The NoMad Cocktail Book
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- ¥1,800
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- ¥1,800
発行者による作品情報
JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.
Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.
PUBLISHERS WEEKLY
Robitschek, the bar director for New York's Eleven Madison Park and NoMad Hotel, once studied to become a doctor, and in his debut, he shows a surgeon's precision in crafting cocktails. Attention to detail and creative flourishes are the hallmarks of the more than 230 recipes culled here from the drinks Robitschek and his colleagues have created for the NoMad since its 2012 opening. An opening chapter of intense aperitifs includes a cocktail called Hot Broth made with chicken jus, spiced tomato water, sherry, and absinthe as well as a Pimm's cup variation called The Cup of Joe, with vanilla and cinnamon syrups, citric juices, and coffee-infused vermouth. Subsequent chapters are titled "Light Spirited" (which includes a red pepper-passion fruit daiquiri made using three kinds of rum), "Dark Spirited" (in which the Doyers Street contains a blended rye whiskey and St. Germain), "Classics" (such as a Bijou of Plymouth gin, sweet vermouth, green chartreuse, orange bitters) and "Soft Cocktails" (nonalcoholic concoctions such as the Gotham Parksider with green tea and maple syrup). Each recipe begins with a concise description (The Lowrider, for example, is "a mezcal Manhattan with fig"), and ingredients are listed from smallest-volume component to largest. This volume is best suited for professional or experienced mixologists with well-stocked bars and pantries. Fresh ingredients fuel fresh thinking in this concise and inspired collection.
