World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders

World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders

Language: English

Pages: 304

ISBN: 1592335276

Format: PDF / Kindle (mobi) / ePub

World's Best Cocktails is an exciting global journey, providing the secrets to successful cocktail making, their history and provenance, and where to seek out the world’s best bars and bartenders, from London to Long Island and beyond. Cocktail and liquor connoisseur Tom Sandham provides a comprehensive appraisal of global cocktail culture, highlighting the trends and techniques that make the finest drinks popular in their native climes and across the world. Cocktail lovers will appreciate personal tips from key bartenders such as Jim Meehan and Dale de Groff in New York and Tony Conigliaro and Salvatore Calabrese in London, while cutting-edge recent award winners point to the future with their new daring flavor combinations. At last, discerning drinkers can learn more about what to drink and where, then bring back their coolest cocktail experiences to enjoy at home.

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community has begun obsessing over sherry. But also, it’s a sad reality that most people probably experience sherry first in the same way they do vermouth, which is to say a spoiled bottle left open and neglected on a back bar. Not the greatest first impression, to be sure. Sherry’s diversity—from the driest of the dry wines to the sweetest of the sweet—means that its contribution to a mixed drink is extremely versatile. In drier styles (manzanilla, fino) it has an amazing textural depth. The

and are perfect for any stirred drinks. Try to find one with a flat sugar crusher disk at the top to help with light muddling. Strainer Cobbler shakers should be equipped with a built-in coarse strainer. Otherwise you can buy Julep and Hawthorne strainers. The former is small and will fit inside a Boston shaker or glass, the latter has prongs to fit snugly over the rim of a shaker. For fine straining, such as straining off small seeds or herbal matter, a strainer or tea strainer works well.

142 Hotel AMANO, Berlin 192 Hotel Nacional de Cuba, Havana 139, 187 Hotel Wallick, New York 72, 79 House, Lynn M 241 Huang, Mark 23 Hudson Baby bourbon 173 Hudson Manhattan rye 173 Hussong’s Cantina, Ensenada 224 Hysted, Chris 277 Ike’s Bistro, Leeds 107 Jack Daniel’s 173, 193 Jade Liqueurs 255 Jägermeister 291 Jake’s Bar, Leeds 9, 107 Janse, Timo 81, 81 Javier, Don 14 Jean, Marc 40 Jeary, Pete 281 Jerry Thomas Own Decanter bitters 289 Jim Beam American whiskey 173 Johnnie

used for mixing. As a personal preference, the Lagavulin 16 Year Old is reserved for some special “me time,” the throbbing mix of other ingredients would only interrupt the equilibrium of this single malt. You might agree with me, but don’t completely discount using the good stuff in a cocktail since these excellent spirits can lift a drink. With a teaspoon or so here or there, or even just a dash of a peaty whisky, you can enhance a cocktail without overpowering it or stealing the virtues of

the Sazerac Coffee House and saw the project through by replacing cognac with whiskey. In fact, the switch to bourbon would never have been possible without a small bug in a strong supporting role. Phylloxera (see page 232) ensured its place in oenological history by decimating French grapes, halting cognac production, and ensuring cocktails like the Sazerac would be made with good ol’ American spirit instead. Today this cocktail intimidates some imbibers, the fear factor of a stiff drink being

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