550 recipes for slings, juleps, punches, flips, fizzes, sours and coolers, both classic and modern. Practical advice on every aspect of cocktail making from ingredients and equipment to mixing techniques and presentation. Organized according to the drink's main ingredients. Lore, legend and anecdotes behind the most popular cocktails and cocktail bars worldwide. More than 60 recipes for delicious savoury and sweet canapes. Detailed information on the production, fermentation and distillation of all the main alcohols
Larousse Cocktails
Description
Table of Contents
Preface by Colin Peter Field, Head Barman at The Ritz Hotel in Paris; Conversion Table and Key to Pictograms; The Art of the Successful Cocktail; The history of cocktails; The cocktail 'families'; A chronological overview; Ingredients used in the bar; Bar equipment; The basic rules of cocktail mixing; Cocktail preparation; Recipes for Cocktails and Cocktail Snacks; Vodka-based cocktails; Gin-based cocktails; Whisky-based cocktails; Rum-based cocktails; Tequila-based cocktails; Brandy-based cocktails; Champagne-based cocktails; Other spirit-based cocktails; Non-alcoholic cocktails; Recipes for cocktail snacks; To know more; Alcohol production, fermentation and distillation; The bar lexicon; Bibliography; Index - cocktail snack recipes; Index - cocktails A - Z; Index - cocktail recipes according to primary and secondary ingredients; Index - cocktail recipes according to cocktail category; Index - cocktail recipes according to tasting time.
Author Description
Internationally renowned having consulted and provided training in more than 30 countries; award wining including Cocktail Challenges, held by the British magazine Drinks International; expert and entrepreneur including setting up France's first centre for advice and training of bar professionals.