Matthew Biancaniello Livres

Create artisanal "farm-to-glass" specialty cocktails using local, seasonal, unusual, and organic produce with this illustrated bartending guide from a renowned cocktail chef. Matthew Biancaniello, former cocktail chef for the Hollywood Roosevelt Hotel’s Library Bar, introduces unique drinks that go beyond the ordinary. His imaginative creations include the “Heirloom Tomato Mojito,” a twenty-five-year-aged balsamic vinegar and strawberry libation called “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.” As one of the fastest-rising talents in bartending, Biancaniello crafts exciting drinks from farm-fresh, seasonal, organic ingredients, ushering in a new era of drinking: “farm-to-glass.” His approach, enhanced by foraging and gardening methods, is referred to as “ground to glass.” The libations featured are captured in stunning full-color photographs, showcasing their aesthetic beauty and deliciousness. This guide explores cocktails that push boundaries with innovative flavor combinations. Following Biancaniello’s lead, you can learn to blend alcohol and food, creating an elevated cocktail experience that invites you to savor, explore, and . . . eat your drink.