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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > Spirits & cocktails
A cocktail. The answer to so many after work, pre-weekend, Saturday night, holiday lunch, get-together and dinner party cravings. Always welcomed, but often recreated with little success.
With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavor profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectable art.
The Cocktail Cabinet is a reliable and accessible companion to cocktail-making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non-alcoholic cocktails - so no one misses out. With accompanying illustrations, the structure, method, flavor profile and finished results can be visualized with ease.
Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail-making at home is an effortless and enjoyable experience.
Time-honored cocktails like the New York Sour and the Sidecar were
born during the era of Prohibition, the blessedly bygone social
experiment that turned drinking into an underground adventure. In
those days, hard beverage options were usually made with homemade
hooch and flavorings of dubious origin and quality.
Thankfully, a cocktail renaissance has emerged in many of today's
bars, where inventive drinks showcase both the artistry and craft
of bartending. At their moody and atmospheric West Village
bar-restaurant Employees Only, master mixologists Jason Kosmas and
Dushan Zaric can regale you with colorful tales of cocktail
origins--or just pour you a mean drink. In "Speakeasy," Kosmas and
Zaric take their inspiration from traditional favorites, then use
the finest spirits, the freshest ingredients, and a good measure of
reverence for their craft to elevate the mixed drink to artisanal
status.
More than 80 imaginative libations that riff on the classics are
showcased in this one-of-a-kind collection. Recipes emphasize fresh
fruits and herbs, homemade syrups and infusions, and a careful
balancing of flavors, with a mind toward seasonality. A Ginger
Smash is offered in four different versions: kumquat, pineapple,
pear, or cranberry, depending on the time of year. The Millionaire
becomes the Billionaire with the addition of homemade grenadine and
107-proof bourbon. And the South Side becomes the West Side by
replacing the gin with sun-kissed Meyer lemon-infused vodka. With
the specter of Prohibition firmly in the past, "Speakeasy" shares
recipes for the choicest potent potables, reimagining the finest
drinks of yesterday for today's thirsty imbibers.
Switzerland has as many drinks as it does mountains, from absinthe
to Kirsch, Petite Arvine to Humagne Rouge, healthy pick-me-ups to
boozy keep-me-ups. Drink like the Swiss takes you on a titillating
tour of this tasty (and tipsy) aspect of Swiss culture. With nearly
a hundred recipes -- from cocktails to coffee to cocoa -- and many
delightful curiosities, Andie Pilot's colourful little book leaves
no bean unground, and no bottle uncorked.
Given how frequently it's consumed, whiskey is surprisingly
misunderstood. People love it but are often strangers to it. The
difference between scotch and bourbon, between pot and column
distillation, even between brewing and distilling-it's all a little
hazy, even for many brown liquor enthusiasts. David and Colin see
the self-consciousness at every tour they conduct at their Brooklyn
distillery: People who love bourbon enough to pay them a visit
often have no idea how to talk about what they like to drink. The
book is a guide to American whiskey-not simply a taxonomy of brands
and types, but also an introduction to how whiskey is manufactured
and produced, an investigation into its history (in cities from New
York to Kentucky), a tour through contemporary whiskey culture
among younger, urban drinkers and a memoir of the author's own
experience as the proprietors of a small but nationally visible
whiskey distillery in Brooklyn. Beginning with a section that
explains how to make whiskey, the book includes a list of the
supplies, the science that needs to be understood and a simple and
safe step-by-step procedure, clarified with diagrams. Providing
readers with everything they need to know to start making moonshine
themselves, the practical instructions are coloured by anecdotes
and helpful tips learned from the authors' own experience. Accented
by whiskey history, lore and trivia, the second section of the book
addresses how to drink whiskey, including a basic initiation to the
established brands, an introduction of newcomers and the
micro-distillery scene and interviews with some of the best
cocktail bartenders and respected whiskey experts. A list of
not-to-be-missed places that serve whiskey in New York and beyond,
the ideal whiskeys to own to create the perfect bar and tasting
notes will also be included. With photographs of distilleries and
cocktails, playful and informative infographics (e.g. of a whiskey
family tree and the most intriguing movies, books and music about
whiskey) and line drawings, the book is a beautifully illustrated,
comprehensive and entertaining look at America's relationship with
whiskey, past and present.
Are you planning the ultimate summer cocktail party? Do you long to
unwind on a hot tropical beach with a cool drink? Bring a taste of
the tropics to your home with Let's Get Tropical. An inspiring mix
of classic cocktail recipes alongside exciting variations and
twists, Let's Get Tropical offers tips, tricks, presentation ideas,
and technical know-how to make your fruity cocktails as sensational
for the eye as they are for the palate. Master the classics for
refreshing tipple on a hot summer's day including Tequila Sunrise,
Blue Lagoon, Rum Punch, and the all-important Pina Colada. In this
book you'll discover: - A Taste of the Tropics, giving you the
lowdown on all things rum, tropical spirits and liqueurs, as well
as the history of tropical cocktails - Over 60 cocktail recipes
from Caribbean Classics to Modern Tiki drinks, bringing a tropical
twist to your summer - Learn the basics with an overview of tools
and equipment, and mixology methods - Classic cocktails and unique
twists to mix up your menus including the Margarita, Sex on the
Beach, and Pornstar Martini - "Lose the booze" options for your
guests looking for a non-alcoholic refreshment - Clear measures
with diagrammatic illustrations and photographs, - Handy tips and
tricks to enjoy the best serve, from glass to garnish Celebrate
summer with over 60 fabulously fruity tropical drinks from Tiki Mai
Tais to Cuban Mojitos. Discover the origins of these classic
cocktail recipes and get the low down on rum, tequila and other
popular exotic spirits. If you need a break from the booze, many
recipes feature a "lose the booze" option with all the fruity
flavour but none of the hangover. Non alcoholic cocktails can be
just as fun! Learn how to mix your drinks like a pro, make
delicious, homemade syrups and infusions and create your own
flavour combinations. Featuring fun presentation ideas and twists
on the classics, get creative and serve your guests a cocktail they
will remember - if they haven't had too many Pina Coladas! Complete
the Series: Now that you've mastered your favourite fruity
cocktails, why not try Let's Get Fizzical, a cocktail recipe book
for all things bubbly. Add some sparkle to your life with
irresistible cocktail recipes, featuring drinks made using
Prosecco, Cava, Lambrusco, Champagne, and other sparkling wines.
Craft Gin Making is a detailed guide to entering the world of gin
production. For beginners and experienced producers alike, it
offers key insights and practical advice on what you need to get
started and how to progress in this fascinating and growing craft.
It covers both distilling and cold compounding, providing advice on
equipment and detailing step-by-step processes, whilst discussing a
wide variety of gin production issues. Topics covered include a
brief history of gin and gin making; the tools, equipment and
ingredients needed for the different methods of producing gin; the
most common methods and how to achieve success in them; the
practicalities of filtration, bottling, sealing and labelling;
making flavoured gins; why things might go wrong and how to correct
them and, finally, the legal aspects of gin production.
Raise your glass to the bourbon renaissance with this must-have
cocktail collection. Made in America and aged in charred new
American oak barrels, bourbon is the quintessential US spirit - but
the best part is mixing it up into tasty drinks. Here are the best
of the best. Whisky experts Jane Danger and Alla Lapushchik offer
timeless classics and forgotten gems, such as the Old Fashioned and
the Boulevardier, as well as cutting-edge craft concoctions,
including the Brown Derby and Paper Plane. They also serve up a
short history of bourbon and tips for making delicious infusions
and syrups. Sidebars chronicle bourbon's influence on American
culture.
Add some sparkle to your life with this irresistible cocktail
recipe book, featuring drinks made using Prosecco, Cava, Lambrusco,
Champagne, and other sparkling wines. An inspiring mix of classic
cocktail recipes alongside exciting variations and twists, Let's
Get Fizzical offers tips, tricks, presentation ideas, and technical
know-how to make your cocktails as sensational for the eye as they
are for the palate. In this book you'll discover: - A Beginner's
Guide to Bubbles, giving you the know-how to detect the differences
between your fizzy favourites - Over 50 drink and cocktail recipes
to add some sparkle to your celebration - Learn the basics with an
overview of tools and equipment, infusions, and mixology methods -
Classic cocktails and unique twists to mix up your menus including
the Pornstar Martini, Bellinis, and Mimosas - "Lose the booze"
options for your guests looking for a non-alcoholic refreshment -
Clear measures with diagrammatic illustrations and photographs, -
Handy tips and tricks to enjoy the best serve, from glass to
garnish From essential cocktail shaking techniques to the perfect
glass shape, Let's Get Fizzical gives you the drink mixing skills
to impress your guests. Learn how to make your own syrups and
infusions, how to pair flavours and how to present your drinks with
style. Drink your way through the recipe-packed remainder of the
book - mastering delicious classics, such as the Aperol Spritz and
French 75, and discover how to make your drink a little bit special
with creative reinventions and original cocktail recipes. If you
ever feel the need for drinking day-off, many recipes feature a
"lose the booze" mocktail option with all the flavour without the
hangover. Whatever your bubbly drink of choice, impress your guests
and make every drink a celebration. Complete the Series: Now that
you've mastered your favourite fizz, why not try Let's Get
Tropical, a cocktail recipe book for all things fruity. Master the
classics for refreshing tipple on a hot summer's day including
Tequila Sunrise, Blue Lagoon, Mai Tai, and the all-important Pina
Colada.
It's time to welcome this tasty mid-twentieth-century American
classics' return. Banishing artificial sweetness, the authors have
brought back the fresh taste of tiki drinks with traditional
recipes that honour the flavours of the Caribbean, South Pacific
and the Hawaiian Islands. Including recipes inspired by Asian and
South American flavours, Tiki Drinks is a hybrid of the old and the
new.
Drink deliciously and magickally with this exquisite compendium of
potent mystical beverages, with witchy wisdom from author Shawn
Engel and expertly crafted cocktails from mixologist Steven
Nichols. For thousands of years, witches young and old have
concocted mysterious potions to heal, to divine the future, to get
in touch with the energies of the planet-and just to have fun. In
this enchanting compendium of 40 drink recipes, mystical maven
Shawn Engel shares her thoughts on what to imbibe for power,
energy, and amusement. Written in tandem with the award-winning
cocktail writer and developer Steven Nichols, this collection
presents a broad range of drinks for every purpose. Whether it's a
trio of beverages celebrating the energies of the maiden, mother,
and crone (with notes of pomegranate, fig, and smoke respectively),
or an eminently sippable mint-based money magick brew for
prosperity, this book is a party with a purpose. Not only are these
drinks fun and shareable, they also contain ingredients with
ancient magickal significance. For example, the 'Keep it Hexy' is
not only a delicious vodka-based cocktail perfect for kick-starting
a memorable evening, it also contains black pepper to return a hex
to sender, sage to cleanse an evil eye, and blackberries for
protection. All recipes include energetic properties and plenty of
information about magickal ingredients and why they've been used to
address certain ills for millennia; some even come with invocations
and rituals to amplify their power.
New Orleans is an American city unlike any other, and its rich
diversity is reflected in the world-class bar scene. In Drink Dat
New Orleans, Elizabeth Pearce takes us on a tour of the city's many
unforgettable drinking spots, including a candle-lit tavern favored
by pirates in the early eighteenth century and a watering hole so
beloved by locals that several urns containing the ashes of former
patrons rest in peace behind its bar. A Louisiana native and
co-founder of the Southern Food and Beverage Museum, Pearce brings
her lifelong love of food, beverage, and local lore to this
ultimate drinker's guide. From the nonstop parties on Bourbon
Street to the classy cool of the Garden District, Drink Dat is the
perfect way to explore America's most spirited city.
This witty, erudite and often lyrical toast to uisgebeatha, the
Celts' 'water of life', takes us back into the mists of time when
some happy man chanced upon the technique of producing a
distillation from barley that rivalled the mead of the gods. But it
is also a lament for the days when every self-respecting Highlander
had his own pot still as of right. Good malt whisky, brewed and
distilled in the time-honoured way, excites the same appreciation
as fine wine, and there could be no more discerning guide than Neil
M. Gunn, a native of Caithness and one of Scotland's leading
twentieth-century novelists. Whisky and Scotland describes in
loving detail the traditional techniques, still used today, whereby
barley grains become an amber spirit unequalled in the world. For a
purist, Scotland's own barley gives the finest results,
'communicating a soft maturing excellence', and no water can
compare with that which has flowed off the peat, imparting a subtle
flavour that survives years in the cask. True connoisseurs can
identify the products of individual distilleries, for each derives
its own distinctive character from the surrounding soil and water.
A classic since its original publication, Whisky and Scotland reads
as freshly and relevantly as it did then. Good single whiskies can
still be found by the searcher, and the fire of Scottish national
pride burns as brightly as ever. This new edition, with decorative
drawings by Fred Van Deelen based on archive photographs, will
enlighten and entertain all who share the author's delight in a
brew that recalls 'the world of hills and glens, of raging
elements, of shelter, of divine ease.'
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