Complete World Bartender Guide: The Standard Reference To More Than 2,500 Drinks by Bob SennettComplete World Bartender Guide: The Standard Reference To More Than 2,500 Drinks by Bob Sennett

Complete World Bartender Guide: The Standard Reference To More Than 2,500 Drinks

byBob Sennett

Mass Market Paperback | November 2, 1999

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The Biggest and Best if its Kind
The standard reference to more than 2,400 drinks

Including nonalcoholic drinks
Plus drinks for dieters
Every recipe illustrated with proper glass
Learn how to create the perfect drink for every occasion

You don’t need to take a mixology course to master the art of mixing drinks with style and confidence. All you need to know is in the Complete World Bartender Guide. From classic cocktails to little-known concoctions, this comprehensive reference contains easy-to-follow recipes for more than 2,400 drinks that will make you the toast of any party. This indispensable resource also includes:

• Handy tips on setting up your bar and buying the right amount of liquor and supplies
• Illustrations of proper glassware next to each recipe
• Instructions for brewing beer
• Professional tricks and shortcuts
• Drinks for dieters
• More than 200 recipes for delicious nonalcoholic drinks
• Expert advice on selecting and serving wine
• And much more!

The ultimate bar-top reference
Bob Sennett is also the author of The International Drinker's Companion.
Title:Complete World Bartender Guide: The Standard Reference To More Than 2,500 DrinksFormat:Mass Market PaperbackDimensions:464 pages, 6.87 × 4.18 × 0.97 inPublished:November 2, 1999Publisher:Random House Publishing GroupLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:055329900x

ISBN - 13:9780553299007


Read from the Book

Recipes A-ZUse a bartender’s mixing glass whenever the instructions state “combine” ingredients. Strain the drink from the mixing glass into the drinking glass suggested by the illustration [not reproduced here] alongside the ingredients.NOTE: The number of glasses or cups shown alongside a recipe do not necessarily indicate the quantity of drinks the recipe will produce.A-1 Pick-Me-Up1 pint dark rum1 lb. rock candy1 doz. eggs1 doz. lemonsSqueeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days. (The shells will dissolve.) When ready strain through cheesecloth into another pot. Combine the rum and the rock candy in a saucepan; boil with a quart of water until smooth. Combine with the egg mixture and bottle for future use.A.J.1½ oz. apple brandy1½ oz. unsweetened grapefruit juiceA few drops grenadineCombine with ice; shake well. Strain and add ice.Abbey1½ oz. gin1½ oz. orange juice1-2 dashes orange bittersCombine with ice; shake. Strain over ice, top with a cherry.Abbey Cocktail1½ oz. gin¾ oz. orange juice¼ oz. sweet vermouth1-2 dashes of Angostura bittersCombine with ice; shake. Strain, add ice, top with a cherry.Aberdeen Angus2 oz. Scotch1 oz. Drambuie1 tbs. honey2 tsp. lime juiceCombine the Scotch and the honey; stir until smooth. Add the lime juice. Warm the Drambuie over a low flame, turn out on a ladle; ignite and pour into the mug. Stir and serve immediately.Absinthe Suissesse1½ oz. absinthe substitute1 egg whiteSeveral drops of anisette, white crème de mentheA few drops of orange flower waterCombine with ice; shake well. Strain straight up.Acadian Mead2 quarts honey12 oz. boiling waterDissolve the honey with the water in a crock pot; allow to ferment before boiling and sealing.Acapulco1¾ oz. rum¼ oz. Triple Sec1 egg white½ lime juiceSugar to tasteMint leavesCombine with ice; shake into pre-chilled glass. Add ice and top with one or two mint leaves, partially torn.Adam and Eve1 oz. gin1 oz. cognac1 oz. Forbidden FruitA few drops lemon juiceCombine with ice; shake. Strain over ice.Addington1½ oz. sweet vermouth1½ oz. dry vermouthClub sodaCombine everything (except the soda) with ice and shake. Strain; add ice and soda. Add a twist of lemon, plus the peel.Admiral Cocktail1 oz. bourbon1½ oz. dry vermouth½ lemonCombine with ice; shake. Strain. Squeeze in the lemon’s juice, stir, and drop in the peel. Add ice.

From Our Editors

Now you can learn how to make every drink imaginable without taking a bartending course. Complete World Bartender Guide contains recipes for making more than 2,400 alcoholic and non-alcoholic drinks. Readers will learn tricks and shortcuts, as well as how to brew your own beer. This book makes a perfect gift and will be invaluable for your Millennium parties.