This will give you a better cocktail hour.
“We wanted to essentially reverse engineer something we’ve seen both ourselves develop over the years—as well as many regulars we’ve had for years and years, who have sat down at the bar and discovered their own perspective on what balance looks like,” Day tells me. In their book, Day, Fauchald, and Kaplan offer a 62-page crash course in palate training, starting with a simple exercise examining three different expressions of a pear—as a raw fruit, brewed into cider, and distilled into brandy.
Things get a bit more complicated as the section progresses, with the next tutorial offering 20 different recipe variations on the daiquiri. Six sub-lessons each spotlight different variables of the cocktail—which in its purest form contains only three ingredients. A friend and I tackled as many as we were comfortable drinking on a Thursday, which turned out to be 12 daiquiris.
this volume is not for every drinker at home. The authors more or less acknowledge their previous book’s relative inaccessibility in the early pages ofDeath & Co: Modern Classic CocktailsWhile this book leans less heavily into centrifuged syrups, you’ll still find plenty of rare liqueurs and complex infusions—not necessarily a bad thing if you’re the type of drinker who’s drawn to cocktail connoisseurship.
however, is more than a cocktail book—it’s an education in DIY bartending, complete with detailed instructions on deciphering your palate and rebuilding or expanding your cocktail arsenal as dictated by personal preferences. According to Day, “The idea here is that we’re not proselytizing some dogma that this is the only way to do things because it’s the Death & Co way.
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