Cocktail Cookbook | 誠品線上

Cocktail Cookbook

內容簡介

內容簡介 本書作者Oskar Kinberg是米其林餐廳Dabbous的共同擁有人，他同時也是Oskar's Bar的管理人。在此之前，他曾經是杜鵑酒吧的經理，這家酒吧是英國Piccadilly執牛耳的私人俱樂部。在Oskar's Bar，他利用自家的楓糖漿與各種不同的融合方式，使得雞尾酒單暨經典又現代。大部分的雞尾酒隨季節改變，並且以新穎而令人驚豔的方式使用各種新鮮的雞尾酒材料。在本書中，Oskar Kinberg展示了75種將改變你喝法的雞尾酒。他利用甘露酒、加了橄欖油的琴酒以及奇異果與酪梨泥等自家做的材料，來製作簡單的雞尾酒食譜，並且將這些材料融入原來的雞尾酒中，所有完成的作品，都在Oskar's Bar被客人品嘗過。請準備好標準食材，如：黃瓜、大黃與各種香草，甚至更具冒險性質的松木、豆芽與香豆，然後混合它們，將之轉變為好喝又讓人驚嘆不已的雞尾酒，非常適合有好奇心且具創意的自家雞尾酒創作者以及有冒險性格的廚師們。In Cocktail Cookbook, Oskar Kinberg presents 75 cocktails that will change the way you drink. The master barman shows you simple recipes for homemade bar ingredients such as nettle cordial, olive oil-infused gin and kiwi and avocado puree – and then how to incorporate them into original cocktails, all invented and tested at his destination drinking den Oskar's Bar in London.Get ready to reach for standard bar ingredients – cucumber, rhubarb and herbs – and more adventurous inclusions such as pine, peashoots and tonka beans. Then transform and mix into exciting, delicious drinks that are as tasty as they are impressive. Ideal for the curious and creative home cocktail maker, as well as adventurous cooks.

作者介紹

作者介紹 Oskar Kinberg is co-owner of Michelin-starred Dabbous and manager of basement bar Oskar's Bar. Prior to opening Dabbous, Oskar was bar manager at The Cuckoo Club, a leading private members' club in Piccadilly. In Oskar's Bar, he presides over a menu of classic and modern cocktails using homemade syrups and infusions. Many of the cocktails change with the seasons, and he uses fresh ingredients (from marjoram to m�?��nuka) in new and exciting ways.

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