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Elemental Mixology By Andrew Willett
Paperback: $45.00
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Before 1920, American bar-tenders tended to understand various types of drinks rather than memorize their recipes. Today, bar-tenders tend to memorize recipes for drinks. This is not mixology. Once a... More > bar-tender of yore understood how to make a delicious Brandy Cocktail, their Whiskey Cocktail, Rum Cocktail and Gin Cocktail would also be good. Once a bar-tender’s Brandy Fizz was tasty, so was their Whiskey Fizz, Rum Fizz and Gin Fizz. The same went for punches, sours, daisies, roses, toddies, slings, cobblers, cups, fixes, juleps, flips, etc. The rediscovery of the power of traditional, American mixology is due. A substantial mixology, strengthened by the knowledge of centuries of development, should replace the superficial imagery and rote memorization that is mistaken for it today. For years, I have watched students reap the benefits of the old mixology and use it to intuitively create masterpiece drinks. I hope that anyone who reads this book will experience similar results.< Less