Summary
From Tokyo to New York, a cocktail renaissance is happening as "bar chefs" create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco (a city that spends more money per capita on alcohol than any other in the country). Bartenders Jeff Hollinger and Bob Schwartz share their artisan approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromaticlavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.
Jeff Hollinger and Rob Schwartz have combined 16 years of bartending experience, with more than six at Absinthe in San Francisco. Jeff lives in the San Francisco Bay area.
Jeff Hollinger and Rob Schwartz have combined 16 years of bartending experience, with more than six at Absinthe in San Francisco. Rob lives in Manhattan.
Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including The Wine Lover's Dessert Book.
Georgeanne Brennan is the James Beard Award-winning author of numerous cookbooks such as Great Greens. She lives in Northern California and France.
