Dedicated to the bartender who wishes to deepen basic techniques already acquired, it offers a broad spectrum of the latest drinks. It considers applications from thickeners to liqueurs, examines the technical and scientific reasons for why you shake, explores the possibilities of spherificasciòn, analyzes the phenomenon of effervescence, and demonstrates that there is no edible substance (from gold leaf to chewing gum) that does not tickle the author's creativity.
A great scholar of the history of his craft, Dario Comini also offers in these pages the fruits of his research on the origins of classic cocktails as well as a very interesting excursus on the effects of absinthe on the human body.
An award-winning barman (AIBES) and tireless researcher of new ingredients and techniques, Dario Comini is the owner of Nottingham forest bar in Milan and Gazebo bar in Parma.
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