Bartending Made Easy by Jeanette Dixon

By Jeanette Dixon

Bartending Made effortless is the advisor for each bartender or wanna be bartender. In simple phrases Janette Dixon exhibits you the way to be a professional at bartending so all of your events could be a wreck.

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Martini 1 1/2 oz. ) Dry Vermouth Stir well with ice then strain into a cocktail glass. Garnish with an olive or a twist of lemon. Martini (Dry) 1 1/2 oz. Gin 1/2 oz. Dry Vermouth Stir well with cracked ice then strain into a cocktail glass. Serve with an olive or a twist of lemon. Bartending Made Easy Janette Dixon 32 Martini (Sweet) 1 oz. Gin 1 oz. Sweet Vermouth Stir well with cracked ice then strain into a cocktail glass. Serve with an olive or a twist of lemon. Mexican Coffee 2 tbsp. Coffee Liqueur 1/4 oz.

Fill with 7-up and garnish with a cherry Zombie 1 oz. Light Rum 1/2 oz. Crème de Noyaux 1/2 oz. Triple Sec 1 1/2 oz. Sour Mix 1 1/2 oz. Orange Juice 1/2 oz. 151-proof Rum Strain ingredients into a Collins glass filled with ice. Top with 151-proof Rum. Bartending Made Easy Janette Dixon 44 ABOUT THE AUTHOR Janette Dixon has been writing for several years. She is a freelance cooking columnist and her articles have appeared in many national magazines. She specializes in cookbooks and poetry but when asked is interviews what she likes to write best her answer is romantic fiction.

Sugar Juice of 1/2 Lemon Club Soda Shake all the ingredients except club soda well with cracked ice. Strain into a highball glass over 2 ice cubes. Fill with chilled club soda and stir gently. Sloe Vermouth 1 oz. Sloe Gin 1 oz. Dry Vermouth 1 tbsp. Lemon Juice Shake well with cracked ice then strain into a cocktail glass. Strawberry Daiquiri 1 oz. Light Rum 1/2 oz Strawberry Schnapps Juice of 1/2 Lime 1 tsp. Sugar 1 oz. fresh or frozen Strawberries Mix with shaved ice in an electric blender until desired consistency.

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