1000 Best Bartender's Recipes by Suzi Parker

By Suzi Parker

Move from amateur mixer to professional very quickly.

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4. Add equal amounts of wine into each glass. (Serves 6) 38. FROSTY SOUR Pleasantly cold and invigorating, yet quickly warms your guests. 12-ounce can frozen lemonade concentrate 1 tablespoon frozen orange juice concentrate 6 ounces bourbon 12 ounces crushed ice 1. Put lemonade and orange juice concentrate, bourbon, and ice in a blender. 2. Blend until liquefied. 3. Strain into sour glasses. 4. Garnish with orange slices and cherries. (Serves 8) 39. MANGO COOLER Step 1. Get up. Step 2. Have these for brunch.

Add orange juice, lime juice, sugar, gin, maraschino liqueur, and cream. 3. Shake. 4. Strain into a highball glass. 5. Fill with ice and club soda. 37. APRICOT CREAM SPRITZ A great change of pace for the adventurous brunch crowd. 6 ounces milk 4 ounces apricot nectar 2 tablespoons apricot flavored brandy Sparkling wine 1. Fill chilled cocktail shaker with milk, apricot nectar, and apricot flavored brandy. 2. Stir until smooth. 3. Pour into 6 red wine glasses. 4. Add equal amounts of wine into each glass.

3. Stir. 4. Add champagne. 5. Stir gently. 6. Float lemon peels in the bowl. (Serves 25) 58. CHAMPAGNE WITH KIRSCH PUNCH For wedding parties that strive for just a hint above ordinary. 4 fifths iced brut champagne 5 ounces iced Kirsch liqueur 5 ounces cream sherry 4 ounces iced lemon juice 16 ounces iced orange juice 1. Pour all ingredients into a chilled champagne bowl. 2. Stir. (Serves 25) 59. CHAMPAGNE MARCO DU Perfect for the decadent second marriage. 1 ounce vanilla ice cream 2 dashes maraschino liqueur 4 dashes orange curacao 2 dashes cognac Champagne 1.

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