專屬於Bartender的英語特調–　　以調酒師最熟悉的每日職場情境加入英文，　　創造出調酒師職場與英文的『無痕接軌』，　　迅速學會英語話術，　　面對外籍顧客也能侃侃而談，　　不用再沈默不語！　　　　適合喜愛調酒大眾的英語特調–　　除了用英文學調酒、用調酒學英文之外，　　還能看到調酒師不公開的私藏日誌，　　學到酷炫調酒密技的小撇步。　　還有不說您一定不知道的趣味調酒小故事，　　中英對照的酒譜，加上詳盡的調製手法說明，　　就算在家裡學調酒，也能立刻就上手！　　　　本書還有外師錄製MP3，讓您也能開口說出各式各樣的酒名不『突』槌。

作者簡介林昭菁　　臺灣臺南人，美國馬里蘭大學英語第二語言教學研究所碩士。現為專業作者及譯者，作者深信，當一個好的譯者和文字工作者都需要對社會變遷，文化動脈和歷史演變做深入的觀察。作者目前定居美國。

Introduction　　By looking at the glass, it looked like a refreshing drink. It tasted tangy and refreshing, perfect for a day at the bar with friends or on a hot, summer's day in your own balcony. The lemon slice on the rim gave it a final touch. It has a sweet, tart, and mild flavor. A glass of nice cocktail just makes your day or night. Bartending is more complicated than it looks. Bartending is full of techniques and requires a good knowledge of liquors. It is a mixology rather than just a mix drink.　　Want to know the basic bartending techniques in English and Chinese? The basic techniques are muddling, building, shaking, blending, mixing, stirring, straining and floating. Want to know how to make a fabulous drink? This book has many drinks that belong in every bartender's book. New York Sour? It sounds fancy and also looks fancy. Floating is the trick. This book also has good party tricks for drinks. DIY Amaretto, DIY Irish Cream, DIY Drambuie or even DIY Worcestershire sauce can be handy if the ingredient cannot be found in store. What about exotic names in mixology in Chinese and English? The history background of liquors also brings us to learn piece of history information from several countries.　　This is a phrase book for anyone who is interested in learning bartending in English. All recipes in this book are provided by professional bartenders; even they are not tested by the author.作者序　　光是看著玻璃杯，就知道是一杯清涼的飲品。味道酸酸的卻很爽口，這是一杯在酒吧與朋友一起喝的完美雞尾酒，也是一杯在炎熱夏季在陽台上可以喝的完美雞尾酒。杯子上裝飾的檸檬片更是讓雞尾酒畫龍點睛。這樣一杯喝起來有甜有酸也很溫和的味道。能有一杯很棒的雞尾酒會讓白天或是夜晚感到美好的享受。調酒做起來比看起來還複雜。調酒是需要很多技巧，也需要對酒有很好的了解。所以這是一種調酒學而不只是混合飲料。　　想要知道英文和中文的基本調酒技巧嗎？基本技術有搗碎法、注入法、搖盪法、混合法、攪拌法、過濾和漂浮法。想知道如何做很棒的飲料嗎？這本書有屬於每一個調酒師需要知道的很多飲料。紐約酸酒？這聽起來不止很特別，看起來也很花俏。技巧在於漂浮法。這本書也有很好的派對調酒技巧。自己做杏仁香甜酒，自己做愛爾蘭香甜奶酒，自己做蜂蜜香甜酒，甚至自己做英式伍斯特黑醋醬，這些都可能很有用，因為有些材料可能買不到。還有特殊調酒的中英名字？酒的歷史背景也會讓我們學習到有些國家的一段歷史。　　這是一本針對調酒主題有興趣讀者的英文學習書。這本書裡的所有配方是由專業調酒師所提供的，儘管是未經作者親身測試。林昭菁

作者序編者序Part 16 Base Liquors六大基酒Unit 1 Rum-based 蘭姆酒1.1 Daiquiri 黛克瑞1.2 Mojito 莫希托1.3 Cuba Libre / Rum Coke 自由古巴 / 蘭姆可樂1.4 Mai Tai 邁泰1.5 Pina Colada 椰林風情1.6 Anejo Highball 安蘭海波杯Unit 2 Gin-based 琴酒2.1 Pink Lady 紅粉佳人2.2 Singapore Sling 新加坡司令2.3 Alexander Cocktail 亞歷山大雞尾酒2.4 Around the World 環遊世界2.5 Gin Tonic 琴通寧2.6 Martini 馬丁尼Unit 3 Vodka-based 伏特加3.1 Bloody Mary 血腥瑪莉3.2 White Russian 白色俄羅斯3.3 Moscow Mule 莫斯科騾子3.4 Screwdriver 螺絲起子3.5 Chi Chi 奇奇3.6 Salty Dog 鹹狗Unit 4 Whisky-based 威士忌4.1 Old Fashioned 古典雞尾酒4.2 Whiskey Sour 威士忌酸酒4.3 Manhattan 曼哈頓4.4 The New York Sour 紐約酸酒4.5 Godfather 教父4.6 Sidecar 賽德卡Unit 5 Brandy-based 白蘭地5.1 Metropolitan 大都會5.2 Fort Washington Flip 華盛頓堡菲麗普5.3 Brandy Old Fashioned 白蘭地古典雞尾酒5.4 Brandy-Sidecar 白蘭地側車5.5 Weng Weng 心醉神迷5.6 Pisco Sour 皮斯可酸酒Unit 6 Tequila-based 龍舌蘭6.1 Margarita 瑪格麗特6.2 Rosemary Bloody Mary 迷迭香血腥瑪麗6.3 Paloma 帕洛瑪6.4 Tequila Sunrise 龍舌蘭日出6.5 Bitter Salty Perro 苦鹹狗6.6 Tequila Sour 龍舌蘭酸酒Part 2Liqueur 利口酒Unit 7 Liqueur 利口酒7.1 Jagermeister 野格酒7.2 Amaretto 杏仁香甜酒7.3 Bailey's Irish Cream 愛爾蘭香甜奶酒7.4 Kahlùa 卡魯哇咖啡香甜酒7.5 Midori 蜜瓜香甜酒7.6 Drambuie 蜂蜜香甜酒