Bar Book: Elements of Cocktail Technique by Martha Holmberg, Jeffrey Morgenthaler, Alanna Hale

By Martha Holmberg, Jeffrey Morgenthaler, Alanna Hale

Author note: Martha Holmberg (With), Alanna Hale (Photographer)

Written via well known bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the single technique-driven cocktail guide in the market. This vital advisor breaks down bartending into crucial suggestions, after which applies them to development the simplest beverages. greater than 60 recipes illustrate the suggestions explored within the textual content, starting from juicing, garnishing, carbonating, stirring, and shaking to selecting the proper ice for correct chilling and dilution of a drink. With how-to images to supply concept and suggestions, this e-book breaks new flooring for the house cocktail enthusiast.

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For the price of a nice dinner out, you can pick up a new cider press, the kind with the wood-slat pressing tub. It’s got some disks inside, and a big metal screw that you turn to slowly press the juice out of the apples. If you want to go this Pennsylvania Dutch route and are planning on going through tubs and tubs of the stuff at a time, be my guest. For the rest of us for whom a cider press will only take up space and collect dust most of the year, I recommend a juice extractor or the MacGyver centrifuge method (see page 36).

The unfortunate thing is that even though I’m an experienced bartender with the knowledge and skills to make perfectly executed classic cocktails from fresh ingredients, I’m still conditioned to think of this sad little section of the grocery store any time I hear anyone say the word mixers. And I think most other people do, too—which is terrible news for cocktails—because unlike you and me, some people actually make a point of shopping here when it comes time to mix their alcohol with other ingredients.

After toying around with the proportions at my bar for years, we’ve finally settled on the ratio of 1 part puree to 3 parts prosecco. It’s the perfect balance. In an 8-oz/240-ml Champagne flute, this works out perfectly to 1½ oz/45 ml of puree CHAPTER NO. ” While a lot of the newer, hipper stores with incandescent lighting and the word organic plastered all over the place will choose a more elegant label, such as “Sodas” or “Beverages,” for their mixers aisle, the bigbox stores still hang on to that word: mixers.

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