内容介绍

 

这本书不是关于鸡尾酒历史的研究;

它也不是对鸡尾酒的科学研究

我们的六款根鸡尾酒与其说是历史传承，不如说是一种了解基本原理的方法。

通过研究这六种酒的每一种，您将学习到一个特定的鸡尾酒家族的机制，以及在技术和配料方面的重要课程，将提升您的整体鸡尾酒游戏。

在过去的15年里，我们不仅花了很多时间研究鸡尾酒，还教了无数其他调酒师。

在这段时间里，我们发现这种策略——教授这六种鸡尾酒，研究它们的DNA，解释它们是如何与其他酒联系在一起的——是一种行之有效的方法，可以揭开鸡尾酒多样性的神秘面纱。

 

在这里，书面的配方进入了现实世界，抽象的概念变成了现实，技巧的准确性可以决定一杯好鸡尾酒还是一杯好鸡尾酒。

 

所有伟大的艺术家——从画家、诗人到大提琴手和厨师——都是从学习他们所选择领域的经典开始的，然后他们模仿和练习这些经典，直到他们发展出自己的标志性风格，能够创作原创作品。

 

我们采取了类似的方法，检查每一种根状鸡尾酒，研究其他人是如何对每一种配方做出变化的——通过用一种成分替换另一种成分，或添加一些新的、有味道的东西——并考虑每一种新的变化带来了什么。

 

在本书中，我们使用了一些术语来帮助解释每种鸡尾酒中某种成分(或各种成分的集合)的功能。

 

总之，三个重点领域——核心、平衡和调味——有助于阐明鸡尾酒的内部工作原理。

我们把核心定义为饮料的主要风味成分。

 

核心可以是一个成分，也可以是多个成分。

在老式马提尼中，这是威士忌，而在马提尼中，核心是由杜松子酒和苦艾酒组成。

虽然酒芯是任何鸡尾酒的核心，但每款鸡尾酒都要通过添加甜酸或两者兼而有之的成分来平衡酒芯。

 

最后，我们在鸡尾酒中加入一些佐料，以补充或对比核心成分，增加神秘感和空间感。

这三个组成部分(核心，平衡和调味)是理解鸡尾酒如何工作的基础，一旦你这样做了，创造新的鸡尾酒是非常容易的。

 

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如果你只是来这里看食谱，请翻到每章的后半部分，我们会提供各种不同的根菜食谱，以及这种鸡尾酒大家庭成员的食谱。

 

如果你的游戏是花哨的装备和先进的技术，每一章结尾都有一个关于下一个层次的技术，可以帮助你重新想象熟悉的成分和创造新的，深入研究的主题，如真空输液和糖浆，澄清果汁，替代酸，碳酸鸡尾酒，和更多。

 

你可以把这本书从头到尾读一遍，也可以在闲暇时挑选一本。

如果你发现了一些新食谱，我们会很兴奋，但我们希望你能挖掘得更深入。

如果你花时间掌握这六种经典鸡尾酒-老式，马提尼，代基里，Sidecar，威士忌高球，和翻转，你可以掌握他们所有。

INTRODUCTION

This book isn’t a study in cocktail history; that work is best left in far more capable hands (looking at you, David Wondrich, Gary Regan, and others). Nor is it a scientific study of cocktails (thanks, Dave Arnold!). Our six root cocktails are less a historical lineage than an approach to understanding the fundamentals. By studying each of these six drinks, you will learn the mechanics of a particular family of cocktails as well as important lessons in technique and ingredients that will elevate your overall cocktail game. We’ve spent much of the last fifteen years not only studying cocktails but also teaching them to countless other bartenders. In that time, we’ve found that this strategy—teaching these six drinks, studying their DNA, and explaining how they’re connected with other drinks—is a proven method that demystifies the overwhelming diversity of cocktails.

This is where the written recipe enters the real world, where the abstract becomes real, and where the exactitude of technique can make the difference between a good cocktail and a great one. All great artists—from painters and poets to cellists and chefs—begin by studying the classics in their chosen field, and then they emulate and practice those classics until they’ve developed their own signature style and can create original works. We take a similar approach, examining each root cocktail, studying how others have made variations on each recipe—by substituting one ingredient for another or adding a touch of something new and flavorful—and considering what each new variation accomplishes.

Throughout the book we use a handful of terms that help explain the function of an ingredient (or collection of ingredients) in every cocktail. Together, three areas of focus—core, balance, and seasoning—help illuminate the inner workings of cocktails. We define the core as the primary flavor component of a drink. The core can be one ingredient or many. In the case of the Old-Fashioned, this is whiskey, while in the Martini, the core is comprised of both gin and vermouth. While the core is the heart of any cocktail, every cocktail is balanced by ingredients that enhance the drinkability of the core by adding sweetness, acidity, or both. Finally, we season our cocktails with ingredients that complement or contrast the core, adding intrigue and dimension. These three components (core, balance, and seasoning) are fundamental to understanding how cocktails work—and once you do, creating new cocktails is fantastically easy.

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Should you be here for recipes alone, flip toward the back half of each chapter, where we offer variations on each root recipe, as well as recipes for members of that cocktail’s extended family. If fancy gear and advanced techniques are your game, each chapter concludes with a section on next-level techniques that can help you reimagine familiar ingredients and create new ones, delving into topics such as sous vide infusions and syrups, clarified juices, alternative acids, carbonated cocktails, and more.

You can read this book from cover to cover or just cherry-pick at your leisure. And while we’ll be thrilled if you discover a handful of recipes that become new favorites, we hope you’ll dig deeper than that. If you take the time to master these six classic cocktails—the Old-Fashioned, Martini, Daiquiri, Sidecar, Whisky Highball, and Flip—you can master them all.

Product details 

【仅供参考具体以实物为准】