Synopses & Reviews
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.
"MIX SHAKE STIR is the best thing that's happened to cocktail lovers since Kingsley Amis's Everyday Drinking. This indispensable guide will make you a very popular host. Danny Meyer proves once again that he knows more about hospitality than anyone since Escoffier and Ritz."--Jay McInerney
"...an excellent guide to the affordable luxury known as the artisanal cocktail."--Publishers Weekly
About the Author
Union Square Hospitality Group (USHG) was founded by Danny Meyer and includes some of New York City's most acclaimed restaurants: Union Square Café, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Jazz Standard, Shake Shack, and The Modern, as well as Hudson Yards Catering and Hudson Yards Sports and Entertainment. Danny, his restaurants, and his chefs have earned an unprecedented nineteen James Beard Awards. All five of USHG's fine dining restaurants have earned three stars from the New York Times, and for the past decade, Union Square Café and Gramercy Tavern have vied for #1 and #2 among Zagat Survey's Most Popular Restaurants in New York. Danny Meyer's book Setting the Table (HarperCollins, 2006) was a New York Times bestseller, and he has coauthored two cookbooks, including the Union Square Café Cookbook (HarperCollins, 1994), with his business partner chef Michael Romano.