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Easy-to-follow cocktail recipe Impress your friends and family with your newfound mixology skills and wow them with beautifully crafted cocktails made from our easy-to-follow recipes Rum Sour The lush Caribbean island of Jamaica is famous for its rum, the liquid gold most tourists are more than happy to drink. Added to fresh-squeezed lemon juice and served over a generous serving of ice, this tangy drink is an easy and refreshing sunset drink. 1½ fl. oz. light Jamaican rum 1 tsp. superfine sugar or sugar syrup ¾ fl. oz. freshly squeezed lime juice Ice cubes Slice of lime and maraschino cherries, to garnish 1. Add the rum, sugar or syrup, lime juice, and ice cubes in a cocktail shaker, shaking vigorously. 2. Strain into a short glass and garnish with a lime slice and maraschino cherries. More Than 100 Kinds of Cocktails Incl. Gin, Vodka, Sparkling, Whisky, Party, Tropical, Coffee & Dessert, Rum and More, even Nonalcoholic Drinks and more. It has all kinds of flavors you like. The unique feature of this book is that it combines classic and modern recipes to give you more brand-new experiences. Recipes with Full-Color Pictures Full color photos make you more confident, even if you're making cocktails for the first time. Delicate pictures also make this book a good choice as a gift. The Instruction Steps Are Simple and Fast Most of them can be completed in ten minutes. Some cocktails will take longer than that, but it is worth waiting for. Take your cocktail game to the next level with our collection of unique and delicious recipes.
✔ Author(s): Martin Harison
✔ Title: The Classic Cocktail Recipe Book for Beginners: A Complete Guide for Home Mixologists with Tools and Techniques to Create Cocktails Like a Pro (Colour Edition)
✔ Rating : 4.9 out of 5 base on (43 reviews)
✔ ISBN-10: B0BQY4MW32
✔ ISBN-13: 978B0BQY4MW39
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Classic Cocktail Recipe Book for Beginners by Martin Harison
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