruit of a high-quality amaretto, a liqueur made from almonds and apricot pits. Egg white blends and buoys the stronger ingredients, creating a more sophisticated cocktail than most of the Amaretto Sours to come before it. Serves 1 1½ ounces amaretto (preferably Lazzaroni) ¾ ounce bourbon, cask proof (Booker's is a good bet) 1 ounce lemon juice 1 teaspoon simple syrup, rich (2:1, sugar:water) ½ ounce egg white Garnish: lemon peel and a brandied cherry Glassware: rocks Add all ingredients to a cocktail shaker and dry shake. Add ice and shake well. Strain over ice into a rocks glass. Garnish with a lemon peel and a brandied cherry. Excerpted from The Bar Book: The A-to-Z Guide to Spirits, Cocktails, and Wine, with 125 Recipes for the World's Great Drinks by Jennifer Fiedler All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.