The Waldorf Astoria Bar Book

Frank Caiafa bar manager of the legendary Peacock Alley bar in the Waldorf Astoria stirs in recipes, history, and how-to while serving up heady mix of the worlds greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf residentEach recipe features tips and variations along with notes on the drinks history, so you can master the basics, then get adventurousand impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a partySince it first opened in 1893, the Waldorf Astoria New York has been one of the worlds most iconic hotels, and Peacock Alley its most iconic bar. Whether youre a novice whos never adventured beyond a gin and tonic or an expert looking to expand your repertoire,The Waldorf Astoria Bar Bookis the only cocktail guide you need on your shelfThe textbook for a new generation. Jeffrey Morgenthaler, author of e Bar BookA true classic in its own right . . . that will be used as a reference for the next 100 years and more. Gaz Regan, author of e Joy of Mixology2017 JAMES BEARD FOUNDATION BOOK AWARD NOMINEE: BEVERAGE2017 SPIRITED AWARD OMINEE: ST NEW COCKTAIL & BARTENDING BOO

Written by: rank Caiafa

Published by: enguin Random House

Specifications:

416 pages

5.78W 8.52H 1.27D

Further Reading: rank Caiafa s the bar manager of the highly celebrated Peacock Alley and La Chine restaurants at The Waldorf Astoria from 2005 until its recent closure. His inventive use of house-made infusions, liqueurs and fresh ingredients was a torchbearer for cocktail culture in NYC. Caiafas hospitality consulting and management enterprise, Handle Bars NYC/Global Inc., has been called upon for its expertise in projects both nationally and abroad. His topical writing and personal recipes have been published in the New York Times, Wine Enthusiast, and Time Out New York, among other publications