具體描述
Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before.These updated classics from the country s most popular chefs and bartenders are simple to concoct yet complex in character and flavor.Here s 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 Cafe
The Rumbo Jam —Katy Keck,New World Grill
著者簡介
Gary Regan and Mardee Haidin Regan are coauthors of The Book of Bourbon and Other Fine American Whiskeys.They write together-and separately–about spirits,cocktails,food,and travel for a wide variety of publications,and are co-publishers of the ArdentSpirits.com web site(www.ardentspirits.com)and newsletter.The Regans live and work with their three poodles and two Siamese cats in Cornwall-on-Hudson,New York.
圖書目錄
Introduction
The Evolution of the Cocktail
What Makes a New Classic?
How to Make a Drink
The Cocktails
The Anejo Highball
The AWOL
The Blood Orange
Bolo's Sangrias:Pomegranate and White Peach
The Burnt Orange Kir
The Caipirinha
The Cajun Martini
The Chambord Kamikaze
The Chile Rita
The Chocolate Martini
The Cinnabar Negroni
The Citrus Cooler
The Cosmopolitan
The Debonair
The Green Flash
Harper Cranberry
The Hennessy Martini
The International Cocktail
The Jamaican Ten Speed
Just Peachy
The Lark Creek Inn Tequila Infusion
The Lemon Drop
Limoncello
The Mango Dream
Martini Thyme
The Metropolitan
Mezcal Margarita
The Minnesota Manhattan
Nikos at Nite
The Oatmeal Cookie
The Pacific Rim
Painter's Punch
Paris is Burning
Passionne
The Pink Lemonade
The Rialto Bianco
The Rumbo Jam
Sauza-Rox
The Seelbach Cocktail
The Sfuzzi Sfizz
Shrubs: Rum or Cognac and Champagne
The Single-Malt Scotch Martini
The Starlight
The Stiletto
The Sunsplash
The Tapika Cocktail
The Tart Gin Cooler
The Uni-Shooter
Bibliography/Mail-Order Sources
Index
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