You don't have to worry about your guests' drinks anymore, so you can be relaxed and—more importantly—ready for their arrival. Slice the fennel very thinly – if you have a mandoline use that, otherwise use a sharp knife and go as fine as you can.

I was curious for these drinks for a while now as I like to plan ahead and prep as much as possible. If you do the work beforehand you can make drinks faster, with less effort and you can remain engaged in the conversation. About the Author: Max and Noel Venning are the brothers behind Three Sheets Bar in Dalston, London which serves batched cocktails including the revered French 75.Since I homebrew and have all that stuff, I batched into 12oz beer bottles, capped and labeled em up and threw them in the bag with the other gifts. So you want to savour your cocktail but you want it quickly, or you put aside an hour for yoga, but you drive there so you can get back to work. They have a small but great selection of spirits and they (of course) use a decent amount of syrups, drinks, and infusions that were made ahead of time. The book guides you through the seasons, which is great—although, lets admit, they have the advantage of living in London and are therefore able to have all ingredients all year around and I have the disadvantage of living in the Netherlands and being unable to even have most seasonal vegetables or fruit, except asparagus. Max: I think we’re moving away from ‘trends’ as cocktails become part of city culture, but people will always look for some.

Winner of countless awards and critical acclaim, the World of Zing team crafts bartender quality cocktails so that you can enjoy a world-class mixology experience in the comfort of your home! Along with the prosecco and a few fronds of fennel to garnish, it makes for a very sophisticated summer tipple.

People live their lives at a million miles an hour and everyone is looking for instant satisfaction, we don’t want to wait.

Next time we go on vacation instead of loading up my bartools, syrups and booze I'm totally doing this. You’ll have cocktails you can drink when you get in from work, or bottles you can crack open come Christmas/summer/birthday/Friday. It’s a strange world and we’re in a paradigm where social media and the internet defines every part of our lives, but there is a counter culture growing and people are focussing more on their work/life/connectivity balance.

You will learn along the way how to use yeast, how to carbonate, ferment, how to clarify and fat wash. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Split the cardamom pods to remove the seeds, then crush them with a pestle and mortar and add to the bowl.