Mocktails: The Complete Bartender's Guide


In stock


Author: Thompson, Kester

Color: Multicolor

Edition: Illustrated

Format: Illustrated

Number Of Pages: 160

EAN: 8601405956439

Release Date: 01-07-2012

Languages: English

Item Condition: UsedGood

Binding: Spiral-bound

Details: Product Description Designated driver? Going back to work after lunch? Having a party with lots of teens and tweens or people who just don't want alcohol? When a cocktail isn't the right choice, it's time to enjoy a mocktail: delectable, refreshing soda- and juice-based blends that forgo the alcohol but keep the flavor. And there's more than a standard-issue Virgin Mary or a Shirley Temple on the menu here. Kester Thompson, a top bartender, understands that you can't just forget the tequila in the margarita or the rum in the daiquiri; the flavor won't be right that way. Instead, he's whipped up a host of gourmet sensations, some meant for a sophisticated palate, others designed to please a thirsty child. About the Author Kester Thompson is the brand manager for one of Israel’s biggest wineries, and has been a consultant for numerous restaurants and bars. He completed a course at the Absolut Akademi in Sweden and is qualified to train bartenders worldwide. Thompson is also the author of Cocktails, Cocktails & More Cocktails!, a comprehensive guide to mixed drinks for all seasons and occasions. Excerpt. © Reprinted by permission. All rights reserved. Earl Grey & Grape Cobbler               There’s an old-school cocktail recipe that dates back to about 1840 and is called a cobbler. I say this to stress that we are not talking about baked goods here. The cobbler recipe is very simple; what makes it special as a cocktail is its presentation and this is the idea I have in mind here. If anything, this mocktail is more of a serving suggestion than an actual recipe and you can adapt the style to suit all kinds of drinks. It works best with drinks that have lots of color and fruit.             A cobbler should be served in a goblet, which is a glass vessel often mistaken for a wine glass. A goblet is, in fact, slightly bigger than a wine glass. It’s also thicker and heavier.             You could use a wine glass if that’s all you have, but wine glasses are a bit too delicate. A good goblet has a nice weight to it that suits the recipe much better.             Garnish is key to the cobbler. It was the first cocktail that was served not only with a drinking straw (straws were considered a great novelty when they first appeared, as described in Charles Dickens’ Martin Chuzzlewit of 1844),   Ingredients 3 oz / 9 cl strong Earl Grey tea 1 teaspoon sugar 1 lemon wedge Fresh fruit salad (chopped peaches, grapes, mangoes, pomegranate seeds, kiwi, etc.) Mint leaves, for garnish Crushed ice, for garnish   Preparation 1. Combine the tea and sugar, squeeze in the lemon wedge, and set aside to cool. 2. Transfer the mixture to a goblet and garnish with fruit salad and mint leaves. 3. Fill the cup with crushed ice, add a straw and a longhandled spoon, top with more garnish and serve.   Alternatives             You can really play around with this idea. Raspberries are a great fruit for muddling and they are a delicious replacement for the fruit salad in the above recipe. Use chamomile tea instead of Earl Grey tea and garnish the concoction with a few more raspberries. You might want to mix fruit syrups with your teas.             Remember to make the tea strong, as it will have to stand up to the fruit as well as being diluted by the ice.

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