The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

Tony Conigliaro

Language: English

Pages: 224

ISBN: 1607745674

Format: PDF / Kindle (mobi) / ePub


From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.

The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.

These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

to devour them with. The science behind this novelty drink unfortunately results in an utter impracticability for service at a bar. Use of liquid nitrogen should be confined only to the professional kitchen. INGREDIENTS — 2 gelatin sheets — 200 ml (6¾ oz) cranberry juice — 100 ml (3⅓ oz) citrus vodka — 75 ml (2½ oz) triple sec — 75 ml (2½ oz) egg white — 20 ml (⅔ oz) fresh lime juice — 20 ml (⅔ oz) lime cordial — 10 ml (2 tsp) orange bitters — 50 ml (1⅔ oz) sugar syrup TO

of cocktails. Years ago it was a struggle to find good cocktail books, but now there is an abundance of information; the Internet is buzzing, alive with blogs and foodie websites, and there are bar shows all over the world. This flow of information is incredible and it stimulates a lot of discourse around cocktails. It’s completely different from the first golden age of cocktails because there was so much less out there. If you are lucky enough to talk to people from that era, they trained and

different aura when drinking a Martini than a mass-produced mold will. Drinks do taste different in different glassware: the weight, texture, thickness, raw material, and shape are all factors in the taste experience. Years spent working in bars and serving the same style of drink in different glassware have led to this collection of my favourite styles, and the majority of the recipes in this book have been made with a particular glass in mind. Small Coupette Yield: 3.5 oz I have

Equipment & Techniques Chapter 7: Juices Chapter 8: Cordials Chapter 9: Waters & Milks Chapter 10: Distillations Chapter 11: Liqueurs & Syrups Chapter 12: Tinctures & Essences Chapter 13: Foams Chapter 14: Macerations Chapter 15: Sous Vide Alcohol Chapter 16: Miscellaneous Chapter 17: Glassware Bibliography Glossary About the Author Index Acknowledgments I. INTRODUCTION In The Beginning There Was Art There’s a beginning to every story. This story begins in a white

Equipment & Techniques Chapter 7: Juices Chapter 8: Cordials Chapter 9: Waters & Milks Chapter 10: Distillations Chapter 11: Liqueurs & Syrups Chapter 12: Tinctures & Essences Chapter 13: Foams Chapter 14: Macerations Chapter 15: Sous Vide Alcohol Chapter 16: Miscellaneous Chapter 17: Glassware Bibliography Glossary About the Author Index Acknowledgments I. INTRODUCTION In The Beginning There Was Art There’s a beginning to every story. This story begins in a white

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