Book Inspirations part II.
To be inspired to become inspiration later.
Before I started to work on my own book I had to learn how to work with the ingredients with respect and creativity. Not only to create modern & innovative book, but I also wanted to improve my skills and learn something new. Thanks to these books, I understand more why are ingredients so important, how to work with them, what makes their flavor softer and what is better not to combine. I implemented these informations to my work everywhere, but I also felt inspired when I was working on my book. So here are a few tips for the book, that are enriching for you, if you are interested in ingredients & cocktails and how they work (what is actually an essential for every bartender) and which inspired me to write the book The Cocktail Balance:
Liquid Intelligence: The Art & Science of the Perfect Cocktail
by Dave Arnold
Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Years of rigorous experimentation and study―botched attempts and inspired solutions―have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
The Modern Cocktail: Innovation & Flavour
by Matt Whiley
With more than 60 recipes made from spirit bases including gin, vodka, whiskey, bourbon and cognac, alongside expert advice on equipment and glassware, this is the complete kit to modern cocktail making at home! Learn to make delicious and original cocktails such as the Bangkok Penicillin or the Marmite Martini, Pea Wine or the Rok House Bellini Fermented Cucumber Syrup. From highly acclaimed mixologist and drinks consultant Matt Whiley, this unique cocktail recipe book is the perfect inspiration for creating your own modern drinks cabinet and the perfect how to guide to making delicious and highly creative cocktails from scratch.
Cocktail Codex
by Alex Day, Nick Fauchald & David Kaplan
A guide to crafting impeccable classic cocktails and creating original drinks, Cocktail Codex aims to change the way we perceive the art and process of creating the world’s best cocktails. Cocktail Codex simplifies the complex cocktail universe, declaring that there are truly only six fundamental recipes at the root of them all: The Old-Fashioned, Martini, Daiquiri, Sidecar, Whisky Highball, and the Flip. By studying each of the six drinks, the reader can learn the mechanics of a particular style of cocktail and important lessons in technique and ingredients that elevate his or her cocktail game. From there, the reader can explore how the world’s most innovative bartenders use these simple ideas to create their own cocktails through tried and true tactics – a powerful and intuitive roadmap for anyone interested in creating their own unique drinks. Written for cocktail enthusiasts of all experience levels.
All Day Cocktails: Low (And No) Alcohol Magic
by Shaun Byrne & Nick Tesar
Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book.
All Day Cocktails brings ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars. Amazing for those, who want to learn how to create unique ingredients.
The New Testament of Cocktails [The Curious Bartender Volume II]
by Tristan Stephenson
This book documents a journey through the flavour, culture and history of over 30 classic cocktails, and each drink accompanied by a modern twist that utilises all of the cutting edge techniques at Tristan's disposal. The front of the book includes details on current trends in mixology, with groundbreaking new material on carbonation and fermentation. Tristan makes you discover tastebuds and talents you never knew you had. He'll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations. Tristan's done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly so you can easily understand what can work together and what not.
The Drunken Botanist
by Amy Stewart
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history. This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party. Thank you Amy for such a piece of art!
