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    excerpted from Complete World Bartender Guide: The Standard Reference to More than 2,400 Drinks
    Copyright 1993 by Bob Sennett

    A-1 Pick-Me-Up

    1 pint dark rum
    1 lb. rock candy
    1 doz. eggs
    1 doz. lemons

    Squeeze 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.


    1½ oz. apple brandy
    1½ oz. unsweetened grapefruit juice
    A few drops grenadine

    Combine with ice; shake well. Strain and add ice.


    1½ oz. gin
    1½ oz. orange juice
    1-2 dashes orange bitters

    Combine with ice; shake. Strain over ice, top with a cherry.

    Abbey Cocktail

    1½ oz. gin
    ¾ oz. orange juice
    ¼ oz. sweet vermouth
    1-2 dashes of Angostura bitters

    Combine with ice; shake. Strain, add ice, top with a cherry.

    Aberdeen Angus

    2 oz. Scotch
    1 oz. Drambuie
    1 tbs. honey
    2 tsp. lime juice

    Combine the Scotch and the honey; stir until smooth. Add the lime juice. Warm the Drambuie over a lowflame, turn out on a ladle; ignite and pour into the mug. Stir and serve immediately.

    Absinthe Suissesse

    1½ oz. absinthe substitute
    1 egg white
    Several drops of anisette, white crème de menthe
    A few drops of orange flower water

    Combine with ice; shake well. Strain straight up.

    Acadian Mead

    2 quarts honey
    12 oz. boiling water

    Dissolve the honey with the water in a crock pot; allow to ferment before boiling and sealing


    1¾ oz. rum
    ¼ oz. Triple Sec
    1 egg white
    ½ lime juice
    Sugar to taste
    Mint leaves

    Combine with ice; shake into pre-chilled glass. Add ice and top with one or two mint leaves, partially torn.

    Adam and Eve

    1 oz. gin
    1 oz. cognac
    1 oz. Forbidden Fruit
    A few drops lemon juice

    Combine with ice; shake. Strain over ice.


    1½ oz. sweet vermouth
    1½ oz. dry vermouth
    Club soda

    Combine everything (except the soda) with ice and shake. Strain; add ice and soda. Add a twist of lemon, plus the peel.

    Admiral Cocktail

    1 oz. bourbon
    1½ oz. dry vermouth
    ½ lemon

    Combine with ice; shake. Strain. Squeeze in the lemon’s juice, stir, and drop in the peel. Add ice.

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