The Bar Book: Elements of Cocktail Technique

The Bar Book: Elements of Cocktail Technique

Jeffrey Morgenthaler, Martha Holmberg

Language: English

Pages: 288

ISBN: 145211384X

Format: PDF / Kindle (mobi) / ePub


Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the production of some rums and brings with it an exotic aura. It shines beautifully in tiki-style drinks. HONEY Even though honey technically comes from the hive already in syrup form, it’s so thick that it won’t dissolve in a cocktail without further dilution. So I like to prepare it as a simple syrup. Be aware that the flavor of honey can vary radically, depending on its source. A generic honey in a little plastic bear from the grocery store will offer mostly sweetness with a touch of

production in Sudan, and there were calls for a boycott of all products using it. Bin Laden’s holdings had already been divested by the Sudanese government six years earlier, and fortunately the story died quickly— but not before many commercial food producers changed their ingredient lists to read “gum acacia” rather than “gum arabic” in an attempt to distance themselves from this myth. CHAPTER NO. 5 / C O M P O UN D SY R U PS 91 GU M SY RU P Gum arabic (or gum acacia, as it is often

coffee-filtering method and live with a touch of cloudiness. CHAPTER NO. 5 / C O M P O UN D SY R U PS 97 GRE NA DI N E We’re all familiar with the bottled, neon red grenadine that you can find at the grocery store: high fructose corn syrup with “natural and artificial flavors,” preservatives, and artificial red coloring. Which is sad, because classic grenadine is, or used to be, anyway, nothing more than pomegranate syrup with the addition of a few other ingredients. M A K E S 1 6 O Z /4 8 0 M L

used. STORING INFUSED LIQUORS Infused liquors last indefinitely, in terms of flavor quality, but their colors—which can be spectacular—will fade over time (probably within 6 months), especially if exposed to direct sunlight. As with all spirits, storing them in a dark place away from direct sunlight is best. TEQUI LA POR MI A M A N TE By Charles H. Baker Infused alcohol might seem like a relative newcomer in the world of cocktails, but in his revolutionary 1939 chronicle of his gustatory world

juicer with a geared handle and is by far the most comfortable to use for large jobs. The biggest drawback I find with this unit is that you can’t replace the gears and tighten the individual parts. If you’re going to be juicing a very large quantity of produce a day, plan on replacing the unit every three to six months. For the more casual user, it’ll last a good long while. 20 BARTENDER’S CHOICE: ELEC TRIC JUICER My favorite electric juicer, and the one that’s widely preferred by professional

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