Mix Shake Stir
Recipes from Danny Meyer's Acclaimed New York City Restaurants
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5.0 • 1 Rating
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- $15.99
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- $15.99
Publisher Description
The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri.
In Mix Shake Stir, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations -- from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.
PUBLISHERS WEEKLY
Meyer has long been a hero to New York City restaurant goers via his eclectic and acclaimed eateries the upscale Gramercy Tavern, exotic Tabla and low-down Blue Smoke and Shake Shack. Now, perhaps in a nod to the economic climate, Meyer befriends the stay-at-home crowd with an excellent guide to the affordable luxury known as the artisanal cocktail. Resisting the capitalistic impulse to crank out a book representing each of his establishments, he instead pulls recipes from all of them, 140 in toto, providing enough martinis, highballs and infused liquor to withstand any recession. He stacks the drinks into five different categories. Favorite Classics (old-fashioned, Negroni and such); New Classics like a Pomegranate gimlet and a modern martini with cilantro-infused gin; Inspired Flavors such as the Kachumber Kooler (a favorite at Tabla made with muddled cucumber, cilantro and chili pepper); Elegant Sips, where Champagne and sherry make their presence known; and Casual Libations for the beach, the backyard or the mojito-fueled dance party. And because no one should have too many blood orange margaritas on an empty stomach, Meyer concludes with a chapter of Bar Fare. The kick from his five-spice cashews, Thai trail mix and hot garlic potato chips all require that a tall glass of ice water be added to the evening's drink list.
