Bar Chef: Handcrafted Cocktails
-
- 17,99 €
-
- 17,99 €
Beschreibung des Verlags
An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes).
Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion.
In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA.
Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
PUBLISHERS WEEKLY
In this inspired collection of 100 original craft cocktail recipes, R llich thinks about and creates cocktails like a chef. R llich, who runs the bar program for the Lucques restaurant group in L.A., pairs fanciful flavorings from syrups, tinctures, juices, and bitters with a wide variety of spirits. Especially fine are the fiery yet nuanced mezcal concoctions that include the Pistolero, a blend of mezcal, ginger honey, and chile de arbol. Noting that mixologists often frown upon vodka for its lack of flavor, R llich solves the problem by creating infusions. Indeed, his signature drink, the Green Goddess, is a verdant mix of green tea, vodka, and cucumber and jalapeno juices, with a hint of absinthe. Gin, rum, whiskey, and brandy are also covered in depth, and there is a challenging chapter on creating homemade vermouths, liqueurs, and bitters. R llich, along with coauthor Carre o (Forks over Knives: Flavor!), writes with the authority and straightforward style of a working bartender ("I make my own Campari or vermouth, but if you don't feel up to it, you can absolutely use store-bought"). Additionally, there are origin stories and bottle recommendations for many types of liquor, and plenty of excellent photos. This refreshing collection is a must-have for those seeking a no-nonsense approach to making high-end drinks.
