The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks

by Jeremy LeBlanc, Christine Dionese

Overview

Hand-Crafted, Delicious Cocktail Recipes From One of the Best Bartenders in the World

Jeremy LeBlanc, lead bartender at a bar praised by Conde Nast as one of the top 10 roof top bars in the world, is sharing his signature techniques and one-of a kind recipes that define exceptional bartending. Now, with this bartending guide, experts and beginners alike will keep their friends and customers entertained, satisfied and always coming back for more of these meticulously created cocktails.

The Best Craft Cocktails&Bartending With Flair features hand-crafted cocktail recipes like the Whiskey Pig, which features bacon-washed whiskey, the twist on a classic, the Rhubarb Mojito, and the refreshing berry cocktail, Smithey's Smash. With chapters dedicated to aperitifs, classics with a twist, exotic cocktails, refreshers and punches, there is truly a drink for every person and every occasion that features fresh ingredients and homemade, wholefood mixes and syrups.
Whether you are looking to become head bartender, break into the business, or simply impress a few friends at home, this one-stop guide is all you'll need to master the craft with style and ease.

Product Details

ISBN-13:	9781624140266
Publisher:	Page Street Publishing
Publication date:	11/12/2013
Sold by:	Macmillan
Format:	eBook
Pages:	224
Sales rank:	928,874
File size:	5 MB

About the Author

Jeremy LeBlanc is the president of Tin Play Precision Pour Flair Tins, LLC. He has more than 15 years of experience as a bartender and helped Altitude Sky Lounge become one of the top bars in the world. He currently serves as Altitude's master mixologist.
Christine Dionese is a seasoned food, health and lifestyle writer with a flair for bringing the most unlikely flavor profiles together. She is the co-founder of Garden Eats, an organic kitchen gardening outfit purveying specialty medicinal organic foods, techniques and molecular beverage creation for modern living.

Read an Excerpt

CHAPTER 1

THE CLASSICS RE-IMAGINED FOR TODAY'S SOCIAL DELIGHTS

What exactly is a craft cocktail? Must it be made with herbs? Does it absolutely have to contain gin? To us, a craft cocktail is one that has been constructed with time and thoughtfulness, intended to imprint an unforgettable taste. And in these pages we have done just that. We have compiled an extraordinary collection of cocktails that will bring awareness to the senses in a way you and your guests have yet to experience. Whether you're hosting a party in your own home or you're a mixologist entertaining patrons from behind a bar, you're sure to find a number of recipes here that will excite your taste buds and have your fellow drinkers coming back for more.

In this book, we upped the ante for creating our signature flavor profiles by using fresh organic plants, flowers, herbs and spices. We were flattered to hear from our more experienced taste testers that our selection of these fine ingredients revived their memories of classic cocktail flavors, yet added an updated, more sophisticated, clean taste.

There are so many amazing small-batch spirits that we love, and that's why we spent countless hours naming them in our recipes. Sure, you may not have your hands on one of the smoky Islay peats we chose every time you make the drink, but we encourage you to allow this collection to serve as a guide to expanding your spirits profile beyond the more well-known names and to the world of small-batch spirits. We've included the more familiar names for convenience, but it's also fun and surprising to use more exotic spirits when you can. We also know that people's tastes change, and that is why no aroma, texture or mouthfeel was spared while compiling these recipes. With a mindful approach, we have crafted cocktails that will delight even the most particular guests and drinkers. As you read on, you'll also see that we suggest using Tin Play tins to perfect your mixing, but feel free to use regular tins if you can't get your hands on one.

We know that people drink for myriad reasons. In the end we created these libations to infuse our spirit of adventure into mixologists and party-goers alike. We hope that in no time at all your pages will become dog-eared, you'll have made tasting notes in the margins and there will be drops of booze throughout. We know this collection will get you thinking and will give you the confidence to create a drink that will create regulars at your bar and have friends inviting themselves over to your house for drinks again and again.

Cheers!

Jeremy & Christine

CHAPTER 2

THE APÉRITIF: TO OPEN THE SENSES

The apéritif: a perfect all-occasion refreshment cocktail to greet one's guests as they arrive to the soirée; a light, polite welcome to the couple or ladies who've just sat down to your bar before dining. Once only regarded as a popular European tradition, our guests happily enjoy warming up to the evening with their favorite apéritif. Learn to amuse your patrons' appetites and they will be sure to find a regular seat at your bar.

Meant to heighten the senses and stimulate appetite, these herbal-based cocktails will naturally encourage mingling and set the social tone of the evening. Focusing attention on drier spirited liquors and liqueurs is essential to making these drinks a success. Allow herbal elements such as citrus peel, anise, gentian, juniper and sage to speak for themselves. A champagne with a hint of Lillet Blanc will exude your prowess of the fine art of apéritif preparation. Keep it simple, keep it dry; save the sweeter things for après le dîner.

A well-stocked mixologist is always ready to appeal to the taste of all guests. Your more familiar selections of apéritif of course include Campari, Lillet Blanc, Dubonnet, vermouth and fino sherry. Perhaps more obscure, yet noteworthy and sure to pique the interest of guests when offered, we love Armenian Ararat, Italian Dimmi and cider from Quebec.

Let's start the night off right!

JAMAICAN DREAM

THE JAMAICAN DREAM IS AN IDEAL CHOICE BEFORE EATING A HEARTY MAIN COURSE. RUM FROM JAMAICA UNITES WITH HIBISCUS LIQUEUR TO TOP OFF YOUR BUBBLES. WITH AN INITIAL CLEAN AND CRISP TASTE, THE LONG FINISH OF THE RUM'S COMPLEXITY WILL OF COURSE HAVE GUESTS ORDERING ANOTHER.

YIELDS 1 APÉRITIF

3 oz/90 ml Champagne Brut
To make the dream come true, be sure your brut is cold, cold, cold. In a thin champagne flute, layer in rum and champagne. Appeal to your guest's eye by circling the rosy hibiscus liqueur over the top of their bubbles.

THE JADE CLOUD

THE JADE CLOUD IS OUR FAVORITE APÉRITIF. GIVEN ITS NAME BECAUSE OF ITS ALLURING CLOUD-LIKE HUE, THIS REFRESHMENT WILL BRIGHTEN YOUR GUESTS' EYES AND GET THEM TALKING. THE HIBISCUS BITTERS BRING THE ORGANIC WHITE TEA AND LILLET BLANC ALIVE IN THIS DELICIOUS COCKTAIL.

YIELDS 1 APÉRITIF

1 oz/30 ml organic white tea
First things first: brew the white tea to steep a rich, bold flavor. Brew one tea bag or 1 ounce/30 milliliters loose-leaf tea in 3 ounces/90 milliliters of purified water. If a tea bag has been used, press remaining liquid into your brewing vessel.

Slowly stir in six small cubes of ice, allowing tea to reach room temperature. Pour 1 ounce/30 milliliters into the bottom of a shaker without ice.

Pour Lillet Blanc into the middle of the shaker. Add your bitters and stir. Now it's time to pour that mixture into your glass of ice, slowly, like a circular waterfall.

We love to add an extra dash of bitters to slowly melt through the ice. To add a little flair as guests arrive, consider adding dry ice to personify the Jade Cloud's character. Drop one dry ice chip into your cocktail after it has been built and garnished. Encourage guests to sip slowly if dry ice is added.

VAPEURS

INSPIRED BY A WINEMAKER FROM ITALY WHO ONCE INVITED US FOR A TASTING, VAPEURS PAYS HOMAGE TO A LESSER-KNOWN NORTHERN ITALIAN SPIRIT, DIMMI. ON THE FIRST SIP YOU'LL TASTE VANILLA AND LICORICE, WHICH WILL QUICKLY BE EXCHANGED FOR AN EARTHIER GINSENG. JUST AS YOU'RE THINKING ABOUT THIS INTERESTING ARRANGEMENT OF FLAVOR, THE MORE FLORAL APRICOT BLOSSOM WILL ARISE TO THE OCCASION. DIMMI IS INFUSED WITH ASSENZIO GENTILE. AN ITALIAN ABSINTHE, SO BE SURE TO POLITELY TELL GUESTS WHY ONLY ONE WILL DO THE TRICK.

YIELDS 1 APÉRITIF

Shaved ice
Pack one small glass with a mountainous pile of ice. In your shaker, pour Dimmi and pisco. Stir for 30 counts, allowing the exotic arrangement of flavors to marry. Slowly pour around the edge of the glass finishing in the middle. To the remaining ice add bitters and give the drink one swirl of the wrist.

AU CANADA

CIDER HAS MADE A RECENT REVIVAL INTO CRAFT COCKTAIL CULTURE. OUR FAVORITE HAILS FROM QUEBEC AND IS A SPECIAL APÉRITIF VARIETY. WHEN COMBINED WITH JUST A DROP OR TWO OF CHILI OIL AND SMOOTHED OVER WITH LAVENDER SYRUP, THIS APÉRITIF IS SURE TO STIMULATE THE GASTRIC JUICES!

YIELDS 1 APÉRITIF

½ oz/15 ml lavender syrup
In a chilled tumbler, drizzle lavender syrup along the sides and bottom of the glass. Into the center bottom of your glass, add 1–2 drops of chili oil, taking care to not create splash. For ideal infusion of flavors, hold tumbler slightly to its side and pour cider circularly. Garnish with a sprig of lavender and encourage guests to swirl it about.

THE SPARKLING LAURA

INSPIRED BY THE EARLY MORNING SPIRIT OF KIMPTON'S CULINARY GODDESS, LAURA, HENRIOT IS OUR CHOICE FOR BOTH A DRY AND ROSY BUBBLY. BOTH GRAPEFRUIT AND GINGER ENLIVEN THE SENSES ALL WHILE READYING THE PALETTE FOR EARLY DAY DINING.

YIELDS 1 APÉRITIF

3 freshly squeezed grapefruit wedges
What do we drink Sparkling Lauras out of? Why, sparkly glasses of course! In a crystal glass, squeeze the juice of your grapefruit slices. Slowly pour champagne and finish with ginger liqueur before handing off to guests.

THE VICEROY'S WIFE

A PLAY ON THE PRE-PROHIBITION FAVORITE, THE VICEROY. WE LIKE TO SAY THAT THE VICEROY'S WIFE WAS MORE COLORFUL AND FANCIED HERSELF A MORE FESTIVE DRINK THAN HER HUSBAND. WHILE LILLET BLANC IS CHOSEN FOR THE VICEROY, LILLET ROUGE'S MELANGE OF CABERNET SAUVIGNON AND MERLOT ADD ROBUST DEPTH TO THE VICEROY'S WIFE.

YIELDS 1 APÉRITIF

2 oz/60 ml pisco
Your guests will love watching you layer this beauty. Oh so gently pour pisco into the bottom of a skinny champagne flute to avoid splash. Continue by pouring Lillet, then lemon juice into the glass. Top with tonic and 3–5 small cubes of ice before serving your guests.

MARTINEZ

HAVEN'T HEARD OF THIS GEM? THE MARTINEZ IS THE EARLY PREDECESSOR TO WHAT WE SERVE AS TODAY'S CLASSIC MARTINI. TO REDUCE THE SWEETER TONES THE MARTINEZ IS KNOWN FOR, YET STILL OFFER ITS SIGNATURE COMPLEX TASTE, WE CHOSE URBAN MOONSHINE'S CITRUS BITTERS.

YIELDS 1 APÉRITIF

1 ¾ oz/52 ml dry gin (we like Bombay Sapphire for this recipe)
In a bar tin, stir gin, vermouth, maraschino and bitters for 15 counts. Strain contents into a chilled coupe. Gently squeeze and twist your peel to express the oils. Serve with peel along the rim.

TANJEEN NEGRONI

OUR NEGRONI APÉRITIF REPLACES THE MORE TRADITIONAL SWEET VERMOUTH WITH TANGERINE JUICE TO ALLOW THE TRUE FLAVORS OF CARDINAL GIN TO FLY. WITH HEAVY JUNIPER UPON THE FIRST SIP BUT MINT ON THE FINISH, THE TANJEEN NEGRONI IS A CRISP CHOICE TO SERVE GUESTS BEFORE A MEAL THAT INCLUDES MEAT SUCH AS DUCK OR LAMB.

YIELDS 1 APÉRITIF

2 oz/60 ml gin (we like Cardinal for this recipe)
In a bar tin combine gin, Campari and tangerine juice. Add 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker) and continuously stir for a count of 90. Rim a chilled glass with your tangerine slice, strain the contents of your tin into the glass and serve with the slice to garnish.

PIMM'S ROYAL CUP

GUESTS FANCY A CELEBRATORY COCKTAIL TO KICK OFF A SPECIAL OCCASION? TREAT THEM TO THE SHAVED ICE VERSION OF THIS CLASSIC.

YIELDS 1 APÉRITIF

Shaved ice
In a highball glass, create a somewhat overflowing display of shaved ice. Lift your bottle of Pimm's up high and pour to cascade over the shaved ice. As you pour, watch the ice gently melt a touch — this will allow the perfect amount of room to top with champagne. Give the lemon peel a squeeze to release a bit of the citrus oil to meet a guest's first sip. Garnish with a cucumber wheel and lemon peel.

PEPPER'S READY

THINK CRISP AND CLEAN, YET EXOTIC ENOUGH TO PUT THE BLUSH IN YOUR CHEEK. THIS APERITIF COULD BE ENJOYED BEFORE A LATE BREAKFAST, BRUNCH OR DINNER ON A HOT SUMMER NIGHT. WHILE THE FLORAL NOTES OFFER RELAXATION, THE PEPPERCORN WILL KEEP YOUR SENSIBILITIES ENLIVENED.

YIELDS 1 SMALL APÉRITIF

3 red peppercorns Ice
In your mortar and pestle or in a dry Tin Play shaker, gently muddle peppercorns in a circular motion to crack open, taking care not to smash them. Continue muddling until semi-fine granules remain. In your shaker, add 20 pieces of ice (or 1 scoop from the Tin Play 16-ounce/475-milliliter shaker, or cheater tin), peppercorns (if cracked in a mortar and pestle), gin, Lillet Blanc and rosewater. With the top left off, swirl your shaker round and round for five twists of the wrist. Why not shake? The cylindrical rotation created by the twists will fold the pepper into the rosewater so as not to over-entice a guest's senses, yet it will provide enough aroma to heighten awareness and warm the mood.

SHAKE, SHAKE TWIST

IT'S ALL IN THE NAME. OBSCURE AS THE INGREDIENTS MAY BE, OUR END OF THE WEEK DINNER GUESTS ARE CLAMORING FOR THE SHAKE, SHAKE TWIST. WHEN PROPERLY EXECUTED, THIS APÉRITIF WILL INCREASE YOUR GUEST'S ALERTNESS SO MUCH THAT THEY MAY BE INSPIRED TO START DANCING BEFORE DINNER. AT THE FIRST SIP, A GROUNDING EARTHY TONE OF ARTICHOKE FROM THE CYNAR IS ESTABLISHED. ANOTHER SIP LIBERATES THE ROSEMARY TO ENERGIZE THE MIND.

YIELDS 1 SMALL APÉRITIF

Ice
Combine 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker), Cynar, rosemary elixir and zest in a Boston shaker. Ready? Shake once, shake twice, pour through a coupe into a small, delicate glass and voilà. Meant to add just enough chill, the one, two shake will crisp this apéritif without watering down the spirit-lifting rosemary and zest. Float lemon twist on top of apéritif.

SAGELY SPOKEN

WHO SAYS SLOE GIN IS ONLY A THING OF THE PAST? WE THINK EVERY BAR SHOULD BE GRACED WITH AT LEAST ONE FINE BOTTLE. OUR PICK IS SIPSMITH'S. WHEN COMBINED WITH VELVETY SAGE, THIS SAVORY APÉRITIF SPEAKS FOR ITSELF. IDEAL FOR THE GUEST WHO PREFERS A LESS BITTER PREPRANDIAL.

YIELDS 1 APÉRITIF

5 fresh sage leaves
In a shaker, tear and gently bruise sage leaves to release the oils. Pour sloe gin and 3 cubes of ice into shaker, stirring for a moment until the scent of sage hits the air. In a glass filled with shaved ice, pour apéritif, leaving room for the tonic topper. Garnish with a sprig of sage to nibble on.

CRACKING GOOD

THE VERSATILITY OF SHERRY IS OFTEN OVERLOOKED, YET SHOULD NOT GO UNDERESTIMATED BEHIND THE MODERN BAR. HERE, ITS ABILITY TO CAPTURE CREAMY HAZELNUT AND STRONG COFFEE NOTES WILL TAKE EACH SIP TO A RICH DEPTH. NEW TO SHERRY? CONSIDER LUSTAU — SURE TO PLEASE A VARIETY OF PALATES.

YIELDS 1 SMALL APÉRITIF

½ tsp coarsely ground coffee
Get your muddling hand ready for this one. In a dry Boston shaker or with a mortar and pestle, steadily muddle your dry ingredients to crack open and marry the oils. A toasted aroma will signal you've achieved proper muddling. Set aside. In another shaker, add 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker), add sherry and give one shake, add dry ingredients and shake for an additional 20 seconds. Strain and pour chilled sherry for a cracking good apéritif.

(Continues…)

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Excerpted from "The Best Craft Cocktails & Bartending with Flair"
by .
Copyright © 2013 Jeremy LeBlanc and Christine Dionese.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

THE CLASSICS RE-IMAGINED FOR TODAY'S SOCIAL DELIGHTS,
THE APÉRITIF: TO OPEN THE SENSES,
CLASSICS WITH A TWIST,
EXOTIC COCKTAILS,
REFRESHERS,
PARTIES & PUNCHES,
SYRUPS, MIXES & FOAMS,
TIPS & TRICKS OF THE TRADE,
RESOURCES,
ACKNOWLEDGMENTS,
AUTHORS,
INDEX,