Barantined
Recipes, Tips, and Stories to Enjoy at Home
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- USD 9.99
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- USD 9.99
Descripción editorial
Barantined is the ultimate guide to creating your own bar experience at home!
Shake, stir, and sip your way through quarantine with more than 80 easy-to-make cocktail recipes, techniques for making cordials, and the best drinking tips from mavericks of the mixology scene. With insights gathered from more than 50 expert bartenders and sommeliers, Barantined provides engaging advice for staying entertained at home—from music playlists, to reading recommendations, to suggestions for drinks to pair with takeout.
Compiled by Nashville writer and mixologist extraordinaire Mike Wolf, Barantined aims to catch a unique moment in time when the world spun out of control and came to a halt all at once. In March 2020, the restaurant and bar business shut down for months when a devastating tornado tore through Nashville and a pandemic rocked the world. Join bartenders from Nashville and beyond in Barantined as they share what they miss about being behind the bar and how their approach to their profession has changed, alongside their favorite DIY drinks and activities designed to bring the bar to you.
PUBLISHERS WEEKLY
Mixologist Wolf (Lost Spring) has his heart in the right place in this earnest but underwhelming time capsule. The first third of the book delivers an off-putting dose of instant nostalgia with 12 pages worth of hospitality workers reminiscing on what they missed most during the pandemic, followed by a dozen pages more filled with their recommendations on what to watch or listen to while quarantining. There is a dispiriting guide to pairing wine with frozen foods and a platitudinous section on how bartending might change postpandemic ("It's going to be more challenging than before, but more rewarding as well"). Better is a bounty of recipes that pull from the home garden, such as a strawberry rosé champagne cocktail garnished with dandelion petals, and a lavender sazerac sweetened with a dash of maple syrup. Meanwhile, an extensive chapter titled "The Drinks from the Pros" serves up creations ranging from the sublime (gin, rhubarb, amaro, tamarind juice, and passion-fruit syrup in a quaff called the "Number One") to the questionably enticing (mezcal, carrot juice, orange juice, and coconut crème). Those looking to shake things up at home may have better luck finding inspiration elsewhere.
