Craft Cocktails at Home: Offbeat Techniques, Contemporary by Kevin Liu

By Kevin Liu

Reflect on It as Your PhD in Drinking.

In Craft Cocktails at domestic, you’ll embark upon a unique trip as you make a number of the world’s so much cutting edge, designated, and scrumptious cocktails.

Taste scientists, engineers, and gifted bartenders with many years of expertise all contributed their services to create this must-have advisor for beginners and execs alike.

Ever puzzled what makes water style sturdy? concerned with what relatively occurs through the barrel-aging approach? drawn to which “molecular” components have the simplest texture?

These questions and extra, responded inside.

With 250 pages and sixty five recipes

"a interesting learn that solutions many questions cocktail geeks have had over the years"
-Colleen Graham, About.com

"This will get my vote for most sensible new cocktail ebook of 2013. A++"
-Blair Frodelius, solid Spirits News

"demystifies the occasionally stuffy global of craft cocktails with technology, bottle caps, and duct tape"
-Trey Hughes, 3 Sheets Manufacturing

About the writer: Kevin Liu begun writing approximately nutrition and technology on-line at ScienceFare.org in 2011. He doesn’t plan to prevent each time quickly.

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Extra info for Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked With Science

Sample text

In Germany, Austria, and Alsace, a plurality of consumers presume that Riesling is and should be dry, often shunning wines not labeled as trocken, even when a touch of residual sugar might pair better with their tandoori shrimp. Meanwhile, Riesling goes undiscovered by millions of wine drinkers whose white wine repertory consists entirely of Chardonnay and Sauvignon Blanc and who are unaware that greater organoleptic pleasure awaits them with dry Riesling if only they could control their fear of tall, flute-shaped bottles.

It also established the country as a benchmark producer of serious, classy, and reliably dry Rieslings, alongside its signature Grüner Veltliners, which (see above) were also made dry. Austrian vintners, however, usually pick grapes for their best wines in several passes several weeks apart, harvesting the last fruit in late October or even early November and thus putting some upward pressure on alcoholic strength. Some producers also tolerate significant botrytis in grapes destined for nominally dry wine.

In the past century or so, grape breeders have known how to induce cross-pollination, but older varieties always stem from a natural seedling that was literally the work of wind, bees, and birds. That first seedling was necessarily unnoticed until much later, when some feature or features of the resulting vine plant (or pure happenstance) attracted human attention. Cuttings were then taken from the first vine to make copies, and the new variety was on its way, however fitfully. Naming the variety and recording the name came later, of course—several plant generations later at least, and perhaps several human generations as well.

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