7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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http://books.google.com/books?id=V4sA-hJLpqQC&dq=9780770435196&hl=en&sa=X&ei=h61dUqnAIunB4AOi8IHoBg&ved=0CC8Q6AEwAAhttp://www.indiebound.org/book/9780804137232http://itunes.apple.com/us/book/isbn9780770435196http://www.barnesandnoble.com/w/the-schillers-liquor-bar-cocktail-collection-keith-mcnally/1114307850?ean=9780804137232http://www.amazon.com/Schillers-Liquor-Bar-Cocktail-Collection/dp/0804137234/ref=sr_1_1?ie=UTF8&qid=1381870777&sr=8-1&keywords=schiller%27s+liquor+bar

7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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C L A R K S O N P O T T E R / P U B L I S H E R S

N E W Y O R K

C LASS I C COCKTA I L S

K E I T H M c N A L LY

C O C K T A I L C O L L E C T I O N

7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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1 Pour the whiskey, lemon juice, Simple Syrup, andorange juice into a cocktail shaker with ice.

2 Shake well for 15 to 20 seconds, and strain over iceinto a rocks glass.

3 Float the wine on top.

4 Garnish with an orange slice and a maraschino cherry.

NEW YORK SOUR

To make a proper whiskey sour, use

freshly squeezed lemon juice and Simple

Syrup made from real sugar. Use a dry red

wine for the float; it provides a beauti-

ful visual contrast and adds complexity

to the palate.

2 oz. blended whiskey

1 oz. freshly squeezed

lemon juice

oz. Simple Syrup (seepage 62 of The Bartenders

Guide for recipe)

Splash of freshly squeezed

orange juice

oz. dry red wine

1 orange slice, for garnish1 maraschino cherry,

for garnish

7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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ZOMBIE

The Zombie is a memorable drinkits hard

to forget a cocktail on fire!

1 Pour the light and dark rum, brandy, all juices, andSimple Syrup into a tall Collins glass with ice.

2 Cover with a Boston shaker, and shake well for15 to 20 seconds.

3 Remove the shaker, and strain into a chilled martiniglass.

4 Top with a float of 151 proof rum (see page 56 of TheBartenders Guidefor technique). Light it on fire ifyou dare!

1 oz. light rum

1 oz. dark rum oz. apricot brandy

1 oz. unsweetened, canned

pineapple juice

1 oz. freshly squeezed

orange juice

1 oz. freshly squeezed

lime juice oz. Simple Syrup (see page

62 of The Bartenders Guide

for recipe)

oz. 151 proof rum

7/27/2019 Recipes from Schiller's Liquor Bar Cocktail Collection by Keith McNally

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http://books.google.com/books?id=V4sA-hJLpqQC&dq=9780770435196&hl=en&sa=X&ei=h61dUqnAIunB4AOi8IHoBg&ved=0CC8Q6AEwAAhttp://www.indiebound.org/book/9780804137232http://itunes.apple.com/us/book/isbn9780770435196http://www.barnesandnoble.com/w/the-schillers-liquor-bar-cocktail-collection-keith-mcnally/1114307850?ean=9780804137232http://www.amazon.com/Schillers-Liquor-Bar-Cocktail-Collection/dp/0804137234/ref=sr_1_1?ie=UTF8&qid=1381870777&sr=8-1&keywords=schiller%27s+liquor+bar