The Cocktail Workshop - by Steven Grasse & Adam Erace (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>From the wildly creative team behind Philadelphia's Art in the Age comes <i>The Cocktail Workshop</i>, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own. </b> <p/>Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with <i>The Cocktail Workshop</i>, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more. <p/>Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar -- like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist -- and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.<br><p/><br></br><p><b> Review Quotes </b></p></br></br><br>...with <i>The Cocktail Workshop</i>, featuring cocktail recipes from Lee Noble, Lead Mixologist at Art in the Age, amateur bartenders and seasoned industry pros alike can ramp up their skills with in-depth instruction spanning not only cocktail-making fundamentals, but also high-level extras.--<b>spiritedzine.com</b>, <i><b>Spirited Zine</b></i><br><br>"...the clarity and spiffy organization of <i>The Cocktail Workshop</i> caught my attention and didn't let it go."--<b>Susannah Felts</b>, <i><b>BookPage</b></i><br><br>The student becomes the barmaster in this fun, easy-to-follow tutorial.--<b>Publisher's Weekly</b>, <i><b>Publisher's Weekly</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Steven Grasse </b>is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits-all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of <i>Colonial Spirits: A Toast To Our Drunken History</i>, <i>The Good Reverend's Guide to</i><b></b><i>Infused Spirits</i>, and <i>Evil Empire</i>. He lives and works in Philadelphia.<br><b><br>Adam Erace</b> is a food and travel writer, restaurant critic, recipe developer, and co-author of the cookbooks<i> Laurel: Modern American Flavors in Philadelphia</i> and <i>Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club</i>. He contributes to more than 50 publications, including <i>Fortune</i>, <i>Men's Journal</i>, <i>Travel + Leisure</i>, and <i>Food & Wine</i>, and his work has been recognized with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He lives in South Philly with his wife, Charlotte, and three maniacal rescue dogs.
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