Raising the Bar: Better Drinks, Better Entertaining

Raising the Bar: Better Drinks, Better Entertaining

by Nick Mautone
     
 

With dozens of years of experience as a master mixologist, and more than 250 wide-ranging seasonal cocktail recipes, Nick Mautone has gone well beyond the usual bartender's guide to offer dozens of unique and foolproof ideas for easy and successful entertaining at home.

In addition to covering all the basics of cocktail making, Nick shares his tried-and-true

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Overview

With dozens of years of experience as a master mixologist, and more than 250 wide-ranging seasonal cocktail recipes, Nick Mautone has gone well beyond the usual bartender's guide to offer dozens of unique and foolproof ideas for easy and successful entertaining at home.

In addition to covering all the basics of cocktail making, Nick shares his tried-and-true secrets for choosing the right drink for the right occasion, serving cocktails for a crowd, and pairing specific cocktails with specific foods. With Nick by your side, be your own party planner and confident bartender: planning ahead, creating your own signature cocktail, perfecting techniques for muddling, mixing, and floating, making the right cut—twists, zests, swirls, and wedges, plus homemade alternatives for garnishes, syrups, cordials, and brandies.

From the Buck to the Bitter Pill, this book provides a wealth of information, along with extras such as Tricks of the Trade (tips on and shortcuts for preparing and storing drinks), Bonus from the Bar (easy recipes that can be made with components of the drinks), and Straight Up (the last word on demystifying hard-to-find ingredients). Plus an entire chapter filled with tempting easy-to-make snacks and hors d'oeuvres that will complete your entertaining needs.

From nogs to grogs, martinis to manhattans, frappés to flips, and everything in between, Raising the Bar offers the right drink for the right occasion, morning, noon, and night...and the morning after. This is the better drink book that raises the bar with more than 100 colorful photographs and scores of helpful hints that will turn good home bartenders into great ones.

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Editorial Reviews

Publishers Weekly
Mautone, former manager of New York's Gotham Bar and Grill, and Gramercy Tavern, applies 20 years of fine-dining knowledge to the art of the cocktail, explaining how to perfect the Manhattan and the Martini, and bringing herbs, exotic fruits and other unpredictables into the realm of the highball. Beginning with chapters on bar basics and ingredients, Mautone addresses the science of balancing liquor and mixer, lectures on the proper size of ice cubes, and reveals that homemade grenadine is as simple as sugar, water and pomegranate juice. Fifty-two of the 250-plus offerings fall into the "Favorite Classic Cocktails" section, resplendent with standards like the Old-Fashioned and the Rusty Nail. Thus fortified, the rest of the book strives for, and often attains, a level of Falstaffian bliss. There's a Kaffir Lime Kocktail with honey and tequila, and a Whiskey and Ginger Muddle with dried apricots and fresh ginger awash in bourbon. A section on nogs features eggnog, mulled wines and a Chestnut Hot Chocolate with Frangelico. Experiments with herbs include the Rosmarino, with rosemary-infused vodka, and a Basil Martini, topped with a slice of sun-dried tomato. Wasabi turns up in an Asian Mary, taking the place of a Bloody's traditional horseradish. Mautone includes 15 nonalcoholic ades and punches, as well as snacks like Pumpkin Seed Popcorn and Bourbon-Bacon Bean Dip. Color photos throughout. Agent, David Black. (Dec.) Copyright 2004 Reed Business Information.
Library Journal
A complete bar reference that includes recipes for garnishes, basic syrups, and cocktail mixes as well as charts on measurements and conversions, this book truly does raise the bar. The sumptuous color photos will inspire timid hosts to experiment with new and improved beverages. Reflecting contemporary trends in cuisine, the drink recipes in this book emphasize fresh ingredients; the juices in punches and drinks are fresh squeezed, fresh fruit is used to garnish and flavor drinks, and fresh herbs infuse distilled liquors for uniquely flavored renditions of old favorites, such as the basil martini. Terms and techniques are defined, and the tools, booze, and glassware for stocking a bar are identified. There's even a chapter on nonalcoholic refreshers. Besides predinner cocktails, Mautone, a bartender at New York's Gramercy Tavern, provides recipes for after-dinner drinks as well as what he calls Morning Glories, such as Bloody Marys or Tangerine Dreams. As a bonus, Mautone includes recipes for luscious hors d'oeuvres. The coverage and currency are topnotch. Recommended for public libraries.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.

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Product Details

ISBN-13:
9781579652609
Publisher:
Artisan
Publication date:
11/28/2004
Pages:
288
Product dimensions:
7.00(w) x 9.79(h) x 1.03(d)

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What People are saying about this

From the Publisher
"Readers will have as much fun preparing Nick's inspired creations as guests will have drinking them."

—Alan Katz, publisher, Cargo magazine

"Nick Mautone has his fingers on the pulse of what makes people have a great time at the bar and at home."

— Danny Meyer

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