Published: 18 October 2012
Food and Drink
Other EditionsElectronic book text
World’s Best Cocktails
500 Couture Cocktails from the World’s Best Bars and Bartenders
A unique collection of 500 couture cocktails from around the world, illustrated with stunning photography and accompanied by an authoritative, entertaining and informative text by respected drinks writer, Tom Sandham. It will appeal to those at the beginning of their cocktail journey and those who are looking to expand their repertoire with more advanced techniques and recipes.
It begins with a history of the cocktail from first attempts at distillation in BC China via its golden age in early 20th-century America to the global cutting-edge creations of today. Comprehensive information follows on key ingredients and essential kit, including glassware for the home bar, plus an explanation of all the techniques to master to become a successful home mixologist. An examination of key cocktail styles includes aperitifs, digestifs, mocktails, punches and disco drinks. The main section of the book focuses on individual spirits, presented in order of popularity, including gin, vodka, rum, whisky, brandy, tequila, absinthe, grape and grain, with fascinating information on their history and varied styles. Recipes range from user-friendly classics such as the Gin Sling and Moscow Mule to the innovative modern mixes of leading drinksmiths, including The Dapper Man Sour, Hot Rum & Jerry, and Fo Swizzle My Nizzle. The book also includes profiles of 30 top bartenders, including Jake Burger, Erik Lorincz and Ago Perrone and 25 bars worldwide.
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'World's Best Cocktails looks gorgeous (you'll want to drink the pages), but is
'World's Best Cocktails looks gorgeous (you'll want to drink the pages), but isalso super useful, packed full of cocktail recipes, as well as history, culture and trivia.'
'A lavish, large-format volume with nearly the heft and gloss of a Helmut
'A lavish, large-format volume with nearly the heft and gloss of a HelmutNewton photography book. But it's more than pretty pictures. Tom Sandham persuaded some of best talent in the cocktail world to contribute recipes, and the result is a solid guide to the classics, along with adventurous variations like the Zegroni, a rum-based Negroni with Dubonnet and Campari. The pages are leavened with brief profiles of bartenders, intriguing sidebars of drinking history and tours of some of the world's most appealing lounges. Carrying it around made me thirsty; leafing through it made me even thirstier.'
Wall Street Journal