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.
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Product Details
Hardcover:
224 pages
Publisher:
Little, Brown and Company
Publication Date:
May 11, 2009
Language:
English
ISBN:
0316045128
Product Length:
9.5 inches
Product Width:
1.02 inches
Product Height:
9.38 inches
Product Weight:
2.53 pounds
Package Length:
9.1 inches
Package Width:
9.1 inches
Package Height:
1.2 inches
Package Weight:
2.55 pounds
Average Customer Rating:
based on 12 reviews
Customer Reviews
Average Customer Review: ( 12 customer reviews )
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Most Helpful Customer Reviews
9 of 9 found the following review helpful:
a book that makes you think, 'Well, it's 5 PM SOMEWHERE' May 14, 2009
By Jesse Kornbluth
"Head Butler"
My father once ate --- by mistake --- a bourbon ball and nearly passed out.
My mother has a glass of Manischewitz Cream Red Concord --- "a sweet but balanced wine with a velvety mouth feel" --- once every decade or so.
Me? Two drinks and I get giddy, then sleepy. There is no cheaper date.
But every once in a while someone makes an exotic drink that hides the taste of the key ingredient, and I suddenly see how I could develop a serious liking for darkened bars and delicious libations.
Do not, if you have a problem with alcohol, open this book --- the pictures alone will have you in the gutter. Really, these beverages are as shiny as jewels. From the glassware to the ice cubes, everything is spectacular. A rim of salt is so even you'd suspect a surgeon applied it. Fruit isn't cut, it's carved. Open this book to any page and you'll find yourself thinking, "Well, it's 5 PM somewhere."
Which is more or less what you'd expect from Danny Meyer, whose New York restaurants include Union Square Cafe, Gramercy Tavern, 11 Park Madison, Table, Blue Smoke, The Modern and the Shake Shack --- every one a winner. This man knows how to please his customers, and if you think that's foodie hype, just dip into his memoir, 'Setting the Table'.
Not that you can go to your liquor cabinet and whip up most of these 100 drinks.
There's a slight trick to these potions: uncommon ingredients. Freshly made ice cubes are the least of it --- we're talking flavored vodkas, obscure syrups, herbs like Thai basil. And then it's just a matter of nicely tweaked recipes. Like a mojito made with champagne and rose water. Or Blue Smoke's Dirty Pete, a martini that calls for olive brine and hot-pepper sauce instead of vermouth.
The proof's in the tasting. From modest experience: I'll have another, bartender.
6 of 6 found the following review helpful:
Five-star cocktail guide from His Highness of Hospitality May 15, 2009
By Karen Page and Andrew Dornenburg We can't think of the last time two wine lovers like us got this excited about a cocktail book -- but then again, most everything Danny Meyer and his team touch seems to turn to gold. MIX SHAKE STIR is a (professional *or* amateur) mixologist's delight, showcasing through gorgeous four-color photos and mouthwatering recipes both classic and cutting-edge flavor combinations -- like cucumber + cilantro, peach + Prosecco, rhubarb + ginger -- in cocktails that look as great as they sound. Ever the thoughtful host, Meyer even includes recipes for accompanying bar snacks -- from Gramercy Tavern Bar Nuts to the betcha-can't-eat-just-one Hot Garlic Potato Chips we ourselves can't get enough of at his Union Square Cafe. After a respectful nod to classic cocktails, the book documents some of Meyer's renowned restaurants' most popular contemporary cocktails -- which surely include a future classic or two.
3 of 3 found the following review helpful:
Very nice book May 28, 2009
By N. Gargano
"nokegchris"
I bought this book as a gift, but I had it sent to me first, I was going to give it in person. It is a beautiful book, and I looked through it to see what I was giving away. Wonderful. The most unusual drinks and the person I gave the book to loves to entertain. I know she will be able to find the perfect drink for every guest. I think this book is a winner!!
wonderful choice!! Feb 21, 2012
By gizzie This is an excellent choice for a bartender who is just starting out. It has lots of pictures, so you can see what the finished product should look like. It has good information on what utensils and glassware is needed to prepare different types of drinks. This book even has some snack and appetizer recipes you can prepare to go with the drinks!
New book, old information with personal names Nov 29, 2011
By J J Bruce This book mix shake stir is old ingredients with a new name. If you have never made any drinks then this book is okay for his restaurant but not all restaurants But not all bars and restaurants have the same ingredients only standard drinks do Some of the old standard drinks like Moscow mule have been changed Also remember that the same drink on the east and west coast may have a different base (highballs for example) The book does not say when to use an alcohol same taste but different color or different taste different color (white mint or green mint/light rum or dark rum) I would ask the customer if he or she was a new drinker Amazon purchased, price good Not a bad book but not great. For his restaurant its a great book!
based on 12 reviews
New book, old information with personal names Nov 29, 2011
By J J Bruce
