They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe.
Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit. Based on "Gangs of New York"-era tales retold with modern personalities from the bar world including the authors portrayed as the heroes and villains of the story, the menus are highly sought-after works of art.
This stunning new book, featuring 90 cocktail recipes, fleshes out the tall tales even further in a collectible hardcover edition--making it a must-have for the bar's passionate fans who line up every night of the week.
Get advice from your favorite bartender: In The Cocktail Companion, well-known bartenders from around the country offer up advice on everything, including using fresh-squeezed juices, finding artisanal bitters, and creating perfect cubes of ice that will help create intriguing, balanced cocktails. You'll want to take your newfound knowledge from this cocktail book everywhere! The Cocktail Companion is a compendium of all things cocktail.
Score: 5. The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than recipes and nearly color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Pulled from the bartender's recipe box at Schiller's' Liquor bar, this collection delivers the classic cocktails and original drinks that are a signature of Keith McNally's neighborhood bar and New York City hotspot. Seasonal Drinks: Offering the right drink for every occasion and every time of year, this book contains seasonal crowd-pleasing favorites like Hot Buttered Rum, Spiked Cider, Cranberry Toddy, Mojitos, Sangria, and holiday punches.
Tips on serving drinks in the right glass, stocking a home bar, recipes for small-batch syrups and infusions, and more are included. With full-color photography throughout each page book, this collection celebrates cocktails that are one part vintage combined with modern appeal.
The ultimate bartender's book, this richly illustrated hardcover compilation of recipes comprises non-alcoholic drinks as well as sours, toddies, flips, slings, fizzes, coolers, rickeys, juleps, punches, and other refreshments. Easy to make and beautifully photographed, the cocktails cover every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers. Mr Lyan perfects classics such as the Old Fashioned and the Manhattan, and experiments with new intriguing combinations and ingredients.
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in by highly-respected and award-winning mixologist Masahiro Urushido.
In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide.
Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography. The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
Please, please, can Cinema Codex be next? Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.
Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.
Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Skip to content. The Dead Rabbit Drinks Manual. The Dead Rabbit Mixology Mayhem. The Nomad Cocktail Book. Meehan s Bartender Manual. Meehan s Bartender Manual Book Review:. The Art of Mixology. The Art of Mixology Book Review:. The Canon Cocktail Book. Author : Jamie Boudreau,James O. From Barley to Blarney. From Barley to Blarney Book Review:. The Flowing Bowl.
The Flowing Bowl Book Review:. The Classic Cocktail Bible. Paddy Drinks. Paddy Drinks Book Review:. The Bartender s Best Friend. Author : Dave Arnold Publsiher : W. Schiller s Liquor Bar Cocktail Collection. The Savoy Cocktail Book. The Japanese Art of the Cocktail. Death Co.
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