By Trieu Thi Choi, Marcel Isaak
With emphasis on clean parts and light-weight seasonings, real Recipes from Vietnam is perfect for the health-conscious cook dinner.
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Extra resources for Authentic Recipes from Vietnam
Bear in mind that it's the technique and the liquor not the equipment— that makes good drinks. Comes a little nudge about measuring. My head bartender, Frank Pult, has been with me nearly ten years. I class him as an expert, and I have never As for equipment, of the junk my I get the pip I see friends have to fight in — seen him make why should you, a novice, think to judge what an a drink without measuring it, so ounce looks like in a glass that looks like half a gallon? So I say measure your drinks for best results.
The main reason for having a lot of liquor is to show off and when you show off the first thing you know you're laying yourself wide open for that after-hours visitor with half a can on who just drops in for a nightcap; that Sunday morning visitor and the guy who comes over to borrow or return something and is good for half a bottle before he leaves. It's pretty easy to acquire pretty bottles a museum stuff that known of junkeroo nobody too—bottle cares for and is after bottle of never used in any cocktail.
Good when the gang comes over to your house just to do a little drinking. I suggest you follow the formula for the first two drinks, then discontinue the cucumber rind. Next leave out the bitters. You'll end up drinking rum and 7-Up so I might as well tell you now. It's ounces Puerto Rican rum (Ron Merito 01 l i /i Brugal) 1 dash Angostura bitters 1 slice cucumber rind 7-Up Use a 12-ounce glass; ber rind, crushed HAOTE Once ice; add rum, fill bitters, rest of glass cucum- with 7-Up. PIKIA TJV in a while you run across one of those things that tastes like hell but has background and authenticity.