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Description
Daniel Gaujac: Do it the French WayDiscover the captivating world of mixology with 'Do it the French Way' by Daniel Gaujac. This exceptional book invites you on an exquisite journey through the rich heritage of Frances finest aperitifs. Dive into the fascinating history behind iconic drinks like Pernod Absinthe, Byrrh, Lillet, Ricard, and Suze, all of which originate from Gustav Eiffels historic distillery in Thuir, established in 1873. Each page is a celebration of craftsmanship,
Discover the captivating world of mixology with 'Do it the French Way' by Daniel Gaujac. This exceptional book invites you on an exquisite journey through the rich heritage of France’s finest aperitifs. Dive into the fascinating history behind iconic drinks like Pernod Absinthe, Byrrh, Lillet, Ricard, and Suze, all of which originate from Gustav Eiffel’s historic distillery in Thuir, established in 1873. Each page is a celebration of craftsmanship, blending centuries of expertise, imagination, and innovation in cocktail creation.The book features stunning photography, offering an intimate look at the distillery’s antique oak casks—some of the largest in the world—alongside intricate copper pots and vintage laboratory equipment, framed by Eiffel's majestic stained glass windows. You’ll feel the spirit of history as you explore the distillery’s newly refurbished bar, reminiscent of a quintessential English club.
In the second part, gain insights into modern mixology through engaging portraits and candid interviews with 25 world-renowned bartenders and mixologists. They share their secrets, techniques, and favorite cocktail recipes, bridging the gap between the storied past of aperitifs and today's vibrant cocktail culture.
Whether you are a cocktail enthusiast or a professional bartender, 'Do it the French Way' is an essential addition to your bookshelf, offering inspiration and knowledge about the artistry of drink making. Elevate your cocktail game and appreciate the French way of crafting the perfect aperitif with this beautifully curated book.
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Reviewed in the United States on January 10, 2025
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