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Cookbook of the Month Cocktails

June 2017 Cookbook of the Month Cocktail Companion Voting

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June 2017 Cookbook of the Month Cocktail Companion Voting

Caitlin McGrath | May 19, 2017 05:27 PM

EDITED TO ADD: As L.Nightshade rightly pointed out, I shorted Chowhounds a voting choice. Because she caught my error quickly, I've added the third book, and we will choose from among three. Please alter your votes accordingly, if you wish.

It's time to choose the cocktail book we'll drink our way through together next month. Three books received more nominations than any others.

Our choices:

THE BAR BOOK: ELEMENTS OF COCKTAIL TECHNIQUE, by Jeffrey Morganthaler

Take it away, blurb:
"Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast."

https://amazon.com/Bar-Book-Elements-...

SPRITZ: ITALY'S MOST ICONIC APERITIVO COCKTAIL, WITH RECIPES, by Talia Balocchi and Leslie Pariseau

Take it away, blurb:
"From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside."

https://amazon.com/Spritz-Italys-Aper...

THE DEAD RABBIT DRINKS MANUAL: SECRET RECIPES AND BARROOM TALES FROM TWO BELFAST BOYS WHO CONQUERED THE COCKTAIL WORLD, by Sean Muldoon and Jack McGarry

Take it away, blurb:
"Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World's Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit."

https://smile.amazon.com/Dead-Rabbit-...

To see how we got here, check out the nomination thread: https://www.chowhound.com/post/june-2...

TO VOTE, please click or tap the heart in the corner of the post below with the name of your choice and watch it turn red. (Should you wish to change your vote, please deselect your first choice.) VOTING WILL CLOSE Thursday, May 25, at 8 PM EDT/5 PM PDT.

And now, while you all get to voting, I'm going to fix myself a cocktail (for the record, it's going to be equal parts gin, Aperol, and Pampleau tart grapefruit wine over ice, with a spritz of lime).

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