Author Description

Learning, studying, practicing— and drinking with friends: that is what this book is about. This book shows you how to make your drinks more consistent, how to make them consistently better, and how to develop delicious new recipes without taking random shots in the dark. This book is comprised from my knowledge and experience Working Under Bar and restaurants in various genres. Second, it is a book for beginners. Cocktails and mocktails are popular drinks that have been around for many years. A cocktail is an alcoholic drink made with spirits, juices, and other ingredients, while a mocktail is a non-alcoholic version of a cocktail. This book will explore the history of cocktails and mocktails, the different types of cocktails and mocktails, how to make them, and some of the best recipes. My guidelines are simple Use new techniques and technologies only when they make the drink taste better. Strive to make an amazing drink with fewer rather than more ingredients. Don’t expect a guest to know how you made a drink in order to enjoy it. 4. Gauge success by whether your guest orders another, not whether he or she thinks the drink is “interesting.” Build and follow your palate. One of the most important aspects of anything we eat or drink is pleasure. We are bombarded with scents and flavors every day, and these experiences can be stored with surprising vividness for a very long time. We all have childhood memories of our ultimate comfort drinks: as kids, some of us woke up to the smell of coffee, while for others it was a fruity, juicy morning drink. For me it was warm milk scented with cardamom, sometimes garnished with almond slivers. I spent most of my childhood experiencing flavors and tastes of foods and drinks from around India. Ranging from herbal infusions to new combinations of teas and tantalizing elixirs and smoothies to shrubs and slushies, these drinks take little time to prepare, yet taste so good. So, get ready to serv