As bartenders raise the bar on the quality of cocktails, it's no wonder I've become interested in doing the same at home. At happy hour, I no longer want to make a simple rum and coke, instead I prefer to experiment with exciting combinations and fresh, seasonal ingredients.
Recently I purchased Food and Wine Cocktails 2008, an informative, paperback full of classic and modern recipes from the nation's hippest bars and restaurants. From wine spritzers to whiskey drinks to party punches to bar snacks, nothing is overlooked or forgotten. To see what I think of the book, read more.
- The book is small, so it sits perfectly on a bar.
- It's packed with everything you need to know about the art of cocktail making. There's a glossary of spirits, mixers, and other important ingredients, a diagram of glasses, and over 150 recipes.
- A brief description of the bars and restaurants, along with the details on where each is located, accompanies the recipes making this book a nightlife guide as well!
Cons: Many of the spirits used in the recipes are expensive and or hard to find. If you aren't interested in creating the perfectly-stocked home bar, perhaps this isn't the best cocktail book for you.
Recipes: The recipes are straight forward and simple to follow. The book covers everything from:
- The building blocks — simple syrup, homemade grenadine
- The basics — dark and stormy, sazerac, etc.
- The exotic — blackberry Cabernet caipirinha, Thai boxer
- Party friendly — kill-devil punch, Boston tea party
Imagery: There are glossy, color photos of many of the drinks. Beautifully photographed, these images look delicious and refreshing.
Overall Rating: This is one of my newest, most favorite cookbooks!