1000 Best Bartender's Recipes by Suzi Parker

By Suzi Parker

Pass from beginner mixer to professional very quickly.

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1. Pour aquavit into a double old-fashioned glass with ice. 2. Add Bloody Mary mix. 47. BLOODY MARY MIX You can buy something similar in a can, but why not be a domestic diva and make it from scratch? 2 46-ounce cans tomato juice or V-8 juice* 1 teaspoon coarsely-ground fresh black pepper 1 teaspoon celery salt 4 ounces lemon juice 1 5-ounce bottle Worcestershire sauce Tabasco sauce to taste (for heat) Salt to taste 1. Mix all ingredients thoroughly in a pitcher. 2. Refrigerate. * If you like it hot, use spicy V-8.

1 ounce pastis 3/4 ounce fresh lemon juice 3/4 ounce maraschino liqueur 1. Fill cocktail shaker with ice. 2. Add pastis, lemon juice, and maraschino liqueur. 3. Shake. 4. Strain into a cocktail glass. 45. PERNOD CLASSIQUE The absinthe breakfast of champions. 1 ounce Pernod 5 ounces water 2 ice cubes 1. Pour the Pernod in a tall glass. 2. Add the water and ice cubes. 3. Stir. 46. ICED DANISH MARY An alternative to the classic Bloody Mary. Guests will surely want to know the secret ingredient. ) 1.

Garnish with orange slices. (Serves 4) 28 1000 BEST BARTENDER’S RECIPES B re a k f a s t a n d B r u n c h C o c k t a i l s 17. PERFECT 29 PEACH JULEP Even more Southern than the mint julep—if that’s possible. 1 medium fresh chilled peach 2 ounces bourbon Crushed ice Mint sprigs 1. Peel, pit, and slice peach. 2. Puree the peach in a blender. 3. Add sugar and process. 4. Stir in bourbon. 5. Pour over crushed ice in silver julep cup. 6. Garnish with mint springs. 18. BAY BREEZE A nice compliment to lazy mornings on the Outer Banks.

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