Get 10,000 Drinks: How to Turn Your Basement Into the Most PDF

By Paul Knorr

ISBN-10: 1402742878

ISBN-13: 9781402742873

Martinis, cocktails, photographs and shooters, sizzling beverages and coolers, mind-erasers, or even luscious alcohol-free libations: with this highly scrumptious assortment, an individual can turn into a mix-master par excellence! The 10,000 tempting recipes function every thing from champagne- and wine-based beverages to beer, liquor-infused coffees, and iced-teas. a few come mixed and frozen; others have targeted layers of constituents that supply an array of taste sensations. catch the style of the Islands with a Barbados Planters Punch; pass X-rated with a Kiss Down below; or get pleasure from a dramatic flaming Fiery Blue Mustang. as well as the beverages, the advisor encompasses a whole rundown of bartending options, an inventory of must-have apparatus, suggestion on stocking a bar, and a word list of each drink variety you’ll want to know.

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Heat 1 tbsp of the oil in a pan, add the garlic and fry very briefly until it sizzles—be careful not to let it brown too much as it will make the dish taste bitter. Immediately add the remaining oil and vinegars to stop the cooking and swirl vigorously together. Chop the sun-dried tomatoes; chop the capers coarsely. Swirl them into the dressing and season with pepper, adding a little salt only if needed. Pour the dressing over the salad. 5cm) ribbons and curl them loosely over the beans. 56 Indian Spiced Fritters with Cilantro Chutney CALORIES PER SERVING: 215 (20 calories per fritter) Serves 2 Preparation time: 30 minutes, plus resting time Cooking time: 10–20 minutes Gently spiced veggies with a fresh chutney dip, this is irresistible Indian-style finger food.

Serve the soup in warmed bowls, garnished with a sprinkling of cumin seeds. 55 Green Bean and Omelet Ribbon Salad CALORIES PER SERVING: 210 Serves 4 Preparation time: 15 minutes Cooking time: 10 minutes Thin strips of omelet festoon slim green beans in this pretty salad, which is enhanced by a vigorous dressing full of Mediterranean flavors. 2 medium eggs 3 tbsp (50ml) olive oil 12oz (350g) green beans 1 large garlic clove 1 tsp red wine vinegar 1 tsp balsamic vinegar 2 sun-dried tomatoes, in oil, drained 1 tsp capers salt and pepper Break the eggs into a bowl, season with salt and pepper and beat lightly with a fork.

Transfer the herrings to warmed serving plates and serve with lemon wedges. 35 Asparagus with Poached Eggs CALORIES PER SERVING: 400 Serves 6 Preparation time: 20 minutes Cooking time: 40 minutes The potatoes in this classic pairing make it a filling start to the day. 2lb (900g) asparagus 1-3/4lb (700g) small new potatoes, scrubbed 1-1/3c (300ml crème fraîche or whipped heavy cream 3 tbsp tarragon vinegar 3 tbsp chopped tarragon, plus extra to garnish 6 medium eggs, refrigerated salt and pepper Peel the tough skin from the lower end of the asparagus stalks and then trim the stalks to an even length.

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10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town! by Paul Knorr

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