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The Essential Cocktail: The Art of Mixing Perfect Drinks

by

The Essential Cocktail: The Art of Mixing Perfect Drinks Cover

 

Synopses & Reviews

Publisher Comments:

Dale DeGroff is widely regarded as the worlds foremost mixologist. Hailed by the New York Times as “single-handedly responsible for whats been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York Citys Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide.

The Essential Cocktail features only those drinks that stand out for their flavor, interesting formula, or distinctive technique. These are the very ones every amateur and professional bartender must know, the martinis, sours, highballs, tropicals, punches, sweets, and classics, both old and new, that form the core of a connoisseurs repertoire. Throughout the book are DeGroffs personal twists, such as a tangy Grapefruit Julep or a refreshing Yuzu Gimlet.

To complement the tantalizing photographs of each essential cocktail, DeGroff also regales readers with the fascinating lore behind a drinks genesis and instructs us on using the right ingredients, techniques, glasses, and garnishes. As Julia Childs Mastering the Art of French Cooking was the classic compendium for home chefs and gourmands, so The Essential Cocktail will be the go-to book for serious mixologists and cocktail enthusiasts.

Review:

"Degroff (The Craft of the Cocktail) likes to be referred to as the 'King of Cocktails,' and it is hard to argue the point. During his stint as bartender at Manhattan's Rainbow Room, he shunned packaged mixes and ushered in the use of fresh ingredients for classic drinks as well as potables of his own device. In this book, he offers 100 popular whistle-wetters and 100 variations thereof — martinis, sours, highballs and punches are all well represented. A Bloody Mary is never shaken, but rather 'rolled back and forth,' while a Bloody Bull adds beef broth to the recipe and can stand up to a vigorous shake. There's the lowly Long Island Iced Tea, mated with a variation called a Full Monte, which calls for Champagne instead of cola. And a basic Daiquiri (rum, simple syrup, lime juice) is out-boxed by Dale's Hemingway Daiquiri, which adds Maraschino liqueur and grapefruit juice to the mix. 150 full-color photos help sweeten the deal, and historical asides provide fine fodder for party chit-chat. The Tequila Sunrise, it turns out, was created south of the border during Prohibition and included fresh lemonade and French cassis. But when the drink traveled north, inexperienced bartenders dumbed it down to today's mix of OJ and grenadine. Where was a cocktail king when we needed one?" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Known for crafting unique cocktails, reviving classics, and coaxing superior flavor from his creations, DeGroff selects his 100 essential recipes and their best variations, including many of his signature drinks.

Synopsis:

In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandovalandrsquo;s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixologyandmdash;tequila, mescal, cachaca, rum, and piscoandmdash;and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi-Mahi Tacos, or unexandshy;pected, like the Beef Tiradito with Wasabi Dressing, these recipes offer an exciting new vision of contemporary Latin cooking.

About the Author

DALE DEGROFF (a.k.a. the King of Cocktails) is universally acknowledged as the worlds premier mixologist whose innovations have impacted globally the restaurant and beverage industry. DeGroff provides consulting and bar training to beverage companies, hotels, and leading restaurants throughout the world and has won numerous industry awards. The founder and president of the Museum of the American Cocktail, the first museum in the world dedicated to education in mixology and preserving the rich history of the American cocktail, DeGroff is also the author of The Craft of the Cocktail, winner of the IACP Julia Child Award.

Product Details

ISBN:
9780307405739
Author:
Degroff, Dale
Publisher:
Clarkson Potter Publishers
Photographer:
Kressler, David
Author:
De Los Santos, Penny
Author:
Sandoval, Richard
Author:
Penny De Los Santos
Subject:
Cocktails
Subject:
Beverages - Bartending
Subject:
Beverages - Wine & Spirits
Subject:
Wine & Spirits
Subject:
Cooking and Food-Bartending and Liquor
Subject:
South American & Latin American
Copyright:
Edition Description:
Cloth
Publication Date:
20081031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
150 4-C PHOTOS
Pages:
224
Dimensions:
9.75 x 7.5 in

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer

The Essential Cocktail: The Art of Mixing Perfect Drinks New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 224 pages Clarkson N Potter Publishers - English 9780307405739 Reviews:
"Publishers Weekly Review" by , "Degroff (The Craft of the Cocktail) likes to be referred to as the 'King of Cocktails,' and it is hard to argue the point. During his stint as bartender at Manhattan's Rainbow Room, he shunned packaged mixes and ushered in the use of fresh ingredients for classic drinks as well as potables of his own device. In this book, he offers 100 popular whistle-wetters and 100 variations thereof — martinis, sours, highballs and punches are all well represented. A Bloody Mary is never shaken, but rather 'rolled back and forth,' while a Bloody Bull adds beef broth to the recipe and can stand up to a vigorous shake. There's the lowly Long Island Iced Tea, mated with a variation called a Full Monte, which calls for Champagne instead of cola. And a basic Daiquiri (rum, simple syrup, lime juice) is out-boxed by Dale's Hemingway Daiquiri, which adds Maraschino liqueur and grapefruit juice to the mix. 150 full-color photos help sweeten the deal, and historical asides provide fine fodder for party chit-chat. The Tequila Sunrise, it turns out, was created south of the border during Prohibition and included fresh lemonade and French cassis. But when the drink traveled north, inexperienced bartenders dumbed it down to today's mix of OJ and grenadine. Where was a cocktail king when we needed one?" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Known for crafting unique cocktails, reviving classics, and coaxing superior flavor from his creations, DeGroff selects his 100 essential recipes and their best variations, including many of his signature drinks.
"Synopsis" by ,
In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandovalandrsquo;s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixologyandmdash;tequila, mescal, cachaca, rum, and piscoandmdash;and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi-Mahi Tacos, or unexandshy;pected, like the Beef Tiradito with Wasabi Dressing, these recipes offer an exciting new vision of contemporary Latin cooking.
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