Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Language: English

Pages: 254

ISBN: 0615766382

Format: PDF / Kindle (mobi) / ePub

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

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emulsification happens when the two ingredients that don’t like each other are held together by a third party. In the case of vinaigrette, the mucilage in mustard attaches to both oil and vinegar. With cocktails, fats can be emulsified (see “The Flip: Emulsions, With and Without Eggs”), but more often, we’re talking about the emulsification of air into a drink. Ambient air will give a cocktail a slightly light feel, reduce flavor release, and in cases where the other ingredients are viscous, form

breakfast martini. So I actually had the guests drinking those throughout the night, but then toward the end, I asked, “so have you all been enjoying those? Ok, well, we’re going to do something interesting with them now.” So I had some dry ice and I had made some lemon extract and basically created a lemon fog that I spread around the room. And when I asked them to taste it again, the drink tasted much more of lemon. And of course when I did the same thing, but with an orange tea fog, it tasted

fresh-squeezed version. The Importance of Oil. Much of the flavor that we use to differentiate between an orange and a grapefruit is stored in the plant’s outer peel, or zest. The fruits’ oils are produced by special oil glands that deposit the material into the epidermis. The oil glands also deposit a small amount of these same oils right into the juice vesicles of the fruit, but much more of it ends up on the outer skin. Hand-squeezed citrus juice is considered to have the best flavor

works much better than “I like sugar.” 5. Order a few drinks between your group and have a mini tasting party. 6. Pick out one or two of your favorites and ask the bartender for the recipe. Most bartenders are really nice and are happy to share. If they won’t or can’t, ask for the recipe of a “classic cocktail” similar to the drink you liked. That should be easy to agree to. 7. Look up the base spirit of your drink(s) of choice on liquor review site; choose a few highly-rated

Give a man a cocktail and he’ll be happy for one night. Teach a man to mix and he’ll enjoy every day of his life. If someone hasn’t said this yet, they should. Ten years ago, the first modern books with craft cocktails were just hitting the shelves. Finding a great recipe was as simple as opening one of those books. Today, the database of possible cocktail recipes has swollen to include books, forums, blogs, and any number of other sources. Below are a few tricks for finding the diamonds in the

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