Cocktail Techniques has 37 ratings and 1 review. Romysh said: I’m not sure if this book is just outdated or is generally useless. I found a few good tips. Cocktail Techniques has 9 ratings and 1 review. Christopher said: Kazuo Uyeda is a master and has given me an approach to bartending as an. Spirits Japanese Cocktail Technique The Hard Shake by Kazuo Uyeda. Wine Spirits Liqueurs Beer. Loading Unsubscribe from Wine Spirits.
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Cocktail Techniques by Kazuo Uyeda
This book is not yet featured on Listopia. The highball occupies a singular place in the world of Japanese drinks.
Alexandra Bookless rated it liked it Jan 20, Dorian Zaharia rated it really liked it May 01, Renato Costa added it Dec 10, To see what your friends thought of this book, please sign up.
One point of many in this book that resonates with me was the idea of Japanese methodology of this craft, where in America we look at the end result of our creation or replication of a classic cocktail vs.
Preview — Cocktail Techniques by Kazuo Uyeda. A lot more classics, back-stories to the drinks and way more tips for the begining bartenders behind the bar.
PUNCH | Understanding Japanese Bartending in Five Techniques
William rated it it was amazing Jul 25, Open Preview See a Problem? F MartiniTuxedo. Amas Muhammad rated it liked it Mar 06, Aaron rated it liked it Oct 03, Fotis Stepsianos marked it as to-read Mar 28, Shawn rated it it was amazing Mar 13, Refresh and try again.
I found a few good tips but also a loads of rubbish. But beyond designbar tools and service, technique offers a tangible translation of what makes Japanese bartending unique.
Like many Japanese cocktail techniques, diamond-cut ice serves both a functional and aesthetic purpose. He remains, to this day, the only Westerner to receive a Japanese visa for the express purpose of bartending.
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Cocktail Techniques by Kazuo Uyeda. To ask other readers questions about Cocktail Techniquesplease sign up. Sean rated it it was amazing Feb 13, He then places the cube top-side down and cuts down along the sides of the cube at a more obtuse angle, around 60 degrees, leaving eight facets along the sides of the diamond.
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Korina Ouzouni rated it it was amazing Apr 04, Taylor rated it liked it Dec 31, This technique is best suited to neat whiskey or simple whiskey cocktails, like the Old-Fashioned: In Cocktail Techniques, Uyeda also recommends chilling both the whisky and the water beforehand so as not to melt the ice too quickly.
Cocktail Techniques by Kazuo Uyeda. Gavin Ng marked it as to-read Aug 08, Andrei Marian rated it it was amazing Nov 25, Sky Candy rated it uyyeda liked it Apr 16, Kieron Botting rated it really liked it Apr 24, Lists with This Book.
Techinques marked it as to-read May 26, Micah rated it it was amazing May 04, Trivia About Cocktail Techniques. Matthew Gilbert rated it liked it Sep 02, Od Dikson marked it as to-read Nov 13, B rated it really liked it May 07, To ask other readers questions about Cocktail Techniquesplease sign up.
Michael marked it as to-read Jan 04, Menyui rated it really liked it Dec 14,