The bar book: elements of cocktail technique PDF
Preview The bar book: elements of cocktail technique
Text and illustrations copyright © 2014 by Jeffrey Morgenthaler. Photographs copyright © 2014 by Alanna Hale. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. ISBN 978-1-4521-3027-9 (epub, mobi) Library of Congress Cataloging-in-Publication Data available. ISBN 978-1-4521-1384-5 (hc) Designed by Alice Chau The photographer wishes to thank Arlo Jamrog and Helynn Ospina. Chronicle Books LLC 680 Second Street San Francisco, California 94107 www.chroniclebooks.com This book is dedicated to the countless men and women all over the world whose bars I have sat at over the years, asking questions, borrowing ideas, and stealing recipes. It is your combined knowledge that fills these pages, and it is you who continually inspire me to work harder, learn more, and share with the rest of the world so that we can continue to keep growing this thing together. CONTENTS WHY I MAKE COCKTAILS, AND WHY I WROTE THIS BOOK 8 ANY GOOD COCKTAIL NEEDS THESE THREE ELEMENTS 10 I’VE ORGANIZED THE BOOK THE WAY I BUILD MY COCKTAILS 11 CHAPTER NO 1 CITRUS JUICE 13 CHOOSING YOUR FRUIT 16 BUYING IN BULK 16 HOW MUCH JUICE CAN YOU EXPECT? 17 CHOOSING THE RIGHT JUICER 19 HAND PRESSES 19 MECHANICAL PRESSES 20 ELECTRIC PRESSES 20 BARTENDER’S CHOICE: ELECTRIC JUICER 20 JUICING TECHNIQUE 22 CUTTING YOUR FRUIT FOR JUICING 22 HOW TO JUICE CITRUS FRUIT WITH A HAND PRESS 22 HOW TO JUICE IN VOLUME 23 HOW LONG WILL CITRUS JUICE STAY FRESH? 24 GETTING THE MOST FROM YOUR CITRUS 24 CITRUS PROFILES 27 Daiquiri No. 3 28 CHAPTER NO 2 OTHER JUICES 31 TYPES OF JUICERS 33 FOOD MILL 33 FOOD PROCESSOR 33 JUICE EXTRACTOR 33 BARTENDER’S CHOICE: BREVILLE JUICE FOUNTAIN ELITE 33 IMPROVISATIONAL JUICE EXTRACTION 34 Strainer Method 34 Macgyver Centrifuge Method 36 APPLE JUICE 38 EQUIPMENT FOR MAKING APPLE CIDER 38 PICKING APPLES FOR JUICING 38 APPLE BLEND 39 KEEPING THE JUICE FRESH 39 SHOULD YOU WORRY ABOUT THE SEEDS? 39 Flannel Shirt 40 PINEAPPLE JUICE 42 PICKING PINEAPPLES FOR JUICING 42 Kingston Club 42 TOMATO JUICE 43 THE SAN MARZANO HOAX 43 POMEGRANATE JUICE 44 PICKING A POMEGRANATE 44 HOW TO JUICE A POMEGRANATE 44 KEEPING THE FRUIT AND JUICE FRESH 44 GINGER JUICE 45 CHOOSING GINGER FOR JUICE 45 HOW TO JUICE GINGER WITH A JUICE EXTRACTOR 45 KEEPING GINGER AND ITS JUICE FRESH 45 FRUIT PUREES 46 HOW TO MAKE A FRUIT PUREE 46 How To Make a Stone Fruit Puree 46 STORING FRUIT PUREES 46 Bellini 49 CHAPTER NO 3 SODAS & MIXERS 51 A HISTORY OF CARBONATION 53 CARBONATED WATER AS HEALTH TONIC 54 MECHANICAL CARBONATION 54 HOW CARBONATION WORKS 55 Tom Collins 56 SODA WATER 57 MAKING YOUR OWN SODA 57 How to Use a Soda Siphon 57 Other Ways to Carbonate 57 TONIC WATER 58 MAKING TONIC WATER 58 Quinine Syrup 59 Gin and Tonic 62 Ginger Beer 65 Dark and Stormy 68 SPARKLING WINE 70 French 75 71 CHAPTER NO 4 SIMPLE SYRUPS 73 SELECTING THE RIGHT SUGAR 75 WHITE SUGAR 75 BROWN SUGAR 75 RAW SUGAR 75 MUSCOVADO SUGAR 76 HONEY 76 AGAVE SYRUP 76 MAPLE SYRUP 77 CALORIE COUNTS FOR SUGARS 77 A SUGAR IS A SUGAR IS A SUGAR 77 MEASURING YOUR INGREDIENTS FOR SIMPLE SYRUP 78 WHY CRYSTAL STRUCTURE MATTERS 78 DISSOLVING THE SUGAR IN THE WATER 78 Hot Process 78 Cold Process 80 STORING THE SYRUP 80 SUGAR SYRUPS IN COCKTAILS 81 House Old-Fashioned 82 Rum Old-Fashioned 82 Oaxaca Old-Fashioned 83 Maple Old-Fashioned 83 CHAPTER NO 5 COMPOUND SYRUPS 87 SWEET SYRUPS WITH ADDED FLAVOR 90 SWEET-AND-SOUR SYRUPS 90 FLAVORLESS BUT FAMILIAR: GUM SYRUP 90 GUM WHAT? 91 Gum Syrup 93 HERB SYRUP 94 HOW TO BLANCH HERBS FOR SYRUPS 94 Mint Syrup 96 FRUIT SYRUPS 97 SOFT FRUIT SYRUPS 97 SYRUP FROM FIBROUS INGREDIENTS 97 Grenadine 98 Jack Rose 100 Raspberry Syrup 102 Clover Club 102 Ginger Syrup 103 Pineapple Syrup 103 Hotel Nacional Special 106 Oleo Saccharum 108 Philadelphia Fish House Punch 111 ORGEAT 112 Japanese Cocktail 113 SHRUBS 114 Strawberry-Mint Shrub 114 CHAPTER NO 6 INFUSIONS, TINCTURES & BITTERS 117 INFUSIONS 119 HOW INFUSIONS WORK 119 THE COMPLEXITIES OF FLAVOR AND INFUSIONS 119 CHOOSING YOUR INGREDIENTS 119 How to Infuse Liquor 121 HOW TO STRAIN INFUSED LIQUOR 122 STORING INFUSED LIQUORS 122 Tequila Por Mi Amante 122 INFUSING WITH HOT CHILES 124 INFUSIONS OF HERBS, SPICES, AND OTHER INGREDIENTS 126 Infusing with Herbs 126 Thyme-Infused Cointreau 127 Speed Infusion through Pressure 127 To Infuse Using a Cream Whipper 127 Infusing with Spices 127 Chinese Five-Spiced Dark Rum 128 Nocino 129 Limoncello 130 WOOD INFUSIONS, A.K.A. BARREL AGING 132 Aging Cocktails Do’s and Don’ts 132 TINCTURES 133 CHOOSING ALCOHOLS FOR TINCTURES 133 How to Make a Tincture 134 Cinnamon Tincture 134 Autumn Leaves 135 BITTERS 136 ALCOHOL THAT’S TOO HARD TO DRINK? 136 COMMERCIAL BITTERS 136 Angostura Bitters 137 Peychaud’s Bitters 137 Orange Bitters 137 House Orange Bitters 138 Revolver 140 CHAPTER NO 7 DAIRY & EGGS 143 CHOOSING THE BEST DAIRY PRODUCTS AND EGGS 145 CREAM 146 Alexander Cocktail 146 What Does the Sell-By Date Mean on a Carton of Cream? 147 HOW TO STORE CREAM 147 HOW TO WHIP CREAM 147 Using a Cream Whipper 147 Whipping Cream Manually 147 The Mason Jar Method 148 Irish Coffee 150 EGGS 152 MEASURING EGGS 152 CRACKING EGGS 152 WHOLE EGG COCKTAILS 153 Cynar Flip 153 Clyde Common Eggnog 154 EGG-WHITE COCKTAILS 154 HOW TO SEPARATE AN EGG 154 The Shell Method 154 The Hand Method 156 The Tool Method 156 HOW TO PREPARE AND STORE EGG WHITES 156 HOW TO SHAKE AN EGG-WHITE COCKTAIL 157 Sealing a Boston Shaker for a Dry Shake 158 White Lady 161 CHAPTER NO 8 ICE 163 HOW ICE BEHAVES 165 WHY ICE CLARITY MATTERS 165 OBTAINING CLEAR ICE 166 STORING ICE 168 TRANSPORTING ICE 168 HANDLING ICE 168 TYPES OF ICE 170 BLOCK ICE 170 How to Break Down Block Ice 170 LARGE-FORMAT ICE 172 CUBES 172 SPEARS 174 CRACKED ICE 174 CRUSHED ICE 174 Mint Julep 176 ICE FOR PUNCH 178 Adding Ice to the Punch 178 Chilling Punch Externally 178 MAKING SPHERICAL ICE 181 CHAPTER NO 9 MEASURING 183 WHY DO WE MEASURE? 185 OLD TERMINOLOGY 185 MODERN MEASURES 186 THE METRIC SYSTEM 187 HOW MUCH IS A DASH? 188 MEASURING TOOLS 188 JIGGERS 188 HOW TO MEASURE LIQUOR PROPERLY USING JIGGERS 189 HOW TO POUR FROM A BOTTLE 189 SPEED AND FREEDOM 191 SPEED POURING VERSUS FREE POURING: THE TWO CAMPS OF MEASURING 193 WHY METRIC MAKES MORE SENSE 195 Vesper 196 BATCHING DRINKS 196 Liquid Measurements 197 CHAPTER NO 10 STIRRING & SHAKING 199 CHILLING AND DILUTION 201 Times and Measurements for Ideal Dilution 202 STIRRING 203 THE SPOON 203 BARTENDER’S CHOICE: BAR SPOON 204 STORING BAR SPOONS DURING SERVICE 204 MIXING GLASSES 204 BARTENDER’S CHOICE: MIXING GLASS 206 PROPER STIRRING TECHNIQUE 206 How to Perform the Japanese Stir 208 STRAINING A STIRRED DRINK 208 HOW TO STRAIN WITH A JULEP STRAINER 208 BARTENDER’S CHOICE: JULEP STRAINER 208 Martini 210 SHAKING 213 THE SHAKER 213 The Cobbler Shaker 213 The Boston Shaker 213 The Parisian Shaker 214 LEARNING TO SHAKE 214 How to Shake a Cocktail 214 How Long to Shake 215 SHAKING DON’TS AND DO’S 215 Opening the Shaker 215 How to Seal and Open a Boston Shaker 218 Straining Twice for Texture 218 Fine-Mesh Strainer 218 Sidecar 220
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