Author: by Daniel Humm and Will Guidara
Publisher: Ten Speed Press
Tucked into a pocket on the back cover of The NoMad Cookbook, bartender Leo Robitschek’s ode to the NoMad cocktail bar is understated and elegant, detailed down to minutiae, just like its namesake. In among the cocktail recipes, which he’s organized just as he does the bar menu—aperitifs, light spirited, dark spirited, classics and soft cocktails—he’s woven in the sort of information that illustrates why every drink at the NoMad stands out, from tips on minimizing waste (start with the ingredients needed in the smallest volumes) to choosing a proper sweetener, comparing Brix in syrups made from demerara, cane, moscovado, agave and honey. Read carefully, and you’ll even discover a monumental recipe: the Mai Tai Cocktail Explosion for 15 guests that you should be serving at your next cocktail party.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of February 2016.
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