Le livre de cocktails

When the bar becomes a place of creation, driven by the mastery of true expertise and the revelation of a style, art infuses into the cocktail. From precise gestures, from those that precede the mixing to that of the tasting, emotion is born. Through a technical and artistic approach to cocktails, here is a book designed as a manual for enthusiasts. On the menu: discovering the fundamentals of mixology, equipping the laboratory and bar, ingredients and techniques for making liqueurs, bitters, and other syrups, the gestures of the head bartender. We also discover the history and recipes of cocktails that have become classics, from the Gin Fizz to the Moscow Mule, before being intoxicated by the creations of Florian Thireau. With nearly 60 recipes, he offers us a contemporary vision of the cocktail, which has become the liquid expression of gastronomique.Florian Thireau, a young head bartender with a path of excellence (Buddha Bar, Palmer & Co., Zetter Townhouse), officiates in the new Parisian setting of the Cheval Blanc house.