Zusatztext In Good Drinks , the endlessly cool Julia Bainbridge has created a book that will not only change the way you think about booze-free drinks, but get you psyched about making them. With a well-curated team of bartenders, Bainbridge's smart writing, lush photography, and recipes that pull from a diverse flavor profile, Good Drinks will tempt any world-curious person to start giving more thought to what they're drinking. Andy Baraghani, senior editor at Bon Appétit With Good Drinks , the wonderful Bainbridge strips away the tired tropes surrounding 'mocktails' and shows us just how exciting the world of non-alcoholic drinking can be. Crucially, the book gives practical insight to a new set of tools, rules, and applications to ensure these drinks hit as consistentlyand with as much brillianceas their boozy counterparts. Ryan Chetiyawardana, a.k.a. Mr Lyan Informationen zum Autor Julia Bainbridge Klappentext A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. Julia Bainbridge resets our expectations for what a 'drink' can mean from now on.Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm's Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: Yes. With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the countryincluding Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone. Leseprobe Introduction Of Me I spent the summer of 2018 crisscrossing the country in my (somewhat) dependable 2006 Subaru Impreza. After a decade of writing about food and drinks in New York City and two years doing the same in Atlanta, I got a book dealfor this very book!and I decided that the best way to do research was to put my foot on the gas and go. I was in search of alcohol-free mixed drinks at a time when, serendipitously, they were starting to be taken more seriously. Bartenders were (and still are) pushing against the boundaries that had previously limited mocktails to syrup-laden juices or glorified Shirley Temples, and consumerssober or notwere getting curious. I knew I wouldn't be writing the first book on nonalcoholic drinks, but I also knew that my work could capitalize on this newfound acceptance and energy. And because I was finding the things I really wanted to drink in bars, restaurants, and cafes as opposed to in other books, I could tap the people whose job it is to make good, balanced beveragesno matter the alcohol content. You could say I did a lot of drinking and driving that summer. In between interviews and states, my car's (painfully outdated) sound system stayed silent as I mulled over pieces of this book. How odd, my friend Tunde commented, that I could drive for hours with no music. But I needed the quiet to think, as I moved along: Which of these beverages are still on my mind days after tasting them? Which recipes feel fresh? Which drinks warrant the effort they take to make? How much of this book is about the drinks and how much of it is about me? Somewhere in New Mexico, I decided t...

“In Good Drinks, the endlessly cool Julia Bainbridge has created a book that will not only change the way you think about booze-free drinks, but get you psyched about making them. With a well-curated team of bartenders, Bainbridge’s smart writing, lush photography, and recipes that pull from a diverse flavor profile, Good Drinks will tempt any world-curious person to start giving more thought to what they’re drinking.”—Andy Baraghani, senior editor at Bon Appétit
**
“With Good Drinks, the wonderful Bainbridge strips away the tired tropes surrounding ‘mocktails’ and shows us just how exciting the world of non-alcoholic drinking can be. Crucially, the book gives practical insight to a new set of tools, rules, and applications to ensure these drinks hit as consistently—and with as much brilliance—as their boozy counterparts.”—Ryan Chetiyawardana, a.k.a. Mr Lyan**

Autorentext

Julia Bainbridge

Klappentext

A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee.

“Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book

**NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun
**
Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.”

With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
 

Leseprobe
Introduction 

Of Me

I spent the summer of 2018 crisscrossing the country in my (somewhat) dependable 2006 Subaru Impreza. After a decade of writing about food and drinks in New York City and two years doing the same in Atlanta, I got a book deal—for this very book!—and I decided that the best way to do research was to put my foot on the gas and go.

I was in search of alcohol-free mixed drinks at a time when, serendipitously, they were starting to be taken more seriously. Bartenders were (and still are) pushing against the boundaries that had previously limited “mocktails” to syrup-laden juices or glorified Shirley Temples, and consumers—sober or not—were getting curious. I knew I wouldn’t be writing the first book on nonalcoholic drinks, but I also knew that my work could capitalize on this newfound acceptance and energy. And because I was finding the things I really wanted to drink in bars, restaurants, and cafes as opposed to in other books, I could tap the people whose job it is to make good, balanced beverages—no matter the alcohol content.

You could say I did a lot of drinking and driving that summer. In between interviews and states, my car’s (painfully outdated) sound system stayed silent as I mulled over pieces of this book. How odd, my friend Tunde commented, that I could drive for hours with no music. But I needed the quiet to think, as I moved along: “Which of these beverages are still on my mind days after tasting them? Which recipes feel fresh? Which drinks warrant the effort they take to make? How much of this book is about the drinks and how much of it is about me?”

Somewhere in New Mexico, I decided that all you really need to know about my relationsh…