Tristan Stephenson
Autor/a de The Curious Bartender Volume 1: The artistry and alchemy of creating the perfect cocktail
Sèrie
Obres de Tristan Stephenson
The Curious Bartender Volume 1: The artistry and alchemy of creating the perfect cocktail (2013) 95 exemplars
The Curious Bartender's Whiskey Road Trip: A coast to coast tour of the most exciting whiskey distilleries in the US,… (2019) 6 exemplars
The Curious Bartender: Cocktails At Home: More than 75 recipes for classic and iconic drinks (2021) 1 exemplars
Creating the Perfect Cocktail 1 exemplars
Etiquetat
Coneixement comú
- Nom normalitzat
- Stephenson, Tristan
- Nom oficial
- Stephenson, Tristan
- Data de naixement
- 1982-11-14
- Gènere
- male
- Nacionalitat
- United Kingdom
- Professions
- bartender
Membres
Ressenyes
Premis
Potser també t'agrada
Autors associats
Estadístiques
- Obres
- 13
- Membres
- 280
- Popularitat
- #83,034
- Valoració
- 4.0
- Ressenyes
- 1
- ISBN
- 24
- Llengües
- 1
The first section covers techniques needed to make traditional and new age drinks. Stephenson writes well and does a good job explaining the techniques. The only problem is that I have no interest in using smoke or dry ice, or dehydrating something to make my guests a drink. Still the parts I was interested in, even something as simple as using ice, the difference between shaking and stirring a drink is explained so clearly that I was surprised at how much I did not know.
The second section recipes, it is divided according to type of spirit, gin, vodka, brandy, whiskey, rum, and tequila. He focuses on popular drinks that have been around the block a few times. I appreciated this, I see a book or app full of drink recipes and I have know idea which are popular and which are filler. Stephenson’s years experience behind a bar shows in his selection of drinks. He lists two recipes for each drink, the traditional way and his new age, molecular, distilled, aged, frozen alchemy. How many frozen alcoholic lollipops or daiquiri sherberts do we really need? I was skeptical and I suspect that my lip was curling up in disgust at a few of the renovated drinks.
Then we got to the rum drinks and I started to soften. He pointed out, as I have suspected, that the first Cuba Libras had a bit of cocaine in them courtesy of the coke in Coca-Cola. He gives a great “traditional” recipe then uses his wizardry to recreate the original drink. He recreates the original Coke, even concocting a basil-clove infusion to mimic the mouth numbing effects of the cocaine Coke. Then he moves on the the Flip, a century old hot rum drink that originally was made by plunging a red hot poker into the drink to heat it. He explains the evolution away from the hot poker to using an egg for the texture but then he writes, “but there’s no substitution for a hot poker in life” and proceeds to explain how and why to make it the old way.
By the time I got to the appendices, a very useful glossary, index and list of suppliers for the standard and exotic tools and ingredients in the book, my opinion had softened. I still think the book paid too much attention to production but there is good solid information for even an unambitious home bartender like me. The modern techniques are not my style but, I have to confess that I would not turn down a chance to try some of them.… (més)