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TÍTULO: The bar book : elements of cocktail technique / Jeffrey Morgenthaler with Martha Holmberg ; photographs by Alanna Hale

AUTOR(ES): Morgenthaler, Jeffrey ; Hale, Alana, fotogr.

ASSUNTOS: Bebidas | Coktails | Serviço de bar | Utensílios de cozinha

San Francisco : Chroniclebooks, 2014

288 p. : il. ; 24 cm

Why I make cocktails, and why I wrote this book . - Any good cocktail needs these three elements . - I' ve organized the book the way I build my cocktails . - Chapter 1: Citrus juice: Choosing your fruit; Choosing the right juicer; Juicing technique; Citrus profiles: Daiquiri No. 3 . - Chapter 2 : Other juices: Types of juicers; Improvisational juice extraction; Apple juice : Flannel Shirt; Pineapple juice: Kingston Club; Tomato juice; Pomegranate juice; Ginger juice; Fruit purees: Bellini . - Chapter 3: Sodas & mixers: A history of carbonation: Tom Collins; Soda water; Tonic water: Quinine Syrup, Gin and Tonic, Ginger Beer, Dark and Stormy; Sparkling wine: French 75 . - Chapter 4: Chapter 4: Simple syrups: Selecting the right sugar; Measuring your ingredients for simple syrup; Sugar syrups in cocktails: House Old-Fashioned, Rum Old-Fashioned, Oaxaca Old-Fashioned, Maple OId-Fashioned . - Chapter 5:Compound syrups: Sweet syrups with added flavor; Flavorless but familiar: Gum syrup: Gum Syrup; Herb syrup: Mint Syrup; Fruits syrups: Grenadine, Jack Rose, Raspberry Syrups, Clover Club, Ginger Syrup, Pineapple Syrup, Hotel National Special, Oleo Saccharum, Philadelphia Fish House Punch; Orgeat: Japanese Cocktail; Shrubs: Strawberry-Mint Shrub . - Chapter 6: Infusions, tinctures & bitters : Infusions: Tequila por Mi Amante, Thyme-Infused Cointreau, Chinese Five-Spiced Dark Rum, Nocino, Limoncello; Wood infusions, A. K. A. Barrel Aging; Tinctures: Cinnamon Tincture, Autumn Leaves; Bitters: House Orange Bitters, Revolver . - Chapter 7: Dairy & eggs: Choosing the best dairy products and eggs; Cream: Alexander Cocktail, Irish Coffee; Eggs: Cynar Flip, Clyde Common Eggnog, White Lady . - Chapter 8: Ice: How ice behaves; Why ice clarity matters; Storung ice; Transporting ice; handling ice; Types os ice: Mint Julep . - Chapter 9: Why do we measure?; Modern measures; Measuring tools; Speed and freedom: Vesper . - Chapter 10: Stirring & shaking: Chilling and dilution; Stirring: Martini; Shaking: Sidecar . - Chapter 11: Other mixing methods: Building in the glass; Rolling; Swizzling: Queen’s Park Swizzle; Blending: Piña Colada; Muddling: Mojito, Caipirinha; “Mixing” absinthe; Flaming Drinks: Blue Blazer; Fire for toasting: Café Brûlot; Fire as caramelization tool: Spanish Coffee . - Chapter 12: Garnishing: Dropped garnishes: Daniel Shoemaker’s Brandied Cherries, Todd Thrasher’s Pickled Onions; Visual garnishes; Utilitarian garnishes; Rimmed garnishes: Margarita; Aromatic garnishes: Sazerac

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