New Classic Cocktails - Hardcover

Regan, Gary; Regan, Mardee Haidin

Hardcover

ISBN 10: 002861349X ISBN 13: 9780028613499

Publisher: Macmillan General Reference, 1997

Synopsis

The Aņejo Highball —Dale DeGroff of New York City's Rainbow Bolo's White Peach Sangria and Pomegranate Sangria —Chef Bobby Flay The Cajun Martini —Chef Paul Prudhomme New Classic Cocktails is one part educational, one part inspirational, and three parts fun! Learn about the latest drinks while you experience their exciting tastes. Here are a few of the updated classics invented by popular chefs across the country. The Citrus Cooler —Paul Bolles-Beaven, Union Square Cafe Mezcal Margarita —Chef Rick Bayless The Single-Malt Scotch Martini — Norman Bukofzer of New York's Ritz-Carlton Hotel Visit us online at http://www.mcp.com/mgr/cooking

About this title

From the Inside Flap:

Raise your glass to the resurgence of the cocktail! It's not just Martinis and Manhattans that have come back in 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—New Classic Cocktails 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 have 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 infamous "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 drink recipes has been spurred in part by the abundance of new alcohol products on the market—flavored vodkas 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 palate from which to create these masterpieces. New Classic Cocktails includes first-hand 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 photograph, capturing the playful mood of these captivating cocktails. You may even be inspired to try all 50 recipes. 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 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

About this edition

• Publisher: Macmillan General Reference
• Publication date: 1997
• ISBN 10: 002861349X
• ISBN 13: 9780028613499
• Binding: Hardcover
• Edition number: 1
• Number of pages: 144