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 Caf? The Rumbo Jam Katy Keck, New World Grill
Table of Contents
Acknowledgments. Introduction. The Evolution of the Cocktail. What Makes a New Classic? How to Make a Drink. The Cocktails. Bibliography/Mail--Order Sources. Index.
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.