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on June 18th, 2015Print This Post
Cocktails: Fancy & Delicious Recipes for all Tastes
By Eliq Maranik
What’s summer without cocktails? Well, any time of the year is a good time for a stiff mixed drink, but rising mercury really puts us in the mood for Mojitos and Mai Tais.
If you’re a cocktail aficionado, it’s likely you already know how to mix a stand-up dry Martini. But why not ramp up your bartender repertoire with the creative concoctions in Cocktails – Fancy and Delicious Recipes for all Tastes? From a girly Pink Summer to a manly Hemingway Special or seductive Blackberry Bellini, simple recipes in this new book cover long drinks, short drinks, frozen ones, shooters and more.
on May 20th, 2014Print This Post
Five Days of Glitz, Glamour and Cocktails
by David Farley
The first half of May 2014 was a wild one for New York City. May 5 saw the annual James Beard Foundation Awards and all its post-gala debauchery; May 12 was the re-opening party of the revamped Tavern on the Green; and May 9-13 was the annual Manhattan Cocktail Classic. If you happened to attend all three, it’s likely that your liver is begging you to slow down, while your head is hoping to hit the pillow for longer than a few hours at a time.
on September 16th, 2013Print This Post
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
By Tony Conigliaro
(Ten Speed Press, 2013)
The Chemistry of Cocktails
When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.
Dress Up Your Drink!
For the last few years, we’ve been noticing large, spherical ice rounds in craft cocktails. They’re impressive looking, so at first we assumed they served a purely decorative function. Pioneered by Tokyo’s avant-garde bartenders, the round stuff actually does more than dress up your drink.
by Becky Sauer
If a tropical retreat is not in your near future, you can still pretend you’re in paradise with help from the new cocktail book “Liquid Vacation: 77 Refreshing Tropical Drinks from Frankie’s Tiki Room in Las Vegas.”
by: Sophie Gayot
Chef Mark Peel and I both appeared on the same episode of Hell’s Kitchen which aired on October 13th, 2010. We were both on the hit show working as judges, evaluating the same challenge. But when I went to The Tar Pit, his restaurant on La Brea Avenue in Los Angeles, I was the only one judging what was coming out of his kitchen. Read my review of the restaurant to see if it’s worth making a stop at The Tar Pit.
Confident that his food would pass (after all, he is the chef/owner of Campanile, which has been packed since its 1989 opening), chef Peel wanted to talk about the cocktails that are being crafted behind the bar in my exclusive video interview. I guess he was right, since lots of thought is going into the libations.
by Sophie Gayot
Join me at Church & State on Sunday, November 7th, from 6:00 p.m. to 8:00 p.m. for the fourth edition of the cocktail competition Raising the Bar. Along with Church & State owner Yassmin Sarmadi, chef/owner of Joe’s Restaurant and Bar Pintxo Joe Miller, Comme Ca General Manager Christopher Hennessy, and newcomer The Raymond Restaurant General Manager Chris Mangandi, I will be judging cocktails created on the spot.
Four mixologists, Mat Greis (Church & State), Jennifer Zerboni (Joe’s Restaurant), Eugene Shaw or Tim Loden (Comme Ca) and Lacey Murillo (The Raymond Restaurant) will have to create three different cocktails: a classic, another made with Starr African Rum, and one freestyle. Audience members will also enjoy a choice of special menus from chef Jeremy Berlin. Ask for details, including pricing, when making your reservation at 213-405-1434. Continue reading “Raising the Bar #4” »