Download The Rum 1000: The Ultimate Collection of Rum Cocktails, by Ray Foley PDF

By Ray Foley

The main brilliant, complete choice of every little thing you may make, Drink, and observe approximately Rum! Ray Foley, writer of Bartender journal, offers 1,000 cocktails, meals recipes, interesting evidence, and assets concerning the spirit that encouraged such awesome innovations because the Mojito, the Pi?a Colada, and Double Chocolate Rum Cake. observe: seven hundred unbeatable rum cocktails seventy five attention-grabbing proof approximately rum 50 scrumptious meals recipes a hundred rum web pages and assets info on seventy five manufacturers of rum by no means sooner than has this a lot info on rum been accrued in a single position. From the number 1 identify in bartending, The Rum a thousand is a must-have for bartenders, chefs, and rum fanatics.

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Additional resources for The Rum 1000: The Ultimate Collection of Rum Cocktails, Recipes, Facts, and Resources (Bartender Magazine)

Sample text

Coconut milk 1 oz. orange juice 1 egg yolk Shake and serve in a small white wine glass, straight up. Garnish with ground cinnamon and an orange twist. COW PUNCHER 1 oz. Bacardi light or dark rum 1 oz. Hiram Walker white créme de cacao milk to fill Pour rum and créme de cacao into a tall glass half filled with ice. Fill with milk. CRAN-RUM TWISTER 2 oz. Puerto Rican light rum 3 oz. cranberry juice lemon-lime soda to fill lime slice for garnish Pour into a tall glass over ice. Garnish with lime slice.

APRICOT PIÑA 1½ oz. light rum � oz. apricot brandy 1½ oz. unsweetened pineapple juice 1 oz. Coco Lopez real cream of coconut Blend. ARCHANGEL 2 oz. Wray & Nephew rum � oz. strawberry puree � oz. peach schnapps � oz. cachaca � oz. pineapple juice 4 basil leaves for garnish Shake with ice and strain into a Collins glass over ice. Garnish with basil leaves. ARIANA'S DREAM � oz. Bacardi rum 1 oz. Alizé liqueur 1 oz. crème de cacao 3 oz. orange juice fresh strawberry for garnish Garnish with fresh strawberry.

Sugar 8 oz. milk grated nutmeg for garnish Shake vigorously with ice and strain into a tall glass. Sprinkle with nutmeg. BACARDI SOMBRERO COOLER 2 oz. Bacardi light rum 3 oz. pineapple-grapefruit juice orange, lemon, or lime slice for garnish Pour over ice. Garnish with orange, lemon, or lime slice. BACARDI STINGER 2 oz. Bacardi dark rum 1 oz. white crème de menthe Shake with ice. Serve in a brandy snifter. BACARDI STRAWBERRY COLADA 1½ oz. Bacardi light or dark rum 1 oz. Coco Lopez real cream of coconut 6 strawberries Blend with ½ cup ice or shake and serve on ice.

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