Kirjahaku

Armed with cutting-edge research and a barfly's thirst for the truth, cocktail instructor Brian D. Hoefling tackles the most burning questions and longest-held myths surrounding that most ancient of human pastimes-with the science to either back them up or knock them down. From the ins and outs of aging to the chemistry of a beer head and the science behind your hangover, Distilled Knowledge provides a complete and comical education that will put an end to any barroom dispute, once and for all.

As a senior at Yale, Brian Hoefling realised that his classmates were about to enter the real world with an imperfect knowledge of how to order, prepare, and enjoy cocktails. To remedy this dangerous deficiency, he devised and taught The Cocktail Seminars. In his subsequent career as a cocktail teacher and writer, Hoefling has developed and refined The Cocktail Seminars into the present book. Each of the five seminars herein (from beginner to advanced) covers 30 different drinks, which are arranged so as to progressively introduce the ingredients of mixology, as well as its history and its core principles - souring, bittering, sweetening, aromatising, drying, lengthening, and mouthfeel. Problem sets and exams challenge readers to apply what they’ve learned to the creation of new and variant drinks. Those who are less serious about their cocktail education may also consult The Cocktail Seminars for drink recipes as needed, or display it as a handsome accessory on their bar cart - but they are only robbing themselves of a brighter future through the gift of education. The Cocktail Seminars is handsomely bound in vegan leather and furnished with all the charts and photographs one would expect from a proper textbook. It will make an excellent gift for all but teetotalers.

The first-ever book on an emerging category of spirits poised to shake up the cocktail world. Includes recipes! Spirits are typically grouped by their source materials: whiskeys are distilled from grains, rum from sugarcane, brandies from fruits, and so forth. Now another category of spirits, ancient but under-recognised, is emerging in the global marketplace: those distilled from tree saps, which this book christens dryads. Dryads range from arrack, distilled from coconut palm sap in Sri Lanka; to ogorogo, distilled from raffia palm sap in Nigeria; to acerum, distilled from maple sap in Quebec. Each dryad has its own distinctive flavour profile and tradition; together, they are expanding the horizons of cocktail culture. In this abundantly illustrated volume, Brian D. Hoefling—the critically acclaimed author of The Cocktail Seminars—explores the history, culture, and production of each of the major types of dryad. Through his extensive on-the-ground research, Hoefling also shows us how to enjoy these spirits, assembling some 60 outstanding cocktail recipes, each accompanied by a photo. Many of the recipes employ ingredients that the home bartender will have at hand, while others highlight unique local ingredients that serious mixologists will be eager to add to their repertoire. A companion website details which dryad brands are available for purchase in each U.S. state. Bringing together the strands of a cultural tradition that stretch from Sweden to Sri Lanka, from Bali to Benin, and from Manila to Montreal, this groundbreaking book will be an essential resource for cocktail enthusiasts and professionals alike.