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 Romysh said: I’m not sure if this book is just outdated or is generally useless.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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To see what your friends thought of this book, please sign up. Micah rated it it was amazing May 04, Here, five techniques that offer a lens to understanding the Japanese style. Goodreads helps you keep track of books you want to read.
Tim rated it really liked it May 20, Mark Christenson rated it really liked it Jan 07, Kevin marked it as to-read Jun 18, William rated hechniques it was amazing Jul 25, In Cocktail Techniques, Uyeda also recommends chilling both the whisky and the water beforehand so as not to melt the ice too quickly. Though it was originally devised in response to the aesthetic decision to serve a Gimlet up in a Champagne coupe, rather than on the rocks—the wide opening of the glass required a single ice cube to maintain the temperature—Uyeda adapted the practice to showcase the way in which his hard shake rounded the ice cube.
Dec 20, Romysh rated it it was ok. Tammy Vodinh rated it really liked it Sep 10, No trivia or quizzes yet.
Robbie added it Jan 10, Shawn rated it it was amazing Mar 13, I consider thi Kazuo Uyeda is a master and has given me an vocktail to bartending as an art form mixed with science.
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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. Ajancix marked it as to-read May 22, This book is not yet featured on Listopia.
Andres rated it it was amazing Mar 17, Nicholas rated it really liked it Dec 18, Combined with a corkscrew-like twist, each thrust should be accompanied by the ice hitting the bottom and top of the shaker. Lists with This Book.
PUNCH | Understanding Japanese Bartending in Five Techniques
Marian Porumb rated it it was amazing Jan 04, Goodreads helps you keep track of kzauo you want to read. Dmitri Volkov marked it as to-read Aug 26, Hardcoverpages.
Preview — Cocktail Techniques by Kazuo Uyeda. 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.
Securing the cocktail shaker from the bottom with the fingers of one hand, and from the top with the thumb of the other, Uyeda quickly pushes the tin away from the chest before swiftly snapping it back to the original position. 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.
To see what your friends thought of this book, please sign up. Sam Konjakhin marked it as to-read Aug 17,