Larousse Cocktails

Description

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.

Further Detail

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