The Cocktail Workshop
An Essential Guide to Classic Drinks and How to Make Them Your Own
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- S/ 57.90
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- S/ 57.90
Descripción editorial
IACP AWARD FINALIST FOR BEST WINE, BEER, OR SPIRITS COOKBOOK
From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own.
Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.
Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar -- like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist -- and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.
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The student becomes the barmaster in this fun, easy-to-follow tutorial. The reading list for this independent study in mixology consists of short chapters covering 20 classic cocktails. Each is accompanied by a brief history of the drink's origins; three adaptations that "proceed up a ladder of increasing complexity"; and is rounded out by a "workshop" assignment, which might involve learning a specific technique and creating a unique ingredient (such as making oleo-saccharum, an 18th-century cocktail syrup derived from citrus and sugar). Whiskey sour aficionados will be amused to learn that any drink built on a foundation of spirit, citrus, and sweetener (including daiquiris and margaritas) could essentially be called a "sour," and will undoubtedly appreciate the New York sour riff—which floats a layer of red wine atop the drink's foam. Martini enthusiasts shouldn't skip the workshop on homemade vermouth (which takes two weeks to mature). Elsewhere, homemade Earl Grey syrup puts a teatime twist on the French 75. Novices and connoisseurs alike will find this a bottomless resource.
