具体描述
A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant.
Inspired by the bounty of Sonoma County's organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You're Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests won't soon forget.
"Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport." —Linda Murphy, San Francisco Chronicle
"The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus's Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie's virgin versions of several drinks are so good that you barely miss the booze." —Gourmet
"This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting." —Bon AppétitReviews & Awards
IACP International Association of Culinary Professionals Cookbook Awards, Wine, Beer & Spirits Category Finalist“Scott Beattie is a virtuoso among drink designers”—Playboy“Artisanal Cocktails turns bartending into a culinary art form”—Men's Journal"Try something new this year from Artisanal Cocktails....More than just a collection of drinks recipes, the book is full of tips and secrets for making syrups and garnishes as well as techniques for decorating the rim of your crystal."—Metropolitan Home"Artisanal Cocktails is shaping up to become the indispensable cookbook of farm-to-glass cocktails."—New York Times"Beattie confers an innovative flair to classic bar fare in this collection of 50 recipes with gorgeous full-color photos...Beattie's recipes will appeal to the adventurous soul who desires to explore a new approach to cocktail making."—Library Journal
"Beattie's book is a giant leap for cocktail-kind...The beauty of this book goes way beyond the petal-porn of its edible-flower garnishes. Working through a few of Beattie's recipes will give you new skills and techniques, so even if you don't have access to pineapple guavas, you will look at the produce section in a fresh light."—Gourmet
“The drinks are stunning to look at….Served with ice and a single, restrained slice of orange, the Painful Punch, as Mr. Beattie calls it, is simple, elegant and delicious....it is one of several excellent recipes in Mr. Beattie's book.”—The Wall Street Journal’s Weekend Journal "Beattie...has created a cocktail book worthy of a chef"—Marin Magazine "Beattie is as adept with the classics as he is with his own modern creations."—San Francisco Magazine
作者简介
目录信息
读后感
用户评价
这本书的装帧和设计简直是一场视觉盛宴，从封面选用那种带着微微粗粝感的哑光纸张，到内页的排版布局，都透露出一种对细节的极致追求。我尤其欣赏它在色彩运用上的克制与大胆并存的平衡感。那些特写镜头下的冰块晶莹剔透，光影在玻璃器皿上跳跃的瞬间仿佛被精准地捕捉了下来，让人光是看着图片就已经能感受到那种沁人心脾的凉意。更别提那些关于原料的描述了，文字功力深厚，不仅仅是罗列配方，而是描绘了一种意境。比如，它描述杜松子气味时，用的词汇不是简单的新鲜或辛辣，而是让人联想到北欧清晨薄雾中松针的清新与泥土的芬芳，这种文学性的浸润让阅读体验远超一本普通的食谱。翻阅的过程，与其说是在学习调酒，不如说是在进行一场沉浸式的艺术鉴赏。作者似乎深谙，好的饮品是感官的综合体验，而这本书完美地将视觉、触觉的想象力调动了起来，引导读者从最基础的器皿选择、冰块的打磨，到最后的点缀装饰，每一步都充满了仪式感和匠人精神。拿到书的那一刻，我就知道这不是那种流水线生产的快餐式指南，而是真正用心打磨过的作品，值得反复品味。
我最欣赏这本书的地方在于它对“为什么”的深入探讨，而不是仅仅停留在“怎么做”的表面。很多调酒书只是告诉你，A酒加B酒，摇晃，完成。但这本书，它花费了大量篇幅去解构每一种基酒的历史渊源、地域特性，甚至是不同品牌之间微妙的风味差异。它像是带着你进行了一次微型的化学和历史之旅。例如，在讲解金酒（Gin）的调配时，作者并没有满足于介绍伦敦干金的经典用法，而是深入探究了荷兰金酒（Genever）与现代金酒在蒸馏工艺上的代际传承，这种深挖让我对饮品的构成有了更本质的理解。我甚至开始思考，我手中这瓶XXX品牌的朗姆酒，它种植的甘蔗来自哪个岛屿，制糖的工艺如何影响了最终的酯类物质，从而影响了它与柑橘类汁液的反应。这种知识的深度极大地拓宽了我对“经典”的理解边界，让我在面对新的、未知的配方时，也能凭借底层的原理进行大胆的创新和调整，而不是被既有的条条框框所束缚。这绝对是一本能提升你理论厚度的进阶读物。
从实用性角度来说，这本书的结构设置非常巧妙，它没有采用传统的“按字母顺序排列烈酒”的方式，而是用“情绪”和“场景”来划分章节，这对于我这种经常需要为特定场合定制饮品的人来说，简直是福音。比如有一个章节专门讨论“夏日黄昏的休憩”，里面的配方就倾向于低度、清爽、带有草本香气的组合；而另一个“深冬壁炉旁的沉思”章节，则全是那些需要长时间浸渍或慢煮的复杂风味，比如加入了烟熏味或香料的利口酒。这种以心境驱动的分类，使得查找配方不再是机械的，而更像是在寻找与自己当下状态匹配的“心灵慰藉”。此外，书中对于替代原料的建议也极其人性化。它清楚地指出，如果手头没有稀有的马达加斯加香草荚，使用高质量的波旁威士忌中已有的香草调性进行弥补，效果同样出色。这种务实的指导，让那些想尝试复杂配方又苦于原料难以获取的爱好者，也能找到通往成功的捷径，非常接地气。
我必须强调这本书在“冰”这一元素上的执着程度，这简直到了偏执的地步，但也是它最吸引人的地方。作者花了整整一个章节来论述冰对饮品风味平衡的决定性作用，这在市面上的同类书籍中是极其罕见的。它不仅仅是告诉你要“用大块冰”，而是详细比较了水、过滤水、煮沸后再冷却的水，以及特定的矿泉水制成的冰块，在融化速度和对酒精稀释程度上的细微差别。书中甚至配有微距摄影图片，展示了不同冰块在接触到酒体时产生的“泪痕”和气泡结构，并解释了这如何影响口感的初印象。我按照书中建议，开始使用硅胶模具制作特定形状的球形冰块，并尝试用煮沸过三次的蒸馏水冷冻，惊喜地发现，同样一杯威士忌，口感的清晰度和后续的余韵竟然有了肉眼可见的提升。这本书让我意识到，调酒的本质，很多时候是在与“水”这个最常见的溶剂进行精准的对话，而非仅仅是炫技。
这本书的语言风格，说实话，带有强烈的个人哲学色彩，并非那种冷冰冰的科学手册。作者的叙事充满了幽默感和一种对过往调酒历史的敬畏。他似乎在与读者进行一场午夜的、微醺的交谈，时不时插入一些关于禁酒令时期酒保的轶事，或者某个失传的配方是如何被重新挖掘出来的故事。这种讲述方式使得阅读过程充满趣味性，完全没有专业书籍常有的枯燥感。例如，在介绍“老式”（Old Fashioned）时，他没有直接给出配方，而是先描绘了19世纪酒吧的喧嚣与泥泞，然后引出这杯酒是如何作为一种对劣质烈酒的“改良”而诞生的。读完后，你感觉自己不仅仅是获得了一个食谱，更像是一段小小的文化记忆被植入了大脑。这种人文关怀使得这本书超越了技术层面，上升到了文化传承的高度，让人在享受美酒的同时，也能感受到时光流转的韵味。
