Cocktail making is known to be a science, and not just because of its magical powers to uplift moods all over. A good cocktail, when mixed well with the right amount of concoction and ice, can be the ultimate crowd-pleaser. A mixologist is rather much like a well-trained cook. Before each unique piece, they study inside the freshness of ingredients, notion, and routine and of course a flavor compound. In simpler words, a mixologist is someone who studies and practices skills for mixing and creating drinks. Mixology and craft cocktails are currently two of the hottest trends in the restaurant industry. The bar is being treated as an additional kitchen, and mixologists are viewing cocktails as culinary menu items. Focus is being placed on seasonal offerings and planning a cocktail menu based on what are the best tasting ingredients at the moment. Flair bartending is a skill that takes years to master, but with these easy tricks, you can learn how to flair in no time at all. If you want to become a bartender with all the skills and start making your way up the ranks of a professional, make sure you practice before showing off your new moves on stage! Lemon squeezers are typically made from either metal or plastic. Metal squeezers are generally more durable and can last for many years with proper care. Look out for a painted coating on the metal, though, which easily peels– especially when washed in the dishwasher. This book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally.
Cocktail Making and Bartending- A Professional Guide
Cocktail making is known to be a science, and not just because of its magical powers to uplift moods all over. A good cocktail, when mixed well with the right amount of concoction and ice, can be the ultimate crowd-pleaser. A mixologist is rather much like a well-trained cook.
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Book Details
Publisher | Wisdom Press |
---|---|
Pages | 304 Pages (Colour Book) |
Binding | Paperback |
Language | English |
ISBN | 978-93-92407-62-8 |
Released | 2023 |
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