Refined and The Art of Cocktail Making: Classics and Curiosities

Revised Content:

From the Publisher: Explore the art of mixology with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Enjoy the process and treat yourself to a refreshing drink!

Evelyn has updated all titles in book one with the new brand statement. Additionally, whenever "The Art of Mixology" is mentioned, it will always start with "The" to maintain the complete brand name.

The Art of Mixology: Classic Cocktails and Curious Concoctions

Cosmopolitan: - 1 3/4 ounces vodka - 3/4 ounce triple sec - 3/4 ounce lime juice - 3/4 ounce cranberry juice - Orange peel strip, to garnish

Instructions: 1. Fill a cocktail shaker with cracked ice. 2. Add the liquid ingredients and shake vigorously until well-frosted. 3. Strain the mixture into a chilled cocktail glass. 4. Garnish with the orange peel and serve immediately.

Ocean Breeze: - 3/4 ounce white rum - 3/4 ounce amaretto - 1/2 ounce blue curaçao - 1/2 ounce pineapple juice - Club soda

Instructions: 1. Fill a cocktail shaker with crushed ice. 2. Add the white rum, amaretto, blue curaçao, and pineapple juice, then shake well. 3. Strain the mixture into a tall, chilled glass. 4. Top with club soda and serve immediately.

Queen of Memphis: - 1 3/4 ounces bourbon - 3/4 ounce Midori - 3/4 ounce peach juice - Dash of maraschino liqueur - Melon wedge, to garnish

Instructions: 1. Fill a cocktail shaker with crushed ice. 2. Add the bourbon, Midori, peach juice, and maraschino liqueur, then shake vigorously until well-frosted. 3. Strain the mixture into a chilled cocktail glass. 4. Garnish with the melon wedge and serve immediately.

Whiskey Sangaree: - 4-6 ice cubes - 1 3/4 ounces bourbon - 1 teaspoon sugar syrup - Club soda - 1/2 ounce ruby port - Freshly grated nutmeg, to garnish

Instructions: 1. Place the ice cubes in a chilled glass. 2. Pour the bourbon and sugar syrup over the ice, then top with club soda. 3. Stir gently to mix, then float the port on top. 4. Sprinkle with some of the grated nutmeg and serve immediately.

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