The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

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en Limba Engleză Carte Hardback – 16 Jul 2013

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From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.

The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.

These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.
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ISBN-13: 9781607745679
ISBN-10: 1607745674
Pagini: 224
Ilustrații: 50 FULL-COLOR PHOTOS
Dimensiuni: 175 x 241 x 23 mm
Greutate: 0.79 kg
Editura: Ten Speed Press

Notă biografică

TONY CONIGLIARO is the award-winning bartender behind London’s 69 Colebrooke Row, one of the top-rated bars in the world, and the co-founder of The Drink Factory, a London-based experimental drink collective.


“The Cocktail Lab”
The recipes in this book demonstrate the different styles that I have worked in: the simple, the difficult, and the stuff in between. The first five chapters naturally developed their own characters, and it wasn’t until I started to revisit old recipes that they began to evolve into quite distinct areas of interest. I found that the drinks shared a genealogy—an idea was born, then pushed, then pushed further, changing slightly and then being changed again. I would look at the ingredients of a cocktail one way and then this would open up a new line of thinking—a chain reaction—just like my initial involvement in the cocktail industry.
New cocktails are usually born from experimenting with flavor connections and listening to a gut instinct. The recipes in this book are often quite romantic in nature. Yes, they have historical references, but they go beyond that. Inspiration can come from many places, not always obviously related to cocktails, and they straddle diverse terrains—from perfume to films, from poetry to an image of a landscape. Others were inspired by well-loved regulars at my bars—characters worthy of a book in themselves! These stories imbue a hint of fantasy to otherwise quite technical products. I have to be very thankful for my distractions!
When I said earlier that cocktails occupy a nebulous place, so too does this book. It is not a classic cocktail book, nor is it a bar manual. There are recipes here for the home enthusiast but also for the technician. Some of the recipes are known or have solid references, but here my aim is to demonstrate there can be a new point of interest or perspective—what inspired them, how they came together, how they’ve changed, and why they work. Consider it a guide to liquid flavor…

Rhubarb Gimlet
— 40 ml (11/3 oz) gin
— 20 ml (2/3 oz) homemade rhubarb cordial (page 168)
— Grapefruit twist, to finish (page 221)
The natural progression of my interest in the Gimlet remained British in nature and continued to work in accordance with the seasons. I love rhubarb for its complex set of flavors that loans itself to a broad spectrum of cocktails, and in particular rhubarb and gin are a perfect match. The Rhubarb Gimlet is a cocktail with a neat circle of flavors; simple, pared down, and minimal, with a seasonal twist.
1. Combine the gin and cordial in a cocktail tin and stir over cubed ice.
2. Strain into a small, chilled coupette.
3. Finish with a grapefruit twist. 


“Tony Conigliaro is a revolutionary...He pushes the rules of classic cocktail-making beyond expectation.”
—Heston Blumenthal
“The Cocktail Lab is years ahead of its time. Tony uses flavors and aromas that engage all of the senses—and as a result, drinks like the Chamomile Cooler (a Scotch Sour with chamomile foam) are both revelatory and charmingly familiar.”
—Dale DeGroff, author of The Craft of the Cocktail
 “Tony Conigliaro has elevated the respected craft of mixing drink to an art form . . . It’s an absolute honor to take a peek inside this artist’s head.”
—Gary Regan, author of The Joy of Mixology
“Tony has made some of the best, most elegant drinks I’ve ever had, and now he’s gone and written one of the best, most elegant books on the subject.”
—David Wondrich, author of Imbibe!


 Chapter 1: Classics & Spins
 Chapter 2: Culinary Skills
 Chapter 3: Savory
 Chapter 4: Inspired by Perfume
 Chapter 5: Concept Drinks
 Chapter 6: Equipment & Techniques
 Chapter 7: Juices
 Chapter 8: Cordials
 Chapter 9: Waters & Milks
 Chapter 10: Distillations
 Chapter 11: Liqueurs & Syrups
 Chapter 12: Tinctures & Essences
 Chapter 13: Foams
 Chapter 14: Macerations
 Chapter 15: Sous Vide Alcohol
 Chapter 16: Miscellaneous
 Chapter 17: Glassware