Champagne Cocktails - Softcover

Miller, Anistatia; Gatterdam, Don

Softcover

ISBN 10: 0060392924 ISBN 13: 9780060392925

Publisher: HarperCollins, 1999

Collects recipes for decadent champagne cocktails accompanied by quotes, jokes, toasts, party tips, and restaurant reviews

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Review:

The air in your automobile tires exerts a pressure of 28 to 36 pounds per square inch. The bubbles in a bottle of Champagne exert 95 psi. The next time you're feeling stressed, will you go for a drive or pop a cork? If you answered the latter, you're sure to enjoy Champagne Cocktails by Anistatia Miller, Jared Brown and Don Gatterdam. No strangers to the chronicling of the good life, Idaho-based Miller and Brown are the authors of Shaken Not Stirred: A Celebration of the Martini; Gatterdam is the Manhattan-based director of Custom Publishing for the Wine Spectator and Cigar Aficionado folks. In 114 splashily colourful pages, effervescently topped with sparkling quotes and liquid lore, readers and sippers will discover more than 100 recipes combining that jewel of the vintner's art with the craft of the mixologist.

Whether you fancy the purity of the "Classic Champagne Cocktail"--that alliance of sparkling wine and bitters that Esquire called one of the Ten Best Cocktails of 1934--or lean to the adventurous "Mrs. Beeton's Champagne Cup", the one with the fresh borage sprigs--you'll be won over by this breezy treatise. Garnishing the pages of recipes and bartender's advice (citrus twists dropped in the glass tend to dissipate the bubbles quicker; ingredients should go into the drink in ascending order of expense) is wine wisdom and witticism from such diverse sources as Thackeray and Austin Powers, Babette's Feast and Absolutely Fabulous. To be fair, some of the potions are pretty funky--one of the ingredients in a "Red Ambrosia" is Hawaiian Punch--and mixing up a "Gloria" should allow you to use up that bottle of lychee liqueur you've been saving for just the right occasion. And while there is a short chapter featuring lists of the top sparkling producers worldwide, a concoction such as the "Diabolitan" featuring aniseed, gin and liqueurs of strawberry and pear might be better-suited, budget-wise, to Cooks than Krug. Yet where else could one discover the difference between a "Mimosa" and a "Buck's Fizz" while learning how to shear the neck off a bottle with a cutlass? No matter whether you're pouring a Spanish cava, a German sekt or something French, you'll find it in the pages of Champagne Cocktails. -- Tony Mason,Amazon.com

About the Author:

Anistatia R. Miller and Jared M. Brown are the directors of Mixellany Limited, a drinks consultancy and publisherof books on drinks and spirits. During their twenty-year collaboration, Miller and Brown have written more than thirty books, includingShaken Not Stirred(r): A Celebration of the Martini, Cuban Cocktails, and The Mixellany Guide to Vermouth & Other Aperitifs. Recipients ofthe International Wine & Spirits Competition 2011 Communicatorsof the Year Award, the couple's two-volume masterwork, SpirituousJourney: A History of Drink, won the coveted Gourmand WorldCookbook Award for Best Drink History in the UK in both 2009 and2010. Jared Brown is also the master distiller of Sipsmith, the firstcopper-pot distillery to be licensed in London in more than 189 years.

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