All Day Cocktails: Low (and No) Alcohol Magic

Enjoy cocktails at any time of day with this collection of fresh, creative low- and no-alcohol recipes.

Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book.

All Day Cocktails brings you ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.

Author: Shaun Byrne, Nick Tesar
Publisher: Hardie Grant Books
Published: 08/20/2019
Pages: 224
Binding Type: Hardcover
Weight: 1.75lbs
Size: 9.10h x 7.10w x 1.10d
ISBN13: 9781743795248
ISBN10: 1743795246
BISAC Categories:
- Cooking | Beverages | Alcoholic | Bartending & Cocktails
- Cooking | Beverages | Non-Alcoholic
- Cooking | Beverages | Alcoholic- General

About the Author
Shaun Byrne has been mixing drinks since he was legally allowed to - and has never really stopped. After spending four years working in restaurants and bars in Europe, he returned to Australia to become part of Melbourne's revered Gin Palace family. During that time he teamed up with winemaker Gilles Lapalus to start a business producing what has become the best regarded vermouth in Australia. As well, he joined coauthor Nick in a company called Marionette, and together they work directly with Australian farmers to make cocktail staple liquors.

Nick Tesar is a world-class competition bartender with an impressive resume of Melbourne it-list restaurants to his name. These days you can find Nick manning Bar Liberty, but it was during his previous role at Bar Lûmé in the acclaimed L&ucircmé restaurant where his enthusiasm for liqueurs took flight. There, they focused on getting the most out of incredible Australian produce, thinking laterally to extract flavor using the best equipment available. He wants to encourage readers to think like this, whatever produce or equipment they have on hand.