This superb little book contains a selection of 50 rum recipes,
from best-loved blends such as Caribbean Breeze, Continental and
Bolero to trendy new mixes such as Havana Bandana, Monkey Wrench
and Hustler. The book's introduction outlines the history of rum
and its new-found popularity amongst cocktail connoisseurs; then,
there are guidelines on how to serve rum, the specialist equipment
you will need and the best types of glasses to use. There are
step-by-step instructions on the tricks of the trade, such as
crushing ice, frosting glasses, making fruit twists, and steeping
white rum, as well as professional bartending tips. Each recipe
explains the cocktail's history and suggests suitable garnishes.
Whether you are planning a fabulous cocktail party or seeking to
impress your dinner guests with a cheeky aperitif, this book will
help you enjoy rum in a myriad of ways. A practical guide to rum
cocktails from the traditional Daiquiri, Blue Hawaiian and Beach
Peach to extravagant concoctions such as Jamaica Sunday, Goldilocks
and Hurricane, short histories outline the origin of each cocktail,
with expert tips on how to prepare and blend the ingredients, and
how to serve the finished drink. At the front of the book is a mini
guide to the different types of rum on the market, from white
Bacardi, Jamaican golden and rich dark Navy rum to new artisinal
spiced rums, and advice on cocktail-making equipment, glasses and
tricks of the trade, with expert suggestions for preparing and
presenting drinks with professional-looking garnishes.
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