Cocktails: Fancy & Delicious Recipes for all Tastes
By Eliq Maranik
(H.F. Ullmann, 2013)
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.
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.
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.
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.
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.”
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.
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” »