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Craft Cocktails
Craft Cocktails | Brian Van Flandern
5 posts
The long awaited companion book to Assoulines award-winning Vintage Cocktails, Craft Cocktails explores the new golden age of the cocktail as culinary art form. World-renowned mixologist Brian Van Flandern shares some of his famous recipes conceived while working as the head mixologist for Michelin three-star chef Thomas Keller at Per Se in New York. Additionally, Van Flandern has collected recipes from some of the best craft cocktail lounges in the city. From garnishes and glassware to temperature and balance, Van Flandern provides informative tips for consistently making beautiful and delectable cocktails at home. With easy-to-follow recipes, tricks of the trade, and gorgeous photography, this book is a must-have for every swank host and aspiring mixologist. Michelin three-star mixologist Brian Van Flandern is world renowned for innovative cocktails using fresh and exotic ingredients. In addition to the Carlyle hotel, he has created cocktails for famed chefs Thomas Keller, Mario Batali, and Michel Richard. His original recipes can be found in New York, London, Paris, Hong Kong, Sydney, Amsterdam, Singapore, and dozens of other major cities all around the world.
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kgriffith
Craft Cocktails | Brian Van Flandern
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Birthday drinks with one of my besties 💜

JoScho Enjoy 😊 6y
52 likes1 comment
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ReviewsbytheMrs
Craft Cocktails | Brian Van Flandern
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Love a craft cocktail 🍸 and it helps that my brother owns a cocktail bar 💜#themrs

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Natasha.C.Barnes
Craft Cocktails | Brian Van Flandern
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I sent some of my new homemade boiled cider syrup to @toastyfrog and @Reecaspieces for their #halloweengoespostal & #allhallowsreadbookexchange packages--now I'm experimenting w/ it in various cocktails! Here's one if you want more ideas:

(Modified Frangelico Sour)
1 oz bourbon
1 oz Frangelico
3/4 oz lemon juice
1/2ish oz cider syrup (bc it's a strong batch)
Dash of bitters
1 egg white (optional but fun)
Shake first w/o ice then w/ ice & strain

Natasha.C.Barnes The other recipe I sent them was bourbon + syrup + lemon peel but I recommend cutting down the amount of syrup (just spoon in to taste) and adding club soda. Perhaps even better with spiced rum instead of bourbon. 6y
Natasha.C.Barnes If anyone wants the syrup recipe it's literally just this: put apple cider in a pot on the stove and boil all day until it's a syrup. It shouldn't be that easy for something that delicious. (edited) 6y
Rachbb3 Now that's what I call a nice Halloween night. 😊 6y
See All 18 Comments
Natasha.C.Barnes @Rachbb3 Me too! And it just got better because I convinced my dad to watch Stranger Things with me. We're starting from the top bc he's never seen it. 6y
TaylorMay Omg that sounds amazing!!! I live right near a place called Apple Hill so I'll have to go get some fresh cider and try this out! 6y
laurencjay Oo! Did you make the syrup yourself? That‘s such a great idea! 6y
cocomass Well that‘s exactly what I want to be drinking right now. 6y
Natasha.C.Barnes @laurencjay I did! I found it on Pinterest actually. 😂 (basic recipe in comments here) it's super tasty and also good on pancakes or ice cream. 6y
Natasha.C.Barnes @TaylorMay Oh yes do! It's so easy and delicious. Refrigerate unless you can it like I did. 6y
emilyhaldi So cool! Jealous! 6y
Reecaspieces Awesome! Thanks! 6y
laurencjay That is so cool!!!! 6y
laurencjay What a fun trick I‘m gonna have to try that 6y
Natasha.C.Barnes @Daisey In this post and comments I have the how-to on the syrup plus 2 cocktails I've tried it in. You should really try making it because it is SO EASY and so much more delicious than a typical flavored simple syrup bc all the sugar comes from the apples. ❤️🍎 6y
Daisey Thanks for the tag! I‘ve made apple cider caramels before, in which the first step is reducing the cider similarly and I have cider on hand, so I‘ll have to give this a try. Do you have an estimate on the ratio for starting volume to yield volume? 6y
Natasha.C.Barnes @Daisey It's pretty insane, actually, so best to find the cider on sale like I did. I used those big 96 fl oz glass jugs (Santa Cruz is the brand I think). It all depends on how far you reduce it--I went longer than necessary at first bc I wanted to be sure it seems syrupy so first batch was more molasses than maple syrup if you know what I mean. But generally 2 jugs got me 6 8-oz cans so 48 oz syrup, which means that's 25% original volume. 6y
Natasha.C.Barnes @Daisey the recipe I googled recommended using a skewer or something to mark the starting liquid level and then make marks at 1/2 and 1/3 but eventually I just eyeballed it--way easier. Just stop when you're satisfied. But yes id say about 1/4 is what you end up with. 6y
Daisey Thanks again! About 25-30% is what I was thinking. 6y
82 likes18 comments
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Natasha.C.Barnes
Craft Cocktails | Brian Van Flandern
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#nonreadingpursuits Number 2: cooking, baking, and especially making cocktails--mostly for events and occasions. I tend to do a lot of big-batch freezer cooking because cooking every day is so much less fun. #uncannyoctober

julesG Can you recommend any good recipes/cookbooks for big batch cooking? I hate having to cook everyday, especially when it's just for me (I have my children around every other week). 7y
tpixie @julesG right! How do you know what freezes well? Yummy drinks 🍹 7y
Natasha.C.Barnes @tpixie @julesG Haha, it's tough and I've made some mistakes for sure--I often have to rehabilitate a recipe by adding more wet ingredients when I reheat it. I just started with blogs and looking for "freezer" recipes in particular--I'll see if I can find some that worked and post later. 7y
julesG Thanks. That would be great. 7y
tpixie @Natasha.C.Barnes thx!! 7y
74 likes5 comments
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Spiderfelt
Craft Cocktails | Brian Van Flandern
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The opposite of Nigel Slater, super complicated cocktails that make your head explode.