The Bar Book: Elements of Cocktail Technique

More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. 

With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

Bartending and mixology techniques include the best practices for:

*Juicing   *Garnishing   *Carbonating   *Stirring and shaking   *Choosing the correct ice for proper chilling and dilution of a drink. And, much more

Reviews

"Jeffrey Morgenthaler is our kind of guy; an obsessive practitioner of lost arts and an inventor in his own right." - from Playboy

"An accessible but sophisticated primer that could render the rest of the cocktail library obsolete." - Library Journal

"...my favorite drinks book of the year is The Bar Book: Elements of Cocktail Technique. Mr. Morgenthaler, a well-regarded Portland, Ore.-based bartender and blogger, notes that a great cocktail requires a combination of three elements: recipe, ingredient and technique. He admits that the first two have been well-plumbed in existing books, then lasers in on the third. Just learning how to make his ingenious but simple "MacGyver Centrifuge" with cheesecloth and a salad spinner to filter fruit juices is nearly worth the cover price." - Wayne Curtis, The Wall Street Journal

About the Authors

Jeffrey Morgenthaler is an award-winning bartender and blogger who manages the bar at Clyde Common in Portland, Oregon. He is also the author of Drinking Distilled: A User's Manual.

Martha Holmberg is the author of Modern Sauces and Crêpes.