Cocktails & Food
Javier de las Muelas
Javier de las Muelas, one Spain's most prestigious bartenders/cocktail creatives, has brought together a world of different flavours and gastronomic techniques in his most recent book, Javier de Las Muelas Cocktails & Food. After having dedicated his professional life to all things related to the hospitality business and with several publications under his belt this latest book contains a collection of signature cocktails paired with recipes from some of the most renowned chefs in Spain. A list of ingredients and preparation methods for each cocktail and recipe, with beautiful photographs giving readers the opportunity to learn about luxury dining based on his friendships and interactions with these well known chefs, many of whom are based in Barcelona.
Consistently recognized as one of the top ten greatest bartenders in the world (Javier won Best Barman of the Year in Spain for 2007) he has also opened cocktail bars all across the globe, two of which are in Barcelona, Gimlet and Dry Martini. Dry Martini, located in the Eixample neighbourhood has remained on the list of best bars in the world for the seventh consecutive year in a row. The latest publication invites guests to on a gastronomic journey that includes influences from the many exotic foreign places where he works and all that he has learned from his travels.
Ámbar de Anchoas, Juan Mari y Elena Arzak
Sopa de Castañas, Martín Berasategui
Divided into eight sections Cocktails and Food begins with articles written over the course of his life, including a history of the aperitif, the invention of the quintessential cocktail, the dry martini, a lesson on why drinks are shaken and not stirred and how Frank Sinatra, amongst other stars, have turned mixed drinks into what they are today, a fashionable addition to precede or complete a meal. The next two sections comprise the main course, the elegant recipes sourced from the 50+ Spanish chefs, including locally known chefs such as Christian Escribà, Carme Ruscalleda and Carlos Abellán, all of which are represented with stunning photographs, bringing this experience to life.
Tartar de Tomate, Ramón Freixa
Mo'Better Blues (cocktail paired with Sopa de Castañas)
Portrait of Javier de las Muelas and some of the chef featured in the book at the Dry Martini bar
- Published by;
- Planeta Gastro