Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails

deBary, John

ISBN 10: 0525575774 / ISBN 13: 9780525575771

Published by Clarkson Potter, 2020

About this Item

Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

Seller Inventory # mon0000022173

Bibliographic Details

• Title: Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails
• Publisher: Clarkson Potter
• Publication Date: 2020
• Language: English
• ISBN 10: 0525575774
• ISBN 13: 9780525575771
• Binding: hardcover
• Condition: Very Good

About this title

Synopsis

A nonjudgmental, back-to-basics approach to making custom cocktails that's as fun as it is definitive—from a renowned New York City bartender who's worked everywhere from PDT to Momofuku.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY EPICURIOUS

John deBary is a veritable cocktail expert with a 100-proof personality, a dash of fun, and garnished with flair—there's nothing muddled about him. In Drink What You Want, John breaks down the science of mixology (yes, it's a science) and explains the rules of drink-making. Most important, you'll learn how to tweak any drink, both classic and creative, to your preferences and moods. Are you adventurous or traditional? Sweet or bitter? Brown liquor or clear?

While giving newbies a rundown of cocktail culture, lingo, and etiquette, John turns the "cocktail book" concept on its ear by infusing a traditionally formal topic with his fresh, conversational voice. Mixology geeks and bottomless brunchers alike will revel in the craft of the cocktail, from classic to modern to funky. Cocktails are about creativity and setting the mood, and Drink What You Want overflows with both.

About the Author

John deBary began bartending in 2008 at PDT, the world-famous and James Beard Award-winning New York speakeasy. He joined the acclaimed Momofuku restaurant group a year later, where he was the group’s bar director until 2018. John is now the CEO and founder of Proteau, a non-alcoholic botanical drinks company, as well as a co-founder and board president of Restaurant Workers’ Community Foundation, a nonprofit focused on improving the quality of life of hospitality employees. He lives in New York City with his husband and cat.