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BAR TOOLS
Mixing Glass https://amzn.to/3dKwGes
Pint Glasses https://amzn.to/3aSgGHK
Shaker Tin https://amzn.to/3HgU2VD
Japanese Jigger https://amzn.to/3qSkYSG
Barspoons https://amzn.to/3uBMhmK
Hawthorne Strainer https://amzn.to/3l101CY
Julep Strainer https://amzn.to/3qyXO2T
Fine Mesh Strainer https://amzn.to/3OcIzsI
Nick & Nora Glasses https://amzn.to/3HiGQjl
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COCKTAIL BOOKS I RECOMMEND
The New Craft of The Cocktail https://amzn.to/31yKdyo
Bartender’s Manifesto https://amzn.to/3RCvmvN
Beach Bum Berry’s Remixed https://amzn.to/3yPdrZX
Beach Bum Berry’s Grog Log https://amzn.to/3RF60NM
Beach Bum Berry’s Intoxica https://amzn.to/3OfIbZK
Death & Co: Modern Classic Cocktails https://amzn.to/33J38L2
Savoy Cocktail Book https://amzn.to/3rKjNEl
Liquid Intelligence https://amzn.to/3cF1E6R
Imbibe https://amzn.to/3cFpWNT
The Bar Book https://amzn.to/39OCEs7
Gotham City Cocktails: https://amzn.to/3iLVOTW
DEVIL’S MARGARITA
1.5 oz/45 ml Blanco Tequila
1 oz/30 ml Lime Juice
.75 oz/22.5 ml Simple Syrup **
.75 oz/22.5 ml Red Wine
Method
1. Add all of the ingredients into the shaker tin except the RED WINE.
2. Shake with ice for 10-15 seconds.
3. Fine strain into a cocktail glass.
4. Float the red wine using a bar spoon.
5, Garnish with a lime wheel.
** Simple Syrup
4 oz/120 g Sugar
4 oz/120 ml Water
Method
1. Add all of the ingredients to a pot on the stove.
2. Heat on low heat stirring occasionally until all of the sugar is absorbed.
3. Store in a clean bottle in the refrigerator for later use.
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