Synopses & Reviews
We're living in the midst of a cocktail renaissance — artisanal cocktails, celebrity mixologists, drinks menus as important as the wine list — and here is a renaissance guide for the home bartender. An ingenious new approach to making cocktails,
The 12 Bottle Bar begins with one irresistible idea — you need only these twelve bottles — and shows how, with this versatile but select liquor pantry, anyone can make over 200 delicious, classic, budget-friendly mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, the perfect Mint Julep, and more.
Developed by two passionate cocktail lovers and written in a smart, compelling voice, The 12 Bottle Bar is a tool kit, a recipe guide, a secret arsenal — all in one. It tells exactly which twelve bottles you need--seven hard liquors, one liqueur, two vermouths, and two bitters — and recommends budget, mid-range, and premium choices. Each spirit gets a chapter, and within the chapters the cocktails are organized by type: Fruity and Sweet (Pom Gin Fizz), Tangy and Citrusy (Pegu Club), and Strong (Satan's Whiskers). It's surprising — tequila didn't make the cut, but genever did, and the authors convincingly explain why. And it's an informative guide — why to chill vermouth; the importance of bitters (the "salt and pepper" of mixology). Includes contributions from celebrity bartenders and cocktail lovers. Cheers!
Review
"The perfect launching pad for a home bar. It will inspire many happy hours of experimentation." Amy Stewart, author of the New York Times bestseller The Drunken Botanist
Review
"This collection of recipes and anecdotes, bursting at the seams, is simply irresistible." Mary Sue Milliken, co-chef/owner, Border Grill Restaurants and Trucks
Synopsis
It's a system, a tool kit, a recipe book. Beginning with one irresistible idea — a complete home bar of just 12 key bottles — here's how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.
It's a surprising guide — tequila didn't make the cut, and neither did bourbon, but genever did. And it's a literate guide — describing with great liveliness everything from the importance of vermouth and bitters (the "salt and pepper" of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
About the Author
David Solmonson and Lesley Jacobs Solmonson are the husband-and-wife publishers of the popular blog 12bottlebar.com. Mr. Solmonson has written for both film and television, while Ms. Solmonson, spirits and wine writer for L.A. Weekly, is also the author of Gin: A Global History and the forthcoming Liqueur: A Global History. The Solmonsons live in Los Angeles.