{"product_id":"how-to-drink-french-fluently-isbn-9780399580291","title":"How to Drink French Fluently","description":"\u003cb\u003eA cocktail book celebrating French conviviality with recipes featuring St-Germain liqueur. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBring an effortless French sensibility to any occasion with the transporting flavor of St-Germain, the captivating elderflower liqueur beloved by bartenders everywhere. \u003ci\u003eHow to Drink French Fluently\u003c\/i\u003e contains more than 30 cocktail recipes by some of the top names in the bartending world including Jim Meehan, Jeffrey Morgenthaler, and Julie Reiner. Organized by time of day, with suggestions for brunch, aperitifs, and nightcaps, \u003ci\u003eHow to Drink French Fluently\u003c\/i\u003e also includes information on pairing cocktails with food, the low-proof cocktail movement, and other entertaining tips and anecdotes sure to stimulate joie de vivre. Recipes include the ethereal East of Eden (an elegant brunch drink with gewurztraminer syrup and egg white), the refreshing and tropical Nudie Beach (a daytime sipper with honeydew and passionfruit), and the cozy Turn Down Service (a soporific pairing of scotch and tawny port).CONTENTS\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003ci\u003eIndex of Cocktails \u003c\/i\u003e6 \u003ci\u003eIntroduction \u003c\/i\u003e8\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eBRUNCH 13\u003c\/b\u003e\u003cbr\u003e The Brunch Life \u003cb\u003e18\u003c\/b\u003e\u003cbr\u003e Rules of the Brunch Drink \u003cb\u003e25\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003eDAYTIME 33\u003c\/b\u003e\u003cbr\u003e The Day Drinker’s Palate \u003cb\u003e40\u003c\/b\u003e\u003cbr\u003e The Jazz Age Lawn Party \u003cb\u003e48\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003eAPERITIF 57\u003c\/b\u003e\u003cbr\u003e The Low-Proof Cocktail Movement \u003cb\u003e68\u003c\/b\u003e\u003cbr\u003e Rules of the Aperitif Cocktail \u003cb\u003e75\u003c\/b\u003e\u003cbr\u003e Aperitif Hour in America \u003cb\u003e82\u003c\/b\u003e\u003cbr\u003e Aperitif at Home \u003cb\u003e92\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003eDINNER 97\u003c\/b\u003e\u003cbr\u003e Culinary Cocktails \u003cb\u003e104\u003c\/b\u003e\u003cbr\u003e Mise en Place \u003cb\u003e110\u003c\/b\u003e\u003cbr\u003e Pairing Cocktails with Food \u003cb\u003e116\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003eNIGHTCAP 125\u003c\/b\u003e\u003cbr\u003e Anatomy of a Nightcap \u003cb\u003e137 \u003c\/b\u003e\u003cbr\u003e Building a Nightcap Bar \u003cb\u003e142\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e\u003cbr\u003eSyrups \u0026amp; More \u003c\/i\u003e150 \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eINDEX OF COCKTAILS\u003cbr\u003e\u003cbr\u003eBRUNCH \u003cbr\u003e \u003cb\u003eEAST OF EDEN, \u003c\/b\u003eJeffrey Morgenthaler, Clyde Common, Portland \u003cb\u003e21 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eSEÑORITA SPRITZ, \u003c\/b\u003eLynnette Marrero, Llama Inn, Brooklyn \u003cb\u003e22 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTIGER BEAT, \u003c\/b\u003eMarta Jean Evans, Longman \u0026amp; Eagle, Chicago \u003cb\u003e29 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eGRIEVOUS ANGEL, \u003c\/b\u003eLaurent Lebec, Big Star, Chicago \u003cb\u003e30 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDAYTIME \u003cbr\u003e \u003cb\u003eSAN PANCHO, \u003c\/b\u003eCaitlin Laman, Chicago \u003cb\u003e36 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eSURF CITY SPRITZ, \u003c\/b\u003eDan Sabo \u0026amp; Harry May Kline, Ace Hotel Downtown Los Angeles, Los Angeles \u003cb\u003e39 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFOR REX, \u003c\/b\u003eNeal Bodenheimer, Cure, New Orleans \u003cb\u003e44 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eNUDIE BEACH, \u003c\/b\u003eBrian Griffiths, The Broken Shaker, Miami \u003cb\u003e47 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFLAPPER’S DELIGHT, \u003c\/b\u003eJulie Reiner, Clover Club, Brooklyn \u003cb\u003e51 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDA HORA, \u003c\/b\u003eIvy Mix, Leyenda, Brooklyn \u003cb\u003e52 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAPERITIF \u003cbr\u003e \u003cb\u003eRIVINGTON PUNCH, \u003c\/b\u003eNatasha David, Nitecap, New York \u003cb\u003e63 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eC VIDAL, \u003c\/b\u003ePamela Wiznitzer, Seamstress, New York \u003cb\u003e64 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eLYSETTE, \u003c\/b\u003eFranky Marshall, Le Boudoir, Brooklyn \u003cb\u003e70 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA SCENTED STRETCH, \u003c\/b\u003eGreg Best, Ticonderoga Club, Atlanta \u003cb\u003e73 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eAL FRESCO SPRITZ, \u003c\/b\u003eNaren Young, Dante, New York \u003cb\u003e78 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eQUI OUI?, \u003c\/b\u003eNico de Soto, Mace, New York \u003cb\u003e81 \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTHE SHINING PATH, \u003c\/b\u003eWill Elliott, Maison Premiere, Brooklyn \u003cb\u003e85 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eGENTLEMAN CALLER, \u003c\/b\u003eAbigail Gullo, Compère Lapin, New Orleans \u003cb\u003e86 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTHE ST-GERMAIN COCKTAIL, \u003c\/b\u003eRobert Cooper \u003cb\u003e90 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTÊTE-À-TÊTE, \u003c\/b\u003eXavier Herit, Wallflower, New York \u003cb\u003e95 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDINNER \u003cbr\u003e \u003cb\u003eVOODOO DOWN, \u003c\/b\u003eLeo Robitschek, Eleven Madison Park, New York \u003cb\u003e106 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDARLIN’ DON’T REFRAIN, \u003c\/b\u003eMicah Melton, The Aviary, Chicago \u003cb\u003e109 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKEYSTONE HIGHBALL, \u003c\/b\u003eJulia Momose, GreenRiver, Chicago \u003cb\u003e113 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eSMOKED TOMATO, \u003c\/b\u003eMatthew Biancaniello, Los Angeles \u003cb\u003e114 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTHE HUDSON GLACIER, \u003c\/b\u003eJay Bordeleau, Maven, San Francisco \u003cb\u003e118 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFIORE DI FRANCIA, \u003c\/b\u003eEzra Star, Drink, Boston \u003cb\u003e121 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNIGHTCAP \u003cbr\u003e \u003cb\u003eSAILIN’ ON, \u003c\/b\u003eKarri Cormican, Wildhawk, San Francisco \u003cb\u003e132 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTURN DOWN SERVICE, \u003c\/b\u003eDan Greenbaum, Attaboy, New York \u003cb\u003e135 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMIDNIGHT BOUQUET, \u003c\/b\u003eMeaghan Dorman, Raines Law Room, New York \u003cb\u003e138 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eCOOPER’S NIGHTCAP, \u003c\/b\u003eJamie Boudreau, Canon, Seattle \u003cb\u003e141 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eLICKETY SPLIT, \u003c\/b\u003eKimberly Rosselle, Trick Dog, San Francisco \u003cb\u003e145 \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDUBOUDREAU COCKTAIL, \u003c\/b\u003eJim Meehan, PDT, New York \u003cb\u003e146 \u003c\/b\u003e\u003cp\u003e\"A simple, straightforward read—complete with pretty, let-it-be-summer-already photos by Lizzie Munro—that intersperses short essays about each drinking period of the day (brunch, aperitif hour, the nightcap) with recipes from top bartenders to fit them.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eDan Q. Dao,\u003ci\u003e Saveur\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003ePraise for St-Germain liqueur:\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"I love working with St-Germain. It's the perfect sort of liqueur to experiment with.\"\u003cbr\u003e\u003cb\u003e—Gary Regan, author of \u003ci\u003eThe Joy of Mixology\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"Maybe the best new liqueur released in the last two decades, St-Germain is a revelation due to its delicacy and its unique flavor.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eSpirit Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"St-Germain is a truly artisan product, produced with real craftsmanship.\"\u003cbr\u003e\u003cb\u003e—Audrey Saunders, owner of Pegu Club\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"An instant classic.\"\u003cbr\u003e\u003cb\u003e—Jim Meehan, owner of PDT\u003c\/b\u003e\u003c\/p\u003eDREW LAZOR is a food and drink writer and a regular contributor to PUNCH. His work has appeared in \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, and \u003ci\u003eLucky Peach\u003c\/i\u003e. CAMILLE RALPH VIDAL is the global brand ambassador for St-Germain liqueur.\u003cb\u003eRULES OF THE BRUNCH DRINK \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eGIVE THE PEOPLE WHAT THEY WANT. T\u003c\/b\u003ehe most persistent brunch-cocktail categories are popular for a reason: they work. There’s certainly room for creativity on the service side of the brunch bar, but working within the parameters of classic brunch drinks is a wise move. “No one wants to get into experimental drinks in the middle of the day,” says Xavier Herit of New York’s Wallflower. \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBRUNCH DRINKING = SESSION DRINKING. \u003c\/b\u003eThe leisurely pace of brunch usually means multiple rounds are in order. “You’d like people to have two, three drinks and enjoy—not have one and be done,” says Lynnette Marrero of Brooklyn’s Llama Inn. “You want to have sessionable drinks on the brunch menu.” \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePUT REFRESHMENT FIRST. \u003c\/b\u003eDaytime cocktails can certainly pack a kick, but their blow should be tempered with the most versatile tools available to brunch bartenders, fresh in-season fruit and bubbles among them. “There’s a desire to not have these heavy, clunky drinks anymore. Citrusy, refreshing, sparkling cocktails tend to be very good at that time of day,” says Marrero. \u003cbr\u003e \u003cb\u003e\u003cbr\u003eDON’T EXPECT A CURE. \u003c\/b\u003eIt makes sense that many brunch enthusiasts are in the market for liquid relief. Don’t get too wrapped up in this. “We just make a good drink, and try not to assign any sort of mythological healing properties to it,” says Jeffrey Morgenthaler of Portland’s Clyde Common. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSAN PANCHO \u003cbr\u003e\u003cbr\u003e“MANZANILLA AND STRAWBERRIES ARE \u003c\/b\u003every good friends,” explains Caitlin Laman, a recent Mexico City transplant by way of San Francisco’s Trick Dog, who combines the two for her south-of-the-border spin on a simple Collins. Named after the Mexican moniker for San Francisco, CA (a common place-name in Mexico), the San Pancho swaps the typical gin base for manzanilla sherry to better balance the floral notes of St-Germain. Made tall with a measure of soda water, the San Pancho is designed for all-day drinking. \u003cbr\u003e\u003cbr\u003e1½ ounces \u003cb\u003emanzanilla sherry, preferably La Cigarrera \u003c\/b\u003e\u003cbr\u003e¾ ounce \u003cb\u003eLondon dry gin \u003c\/b\u003e\u003cbr\u003e¾ ounce \u003cb\u003eSt-Germain \u003c\/b\u003e\u003cbr\u003e½ ounce \u003cb\u003estrawberry syrup \u003c\/b\u003e\u003cbr\u003e¾ ounce \u003cb\u003elemon juice \u003c\/b\u003e\u003cbr\u003e 1½ ounces \u003cb\u003esoda water \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGARNISH\u003c\/b\u003e Lemon wheel, strawberry fan, and mint sprig \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMETHOD\u003c\/b\u003e Shake all of the ingredients except the soda water with ice. Double strain into a Collins glass. Add ice, top with the soda water, and stir quickly. Garnish with the lemon wheel, strawberry fan, and mint sprig.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300423618789,"sku":"NP9780399580291","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399580291.jpg?v=1767729403","url":"https:\/\/k12savings.com\/es\/products\/how-to-drink-french-fluently-isbn-9780399580291","provider":"K12savings","version":"1.0","type":"link"}