Home Bartending Simplified tells how to equip and stock a home bar whether a kitchen bar, wet bar, or built in bar with sink and refridgerator. It includes over 100 mixed drink recipes which can be made with in most cases with no more than four common ingredient. Illustrated.
About the Author: Ralph L. Stephenson, BS, MS, PE, is a professional environmentalist who retired from his position as the Environmental Manager of a multi-billion dollar engineering and construction company with worldwide operations and projects. He has had a home bar for 50 years and developed many unique drink recipes. He has traveled extensively and managed environmental issues for projects in dozens of countries. He is an internationally recognized expert in environmental science and technology, and is presently writing science fiction novels with the theme of climate change. These visionary novels give scientifically based projections of the effects of climate change and the configuration of the coming post-climate change world. This is his fourth non-fiction work. The other two are a graduate level engineering textbook and a book about the Bible, money and economics. All books are available on Amazon.com. The four science fiction novels currently available are: 1.The Confederation Galactica 2.Toy Boy and the Astrologer 3.The Second Expedition 4.The Tentacles of Time 5.Nothing is What it Seems, for release in 2015 Why he wrote this book. When people buy a house or have one built many insist on a swimming pool. I insist on a wet par with space for a refridgerator with an icemaker. I got started mixing drinks because my first wife liked Grasshoppers and Brandy Alexanders. Both of these drinks are easy to make with a blender, so I bought a cheap blender for $9 I think, this was early 60's. I still have and use this blender. Our first houses were small so I kept a few thngs in one of the kitchen cabinets. Two houses later we had my third house built with my second wife and I had a bar built just off the family room with a sink and space for a fridge. Ever since I have had a built in bar. Over the years I learned a lot about mixing drinks, particularly how to make substitutions to minimize the stocking problem. Commercial bars stock hundreds of liquors, but you can make almost any drink with only a few liquors and mixers. I learned how to substitute for various ingredients, often actually improving the flavor of the drink. I also developed a number of my own recipes and modified and simplified many others. All this is in this small illustrated book. It covers stocking with mixers and liquors for various sizes of bars from kitchen to full scale, barware, and over 100 recipes for mixed drinks that require no more than four common ingredients.