The New Bloody Mary More Than 75 Classics, Riffs and Contemporary Recipes for the Modern Bar |
|
| Author:
| Marianella, Vincenzo
Fraioli, James O. |
| By (photographer):
| Nicosia-Nadler, Jessica |
| ISBN: | 978-1-5107-1669-8 |
| Publication Date: | Apr 2017 |
| Publisher: | Skyhorse Publishing Company, Incorporated
|
| Book Format: | Ebook |
| List Price: | Contact Supplier contact
|
Book Description:
|
Few things are more irresistible and refreshing than pressing your lips on a seasoned rim followed by a chilled sip of farm-fresh juice perfectly blended with seasoned sauces, spices, and handcrafted liquor. There’s something to be said about this iconic and versatile beverage that makes your drinking experience something to savor and appreciate. In
The New Bloody Mary, the "Godfather of Cocktails” Vincenzo Marianella, one of Los Angeles’s...
More DescriptionFew things are more irresistible and refreshing than pressing your lips on a seasoned rim followed by a chilled sip of farm-fresh juice perfectly blended with seasoned sauces, spices, and handcrafted liquor. There’s something to be said about this iconic and versatile beverage that makes your drinking experience something to savor and appreciate.
In The New Bloody Mary, the "Godfather of Cocktails” Vincenzo Marianella, one of Los Angeles’s most respected mixologists, teaches home bartenders how to assemble a colorful assortment of exciting bloodies that he and coauthor James O. Fraioli collected from around the country (and a few from abroad). With more than seventy-five coveted recipes, including signature recipes from the man himself, Marianella reveals bartending secrets for creating admired and requested Bloody Mary cocktails no matter what time of day.
These beloved and respected drinks rely on fresh, top-quality ingredients in perfect balance, which makes the pairing of fruits, vegetables, spices, and spirits a match made in heaven. Creating the perfect juices, spice mixes, and liquor infusions is equally important for that magnificent harmony of flavors and textures, and this book includes all those recipes, as well.