Bar Chef: Handcrafted Cocktails

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An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from “one of LA’s most innovative mixologists” (Forbes).

Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion.

In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA.

Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.

100 color photographs

From the Publisher

Green Goddess

Green tea vodka and cucumber with arugula, jalapeño, and absinthe

To prep the cocktail, thinly slice half of the cucumber and set aside for garnish. Cut the remaining cucumber into chunks that will fit in your juicer. Pass the chopped cucumber through the juicer and set the cucumber juice aside. No need to clean the juicer. Pass the jalapeño through the juicer and put that aside. You will have enough of each juice to make 4 cocktails.

Combine the cocktail ingredients in a shaker. Fill the shaker with ice cubes, cover, and shake hard for 7 seconds. Pour 1 bar spoon of absinthe into a Tom Collins glass and swish it around to coat the inside of the glass. (This is called ‘rinsing’.) Discard the extra absinthe; fill it up with fresh ice. Use a Hawthorne strainer to strain the cocktail into the glass. Add more jalapeño juice to taste. To garnish, skewer the cucumbers on a bamboo pick and lay it on top of the drink or lay the cucumber slices on top of the drink. Stick the mint sprig into the cocktail, leaving only the leaves visible.

Green Tea Vodka

Makes about 12 ounces (1½ cups).

½ teaspoon loose-leaf green tea leaves.

12 ounces grain vodka.

Put the tea and vodka in a blender and puree. Pass the vodka through a chinois or fine-mesh strainer and discard the contents of the strainer. Transfer the vodka to a labeled bottle or jar; it will keep, refrigerated, for up to 3 months.

Arugula Simple Syrup

Combine 1 cup plus 2 Tbsps sugar with 3/4 cup water in a saucepan. Heat over medium-high heat, stirring occasionally, until the sugar dissolves. Reduce the heat and simmer for about 15 minutes until the liquid is slightly syrupy. Cool. Combine syrup and 1 cup of arugula in a blender and blend until the arugula is broken down to tiny flecks. Strain the syrup through a cheesecloth. Discard solids.

Ingredients 1 Persian cucumber 1 jalapeño, seeds removed 2 ounces Green Tea Vodka (See Recipe) 1 ounce fresh lemon juice (about 1 lemon) ¾ ounce Arugula Simple Syrup (See Recipe) ½ ounce fresh cucumber juice 1 drop jalapeño juice, plus more to taste 1 spoonful of Absinthe & Fresh Mint Sprig for garnish

Publisher ‏ : ‎ W. W. Norton & Company (April 9, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0393651568
ISBN-13 ‏ : ‎ 978-0393651560
Item Weight ‏ : ‎ 2.29 pounds
Dimensions ‏ : ‎ 8.4 x 1 x 9.6 inches