224 pages, 9.72 × 6.97 × 0.9 in
July 16, 2013
The following ISBNs are associated with this title:
ISBN - 10: 1607745674
ISBN - 13: 9781607745679
Read from the Book
“The Cocktail Lab” The recipes in this book demonstrate the different styles that I have worked in: the simple, the difficult, and the stuff in between. The first five chapters naturally developed their own characters, and it wasn’t until I started to revisit old recipes that they began to evolve into quite distinct areas of interest. I found that the drinks shared a genealogy—an idea was born, then pushed, then pushed further, changing slightly and then being changed again. I would look at the ingredients of a cocktail one way and then this would open up a new line of thinking—a chain reaction—just like my initial involvement in the cocktail industry. New cocktails are usually born from experimenting with flavor connections and listening to a gut instinct. The recipes in this book are often quite romantic in nature. Yes, they have historical references, but they go beyond that. Inspiration can come from many places, not always obviously related to cocktails, and they straddle diverse terrains—from perfume to films, from poetry to an image of a landscape. Others were inspired by well-loved regulars at my bars—characters worthy of a book in themselves! These stories imbue a hint of fantasy to otherwise quite technical products. I have to be very thankful for my distractions! When I said earlier that cocktails occupy a nebulous place, so too does this book. It is not a classic cocktail book, nor is it a bar manual. There are recipes here for the home enthusiast but also
Table of Contents
Chapter 1: Classics & Spins
Chapter 2: Culinary Skills
Chapter 3: Savory
Chapter 4: Inspired by Perfume
Chapter 5: Concept Drinks
Chapter 6: Equipment & Techniques
Chapter 7: Juices
Chapter 8: Cordials
Chapter 9: Waters & Milks
Chapter 10: Distillations
Chapter 11: Liqueurs & Syrups
Chapter 12: Tinctures & Essences
Chapter 13: Foams
Chapter 14: Macerations
Chapter 15: Sous Vide Alcohol
Chapter 16: Miscellaneous
Chapter 17: Glassware
From the Publisher
From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.
The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.
These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.
About the Author
TONY CONIGLIARO is the award-winning bartender behind London’s 69 Colebrooke Row, one of the top-rated bars in the world, and the co-founder of The Drink Factory, a London-based experimental drink collective.
“Tony Conigliaro is a revolutionary...He pushes the rules of classic cocktail-making beyond expectation.”
“The Cocktail Lab is years ahead of its time. Tony uses flavors and aromas that engage all of the senses—and as a result, drinks like the Chamomile Cooler (a Scotch Sour with chamomile foam) are both revelatory and charmingly familiar.”
—Dale DeGroff, author of The Craft of the Cocktail
“Tony Conigliaro has elevated the respected craft of mixing drink to an art form . . . It’s an absolute honor to take a peek inside this artist’s head.”
—Gary Regan, author of The Joy of Mixology
“Tony has made some of the best, most elegant drinks I’ve ever had, and now he’s gone and written one of the best, most elegant books on the subject.”
—David Wondrich, author of Imbibe!