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Index
Title
Dedication
Copyright
Contents
Why I Make Cocktails, and Why I Wrote this Book
Any Good Cocktail Needs These Three Elements
I’Ve Organized the Book the Way I Build My Cocktails
Chapter No 1 Citrus Juice
Choosing your Fruit
Buying in Bulk
How Much Juice Can you Expect?
Choosing the Right Juicer
Hand Presses
Mechanical Presses
Electric Presses
Bartender’s Choice: Electric Juicer
Juicing Technique
Cutting Your Fruit for Juicing
How to Juice Citrus Fruit with a Hand Press
How to Juice in Volume
How Long Will Citrus Juice Stay Fresh?
Getting the Most from your Citrus
Citrus Profiles
Daiquiri No. 3
Chapter No 2 Other Juices
Types of Juicers
Food Mill
Food Processor
Juice Extractor
Bartender’s Choice: Breville Juice Fountain Elite
Improvisational Juice Extraction
Strainer Method
Macgyver Centrifuge Method
Apple Juice
Equipment for Making Apple Cider
Picking Apples for Juicing
Apple Blend
Keeping the Juice Fresh
Should you Worry About the Seeds?
Flannel Shirt
Pineapple Juice
Picking Pineapples for Juicing
Kingston Club
Tomato Juice
The San Marzano Hoax
Pomegranate Juice
Picking a Pomegranate
How to Juice a Pomegranate
Keeping the Fruit and Juice Fresh
Ginger Juice
Choosing Ginger for Juice
How to Juice Ginger With a Juice Extractor
Keeping Ginger and its Juice Fresh
Fruit Purees
How to Make a Fruit Puree
How to Make a Stone Fruit Puree
Storing Fruit Purees
Bellini
Chapter No 3 Sodas & Mixers
A History of Carbonation
Carbonated Water as Health Tonic
Mechanical Carbonation
How Carbonation Works
Tom Collins
Soda Water
Making your Own Soda
How to Use a Soda Siphon
Other Ways to Carbonate
Tonic Water
Making Tonic Water
Quinine Syrup
Gin and Tonic
Ginger Beer
Dark and Stormy
Sparkling Wine
French 75
Chapter No 4 Simple Syrups
Selecting the Right Sugar
White Sugar
Brown Sugar
Raw Sugar
Muscovado Sugar
Honey
Agave Syrup
Maple Syrup
Calorie Counts for Sugars
A Sugar is a Sugar is a Sugar
Measuring your Ingredients for Simple Syrup
Why Crystal Structure Matters
Dissolving the Sugar in the Water
Hot Process
Cold Process
Storing the Syrup
Sugar Syrups in Cocktails
House Old-Fashioned
Rum Old-Fashioned
Oaxaca Old-Fashioned
Maple Old-Fashioned
Chapter No 5 Compound Syrups
Sweet Syrups with Added Flavor
Sweet-And-Sour Syrups
Flavorless but Familiar: Gum Syrup
Gum What?
Gum Syrup
Herb Syrup
How to Blanch Herbs for Syrups
Mint Syrup
Fruit Syrups
Soft Fruit Syrups
Syrup From Fibrous Ingredients
Grenadine
Jack Rose
Raspberry Syrup
Clover Club
Ginger Syrup
Pineapple Syrup
Hotel Nacional Special
Oleo Saccharum
Philadelphia Fish House Punch
Orgeat
Japanese Cocktail
Shrubs
Strawberry-Mint Shrub
Chapter No 6 Infusions, Tinctures & Bitters
Infusions
How Infusions Work
The Complexities of Flavor and Infusions
Choosing your Ingredients
How to Infuse Liquor
How to Strain Infused Liquor
Storing Infused Liquors
Tequila Por Mi Amante
Infusing with Hot Chiles
Infusions of Herbs, Spices, and Other Ingredients
Infusing with Herbs
Thyme-Infused Cointreau
Speed Infusion Through Pressure
To Infuse Using a Cream Whipper
Infusing with Spices
Chinese Five-Spiced Dark Rum
Nocino
Limoncello
Wood Infusions, A.K.A. Barrel Aging
Aging Cocktails Do’s and Don’ts
Tinctures
Choosing Alcohols for Tinctures
How to Make a Tincture
Cinnamon Tincture
Autumn Leaves
Bitters
Alcohol That’s too Hard to Drink?
Commercial Bitters
Angostura Bitters
Peychaud’s Bitters
Orange Bitters
House Orange Bitters
Revolver
Chapter No 7 Dairy & Eggs
Choosing the Best Dairy Products and Eggs
Cream
Alexander Cocktail
What Does the Sell-By Date Mean on a Carton of Cream?
How to Store Cream
How to Whip Cream
Using a Cream Whipper
Whipping Cream Manually
The Mason Jar Method
Irish Coffee
Eggs
Measuring Eggs
Cracking Eggs
Whole Egg Cocktails
Cynar Flip
Clyde Common Eggnog
Egg-White Cocktails
How to Separate an Egg
The Shell Method
The Hand Method
The Tool Method
How to Prepare and Store Egg Whites
How to Shake An Egg-White Cocktail
Sealing a Boston Shaker for a Dry Shake
White Lady
Chapter No 8 Ice
How Ice Behaves
Why Ice Clarity Matters
Obtaining Clear Ice
Storing Ice
Transporting Ice
Handling Ice
Types of Ice
Block Ice
How to Break Down Block Ice
Large-Format Ice
Cubes
Spears
Cracked Ice
Crushed Ice
Mint Julep
Ice for Punch
Adding Ice to the Punch
Chilling Punch Externally
Making Spherical Ice
Chapter No 9 Measuring
Why do we Measure?
Old Terminology
Modern Measures
The Metric System
How Much is a Dash?
Measuring Tools
Jiggers
How to Measure Liquor Properly Using Jiggers
How to Pour from a Bottle
Speed and Freedom
Speed Pouring Versus Free Pouring: The Two Camps of Measuring
Why Metric Makes More Sense
Vesper
Batching Drinks
Liquid Measurements
Chapter No 10 Stirring & Shaking
Chilling and Dilution
Times and Measurements for Ideal Dilution
Stirring
The Spoon
Bartender’s Choice: Bar Spoon
Storing Bar Spoons During Service
Mixing Glasses
Bartender’s Choice: Mixing Glass
Proper Stirring Technique
How to Perform the Japanese Stir
Straining a Stirred Drink
How to Strain with a Julep Strainer
Bartender’s Choice: Julep Strainer
Martini
Shaking
The Shaker
The Cobbler Shaker
The Boston Shaker
The Parisian Shaker
Learning to Shake
How to Shake a Cocktail
How Long to Shake
Shaking Don’Ts and Do’s
Opening the Shaker
How to Seal and Open a Boston Shaker
Straining Twice for Texture
Fine-Mesh Strainer
Sidecar
Chapter No 11 Other Mixing Methods
Building in the Glass
Rolling
How to Roll a Cocktail
Swizzling
How to Swizzle
Queen’s Park Swizzle
Blending
How to Make a Blended Drink
The Blender of Desire
Piña Colada
Muddling
How to Muddle Herbs
Mojito
Muddlers for Fruit
How to Muddle Fruit
Caipirinha
“Mixing” Absinthe
To Serve Absinthe
Flaming Drinks
Fire to Burn Alcohol and Balance a Drink
Blue Blazer
Fire for Toasting
Café Brûlot
Fire as Caramelization Tool
Spanish Coffee
Chapter No 12 Garnishing
Dropped Garnishes
Cherries
Improving on Jarred Cherries
Daniel Shoemaker’s Brandied Cherries
Cherry Pitter
Olives
Stuffed or Not
Pitted or Not
How Many Olives
To Spear or Not to Spear
Storing Olives
How Do the Pimentos Get into the Olives?
Onions
Todd Thrasher’s Pickled Onions
Visual Garnishes
Fresh Herbs and Flowers
Choosing Herbs and Flowers for Garnish
Keeping Herbs and Flowers Fresh
Citrus Twist
Tools for Cutting Citrus Twists
How to Cut a Twist
Horse’s Neck
How to Make a Horse’s Neck
Citrus Wheel
Tools for Cutting Citrus Wheels
How to Cut Citrus Wheels
Pineapple Garnishes
How to Cut Pineapple Triangles
How to Cut Pineapple Spears
Storing Pineapple Garnishes
Utilitarian Garnishes
Citrus Wedges
How to Choose Citrus Fruit for Wedges
How to Cut a Lengthwise Citrus Wedge
How to Make a Cross-Cut Wedge
Whipped Cream
Rimmed Garnishes
How to Rim a Lip
How to Create a Band
Margarita
Aromatic Garnishes
Citrus Peel
Choosing Fruit for Making Peels
Tools for Cutting Peels
How to Cut a Citrus Peel
How to Garnish with a Peel
The Flamed Orange Peel
Spices
Sprays
Sazerac
Bitters Droplet Art
How to Make Decorative Bitters Art
Index
About the Authors
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