- Hardcover: 191 pages
- Publisher: Sterling Publishing (NY) (28 April 2006)
- Language: English
- ISBN-10: 1402739109
- ISBN-13: 978-1402739101
- Product Dimensions: 18.2 x 12.3 x 2.4 cm
- Average Customer Review: 9 customer reviews
- Amazon Bestsellers Rank: 2,181,389 in Books (See Top 100 in Books)
Classic Cocktails Hardcover – 28 Apr 2006
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A witty, well-presented cocktail manual... from one of London's most respected bartenders. A must-have. --The New York Times
It has all the time-honored recipes, plus lots of interesting, celebrity-laced cocktail lore and abundant illustrations. --Bon Appetit
Still the most erudite and amusing cocktail book to have at hand. --The Tatler --This text refers to an alternate Hardcover edition.
About the Author
Salvatore Calabrese ('The Maestro) is one of the world's leading bartenders whose performance arena was Salvatore at FIFTY in London's St. James's. He can now be found at Salvatore's at 14 Old Park Lane in London's prestigious Mayfair. Among his many awards and honours, Calabrese received both the Chevalier du Champagne and the prestigious Chevalier du Cognac. Salvatore recently launched Mixology 101, his new bar in Los Angeles in partnership with Robert Earl, along with Bound by Salvatore in the luxurious Cromwell Hotel in Las Vegas. Calabrese resides in London and travels the world. --This text refers to an alternate Hardcover edition.
Top customer reviews
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No doubt the reason behind this change is a continued enthusiasm of today's bartender who seems more eager to learn, experiment and offer customers a wide range of different flavours born past and present. This enthusiasm, coupled with an appreciation for the history of cocktails is what seems to be making today's social climate more accepting of quality mixed drinks.
This is where the legends come in. Without the knowledge passed down by the greats through the ages, bartenders simply would not have the resources to learn about the age old methods that make mixed drinks so fantastic! Calebrese is a prime example of this. In his book he does his best to tell the story behind each drink listed through the pages. Furthermore before he even gets to the main bulk of cocktails on offer, he spends time discussing the history of the cocktail its self as well as offering a detailed section on the history of the martini.
No doubt, this book will offer a lot to the bartender looking to learn about the history of cocktails. Perhaps not however, to the bartender who has already read De Groff or Regan. Where this book does fall down is in the actual recipes used. Today, many classic drinks have managed to remain popular by allowing themselves to be adapted by bartenders to suit more appropriately the palates of their guests. There are therefore, certain recipes that in today's climate, just do not work. The Waldorph cocktail, for example, needs only the absinthe content as a lining on the glass and not as a component in the stirred drink, otherwise, many of its subtleties become lost by the overpowering anis.
Overall however, having read this book when first starting out as a bartender, I found the information very useful indeed and still on occasion refer back to Calebrese for certain segments of information. There are other books out there that may do the job a bit better, but I doubt any will will contain the immense amount of cheese involved in some of Calebrese's cocktail descriptions!
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