The French 75
Cocktail College
00:00
Importance of Menu Placement and Undervalued Ingredients in Bartending
The chapter delves into the significance of featuring cocktails on a menu and the faith customers have in listed drinks, transitioning to discussions about preferred spirits, undervalued bartender tools like tongs and grapefruit liqueur, and the advice to view recipes as guidelines rather than strict rules. It also touches on the flexibility of recipes, the experience of visiting historical bars like La Closerie de l 'Elas in Paris, and the ambiance of bars in France and Prague that enhance the overall drinking experience, culminating in a choice for a final gin martini with a twist and an olive.
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