The Cocktail Balance.

Writing my own recipe book has always been a dream of mine, as I have always enjoyed the process of creating cocktails, ingredients and generally working with flavours. Gradually, however, I realized that my part in it is not only the recipe itself, but also the whole creative process and my approach to it. Eventually, as I gained experience and the number of used up pages in my notebooks increased, I realized I wanted to share my experience with the upcoming generations of bartenders and make it easier for them to follow their dreams.

That is why the goal of The Cocktail Balance project is to distribute the book not only among experienced bartenders and enthusiasts, but also to 15 professional schools of hotel services and trade in Slovakia. The whole project from the creation of the document to print lasted a year. 

The book consists of three main parts - theoretical, practical, and a part in which you can find testimonials from the best Slovak bartenders. The theoretical part contains the basics of a professional approach, but also information on the basics of professional presentation and hospitality. You will also learn about the cocktail pricing process, learn effective methods for processing creative ideas, and you will even find a chapter on gastrophysics and neurogastronomy, which shows how smell, touch, sound and visual can affect the resulting taste of a drink. The book also defines 20 different modern ingredients that the author works with such as cherries, ginger, purple carrots and raspberry leaves. Among other you can find information on bar tools, different technologies, and preparation techniques, information on working with ice, as well as instructions, procedures, and recipes for original cocktails.