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The Oxford Companion to Spirits & Cocktails (OCSC) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to spirits, cocktails and other elements of the bar industry, compiled and edited by David Wondrich and Noah Rothbaum, with contributions by several writers including Doug Frost, Garrett Oliver and Audrey ...
Spherification and foam techniques in a single cocktail called Sparkling Watermelon These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different ways of presenting drinks, for example using gels , powders, foams , atomised sprays etc., as well as affecting the appearance of the cocktail [ 1 ]
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
Pay attention to what's in non-booze beverages. Mocktails are a great way to reduce your intake of alcohol, says Licalzi, "while still being able to enjoy the experience" of a cocktail-like beverage.
All other drinks are not spirits (for the purposes of the act) and could be free poured. Today, these other drinks may not be free poured, but must be measured, though the bar is free to choose the size of the measure (which must be advertised). In practice, most bars will use the same size measure as for the four spirits. [5]
A Shirley Temple "mocktail" is traditionally made from grenadine and ginger ale.Modern versions like this one may use orange juice or 7-up, and can be served with lime.. A non-alcoholic mixed drink (also known as virgin cocktail, [1] [2] temperance drink, [3] [4] "zero proof" drink [citation needed] or mocktail) [2] [3] is a cocktail-style beverage made without alcohol.
The book was first published with 120 recipes, including for "cocktails, fizzes, punches, highballs, toddies, and long drinks." The book sold for 50 U.S. cents. The book became one of many cocktail guides released as early as the 1940s, though its marketing helped it thrive: signature elements including its logo, red cover, and size.
Cocktail writer David Wondrich wrote Imbibe! about Jerry Thomas and his cocktail recipes. In 2008, it became the first cocktail book to win a James Beard Award. [15] The Jerry Thomas Speakeasy opened in Rome, Italy, is named for the bartender. [16] Bitter Truth bottles and sells Jerry Thomas' Own Decanter Bitters using the bartender's original ...