Sours - Greene, Philip
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Erscheint vorauss. 23. Februar 2025
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This book is an informative celebration of one of the most beloved cocktail categories: sours. This collection of 100 beautifully balanced recipes for both classic and new cocktails demonstrates the irresistible allure of citrus and sours when paired with spirits. The fascinating history and lore of iconic and universally beloved beverages such as the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan are mixed with recipes to teach you how to make each of these classic drinks. Every aspect of these legendary drinks--including special ingredients and all the ways to riff on this…mehr

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Produktbeschreibung
This book is an informative celebration of one of the most beloved cocktail categories: sours. This collection of 100 beautifully balanced recipes for both classic and new cocktails demonstrates the irresistible allure of citrus and sours when paired with spirits. The fascinating history and lore of iconic and universally beloved beverages such as the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan are mixed with recipes to teach you how to make each of these classic drinks. Every aspect of these legendary drinks--including special ingredients and all the ways to riff on this delicious and versatile flavor palette--is explored in this essential collection for any spirits enthusiast.
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Autorenporträt
Philip Greene is the author of Cheers! (2022), The Manhattan (2016), To Have and Have Another (2012), and A Drinkable Feast (2018), the latter the winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits at the prestigious Tales of the Cocktail Festival in 2019. He is one of the founders of the Museum of the American Cocktail in New Orleans and a contributing columnist for The Daily Beast. Greene is a sought-after speaker on cocktail history and has been a presenter at notable venues, such as Tales of the Cocktail in New Orleans, the Smithsonian and Kennedy Center in Washington, D.C., and the Astor Center and The Dead Rabbit in New York City. He is also a mixology consultant for numerous bars and restaurants around the world. He lives in Washington, D.C.