The Craft Of The Cocktail

The renowned cocktail bible, fully revised and updated by the legendary bartender who set off the cocktail craze—featuring over 100 brand-new recipes, all-new photography, and an up-to-date history of the cocktail. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION The Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right.

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff. Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

The renowned cocktail bible, fully revised and updated by the legendary bartender who set off the cocktail craze—featuring over 100 brand-new recipes, all-new photography, and an up-to-date history of the cocktail. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION The Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right.

A Craft Cocktail book for the rest of us by the top female mixologist in the country. Julie Reiner, the co-owner of The Clover Club in Brooklyn and The Flatiron Lounge in Manhattan, has written a book that provides inspiration for the rest of us, not only the cocktail geeks. She wants to balance the needs of the everyday drinker with those of the passionate mixologist. Recipes are organized around seasonality and occasion, with different events and themes appropriate to the specific time of the year. Each section will include a mixture of holiday-inspired drinks, classic cocktails, and innovative new drinks, all along with fun cocktail lore. Tricks, tips, and techniques -- such as batching and infusions, tools of the trade, notes on spirit types, and easy substitutions to utilize what you already have on hand -- will round out the amazing amount of information in Reiner's book.

Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff's signature use of fresh juices, as well as all the classics. Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixologist. From "Entertainment Weekly" and "USA Today" to the Culinary Institute of America and the nation's best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun--for cocktail-party conversation as well as for cocktails. That's what The Craft of the Cocktail is--the full party, conversation and all. It begins with the history of spirits, how they're made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale's vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques--hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

Muddle, mix, shake, stir, pour--whatever the method, you'll learn how to create the perfect cocktail. "This carefully curated collection of classic cocktail recipes, and variations thereon, works for both professional bartenders, and their home mixologist brothers and sisters, all in one very creative compendium. This is the book you're looking for." --Gaz Regan, Author, The Joy of Mixology Whether you're new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you've likely never tried before. --Feeling distracted and edgy? Sip a Lemon Balm Gin and Tonic to soothe jangled nerves. --Need some tranquility? Slowly sip a Cabin in the Pines, a magical blend of roasted stone fruits muddled with white whiskey and Fernet Branca. --Enjoyed one--or three--too many drinks last night? The Corpse Reviver might be your curative of choice. --Chasing sleep and counting sheep? Try the German Relaxation cocktail with an Alpine herbal elixir and honey syrup.

Think of It as Your PhD in Drinking. In Craft Cocktails at Home, you'll embark upon a one-of-a-kind journey as you learn how to make some of the world's most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which "molecular" ingredients have the best texture? These questions and more, answered inside. With 250 pages and 65 recipes

New Mexico may appear to be the land of a thousand Margaritas, but its distilleries and historic cocktails are complex enough to satisfy even the most discerning palate. Cowboys and banditos alike distilled and drank their way to infamy. Prohibition drinkers masked the questionable spirits with cocktails at local joints like the legendary triple-level speakeasy of Santa Fe that was so secret, it had no name. Though the state had no legal distilleries for several decades following Prohibition, Arturo Jaramillo created the quintessential New Mexican cocktail in 1965. When Don Quixote Distillery opened in 2005, it set the stage for a cocktail revolution. Cocktail enthusiast Greg Mays explores a boozy history spiked with anecdotes and garnished with over one hundred simple recipes for the home bartender.

National Winner for Gourmand World Cookbook Awards 2019 - Cocktails category From Geoff Dillon, founder of Dillon's Small Batch Distillers and leader of the craft distilling movement, a collection of cocktails for every season and recipes for the perfect snacks to enjoy with them. Grounded in a belief in using fresh ingredients, this must-have collection of cocktails offers impressive yet simple modern cocktails with an elegant vintage feel. The 100 recipes, divided by season, range from the classics, like a warm-weather Whisky Sour and a cool-weather Manhattan, to custom creations inspired by seasonal produce and local barkeeps. Imagine a glass filled with the fresh aroma of spring strawberries alongside the clean, crisp taste of lemon, with herbal notes of absinthe and a hint of rich sweetness from white port, then recreate this award-winning drink called the Royal Velvet at home. Quick and easy large batch recipes like Summer Sangria and Holiday Pomegranate Punch are sure to please a crowd, and snacks like Rosemary Maple Pecans, Roasted Cranberry Flatbreads, and Blackberry-Topped Brie will be the perfect complement to any cocktail. Whether you're craving a Plum Sparkler to refresh you on a sticky summer afternoon, or a Hot Toddy recipe to enjoy by the fire on a cold winter night, this complete collection of cocktails has the perfect recipe for every occasion and every season.

Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?

New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations. Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on. As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini. A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!

Hand-Crafted, Delicious Cocktail Recipes From One of the Best Bartenders in the World Jeremy LeBlanc, lead bartender at a bar praised by Conde Nast as one of the top 10 roof top bars in the world, is sharing his signature techniques and one-of a kind recipes that define exceptional bartending. Now, with this bartending guide, experts and beginners alike will keep their friends and customers entertained, satisfied and always coming back for more of these meticulously created cocktails. The Best Craft Cocktails & Bartending With Flair features hand-crafted cocktail recipes like the Whiskey Pig, which features bacon-washed whiskey, the twist on a classic, the Rhubarb Mojito, and the refreshing berry cocktail, Smithey's Smash. With chapters dedicated to aperitifs, classics with a twist, exotic cocktails, refreshers and punches, there is truly a drink for every person and every occasion that features fresh ingredients and homemade, wholefood mixes and syrups. Whether you are looking to become head bartender, break into the business, or simply impress a few friends at home, this one-stop guide is all you'll need to master the craft with style and ease.

Create the perfect cocktail with The Craft of Cocktails. This book will give you the techniques and recipes to create delicious cocktails.

The clink of ice, the fragrance of fresh herbs, and the ritual of pouring artisanal spirits into a shaker or glass are all integral to the timeless experience of crafting a sophisticated cocktail. When we aren't drinking, whatever the reason may be, we still want to enjoy elegant, thoughtful beverages. This philosophy is at the heart of Craft: The Eat Fit Guide to Zero Proof Cocktails. Inspired by the talented bar staff of dozens of Eat Fit restaurant partners, these zero proof recipes surpass sugary mocktails and basic soda spritzers, proving that it's truly possible to create remarkable, elevated drinks that are alcohol free with little or no added sugars. Featuring more than 50 recipes, as well as guides to barware, bitters, glassware, and everything else you need to craft a fully sensorial cocktail, this book is an essential--and beautiful--resource for every home mixologist's library.

An American invention, the cocktail fluctuated in popularity following Prohibition and had firmly taken root in the culinary landscape by the 1990s. The Bay Area played a significant role in reviving it--as much as New York and London. From the distillers who pioneered craft spirits and Alice Waters' revolutionary take on simple, fresh food at Chez Panisse to the bartenders who cared enough to grow a dedicated cocktail community, this is the story of how the Bay Area shaped the art of elevated drinking in America. Through oral history interviews and recipes, author Shanna Farrell chronicles the narrative history of the modern cocktail renaissance.

A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject. A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. Award-winning writer Robert Simonson interviewed more than 200 key players from around the world, and the result is a rollicking (if slightly tipsy) story of the characters—bars, bartenders, patrons, and visionaries—who in the last 25 years have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails—25 modern classics, plus an additional 15 to 20 rediscovered classics and classic contenders—to emerge from the movement.

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

From the revolutionary camaraderie of the Colonial taverns to the saloons of the turn of the century; from Prohibition—a period rife with class politics, social reform, and opportunism—to a trail of nightclub neon so vast, it was called the “Conga Belt,” Drinking Boston is a tribute to the fascinating role alcohol has played throughout the city's history.

“Corks popping, frothy liquid flowing, a cold crispy freshness . . . nothing quite so perfectly reflects the notion of ‘the best in life.’ This is a book for celebrants. It's a book for romantics. It's a book for the entertainer who wants a light, fresh concoction that can bring people together to accent the joys of the day. So break out the bubbly and toast!” -From 101 Champagne Cocktails

In today’s new economy—in which “good” jobs are typically knowledge or technology based—many well-educated and culturally savvy young people are instead choosing to pursue traditionally low-status manual labor occupations as careers. Masters of Craft looks at the renaissance of four such trades: bartending, distilling, barbering, and butchering. In this engaging book, Richard Ocejo takes you into the lives and workplaces of these people to examine how they are transforming once-undesirable jobs into “cool” and highly specialized upscale occupations. He shows how they find meaning in these jobs by enacting a set of “cultural repertoires,” resulting in a new form of elite taste-making. Focusing on cocktail bartenders, craft distillers, upscale men’s barbers, and whole-animal butcher shop workers in Manhattan, Brooklyn, and upstate New York, Masters of Craft provides new insights into the stratification of taste, the spread of gentrification, and the evolving labor market in today’s postindustrial city.