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Food & Wine Cocktails
Food & Wine Cocktails 2005: The Best Drinks from America's Hottest Bars, Lounges and Restaurants
Raise a glass to Food & Wine 's first-ever tribute to the cocktail, a slim, softcover companion to the magazine's popular Official Wine Guide . In addition to offering 200 signature drinks from the country's most exciting restaurants, bars and lounges, it contains definitive recipes for the classics.
As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These cocktails are the ones making a sensation in the newest, hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. At that's not all: mix-masters won't find better recipes for such traditional favorites as Manhattans, martinis and mojitos. Each of the chapters will focus on a particular spirit type--vodka, rum, whiskey--and every page highlights one special cocktail, along with a short description of the establishment that provided the recipe, its address and phone number, and an interesting behind-the-scenes anecdote. There's also useful information on such drink accompaniments as cocktail snacks, complete with sample recipes, and a "Cocktail Clinic," which gives tips on how to throw a great cocktail party, with details on stocking the bar and glassware. For those who want to visit the showcased restaurants and bars, an index lists them all geographically--making this a guide-within-a-guide to America's best nightlife.
As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These cocktails are the ones making a sensation in the newest, hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. At that's not all: mix-masters won't find better recipes for such traditional favorites as Manhattans, martinis and mojitos. Each of the chapters will focus on a particular spirit type--vodka, rum, whiskey--and every page highlights one special cocktail, along with a short description of the establishment that provided the recipe, its address and phone number, and an interesting behind-the-scenes anecdote. There's also useful information on such drink accompaniments as cocktail snacks, complete with sample recipes, and a "Cocktail Clinic," which gives tips on how to throw a great cocktail party, with details on stocking the bar and glassware. For those who want to visit the showcased restaurants and bars, an index lists them all geographically--making this a guide-within-a-guide to America's best nightlife.
300 pages, Paperback
First published January 1, 2005
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Displaying 1 - 2 of 2 reviews
February 22, 2023
2.5 ☆
Since my interest has recently turned to cocktails, my foodie cousin loaned me this book. The book is organized by the principal liquor such as vodka, gin, tequila, rum, whiskey, brandy, etc.
This is not aimed at neophyte bartenders but at people looking for inventive libations while traveling through the United States. A reader would need an extensively stocked home bar to recreate these recipes as most of them require 5 to 7 ingredients. Consequently, I was interested in only about 15 percent of the 200-plus recipes.
If all of the subsequent editions of this title are styled in the same vein, I would recommend this only for avid cocktail drinkers seeking out new trends. This is not the book to learn how to make classic 3-or-4-ingredient cocktails such as margaritas, Tom Collins, or Mules. So this was not a good fit for me.
Since my interest has recently turned to cocktails, my foodie cousin loaned me this book. The book is organized by the principal liquor such as vodka, gin, tequila, rum, whiskey, brandy, etc.
This is not aimed at neophyte bartenders but at people looking for inventive libations while traveling through the United States. A reader would need an extensively stocked home bar to recreate these recipes as most of them require 5 to 7 ingredients. Consequently, I was interested in only about 15 percent of the 200-plus recipes.
If all of the subsequent editions of this title are styled in the same vein, I would recommend this only for avid cocktail drinkers seeking out new trends. This is not the book to learn how to make classic 3-or-4-ingredient cocktails such as margaritas, Tom Collins, or Mules. So this was not a good fit for me.
February 22, 2008
This has some great concoctions, but a good deal of the ingredients are a bit out there. They definitely are not all made up of things your average bar is stocked with. Good if you're planning ahead, not so great for spur of the moment mixing.
Displaying 1 - 2 of 2 reviews