The Cape Town Bartender's Guide
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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.
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=b46f75f09be6012ed6ec12313d2b3ce6
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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