Cocktails

by Williams Sonoma Test Kitchen

Hardcover

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Product Details

ISBN-13: 9781681882680
Publisher: Weldon Owen
Publication date: 05/08/2018
Pages: 104
Sales rank: 431,011
Product dimensions: 7.40(w) x 8.90(h) x 0.50(d)

About the Author

Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Read an Excerpt

Essential Bar Tools
When creating a cocktail, begin with high-quality ingredients and a well-stocked bar. Beyond those basics, these indispensable tools will set you up with everything you need to bartend with ease and success.
 
JUICERS
Essential for preparing drinks with fresh citrus, juicers come in many shapes and sizes. A hand- held citrus squeezer is great for lemons and limes, while a citrus reamer is ideal for bigger citrus fruits like grapefruits and oranges. Juicers work well for both fruits and vegetables.
 
MUDDLER
Use this baseball bat–shaped tool for crushing fruits, herbs, and sugar cubes. Look for ones made of solid wood with a flat head and long enough to clear the edge of the glass.
 
CHANNEL KNIFE
The v-shaped blade on this stout bar knife cuts long thin strips of citrus for use as a garnish.
 
St-Germain Greyhound
The warm floral notes of St-Germain soften the tart nature of the traditional greyhound without compromising its bright, refreshing taste. Dampen the glass rim with grapefruit and coat it with salt and the Greyhound becomes a Salty Dog.
 
4 OZ (125 ML) FRESH GRAPEFRUIT JUICE
2 OZ (60 ML) VODKA
1 OZ (30 ML) ST-GERMAIN LIQUEUR
1 GRAPEFRUIT SLICE
 
In a cocktail shaker filled with ice, combine the grapefruit juice, vodka, and St-Germain. Cover, shake vigorously, and strain into an ice-filled highball glass. Garnish with the grapefruit slice.
 
Serves 1
 

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