CONTENTS
INTRODUCTION
How to use this book
THE BASICS
Basic Equipment
Advanced Measuring Equipment
Thirteen Bottles
Kitchen Ingredients
TECHNIQUES
Introduction to Chilling
Shaking & Stirring
Sugar & Syrups
Seasoning Cocktails
Infusions & Extraction
Juicing & Drying
Fermentation
Filtering
Blending
Clarification & Centrifuge
Distilling
Liquid Nitrogen
Smoking
Maturing
Carbonation
THE COCKTAILS
Flavour Map
Brandy
Vodka
Gin
Rum
Whisky
Tequila
Wine
Buying Guide
Equipment & Suppliers
Glossary
Index
Acknowledgments
About the Author