New Classic Cocktails
Author: Gary Regan
Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the countrys most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Heres how to stir up new, exciting tastes with finesse. Cheers!
White Peach Sangria and Pomegranate Sangria —chef Bobby Flay
The Cajun Martini —chef Paul Prudhomme
The Citrus Cooler —Paul Bolles-Beaven, Union Square Café
The Rumbo Jam —Katy Keck, New World Grill
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The Big Book of Cocktails: 365 Mouthwatering Mixes, Shakers and Shots
Author: Brian Lucas
Today's growing numbers of cocktail drinkers will be stirred, not shaken, by this fabulously illustrated compendium of cocktail recipes and techniques. From Sazerac to Pimm's Cup, Manhattan to Moscow Mule, Whisky Sour and Dry Martini to Sidecar and Blue Blazer—it's all here. What are the essential ingredients and equipment needed to stock a bar? What shape of glass goes with which cocktail? What are the best methods for layering drinks, zesting lemons, or salting the rims of glasses? And what if a recipe calls for "muddling"? Spiral-bound so it lies flat, with graphic symbols indicating the alcohol content of each recipe (plus several nonalcoholic recipes), this is an indispensable guide for all hosts—and professional bartenders, too.
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