The cocktail was traditionally made from only two spirits or liqueurs, but today it may also include such exotic ingredients as coconut milk and tropical fruits. While simple cocktails like the Manhattan and Margarita have not lost their popularity, they have been joined by more elaborate mixtures such as Blue Hawaiian and Mai Tai. Learn how to make these and many more with the help of this book, which gives clear instructions for all kinds of sophisticated cocktails not forgetting delicious nonalcoholic creations. With information on ingredients, equipment and techniques, this guide is the perfect introduction to making and serving great cocktails. CLASSIC COCKTAILS A zingy collection of sophisticated concoctions for every occasion Valerie Ferguson CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesMore than 30 sensational ideas to make your party go with a swing Features traditional cocktails such as Mint Julep and Harvey Wallbanger as well as excitingly different Coffee & Chocolate Flip and Chilli Vodkatini Discover exotic non-alcoholic cocktails using fresh ginger, mango, pineapple, kumquats, ice cream and refreshing fruit syrups Includes information on a wide variety of cocktail ingredients and useful equipment Chapters include Classic & Sophisticated, Short & Lively, Coolers & Thirst Quenchers, and Fresh & Non-alcoholic. About the Editor: Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
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