Tiny Cocktails
The Art of Miniature Mixology: A Cocktail Recipe Book
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- ¥1,400
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- ¥1,400
発行者による作品情報
Discover the art of miniature drinks that pack a full punch and create cocktail flights at home with 60 small pours full of complex flavors and measured luxury.
“Artfully photographed . . . a brilliant mix of recipes using popular ingredients, techniques and tools that faithfully capture our contemporary zeitgeist.”—Jim Meehan, author of Meehan’s Bartender Manual
Tiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors—an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.
There are pre-dinner libations to welcome guests, caffeinated cocktails in small doses so they don’t keep you up at night, and over-the-top indulgences that make a delicious treat. Try the fresh and fluffy Tropical Garibaldi made with coconut Campari and orange and pineapple juices, the richly indulgent Armagnac and amaro French Kiss accented with cocoa nibs, or the Wee Irish Coffee that downsizes the iconic drink into something you can easily enjoy after dinner. The drinks are complex in flavor but easy to put together with a simple stir or shake. Along the way you’ll learn techniques and simple ways to up your bartending game, make infused liquors and syrups to enhance your drinks, and get tips on selecting the right glassware to make your tiny drinks look top shelf.
Featuring recipes for different occasions, essential tools and ingredients, contributions from renowned bartenders, and bold and immersive photography from Eric Medsker, Tiny Cocktails is the perfect addition to any cocktail enthusiast's collection.
PUBLISHERS WEEKLY
Cocktail critic Zielinski takes a tapas-style approach to cocktail hour in his tantalizing debut, which promises to give home bartenders "the opportunity to experience a greater variety of flavors without the unnecessary overindulgence" through drinks made in miniature. This elegantly photographed triptych of 60 recipes begins with the "Amuse Bouche," a series of fizzy aperitifs such as a rhubarb Champage coupe; moves to "Nightcaps," darker, warmer offerings including "Nordic Coffee," a kind of aquavit macchiato; and ends with "Little Luxuries," more extravagant affairs including a yuzu- and miso honey–infused sour. Readers will also find a crash course on the finer points of bartending, instructions for homemade truffle honey syrup and bullshot mix, as well as tips on sourcing appropriately small glassware (this, Zielinski notes, can be "the most challenging aspect of mixing tiny cocktails"). Variations abound and Zielinski often suggests making one drink multiple ways for a mini-cocktail "flight." Shout outs to storied bars and inventive bartenders, often in the form of recipes such as the "Snaquiri" from New York City's Dutch Kills, are also frequent. A fully stocked bar and access to niche liqueurs are prerequisites that may prove prohibitive for some. Still, anyone looking to dip their toes into the world of mixology will find this an exciting tasting menu.
