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Cocktail Books: The Topic


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#271 Adam George

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Posted 04 June 2014 - 07:42 PM

I cancelled my Amazon order and ordered it via them from an indie retailer.  It meant that for only £4 I got Drunken Botanist too.


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#272 Rafa

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Posted 04 June 2014 - 08:13 PM

So far it's a good overview, written with Morgenthaler's customary clarity. My only real complaint is that I wish the book would go into serving and managing guests--how to help indecisive people with their orders, how to deal with rowdy or (too) drunk patrons, the fine points of serving (handing a glass with one's palm facing the guest, announcing the drink, etc). 

 

I do wonder what a book on technique by Don Lee would look like, though. (It would probably include a recipe for pot-infused mezcal.) 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#273 Hassouni

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Posted 04 June 2014 - 08:50 PM

(It would probably include a recipe for pot-infused mezcal.) 

 

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#274 FrogPrincesse

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Posted 04 June 2014 - 09:00 PM

Yeah, too bad he doesn't hang out on eG anymore...

#275 Hassouni

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Posted 04 June 2014 - 09:01 PM

Did he ever?

 

(also, book!)


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#276 FrogPrincesse

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Posted 04 June 2014 - 09:02 PM

Sure, he even did a foodblog at some point.

Here it is. It's a fun read (as most foodblogs).


Edited by FrogPrincesse, 04 June 2014 - 09:15 PM.

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#277 Rafa

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Posted 04 June 2014 - 09:34 PM

I know what I'm dreaming about tonight!

 

Here is "Jon" 's recipe for those curious.


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DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#278 Chris Amirault

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Posted 05 June 2014 - 11:07 AM

I've been paging through my copy of the Morgenthaler book here and there today, and I think it's really terrific -- and fills exactly the need for a book on technique. I'm only 40 pages in, but I'm already convinced that this book would be the basis for any training I'd do with restaurant staff or home aficionados. (I'd add Gary Regan's Joy of Mixology, which goes into some other issues including serving/managing guests, a gap in JM's book noted by Rafa.) 

 

It's also a beautiful object, great visual design and terrific to hold. 


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#279 FrogPrincesse

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Posted 06 June 2014 - 02:57 PM

I've been paging through my copy of the Morgenthaler book here and there today, and I think it's really terrific -- and fills exactly the need for a book on technique. I'm only 40 pages in, but I'm already convinced that this book would be the basis for any training I'd do with restaurant staff or home aficionados. (I'd add Gary Regan's Joy of Mixology, which goes into some other issues including serving/managing guests, a gap in JM's book noted by Rafa.) 

 

It's also a beautiful object, great visual design and terrific to hold. 

A pretty book and an excellent training aid/reference, then.

Have you learned anything new? (I am sure I am going to end up buying it, I am just making a vague attempt at delaying the inevitable outcome by convincing myself I don't need another book in my collection!)



#280 Hassouni

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Posted 06 June 2014 - 08:07 PM

Yes, the ghetto centrifuge juicer thing is new to me and invaluable.



#281 FrogPrincesse

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Posted 06 June 2014 - 08:51 PM

With a salad spinner, right?

#282 Hassouni

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Posted 06 June 2014 - 09:28 PM

Yup