Bar Chef: Handcrafted Cocktails

by Christiaan Rollich, Carolynn Carreño, Suzanne Goin (Foreword by), Caroline Styne (Foreword by)

Overview

An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes).

Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion.

In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeño, and absinthe), which has become a part of the language of LA.

Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.

Product Details

ISBN-13:	9780393651560
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	04/09/2019
Pages:	304
Sales rank:	646,021
Product dimensions:	8.10(w) x 9.30(h) x 1.10(d)

About the Author

Christiaan Röllich runs the bar program for the Lucques restaurant group, which includes A.O.C., Tavern, and Lucques. He has been featured in Vogue, Food & Wine, and Bon Appétit. Originally from the Netherlands, he lives in Los Angeles.

Carolynn Carreño is a James Beard Award–winning writer whose essays and feature stories have been published in the New York Times Magazine, Saveur, Gourmet, Bon Appétit, and Food & Wine, among other publications. She is the author of Bowls of Plenty.

Table of Contents

Foreword Suzanne Goin 10

Foreword Caroline Styne 13

Introduction 16

Mixing from This Book 26

Recipes 27

Ice 28

Garnishes 29

Technique 32

Kitchen Tools for the Home Bar 33

Bar Tools 36

Glasses 37

Vodka 40

Stocking Your Bar 46

Green Goddess 49

Green Tea Vodka 50

Arugula Simple Syrup 50

Tavern Collins 51

Raspberry Fennel Syrup 51

Californication 52

Country Club 54

Orange-Infused Vodka 54

Cranberry Syrup 55

Lebowski 56

Ras el Hanout Whipped Cream 57

Lucques Gimlet 59

Simple Syrup 59

Three Two Three 61

Buddha's Hand Vodka 62

Ginger Syrup 62

A.O.C. Bloody 63

Bloody Mix 64

Sancho Panza 67

Sherry Ginger Syrup 68

Green Hound 69

Grapefruit Simple Syrup 69

Gin and Genever 70

Stocking Your Bar 76

Caterpillar 78

Rule Breaker 79

Companion 80

Cat's Paw 82

Negroni Syrup 83

Compound 85

Holland Gin Rebel 87

Spring Negroni 88

Spring Negroni Mix 88

Honeybee 90

White Bull 93

Sage Beer Syrup 94

Quixote 95

Honey Ginger Syrup 95

Brixton Sour 97

McIntosh 98

Poached Apple Juice 99

Hilo 100

Pineapple Syrup 100

G&G 101

Christiaan's G&T 103

Rum 104

Stocking Your Bar 110

Evening Storm 113

Vaquero 115

Black on Black 116

Spiced Blackberry Syrup 117

Charles E. Hires 119

Root Beer Syrup 120

Mocambo 121

Horchata de Arroz Negro Syrup 122

Eggnog 125

Leaf and Spear 128

Kale-Infused Rum 129

Green Harissa Syrup 129

Pistachio Colada 131

Pistachio Syrup 132

Rioja Libre 133

Shaolin Punch 134

Lapsang Souchong Syrup 134

If Lavoro 136

Thames Street 137

Three Sisters 139

Spiced Pumpkin Mix 139

Pepita Syrup 140

White Elephant 142

Thai Coconut: Syrup 142

Rubin Carter 144

Grenadine 145

Tequila and Mezcal 146

Stocking Your Bar 151

Beaumont 153

Fire and Smoke 154

Chupacabra 157

Pistolero 158

Honey Arbol Ginger Syrup 159

Monk's Dream 161

Moloka'i 162

Shangri-La 164

The Initial 165

Tres Garantias 166

Xolito 168

Grapefruit Marmalade 169

Moscow Margarita (aka Danielewski) 171

Roasted Beet 172

Peach Fever 173

CA Sour 175

Poached Rear Juice 175

Whiskey 176

Stocking Your Bar 181

Kentucky Sour 183

Cardoon 185

Ginger Syrup 186

American Poet 187

Kingbird 188

Cowboys and Indians 190

Engine 191

Five-Card Cash 192

Honey Saffron Syrup 192

Tenderfoot 193

Lee-Enfield 195

Moonraker 196

Tamarind Syrup 197

Raoul Duke 198

Glasgow Kiss 200

Watchmen 201

Tangier 203

Thunderer 204

Honey Árbol Ginger Syrup 204

Brandy 206

Stocking Your Bar 211

Bienville 213

Communion 215

Concord Grape Syrup 216

Dr. Common 217

Fire Starter 218

Spiced Raisin Syrup 220

River's Licorice 221

Mercantile 223

Fresh Grape Juice 223

Fifth Kingdom 224

Normandy 225

Brown Sugar Dutch Apple "Stroop" 226

Wire Bird 229

Cranberry Juice 230

Currency 231

Pomegranate Molasses Syrup 231

Bar Chef Essentials 232

Stocking Your Bar 235

Vermouths

Dry Vermouth 238

Sweet Vermouth 240

Liqueurs

Velvet Falernum 242

Espresso Rum 243

Chai Cognac 244

Orange Liqueur 245

Walnut Liqueur 247

Pecan Liqueur 248

Guava Liqueur 249

Strawberry Liqueur 251

Cherry Liqueur and Brandied Cherries 252

Infusion

Compound Gin 254

Bitters

Aperitivo 256

Classic Bitters 258

Orange Bitters 260

Red Wine Bitters 262

Tinctures

Five-Spice Tincture 263

Chile de Árbol Tincture 265

Licorice Tincture 266

Sarsaparilla Tincture 267

Kingbird Tincture 268

Syrups

Ras el Hanout Syrup 269

Cola Syrup 271

Tonic Syrup 272

Orgeat 274

Aquavit Syrup 275

Acknowledgments 276

Sources 278

Index 279

Editorial Reviews

★ 12/03/2018
In this inspired collection of 100 original craft cocktail recipes, Röllich thinks about and creates cocktails like a chef. Röllich, who runs the bar program for the Lucques restaurant group in L.A., pairs fanciful flavorings from syrups, tinctures, juices, and bitters with a wide variety of spirits. Especially fine are the fiery yet nuanced mezcal concoctions that include the Pistolero, a blend of mezcal, ginger honey, and chile de arbol. Noting that mixologists often frown upon vodka for its lack of flavor, Röllich solves the problem by creating infusions. Indeed, his signature drink, the Green Goddess, is a verdant mix of green tea, vodka, and cucumber and jalapeno juices, with a hint of absinthe. Gin, rum, whiskey, and brandy are also covered in depth, and there is a challenging chapter on creating homemade vermouths, liqueurs, and bitters. Röllich, along with coauthor Carreño (Forks over Knives: Flavor!), writes with the authority and straightforward style of a working bartender (“I make my own Campari or vermouth, but if you don’t feel up to it, you can absolutely use store-bought”). Additionally, there are origin stories and bottle recommendations for many types of liquor, and plenty of excellent photos. This refreshing collection is a must-have for those seeking a no-nonsense approach to making high-end drinks. (Apr.)

Publishers Weekly

"I love having Christiaan guide me through the wide array of honest, creative, and delicious cocktails he whips up."

Aarón Sanchez

"Christiaan’s style is a unique combination of European refinement and California farm-to-table. A welcome addition to my collection."

Neal Bodenheimer

"Röllich’s forward-thinking approach produces some of the tastiest cocktails I have seen in a very long time."

Nina Compton

"With Christiaan Röllich as a guide you’ll be inspired to transform the seasonal ingredients at your local farmers’ into a spirited spice rack for ambitious and inventive cocktails."

Brad Thomas Parsons