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  • pinitbutton The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

buynow The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

(Ten Speed Press, 2013)

 

the cocktail lab The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review


The Chemistry of Cocktails


When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

Continue reading “The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review” »



16

Sep

  • pinitbutton Stone Cask Ice Rounds – Review

Dress Up Your Drink!

buynow Stone Cask Ice Rounds – Review

 

 

 

ice rounds 300x300 Stone Cask Ice Rounds – Review

Stone Cask Ice Rounds


For the last few years, we’ve been noticing large, spherical ice rounds in craft cocktails. They’re impressive looking, so at first we assumed they served a purely decorative function. Pioneered by Tokyo’s avant-garde bartenders, the round stuff actually does more than dress up your drink.

Continue reading “Stone Cask Ice Rounds – Review” »



Escapism in a Glass

on August 19th, 2013
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19

Aug

  • pinitbutton Escapism in a Glass
tangerine speedo 199x300 Escapism in a Glass

The Tangerine Speedo, one of many cocktails available at Frankie’s Tiki Room in Las Vegas

buynow Escapism in a Glass


 

by Becky Sauer


If a tropical retreat is not in your near future, you can still pretend you’re in paradise with help from the new cocktail book “Liquid Vacation: 77 Refreshing Tropical Drinks from Frankie’s Tiki Room in Las Vegas.”

Continue reading “Escapism in a Glass” »



  • pinitbutton Cocktails: Fancy & Delicious Recipes for all Tastes   Book Review

Cocktails: Fancy & Delicious Recipes for all Tastes

By Eliq Maranik

(H.F. Ullmann, 2013) buynow Cocktails: Fancy & Delicious Recipes for all Tastes   Book Review

cocktails blog Cocktails: Fancy & Delicious Recipes for all Tastes   Book Review

Cocktails: Fancy and Delicious Recipes for all Tastes


What’s summer without cocktails? Well, any time of the year is a good time for a stiff mixed drink, but rising mercury really puts us in the mood for Mojitos and Mai Tais.


If you’re a cocktail aficionado, it’s likely you already know how to mix a stand-up dry Martini. But why not ramp up your bartender repertoire with the creative concoctions in Cocktails – Fancy and Delicious Recipes for all Tastes? From a girly Pink Summer to a manly Hemingway Special or seductive Blackberry Bellini, simple recipes in this new book cover long drinks, short drinks, frozen ones, shooters and more.

Continue reading “Cocktails: Fancy & Delicious Recipes for all Tastes – Book Review” »



Partners in Hell

on January 12th, 2011
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12

Jan

  • pinitbutton Partners in Hell

by: Sophie Gayot


Chef Mark Peel and I both appeared on the same episode of Hell’s Kitchen which aired on October 13th, 2010. We were both on the hit show working as judges, evaluating the same challenge. But when I went to The Tar Pit, his restaurant on La Brea Avenue in Los Angeles, I was the only one judging what was coming out of his kitchen. Read my review of the restaurant to see if it’s worth making a stop at The Tar Pit.

Confident that his food would pass (after all, he is the chef/owner of Campanile, which has been packed since its 1989 opening), chef Peel wanted to talk about the cocktails that are being crafted behind the bar in my exclusive video interview. I guess he was right, since lots of thought is going into the libations.


Raising the Bar #4

on November 01st, 2010
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01

Nov

  • pinitbutton Raising the Bar #4
sophie gayot michael cardenas 300x179 Raising the Bar #4

From left to right: Christopher Hennessy, Comme Ca general manager; Yassmin Sarmadi, Church & State owner; Tim Loden, Comme Ca mixologist; Sophie Gayot; Charlotte Cramer, BOA mixologist; Claudia Smith, Joe’s Restaurant; Hector Bury, Joe’s Restaurant mixologist, Victoria Recano, TV personality; Dave Ferney, Church & State mixologist; Michael Cardenas, BOA owner.

by Sophie Gayot


Join me at Church & State on Sunday, November 7th, from 6:00 p.m. to 8:00 p.m. for the fourth edition of the cocktail competition Raising the Bar. Along with Church & State owner Yassmin Sarmadi, chef/owner of Joe’s Restaurant and Bar Pintxo Joe Miller, Comme Ca General Manager Christopher Hennessy, and newcomer The Raymond Restaurant General Manager Chris Mangandi, I will be judging cocktails created on the spot.


Four mixologists, Mat Greis (Church & State), Jennifer Zerboni (Joe’s Restaurant), Eugene Shaw or Tim Loden (Comme Ca) and Lacey Murillo (The Raymond Restaurant) will have to create three different cocktails: a classic, another made with Starr African Rum, and one freestyle. Audience members will also enjoy a choice of special menus from chef Jeremy Berlin. Ask for details, including pricing, when making your reservation at 213-405-1434. Continue reading “Raising the Bar #4” »