Product Description

Sophisticated classics with a modern splash

Now in paperback, New Classic Cocktails includes fifty recipes for making traditional cocktails with a contemporary twist. Collected from America’s most renowned chefs, restaurants, bars, and hotels, each recipe is accompanied by a charming anecdote about the drink’s creation and evolution. Included are such high-end cocktails as The Single-Malt Scotch Martini from New York’s Ritz Carlton Hotel, Bolo’s Pomegranate Sangria from Bobby Flay, The Intercontinental Cocktail from Dale DeGroff (former bar manager of The Rainbow Room), and The Citrus Cooler from Union Square Café. With vibrant color photographs of each drink, this is the perfect book for every cocktail enthusiast.

Product Details

• Amazon Sales Rank: #239176 in Books
• Published on: 2002-10-17
• Original language: English
• Number of items: 1
• Binding: Paperback
• 144 pages

Features

• ISBN13: 9780764567063
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

Review
“…Presents scores of the newest examples of the high-octane art…Every creation is temptingly photographed.  Sip with extreme caution!…” (County Life Sussex, April 2003)

From the Inside Flap
Raise your glass to the resurgence of the cocktail! It’s not just Martinis and Manhattans that have come back into style–today’s drinks of choice are twists on the classics. Highball, old-fashioned, and stemmed glasses are the settings of brightly colored beverages that explode with flavor and sometimes carry an element of surprise–like a chocolate kiss at the bottom of your glass.

Gary Regan and Mardee Haidin Regan, the cocktail experts, bring us up to date with New Classic Cocktails. And they don’t stop at the recipes–the book sets the record straight as to when and where the drinks were invented and what inspired their origination. The authentic recipes allow you to recreate the exact drinks that are being concocted behind the bars at famous restaurants and cocktail lounges across the country.

New Classic Cocktails details 50 drinks–such as the Cosmopolitan, the Metropolitan, and the International–that garnered an avid following at bars and restaurants nationwide. Though only time will tell whether or not they attain true "classic" status, many of these modern masterpieces share the qualities of the classics, such as the famous "shaken, not stirred" Martini. Simple in design, yet complex in character and flavor, they’ve caught on in a big way.

The recent explosion of new drinks has been spurred in part by the abundance of new alcohol products on the market–flavored vodka and schnapps, spiced rums, and a wide variety of new spirits of every hue. Add to that the innovative mixers now available–from subtly flavored mineral waters to strawberry-kiwi fruit juices and even neon-bright syrups–and you have quite a flavorful and colorful palette from which to create these masterpieces.

New Classic Cocktails includes firsthand interviews with bartenders and chefs across the country who recount the stories behind the creation of each drink. In addition, each recipe is accompanied by a striking full-color photo, capturing the playful mood of these captivating cocktails. So relax, pour yourself a new classic cocktail, and enjoy it as you read about its history. Cheers!

From the Back Cover
Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the countrys most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Heres 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 Café

The Rumbo Jam —Katy Keck, New World Grill

Customer Reviews

Nice Eye Candy But Hard to Swallow
A book so lovely it seems more appropriate on a coffee table than behind a bar. Recipies can be odd: ingredients for one cocktail includes sea urchin and wasabi, another combines Baileys and Jagermeister. With fifty recipies, this is not the definitive bible on mixology. If you are looking for a primer, try the "Harvard Student Agencies Bartending Course"; if you want beauty and drink history, try "Cocktail" by Paul Harrington. Nonetheless, "New Classic Cocktails" does succeed in a few areas. It is seductively beautiful in its photography and it offers up truly unique concoctions. If you're not afraid to add chocolate to a martini, it's a worthwhile addition to your reference collection.

Pull out your best barware....
I got this book a couple of years ago for cocktail ideas for New Years Eve, but I find myself reaching for it time and time again. This book is perfect for the entertainer who is tired of serving rum and cokes or vodka tonics. I WOW'ed a whole boat of thirsty sailors last summer by showing up with a jug full of Bolo's Pomegranate Sangria (and they are STILL talking about it). This summer I took Bolo's White Peach Sangria recipe and substituted champagne for the ultimate dico party refreshment! And as far as the Cosmopolitans with their sugar and orange zested rims, let's just say that this book has made my batches infamous around my circle of friends! And the book goes on to include some of my personal bar favorites such as the Oatmeal Cookie and Lemon Drops (or try the Komikaze made with Chambord!).

Keep in mind that this book is a collection of exotic and famous concoctions from bartenders across the country. These are elegant, top notch cocktails to be served in your best barware for your favorite friends. So sure, there are recipes that have some odd ingredients (yes, it IS difficult to find pomegranate juice at your local grocery) but with savvy you can make some small substitutions and still come out a winner. This book will get you experimenting and serving something other than bloody marys at your next brunch! Have fun with these!!

(On an odd side note, I did go to Carbo's here in Atlanta and asked them for their "Just Peachy" cocktail that they invented, and well, they had no idea what I was talking about. I just had to go home and make one myself!!)

It has enhanced our ability to spend money on alcohol
This is a beautiful book with wonderful photographs. It is well written full of delightful stories behind the drinks. There are definitely interesting and different cocktails included, but already the book has been worth the price as we have had two incredible winners (Chambord Kamikaze & Pink Lemonade) with two tries.