The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Tony Conigliaro
Language: English
Pages: 224
ISBN: 1607745674
Format: PDF / Kindle (mobi) / ePub
From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.
The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.
These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.
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unearth lost memories, and create both an individual and shared nostalgia. Blush Blush 2006 A turnaround drink for me, Blush was the first cocktail I created that harmonized years of studying alchemy, perfumery, and cocktail history. I had always admired the Hermès perfume house, which often blends rhubarb, grapefruit, and rose to form the central structure of their fragrances. These ingredients could be found or replicated into food-grade essences to make the transition into a
Syrup Yield: 700 ml (3 cups) INGREDIENTS — 7 microliters of violet essence — 2 g pure alcohol — 700 ml (24 oz) bottle of raspberry syrup EQUIPMENT — Mixing bowl — Small scales — Micropipette 1. In a mixing bowl, dissolve the violet essence in the pure alcohol. 2. Add the mix to the bottle of raspberry syrup. Seal and keep refrigerated. Use within 1 week. Mallow Syrup Yield: 600 ml (2½ cups) INGREDIENTS — 1 vanilla pod — 25 g (1 oz) mallow root — 400 ml (1¾
INGREDIENTS — 200 g (7 oz) amaretti — 500 ml (2 cups) vodka — 120 g (4¼ oz) sugar EQUIPMENT — Large scales — Measuring jug — Pan — Induction heater — 100-micron Superbag 1. Crush the amaretti and steep in vodka for 2 days. 2. Combine the amaretti mixture in a pan with the sugar. Place on the induction heater over very low heat until the sugar has dissolved. 3. Strain through a Superbag, then bottle. Rose Vodka Yield: 600 ml (2½ cups) INGREDIENTS — 500 ml (2
Flowing Bowl. New York: Perigee Books, 2010. Glossary Affila sprig Part of the cress family, an attractive-looking vegetable that has a mild nutty taste. Agar-agar A gelling agent derived from seaweed that retains its gelling properties up to a temperature of 80°C (176°F). Angelica An earthy, bittersweet herb with a flavor reminiscent of juniper. Bruising Similar to muddling but more gentle. Building To construct a drink over ice directly inside the glass in which it is served rather
remarked, “Oh Gosh!” Thus it was christened. INGREDIENTS — 25 ml (¾ oz) 3-year-old rum — 25 ml (¾ oz) triple sec — 15 ml (½ oz) fresh lime juice — 10 ml (2 tsp) sugar syrup — Lemon twist, to finish 1. Combine all the ingredients except the lemon twist over cubed ice in a cocktail tin. 2. Shake hard and double strain into a large, chilled coupette. Finish with a lemon twist. Dry Ice Daiquiri 2010 Makes 2 While in Cuba, I became engaged in a discussion, lamenting in tone, on