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Winter Cocktails Ten Ways To Prepare Them
- (1) Size
is backordered and will ship as soon as it is back in stock.
Who actually knows where genuine miracles come from? At the Prince de Galles hotel bar, when Christopher Gaglione himself brings up the vat in which the cocktail we have ordered has been maturing, we may wonder who inspired whom. Is it the head bartender or the climate of the setting that sparked that first inspiration?
A captivating and incredibly generous man lays out his vision of the ideal cocktail: classic or signature, aged in the hotel’s cellar in its own splendid oak casks. The liqueurs, chosen and assembled by him, are coveted like a treasure or like the first fluttering of the heart when one feels the excitement of the hint of romance. He tastes each one of these ten casks day in, day out, and even by the hour if necessary, to assess just the right time the mixture reaches its utmost point of maturation. This is the atmosphere we seek out when we look for a spot at Les Heures on Thursdays and Fridays to taste a Saragota or a Grand Paris, cocktails that have taken the time to mature subtlely, telling our palates new tales, what we receive from the Prince de Galles’ master.
Size: 4.72" (12cm) x 8.46" (21.5cm)
24 untrimmed pages
Linen thread school notebook stitching
Food and books lovers
A unique trademark. Les Éditions de l'Épure have been tracing their elegant furrow in the world of books for 30 years. An ambition: to offer an editorial line guided, both in content and in form, by the thread of the genesis of creation. Their approach is the audacity to provide freedom of expression to authors of all stripes, as long as they are driven by passion and pleasure...Unusual, the pure object elevates gastronomy to the rank of an art book and gives pride of place to text, graphics, and creative papers. If the Epure is indisputably recognized as a culinary publishing house, then we must understand the branch against the current, off-beat, at the limit of the iconoclast.