PDF, TXT, FB2. EPUB. MOBI. The book was written on 2021. Look for a book on karta-nauczyciela.org.
Salvatore "The Maestro" Calabrese is one of the world's foremost cocktail experts-and drinks lovers will salut this expanded version of his classic guide. The New York Times called the original edition "a must-have," and now it contains even more: new chapters and loads of new images; up-to-the-minute information on the most exciting cocktail trends, tastes, and techniques; and newly uncovered historical tidbits (like the true origin of the Bloody Mary). Fifty new recipes include long-buried favorites like the turn-of-the-century New Orleans classic Absinthe Suissesse, a barrel-aged Blood and Sand, and the Prohibition-era The Angel's Tit. This elegant volume also includes DIYs for essential cocktail ingredients like Velvet Falernum, recipes for flavored syrups and homemade shrubs, and advice on throwing the very best at-home cocktail parties ever.
Every cocktail deserves a delicious bite to go with it. Serve them alongside a platter of fabulous canapes.
A cocktail is called "a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters..." Over the course of the 19th century, the cocktail picked up a number of additions and refinements: liqueurs, fortified wines, various bits of garnish, et cetera.
Most importantly, the classic cocktail recipes are balanced: the preferred flavour balance varies from era to era, and even from decade to decade.
... First seen in Hugo Ensslins 1915 book "Recipes for Mixed Drinks", this classic ...