One of the world''s pre-eminent mixologists serves up
the theatre, mystery and science behind his signature modern
Vanilla-and-hickory smoked Manhattan, anyone?
BarChef is a cocktail lounge on Queen Street West in Toronto.
Dedicated to the art and science of the cocktail, its beauty lies
in the colours and details behind the bar-from apothecary jars
filled with bitters and syrups to bell jars and 100-pound blocks of
ice. Owner Frankie Solarik holds court in his fedora, chipping ice,
talking to patrons (a mix of rockers, hipsters, business people,
locals and celebrities) and enjoying his craft thoroughly.
Solarik is a leading figure of the global cocktail renaissance.
His book, The Bar Chef, explores the importance of
engaging all the senses when creating modernist cocktails. Depth
and balance-the ideas behind great wines, and great food and wine
pairings-are vital to a magnificent drink. Chapters detail the
elements of the set-up, the art and craft of mixology and, of
course, include recipes for syrups, infusions, bitters and the
cocktails themselves. A chapter for non-alcoholic drinks rounds out
This book is aimed at adventurous mixologists, enthusiasts
whowant to hone their skills and taste, and who want to experience
something of Solarik''s genius at home. This book is neither
comprehensive nor "general." Rather, it is a carefully curated
sampling of Solarik''s creations, featuring recipes that are
challenging but achievable, and oh sodelicious.