ananth

I haven't heard of this book but I understand why : it just came out yesterday ! Thank you for the feedback, I'll look into it shortly.

thank you for all your answers guys I will check those books.I already have Morgantheler's which I devoured. If Death & Co does not deal with technique as deep as Morgantheler's, it is still OK. I already intend to buy it just for their amazing recipes. Youtube, of course, is an amazing tool. I am not talking about tutorials, which are necessary certainly but quite basic after all, rather about simple videos of great bartenders performing which I can take as example. I know that simply trying to copy them would be foolish but they are great inspiration and that would help me find my own style afterwards. I practice every day and I see progress but I, of course, need to perfect my skills. I am so amazed when I see videos of Luca Cinalli from Nightjar bar for, instance, on Youtube. His rolling style is insane, such dexterity is really unbelievable. His shaking style is also pretty impressive even though it looks like that it quite solicits shoulders.

that's great. It was already on my "to buy list". Thanks

hello, is there any book which teachs to do all basics such as speed pouring, rolling... elegantly as we can see in cocktail bars. I know that practice is the only method but maybe there is a book or maybe videos which explain subtle details. I am not talking about flair bartending, something subtler thank you

hello everyone, a french bartender told me that he makes his own falernum with white rhum agricole in order to emphasise the cane side of the sugar. I tasted it and it was pretty good actually. WHat do you think of this idea?

hello, I was looking for a Puertorican rum to make zombies or other tiki drinks. I wanted something else than the bacardi 8 años so I asked around to bartenders and they advised me either Cruzan or DonQ. I finally manage to get this one http://www.1-877-spirits.com/store/images/large/Cruzan-Single-Barrel-Estate-lg.jpg but I was wondering if this bottle http://thirstyinla.com/wp-content/uploads/2010/03/cruzan-single-barrel.jpg is the same product.

hello everyone, in France, we can find lemon picon but the main version are the picon biere (generally used for beer) and picon club (generally used for cocktails). Even though I am French (born there and live there), I am ashamed to tell you that I have never actually taste it except when I ordered a brooklyn or a creole in a bar. Do you actually know the taste difference between the biere and the club version? Is it the beer version which is generally used in cocktail in the US? Is it due to the impossibility to get the club version?

hello is the third bottle Antica Formula? I have never seen such a small bottle of it. What is its volume?

Oh I see. Thank you for the explanation

hello, is tthere a reason why a sazerac is served in a rock glass ? Why " can't " it be served in a coupe glass since it is served without ice ?