The Bar Book: Elements of Cocktail Technique

By Jeffrey Morgenthaler, Martha Holmberg

Written by way of well known bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the single technique-driven cocktail guide in the market. This imperative consultant breaks down bartending into crucial innovations, after which applies them to construction the simplest beverages. greater than 60 recipes illustrate the options explored within the textual content, starting from juicing, garnishing, carbonating, stirring, and shaking to picking the right kind ice for correct chilling and dilution of a drink. With how-to images to supply notion and counsel, this publication breaks new floor for the house cocktail fanatic.

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A . B A R R E L A G I N G 132 T I N C T U R E S 133 Cinnamon Tincture 134 Autumn Leaves a hundred thirty five B I T T E R S 136 apartment Orange Bitters 138 Revolver a hundred and forty bankruptcy n nine bankruptcy n 12 WHY will we ME A definite ? 185 D R O P P E D G A R N I S H E S 250 MEASURING 183 M O D E R N M E A S U R E S 186 M E A S U R I N G T O O L S 188 S P E E D A N D F R E E D O M 191 Vesper 196 bankruptcy n 10 STIRRING & SHAKING 199 CHILLING AND DILUTION 201 Martini 210 S H A okay I N G 213 Sidecar 220 DAIRY & EGGS 143 different blending equipment 223 picking out THE B E S T DAIRY P R O D U C T S A N D E G G S one hundred forty five construction within the G L A S S 225 C R E A M 146 R O L L I N G 225 Alexander Cocktail 146 Irish Coffee a hundred and fifty E G G S 152 Cynar turn 153 Clyde universal Eggnog 154 White girl 161 bankruptcy n eight ICE 163 H O W I C E B E H AV E S one hundred sixty five WHY ICE CLARIT Y M AT T E R S one hundred sixty five S T O R I N G I C E 168 T R A N S P O R T I N G I C E 168 H A N D L I N G I C E 168 T Y P E S O F I C E one hundred seventy Mint Julep 176 Daniel Shoemaker’s Brandied Cherries 252 Todd Thrasher’s Pickled Onions 256 V I S U A L G A R N I S H E S 259 U T I L I TA R I A N G A R N I S H E S 266 R I M M E D G A R N I S H E S 268 Margarita 272 A R O M AT I C G A R N I S H E S 274 Sazerac 278 S T I R R I N G 203 bankruptcy n eleven bankruptcy n 7 GARNISHING 247 S W I Z Z L I N G 226 Queen’s Park Swizzle 226 B L E N D I N G 227 Piña Colada 229 M U D D L I N G 230 Mojito 233 Caipirinha 237 “ M I X I N G ” A B S I N T H E 238 F L A M I N G D R I N okay S 239 Blue Blazer 240 F I R E F O R T O A S T I N G 241 Café Brûlot 242 F I R E A S C A R A M E L I Z AT I O N T O O L 243 Spanish Coffee 245 I N D E X 282 WHY I MAKE COCKTAILS, AND WHY I WROTE THIS booklet I’ll always remember the first time I stepped in the back of the bar. It used to be the evening of April 25, 1996, which was once a Thursday. I’d by some means confident the chief to offer me a task, notwithstanding I had no adventure and was once approximately ten occasions cockier within the interview procedure than i used to be in actual life—or 100 occasions greater than I must have been, given my constrained social ability set. where were round because the repeal of Prohibition, with smoke-stained partitions and Naugahyde cubicles. It was once beautiful rough-andtumble, over within the sketchier a part of city, contrary the collage district, the place I lived. i used to be anxious as hell, and my arms shook as I wrote down each order for the single drink we served there: one in all 3 beers on faucet. That evening, and for pretty well each evening the first summer time I spent there, no less than ten humans advised me i used to be the worst bartender they’d ever visible. yet I in truth didn’t a lot care. i used to be on the collage of Oregon, getting my measure in inside structure, and bartending at evening to make a few funds, meet a few women, and feature a bit enjoyable. Little did i do know the activity could develop on me, and i could start to develop on these those who suggestion i used to be the worst bartender ever. eight It was once simply alleged to be a summer season activity, but if the autumn area rolled round, the vendors requested me to stick. And so I did. I labored on the Tiny Tavern in Eugene, Oregon, for 4 years whereas I went to varsity, and that point spent at the back of the bar there, serving an analogous 3 beers each evening, laid the basis for a life-long love affair with bars and bartending.

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