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Summer 2018 COTM Cocktail Companion VOTING

Caitlin McGrath | May 17, 201804:08 PM

And now it's time to choose our Cocktail Companion for June, July, and August of this year. Because two nominations tied for second place in the count, our ballot contains three options for your summer bartending consideration.

To see how it shook out, check out the nomination thread: https://www.chowhound.com/post/summer...

The candidates are...

THE DRUNKEN BOTANIST: THE PLANTS THAT CREATE THE WORLD’S GREAT DRINKS, by Amy Stewart:
“In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. … This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.”
More info: https://www.amazon.com/Drunken-Botani...
Recipes included: https://www.eatyourbooks.com/library/...

3-INGREDIENT COCKTAILS: AN OPINIONATED GUIDE TO THE MOST ENDURING DRINKS IN THE COCKTAIL CANON, by Robert Simonson:
“A collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients. 3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the
Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.”
More info: https://www.amazon.com/3-Ingredient-C...
Recipes included: https://www.eatyourbooks.com/library/...

SHRUBS: AN OLD-FASHIONED DRINK FOR MODERN TIMES, by Michael Dietsch; and BITTERS: A SPRITIED HISTORY OF A CLASSIC CURE-ALL, WITH COCKTAILS, RECIPES, AND FORMULAS, by Brad Thomas Parsons.
SHRUBS:
“Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. … Here is the definitive guide to making and using shrubs.”
More info: https://www.amazon.com/Shrubs-Old-Fas...
BITTERS:
“Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.”
More info: https://www.amazon.com/Bitters-Spirit...
Recipes included: https://www.eatyourbooks.com/library/...

HOW TO VOTE: Please click the heart on the right side of the post below with the name of the book you’re voting for. You may vote only once. (If you wish to retract or change your vote, click the heart again to remove your name.) Pease vote only with the intention of participating (trying at least one recipe and posting about your experience).

VOTING WILL CLOSE on WEDNESDAY, MAY 23 at 9 AM EDT/12 PM PDT.

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