Create your own artisanal "farm-to-glass" specialty cocktails using local, seasonal, unusual, and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology.
Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel's famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as "The Heirloom Tomato Mojito", a twenty-five-year-aged balsamic vinegar and strawberry libation named "The Last Tango in Modena," and a fresh arugula-infused "Roquette."
One of the fastest-rising and most unique talents in the world of bartending, Biancaniello crafts exciting new drinks based on farm-fresh, seasonal, organic ingredients. A complement to farm-to-table dining, his fresh take on cocktails is ushering in a new age of drinking: "farm-to-glass", and with the addition of his foraging and gardening methods, "ground to glass." Captured in gorgeous full-color photographs, the libations in Eat Your Drink are both aesthetically beautiful and delicious.
Eat Your Drink explores cocktails that push boundaries though never-before-imagined flavor combinations. Following Biancaniello's lead, you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor, explore and...?at your drink.
by Emily Hyland, Matthew Hyland
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by Matthew Rogers, Tiziana Alipo Tamborra, Terces Engelhart
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by Judy Gelman, Peter Zheutlin
by Kurt Beecher Dammeier
by Heather Crosby, Brendan Brazier
by Ashley Melillo
by Kim Campbell, T. Colin Campbell, Ph.D.
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