Espresso Extraction by Scott Rao [epub | 1,15 Mb] ISBN: B00F2VCTP6

  • Full Title: Espresso Extraction: Measurement and Mastery
  • Autor: Scott Rao
  • Print Length: 43 pages
  • Publisher: Scott Rao Coffe Books
  • Publication Date: September 8, 2013
  • Language: English
  • ISBN-10: B00F2VCTP6
  • ISBN-13: 
  • Download File Format | Size: epub | 1,15 Mb
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Espresso Extraction: Measurement and Mastery is the highly technical follow-up to The Professional Barista’s Handbook. Baristi who have mastered Scott’s earlier work will enjoy this compact ebook’s new material and numerous original ideas. EEMM examines topics such as pressure profiling, portafilter basket design, and advanced use of the coffee refractometer. Scott also discusses the current popular topic of how to produce delicious coffee at extractions as high as 23%, an idea he pioneered in 2010.


Editorial Reviews



w a y

Copyright © 2003 by Lerner Publications Company All rights reserved. International copyright secured. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic,

mechanical, photocopying, recording, or otherwise—with-

out the prior written permission of Lerner Publications

Company, except for the inclusion of brief quotations in an acknowledged review.

Lerner Publications Company,

A division of Lerner Publishing Group

241 First Avenue North

Minneapolis, MN 55401 U.S.A.

Website address:

Library of Congress Cataloging-in-Publication Data

Hill, Barbara W., 1941–

Cooking the English way / by Barbara W. Hill.— Rev. & expanded.

p. cm. — (Easy menu ethnic cookbooks)

Includes index.

eISBN: 0–8225–8012–8

1. Cookery, English—Juvenile literature. 2. England—Social life and customs—Juvenile literature. I. Title. II. Series.

TX717 .H546 2003



Manufactured in the United States of America

1 2 3 4 5 6 – JR – 08 07 06 05 04 03

e a s y m e n u e t h n i c c o o k b o o k s Cooking

r e v i s e d a n d e x p a n d e d

t h e

t o i n c l u d e n e w l o w – f a t


a n d v e g e t a r i a n r e c i p e s

w a y

Barbara W. Hill

a Lerner Publications Company • Minneapolis

C o n t e n t s



The Land, 9

An English Menu, 28

The Food, 10

Holidays and Festivals, 13


Fried Bread, 32


Mushrooms on Toast, 33

The Careful Cook, 20

Derbyshire Oatcakes, 34

Cooking Utensils, 21

Cooking Terms, 21


Special Ingredients, 22

Roast Beef, 38

Healthy and Low-Fat Cooking Tips, 24

Browned Roast Potatoes, 39

Metric Conversions Chart, 25

Yorkshire Pudding, 41

Summer Pudding, 42



Tea, 46


Shortbread, 47

Carlings, 62

Scones, 48

Easter Biscuits, 65

Victoria Sandwich, 50

Hearty Autumn Hot Pot, 66

Gingerbread, 68


Wassail Punch, 69

Shepherd’s Pie, 54

Vegetarian Shepherd’s Pie, 56


Poached Fish, 58

I n t r o d u c t i o n

Fresh-caught fish, tender roast beef, rich scones and shortbread—

these are just a few of the varied foods that make up the cooking of England. For years English cuisine was regarded as bland and unexciting. This reputation has changed as English chefs have become more adventurous, earning praise for their innovative and flavorful dishes.

Although most English food is not spicy or unusual, it is hearty and delicious. It relies on fresh, simple ingredients prepared to highlight the natural flavors of foods. English cooking also incorporates influences from the many cultures that make up the English population, such as East Asian, West Indian, and Chinese communities.

England is famous for its large cooked breakfast and for afternoon tea, dainty sandwiches and sweets served with a pot of tea. “Takeaway” (takeout) food also got its start in England with fish and chips—pieces of fried cod or haddock and thick French fries served with salt and vinegar. Another early “fast food” was the Cornish Fall and winter in England can be a cold and rainy time, so hearty autumn hot pot—

a vegetarian stew, topped with cheese-flavored scones—can really hit the spot.

(Recipe on pages 66–67.)




North Sea












ern Ri Leicester






Thames River












English Channel


pasty, meat and vegetables baked in a pastry crust. Pasties started as a way for miners and farmers to carry their lunch to work.

While fast foods and frozen foods remain popular, many English people are becoming more health conscious. Cooks use less fat in preparing food, and people are eating less meat, eggs, butter, and sugar and more fruits, vegetables, and whole-grain bread. The recipes in this book will give you a taste of English cooking that’s both good for your health and good tasting.


T h e L a n d

England, Wales, and Scotland make up Great Britain (often called simply Britain), and these countries plus Northern Ireland form the United Kingdom. Britain is one of the British Isles, which lie in the North Atlantic Ocean off the northwestern coast of mainland Europe. The English coast stretches for hundreds of miles. It is lined with high cliffs, jagged rocks, and beaches.

England has a d
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Theodore J. K. Radovich

2. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates,

Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary

Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing

Compounds) in Vegetables


N. Hounsome and B. Hounsome

3. Flavor and Sensory Characteristics of Vegetables


Peter K. C. Ong and Shao Quan Liu

4. Genetic Engineering of Vegetable Crops


Jiwan S. Sidhu and Sudarshan Chellan

5. Nutritional Profil of Vegetables and Its Significanc to Human Health


Masood Sadiq Butt and Muhammad Tauseef Sultan

6. Bioactive Phytochemicals in Vegetables


Fereidoon Shahidi, Anoma Chandrasekara, and Ying Zhong

7. Microbiology of Fresh and Processed Vegetables


Annemarie L. Buchholz, Gordon R. Davidson, and Elliot T. Ryser

Part II.

Postharvest Technology and Storage Systems

8. Postharvest Handling Systems and Storage of Vegetables


P. S. Raju, O. P. Chauhan, and A. S. Bawa

9. Postharvest Physiology of Vegetables


Peter M. A. Toivonen








September 11, 2010


Trim: 246mm×189mm



Part III.

Processing and Packaging of Vegetables

10. Fresh-Cut Vegetables


W. Krasaekoopt and B. Bhandari

11. Principles of Vegetable Canning


Dharmendra K. Mishra and Nirmal K. Sinha

12. Refrigeration and Freezing Preservation of Vegetables


Kasiviswanathan Muthukumarappan and Brijesh Tiwari

13. Drying of Vegetables: Principles and Dryer Design


Jasim Ahmed

14. Drying Vegetables: New Technology, Equipment, and Examples


E. Özgül Evranuz

15. Minimal Processing and Novel Technologies Applied to Vegetables


Jasim Ahmed and Tanweer Alam

16. Processing of Vegetable Juice and Blends


James S.B. Wu and S-C Shen

17. Vegetable Fermentation and Pickling


Nejib Guizani

18. Vegetable Parts, Herbs, and Essential Oils


Sri Yuliani and Bhesh Bhandari

19. Processing and Computer Technology


Gokhan Bingol and Y. Onur Devres

20. Packaging for Fresh Vegetables and Vegetable Products


Melvin A. Pascall

21. Waste Management and Utilization in Vegetable Processing


Dalbir S. Sogi and Muhammad Siddiq

Part IV.

Product and Food Plant Safety and HACCP

22. Controlling Food Safety Hazards in the Vegetable Industry—The HACCP



Luke F. LaBorde

23. Good Agricultural Practices and Good Manufacturing Practices for

Vegetable Production


Elizabeth A. Bihn and Stephen Reiners

24. Microbial Safety of Fresh and Processed Vegetables


Jaheon Koo

Part V.

Commodity Processing

25. Asparagus, Broccoli, and Caulifl wer: Production, Quality, and Processing


Paramita Bhattacharjee and Rekha S. Singhal







September 11, 2010


Trim: 246mm×189mm



26. Avocado: Production, Quality, and Major Processed Products


Tasleem Zafar and Jiwan S. Sidhu

27. Dry Beans: Production, Processing, and Nutrition


Muhammad Siddiq, Masood S. Butt, and M. Tauseef Sultan

28. Carrots


B. C. Sarkar and H. K. Sharma

29. Chili, Peppers, and Paprika


Lillian G. Po

30. Peas, Sweet Corn, and Green Beans


Muhammad Siddiq and Melvin A. Pascall

31. Garlic and Onion: Production, Biochemistry, and Processing


Wieslaw Wiczkowski

32. Edible Mushrooms: Production, Processing, and Quality


Ramasamy Ravi and Muhammad Siddiq

33. Table Olives and Olive Oil: Production, Processing, Composition, and

Nutritional Qualities


Kostas Kiritsakis, Apostolos Kiritsakis, Elena Manousaki-Karacosta, and Fivos


34. Potatoes: Production, Quality, and Major Processed Products


Edgar Po and Nirmal K. Sinha

35. Green Leafy Vegetables: Spinach and Lettuce


Gurbuz Gunes and Esra Dogu

36. Sweetpotatoes


V. D. Truong, R. Y. Avula, K. Pecota, and C. G. Yencho

37. Tomato Processing, Quality, and Nutrition


Ali Motamedzadegan and Hoda Shahiri Tabarestani









September 11, 2010


Trim: 246mm×189mm







September 11, 2010


Trim: 246mm×189mm


Fresh and processed vegetables are a fast-

Part V covers processing of important veg-

growing segment of the food industry and

etables including green, leafy, tuber and root,

occupy an important place in the global com-

and other vegetables. It also includes chapters

merce and economy of many countries. Vari-

on dry beans, olives,
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the stomach cannot break down or digest the insoluble fiber, the chia seed helps keep food moving smoothly through the digestive process and does not contribute any calories. Soluble fiber and the gel coating of the seed keep the colon hydrated and ensure the easy movement of food.

4. Add healthy omega-3 oil to your diet

Omega-3 oil is usually thought of as “that healthy stuff in fish.” But what if you don’t want to eat fish every day? What if you’re a vegetarian or simply worried about pollution adding harmful substances to your fish dinner? Chia is the richest plant-source of this healthy oil. By weight, chia contains more omega 3 than salmon, and it still tastes like whatever you want! Omega 3 oil is important in heart and cholesterol health. It’s also recently been targeted as a weight-loss helper. USA Weekend magazine also reported that overweight dieters who included omega 3s in their eating plan lost two more pounds monthly than the control group who did not.

5.Feel more energized all day long

Don’t want to feel like taking an afternoon nap? Your energy levels have a lot to do with what you eat. Chia is one of nature’s highest plant-based sources of complete protein. Usually protein from items like peanut butter and some beans are incomplete, meaning you have to combine them with other foods to get the full benefit. Not chia, though— its protein is complete and will raise your energy levels. The combination of complete protein, vitamins, minerals, and blood-sugar balancing gel all work together to make sure you have steady, never jittery energy.

6.Bake with less fat

Do you enjoy making baked goods at home, but hate all the butter and oil that has to go into them? Chia gel can substitute for half the butter in most recipes! The food will bake the same and taste the same (or better) from the addition of the chia gel. All you need to do is divide the amount of butter or oil in about half, and then use the same amount of chia gel to fill in. The anti-oxidants in chia can even help keep the food tasting fresh longer. Cookies, cakes, muffins, pancakes, dessert bars, and more can be made with chia gel as your butter replacement. Which recipe will become your new favorite?

7.Add age-defying anti-oxidants

Anti-oxidants are often in the news for their super health benefits. You know that blueberries and several exotic fruits (that aren’t always in season) have them, but did you know that chia is extremely high in anti-oxidants too? These helpful substances are what make the chia seed stay fresh for so long. At room temperature, they’ll stay fresh and ready to eat for more than two whole years! And that’s all without a single chemical or preservative. This amazing ability is not found in other seeds like flax or sesame; those seeds don’t have the same rich anti-oxidant content.

Anti-oxidants help prevent free-radical damage in your body. Free radicals lead to problematic conditions such as premature aging of the skin and inflammation of various tissues. Fight free radical damage by staying fresh and healthy with nature’s anti-oxidant powerhouse.

8.Cut cravings for food

A deficiency in minerals or vitamins can create a craving for food. For example, if you’re low on calcium, you may feel compelled to eat lots of cheese and ice cream. This happens because your body knows that cheese is a source of calcium, and it hasn’t been getting enough. But what if dairy and whole milk are a “diet don’t”? You can always add calcium to your food by sprinkling on the chia. By weight, chia has more calcium than whole milk. It also has magnesium and boron, essential trace minerals used in the absorption of calcium and other vitamins. By balancing your vitamins and minerals with chia, you can curb cravings that might tempt you.

9. You can pack in a more flavorful punch

How can a seed with NO flavor help the foods you already like taste better? First, because they have no taste of their own, chia seeds will never mask or overpower the flavor of your food. Second, when the seeds hydrate, they magnify the taste of whatever they were added to. Put them in pudding? Chocolaty! Swirl them into a smoothie? Fruity! The same thing goes with dressings, dips, salsas, sauces, and more. These two factors combine to let chia seeds take on the taste of whatever you add them to. They distribute and never dilute the flavors you love.

10. Save your money

Why should eating less cost you more? You already know diet pills are expensive, and “box meal plans” can run up to $500 a month. If you’re buying “calorie counting packs” or other individual portions in the store, you end up paying extra for all the preparation and materials that go into each package. More than enough chia for one month costs less than a dollar a day. You can use as much or as little as you want to achieve your desired results. There are no preparations required for these simple seeds; pesticides are not even require
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fy things~nuts, or croûtons, or hard-cooked egg~that made the salad more satisfying. Every leaf was in impeccable condition, and the ritual of dressing it at table was an important moment in every meal. There was never a leaf left over. Then, before clearing the salad plates, Madeleine served the cheese. This course, never omitted, consisted of a few perfect cheeses, always in season, and just right for the dishes that had preceded~whether a local goat cheese, the regional Fourme d’Ambert, or a chunk of Beaufort she had brought back from the Alps. She never offered too many choices, lest they compete or clash or overwhelm. She tended to sample only one herself, knowing which was the best that day. Madeleine fashioned perfect meals; beyond being generous in flavor and tradition, there was a balance and focus to the menu: everything complemented everything else in an uncanny way. And there was always a simple dish with the goût du revenez-y~”the taste you return to” for another nibble that prolongs the meal. Her cooking never demanded your attention, it simply kindled conviviality.

Within a very few months, I had succumbed to the philosophy that guides Zuni cooking today. While growing international attention swirled around the more glamorous three-star restaurants, and parades of gastronomic pilgrims clamored after the fanciest, cleverest, and most exclusive truffle, lobster, and foie gras dishes incorporating exotic fruits and Japanese garnishes, I was taking thorough notes on how Michel made hachis parmentier {shepherd’s pie à la française} for the staff meal. Or I was heading for the slightly drab but friendly café up the street with Jean on his night off for a hanger steak and perfect pommes frites. My mentor always congratulated the café owner on the delicious bifteck and insisted this was as good a meal as any, lest one think classical or nouvelle cuisine could challenge the virtues of simplicity. There was surely a place for creative new restaurant cooking, and even for classical cuisine, but it wasn’t for every day. And Jean constantly reminded me that the food we eat every day ought to be taken just as seriously. It deserved to be just as well prepared, and just as celebrated.

WHEN I RETURNED TO AMERICA IN 1974, I HAD NO PLANS TO BECOME A COOK, much less a chef or restaurateur; it was obviously too late. A commis at Troisgros enrolled by age fourteen, and I was already seventeen. I headed to California to college. But late in 1977, a friend told me about an unusual restaurant in Berkeley where the menu was based on the best seasonal ingredients, and changed daily. She was already working at Chez Panisse and described a community of passionate cooks and kindred spirits. I booked a table a few weeks later and walked into Chez Panisse with a stack of Troisgros recipes, my meticulous food logs, and the tantalizing hope that the enchantments of that year in France could be conjured in America. I was not disappointed. Alice Waters pushed the Patron’s notion of cuisine généreuse into new territory~no effort was spared to offer the most delicious, beguiling, satisfying meals. Every detail of preparation and presentation was favored with care, from the handwritten menus to the extraordinary flowers that graced the dining room. When Alice shocked me with the proposal that I help out at Saturday lunch, I discarded a stack of graduate school applications and asked her what cookbooks to buy. It was too good to be true, but I was scared to death. I graduated a few months later to cooking lunch every day by myself, although the convenient title “lunch chef” was not really apt, since I was “chief” to no one. But being in charge of myself was plenty, given that I had never actually cooked many of the things I had so carefully recorded. I rapidly learned that a simple pan of crispy, golden sautéed potatoes, no problem for the tenderest commis chez Troisgros, was beyond my reach. My potatoes often stuck viciously to the pan~when they didn’t jump to the floor. And when they didn’t stick, I had no idea why. I did begin each day with an exceptional advantage: the delicious leftovers from the night before~I just had to avoid wrecking them. However, considering my limited skills, even this was fraught with risks and resulted in plenty of nervous scrambles. But Alice made a point of coming through the kitchen in the late morning, when she carefully tasted and corrected my troubled efforts~she seemed to sense where a dish should go and could always make it better {or gently suggest that we did not have to serve it, which was a revelation to me}. I wasn’t sure how she arrived at these miraculous fixes, but her example ingrained in me the habit of reconsidering every option at every stage of preparation. Alice and her colleague, pastry chef Lindsey Shere, along with chefs Jean-Pierre Moullé and Mark Miller, were generous, inspiring, adventurous,
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e street that is kicking serious ass. Turn your three meals a day from “I don’t have time to cook” to “I can’t wait for dinner!” Indulge yourself.

top ten seattle experiences for baking buffs

1. Dahlia Bakery—Pick up a couple coco pie bites and a cup of coffee and sit at a table outside. Get a loaf of pecan flaxseed bread and take it to eat in your hotel or throw it in your suitcase.

2. Sur La Table—The original store is in the Pike Place Market and is still the greatest place to fill any holes in your baking arsenal, from pans to parchment to pastry tips.

3. Le Panier in the Pike Place Market—One of the oldest French-style bakeries in the city. Buy a couple friande cookies and sit at the counter overlooking the market.

4. Fran Bigelow is Seattle’s Queen of Chocolate. Her posh new showplace is the Fran’s Chocolate next to the Four Seasons Hotel on 1st Avenue. Purchase a few of her justly famous salted caramels or a jar of intensely rich chocolate sauce.

5. Take a bus to Ballard and check out Theo Chocolate for “bean to bar” fair trade, organic chocolates.

6. While you’re in Ballard, stand in line for a perfect croissant or a custardy slice of quiche at Besalu.

7. Also in Ballard, try a molten chocolate cake at Autumn Martin’s new shop, Hot Cakes.

8. Take a cab to Eastlake Ave. E to my favorite of the Grand Central stores. If the crusty-edged coconut layer cake is on offer, grab a slice.

9. Take light rail to Columbia City and stop by Columbia City Bakery. The seeded baguettes are killer!

10. Need a cuppa with that pastry? You’re in Seattle! Pick up a few bags of coffee beans to take home and compare. My favorite is still Starbucks (the original store is in the Pike Place Market), but also try Vivace, Vita, Zoka, and Lighthouse Roasters, to name a few other coffee bean companies that got their start in the Emerald City.

This section gives you information for pastry-making success based on the experience of the bakers in our professional bakery facility, the Dahlia Workshop.

about weighing ingredients

how to measure ingredients by weight or volume

how to bring ingredients to room temperature

how to chop chocolate

how to shave chocolate

how to make chocolate curls

how to toast and chop nuts

how to sift

how to whip egg whites

how to fold with a whisk

how to mix batters in the electric mixer

how to adjust for the heat on an electric coil burner

how to bake

how to test for doneness with a skewer


Professional pastry bakers measure ingredients by weight (ounces or grams), but most home bakers measure by volume (measuring cups and spoons). Because weighing is more accurate and there’s a movement among home bakers to use weights, in this book we give both options. (Note that ounces, when they’re listed next to grams in the ingredient list, are ounces by weight.)

Measuring by weight is especially useful for dry ingredients, such as flour. If you measure a cup of flour three times in a row, then put it on the scale each time, the weight will probably vary slightly each time due to discrepancies in the exact way you filled the cup.

In addition, measuring cups and spoons are not calibrated to a universal standard, so those made by different manufacturers will give you slightly different measurements. We found as much as a 1½-ounce difference in weight using 1-cup measures from different sets.

Though weights are more accurate for pastry baking, most American home cooks do still measure by volume using measuring cups and spoons, so we prioritized volume when we measured ingredients for our recipes. (In other words, we wanted to be able to say a recipe calls for “1 cup flour,” not “1 cup plus 2 teaspoons flour,” which might happen if we weighed out the flour first.) So, for example, we measured flour into a cup, to get the volume measurement, then we weighed that cup of flour to get the grams and ounces, rounding up or down as needed. Because volume measurements are somewhat variable (especially for flour), and because we measured by volume first and by weight second, there may be small discrepancies in the grams and ounces for an ingredient from recipe to recipe (1 cup of all-purpose flour may range in weight from 4.2 ounces to 5.2 ounces, for example), but these slight fluctuations will not affect the success of your recipe.

On the savory side of the professional kitchen, scales are not used, or needed, for measuring ingredients the way they are in the pastry kitchen. So for the savory recipes in this book, such as egg muffin sandwiches and eggs Benedicts, grilled cheese sandwiches, and stratas, we generally do not give weights (unless the ingredient is purchased by weight in the supermarket, such as a pound of potatoes). When a savory recipe includes a pastry, we give weights for the pastry but not for the savory filling.

We con
g improvements, and personal preference. A Boulevardier probably wouldn’t have come about if someone hadn’t tried replacing gin with whiskey from one of the most iconic cocktails, the Negroni. Women wouldn’t have earned their right to vote if courageous women like Susan B. Anthony hadn’t tested and challenged the old-fashioned, unfair, and uncontested laws. Sure, that’s not a perfect analogy, but the point is, change comes from observing the status quo, identifying and studying what works and what can be transformed, and then trying like hell to make something different, and maybe even better.


Beyond the booze, there exists a dizzying array of modifiers and mixers in the world of bartending. From tiny little dash bottles to sticky-sweet syrups and exotic liquors, we love exploring all means of sprucing up your concoctions. This is by no means a definitive primer but rather an idea of some of the adjuncts you can work with.

Cocktail Bitters: The most common bitters you’ll find (and the staple bottle for your personal bar) are Angostura Aromatic Bitters, though there are countless other brands and flavors available for you to experiment with. Bitters are a super-potent, heavily concentrated, high-alcohol extract of bitter roots, spices, seeds, fruits, and botanicals that are intended to change the flavor of the drink with just a dash or two. But you’d bitter not overdo it, or you may overpower the drink completely!

Bitter Liqueurs: Similar to cocktail bitters, bitter liqueurs (such as Campari, Amaro, and many herbal liqueurs) come in a wide variety of flavors and colors and are used to round out and enhance many of your drinks.

Infusions: For the sake of simplicity, we mostly avoid infusions for the classic recipes in this book; however, infusing base spirits with herbs, fruit, or spices is another super-easy way to flaunt your creativity at home. Depending on the potency of your additive, these can take minutes or days to finish . . . another opportunity to taste as you go.

Syrups: Many drinks call for simple syrup, which is just a fancy way to say sugar water. To make simple syrup, combine boiling hot water with a bunch of sugar. No need to be precise here—around equal parts is fine. White granulated sugar is the most common type used for simple syrup, but using unrefined or raw brown sugars creates a more toffee-like and slightly less sweet syrup. Homemade syrups offer an easy way to try on your alchemy hat and add new and distinct layers to many of the classics.


(Bourbon, Rye, Scotch, Moonshine)



The Old Fashioned is one of the most iconic and elemental cocktails of all time. In a way, it’s an unsophisticated drink by cocktail standards: a simple mix of liquor, sugar, and bitters. But ask any bartender, and they’ll tell you its ubiquity does not debase its worth. Hang by a bespoke cocktail bar for a few too many drinks, and you’ll fall within earshot of the great debate over what makes for the “perfect Old Fashioned.”

The Old Fashioned may be evocative of men in suits, cigars in hand, behind a smoky curtain in the liquor-forbidden Prohibition years, but it’s also elegant and raw and primed for experimentation within its classic formula. There is a suggestion hidden within this iconic cocktail to look forward to new perspectives and new flavors. To make the drink your own.

Throughout history, trailblazing women have considered the status quo, and what came before them, and worked to improve it. They contributed to a new narrative, one that was inclusive. One that was not just composed of those men in suits, cigars in hand, and one that didn’t allow just a single path to achieve a goal. Follow their lead. Learn how to create a classic, or put your own twist on it, but most important, be yourself and make it your own. And smash the patriarchy while you’re at it.

Now take everything you’ve just learned and everything you thought you knew and SMASH the compulsion to conform! SMASH a sugar cube with some bitters and water! SMASH any preconceptions of a single right way to make this drink! Establish your own belief system within a historical framework that agrees with your principles and your palate—then SMASH it all together in a glass, and stir yourself a damn good cocktail.



A woman without a man is like a fish without a bicycle.

—Gloria Steinem

With a career that spans decades, Gloria Steinem is undoubtedly one of America’s foremost feminist pioneers and visionaries. She has been both a role model and a lightning rod, depending on the fashion and politics of the time, and has inspired countless women with her eloqu


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