The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Format: PDF / Kindle (mobi) / ePub
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.
bag in a vacuum machine and then cooking them in a bain-marie, which provides a precise regulation of heat. These two pieces of equipment are a dream team: together you have complete control over your ingredients, extracting flavor in an incredibly precise way with satisfying, flavorful results. The sous vide bag works as a hermetic seal, keeping in both juices and aroma; and by cooking in water you get better heat transfer than you would in an oven. Sous vide liquids can be served in drinks
product. There are several types of homogenizer used in the food industry and in science laboratories, but the one we use in the Drink Factory lab is a simple model that works using a series of fast-spinning sharp blades. I use this tool for every fresh juice that I make, especially for more fibrous juices such as lemon, lime, and rhubarb. When the blades spin, they break up the fibers of the juice, which produces a rounder, fuller, richer flavor. There are different levels on the homogenizer so
(4¼ cups) mineral water — 450 g (1 pound) superfine baker’s sugar — 10 g (⅓ oz) malic acid EQUIPMENT — Knife — Chopping board — Large scales — Measuring pitcher — Vacuum machine and bags — Bain-marie — Thermomix — Centrifuge — 100-micron Superbag — Pan — Induction heater — Brix meter — Glass bottle 1. Dice the rhubarb into bite-sized pieces and separate into three batches. 2. Place in vacuum bags and cook for 1 hour at 60°C (140°F) in a bain-marie. Squeeze the bags in
remarked, “Oh Gosh!” Thus it was christened. INGREDIENTS — 25 ml (¾ oz) 3-year-old rum — 25 ml (¾ oz) triple sec — 15 ml (½ oz) fresh lime juice — 10 ml (2 tsp) sugar syrup — Lemon twist, to finish 1. Combine all the ingredients except the lemon twist over cubed ice in a cocktail tin. 2. Shake hard and double strain into a large, chilled coupette. Finish with a lemon twist. Dry Ice Daiquiri 2010 Makes 2 While in Cuba, I became engaged in a discussion, lamenting in tone, on
wine, purposely choosing an Ugni Blanc, which is made from the same grape as cognac and mirrors its slight peachy notes. The 69 Colebrooke Row house cognac was formulated with the Spitfire in mind. Gilles and son Luc of the Merlet family are long-term associates of mine. I went to them to create a cognac that was drinkable in itself but with a bounty of fruity notes that would sit underneath the peach flavor. In response, they sent me eight samples with tasting notes. I tasted each of these on