The Book of Cocktail Ratios

The Book of Cocktail Ratios

by Michael Ruhlman and Marcella Kriebel
Epub (Kobo), Epub (Adobe)
Publication Date: 23/05/2023

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**New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.


Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.


As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.


A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!

ISBN:
9781668003411
9781668003411
Category:
Alcoholic beverages
Format:
Epub (Kobo), Epub (Adobe)
Publication Date:
23-05-2023
Language:
English
Publisher:
Scribner
Michael Ruhlman

Michael Ruhlman has collaborated on several bestselling cookbooks, including The French Laundry Cookbook, Bouchon and Alinea.

He is the author of critically acclaimed books including The Soul of a Chef, The Elements of Cooking, Ratio and Ruhlman's Twenty.

Ruhlman writes about food and cooking for the New York Times, Gourmet, Food Arts, and other publications. He lives in Cleveland, Ohio, and New York City.

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