FREIGHT DELAYS IN AND OUT: MORE INFO

Close Notification

Your cart does not contain any items

All Day Cocktails: Low (and no) alcohol magic

Shaun Byrne Nick Tesar

$34.99

Hardback

We can order this in for you
How long will it take?

QTY:

Hardie Grant Books
01 August 2019
Spirits & cocktails; Non-alcoholic beverages
Enjoy cocktails at any time of day with this collection of fresh, creative low- and no-alcohol recipes.

Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktailsshowcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktailsis much more than your average cocktail book.

All Day Cocktails brings you ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.
By:   Shaun Byrne, Nick Tesar
Imprint:   Hardie Grant Books
Country of Publication:   Australia
Dimensions:   Height: 222mm,  Width: 175mm, 
Weight:   800g
ISBN:   9781743795248
ISBN 10:   1743795246
Pages:   224
Publication Date:   01 August 2019
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Shaun Byrne has been mixing drinks since he was legally allowed to - and has never really stopped. After spending four years working in restaurants and bars in Europe, he returned to Australia to become part of Melbourne's revered Gin Palace family. During that time he teamed up with winemaker Gilles Lapalus to start a business producing what has become the best regarded vermouth in Australia. As well, he joined coauthor Nick in a company called Marionette, and together they work directly with Australian farmers to make cocktail staple liquors. Nick Tesar is a world-class competition bartender with an impressive resume of Melbourne it-list restaurants to his name. These days you can find Nick manning Fitzroy's Bar Liberty, but it was during his previous role at Bar Lume in the acclaimed Lume restaurant where his enthusiasm for liqueurs took flight. There, they focused on getting the most out of incredible Australian produce, thinking laterally to extract flavour using the best equipment available. He wants to encourage readers to think like this, whatever produce or equipment they have on hand.

See Also