 |
|
Click on the cover to see more!
|
Reviews are In!
“...Time-travel through the captivating world of classic cocktails... A must read for aspiring bartenders and cocktail aficionados alike.”
Rob Constantino, Managing Editor, Santé, The Magazine for Restaurant Professionals
“...History in a shaker... Romance in a glass... Explore the depths and dimensions of our favorite drinks.”
Dr. Gail Bellamy, Managing Editor, Food Director, Restaurant Hospitality
“Robert Plotkin’s latest tome showcases his deep knowledge of the origins of specific drinks, the rationale behind the basic ingredients and the creative license available to today’s bartenders and mixologists, not to mention sound advice on how best to use said license. The recipes, culled from respected establishments, are stellar examples that also serve as fodder for further exploration. Like a well-crafted cocktail, Plotkin’s prose is informative, insightful and entertaining.”
Donna Hood Crecca, Editor, Cheers Magazine Nov/Dec 2007
If you can imagine it, you can make it.
Here it is — Robert Plotkin's latest, hot new book, Secrets Revealed of America's Greatest Cocktails. In addition to including what is possibly the best collection ever compiled of tantalizing, delicious drink recipes, it also covers every nuance of all major drink categories. In addition, this all new site will navigate you home to bonus material, new products, principles and even more appetizing libations. Indulge in all the extras of our newly created web site in our exclusive VIP section where there's always more!
The Twelve Best New Tequilas That
You Haven't Heard Of . . . Yet
The chant “Buy American” can now be heard in bars around the world. Where once the country’s exports of spirits were largely limited to whiskey, our nation is now fueling cocktails globally with small batch vodkas, handcrafted gins, alambic brandies and several brands of award-winning rums. Liter-for-liter, the U.S. is now producing some of the finest spirits available in a bottle.
Master distillers are employing techniques such as small batch distillation, non-traditional wood finishes and extended aging. They’re feeding the stills with premium indigenous products — California varietal grapes, Washington State juniper berries, Idaho potatoes and Minnesota rye — and pristine waters from Kentucky limestone springs, glacier lakes and Rocky Mountains aquifers. They’ve cracked open hand-select barrels and bottled their best. As it turns out, their best is world class.
The giant spirit labels you already know. It’s the smaller, artisanal brands that you might not be familiar with and they are our focus. Once the world gets a wind of these guys, our trade deficit will be a thing of the past. To that end, here then is the list of the. . . Click here to read on
May's Featured Chapter
Chapter Five: The Appeal of Rum — Subtropical Classics
Rum is among the most dynamic and diverse spirits in the world. It’s made in exotic places, graced with brilliant hues, captivating aromas and rich engaging flavors. Part of rum’s immense popularity lies in its diversity. Rums are produced in a broad range of styles, from clear, dry and light-bodied to dark, full-bodied and full-flavored.
Why are rums shooting up the charts? In addition to their “fun in the sun” image, their approachable taste profile means there’s no learning curve necessary to enjoy them. But the shared attribute that puts rum on the map is its mixability. It can be used in the preparation of almost any cocktail. When it comes to drink making, premium rums have a taste and aroma that lifts them head and shoulders above any of the other light liquors. A vodka’s particular characteristics may go unnoticed in a cocktail, conversely, rum is more often than not a primary flavor ingredient . . . Click Here to read on
Total Access Bonus Materials
Fresh Cocktail Mixes
Welcome the Age of Fresh — Squeezing Greatness into Every Cocktail
You don’t need a college degree to know that the best cocktails are crafted using the freshest ingredients. The resulting drinks are more flavorful, vital and exuberant on the palate. Today, master mixologists are not only using freshly squeezed juice in their cocktails, they are also making their own bitters, syrups and drink mixes.
While using the freshest possible ingredients seems to be the path to cocktail glory, it does pose operational challenges. Fruit needs to be procured and juiced on a near daily basis. Because the juices are not pasteurized, or laced with preservatives, continually ensuring their freshness is an ongoing process. The amount of prep work involved and the labor costs incurred makes the concept of “fresh” too steep for many operators . . . Click Here to Download
VIP Access Bonus Materials
When preparing a drink, in addition to the recipe, it is also important to know how to properly select, handle, clean, dry and store glassware.
Handling Glassware
Always handle glassware by the outside bottom half, avoiding areas of the glass that come in contact with your guest’s mouth. It is unsanitary to ever touch the rim or inside of a clean glass while handling it. Never use a glass to scoop ice from the bin. The glass could chip or break in the ice, causing someone to be served a drink with a glass shard hidden in the ice.
Finally, inspect glasses before adding ice, or pouring products. Watch for spots, lipstick smudges, grease or oily deposits, chips, cracks, off-odors, or anything that is unappealing in any way. In the event of glass breakage anywhere near or in the ice bin, all of the ice must be immediately removed and replaced. This is an absolute rule of safety behind the bar. It is impossible to see and remove pieces of broken glass from ice cubes . . .Click Here to see more
Garnishing
A drink’s appearance has a dramatic impact on its perceived value and marketability. A garnish can make a drink more attractive and appetizing without significantly increasing its cost.
Knowing which drinks require a particular garnish as well as how to prepare and present those garnishes is an important part of bartending. There are many drinks that are not complete without a garnish, such as Gin and Tonic without a squeeze or a Brandy Alexander without a sprinkle of nutmeg.
Many drinks have no right or wrong garnish. This flexibility affords the bartender an opportunity to be creative and transform something ordinary into the extra ordinary. An orange wheel on the rim of a screwdriver, for example, can add flair to an otherwise common mixed drink.
Following are recommended garnishes by drink category, preparation techniques and traditional applications . . . Click Here to see more
Drink Preparation
Familiarizing yourself with the various categories of drinks will significantly improve your drink making speed and efficiency by helping you remember specific ingredients, preparation methods, and the proper glassware in which a drink should be served.
Responsible Service
The author and editors of this book strongly advocate responsibility and moderation in the consumption and service of alcohol. The information contained herein is intended to assist in the responsible service of alcohol with the understanding that certification from an alcohol-awareness program is highly beneficial. Responsibility falls on each individual who serves alcohol. Whether at home or a commercial operation, serve conscientiously and responsibly.
Furthermore, we would like to advance the following:
• A strong drink is not necessarily a good drink. Increasing a drink’s liquor portion increases its alcoholic potency. Over-portioning alcohol is a liability-laden practice . . . Click Here to Download
|
|
|
Sponsored by BarMedia
VIPs Sign in Here
|
