The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes (Hardcover)
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The first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes.
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions--it's these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world's best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles. In The Martini Cocktail, you'll discover everything you need to know about what components make a great martini, as well as a collection of 50 recipes to create your own drinks (and form your own opinions) at home.
Praise for The Martini Cocktail
“Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers Weekly
“[The Martini Cocktail] delves into the drink’s fascinating history and faux histories, its spinoffs, the evolution of preferences around gin vs. vodka.”—The Washington Post
“Entertaining and engaging.”—The Daily Beast
“Easy-reading gusto. It covers all the bases you want it to, including origin stories, recipes and the Martini's place in popular culture.”—UrbanDaddy
“The book is as beautiful as it is insightful, and Simonson does an excellent job of tracing the obscure roots of the Martini and offers a well-rounded collection of both historic and modern recipes.”—Imbibe magazine
About the Author
ROBERT SIMONSON writes about cocktails, spirits, bars, and bartenders for the New York Times. He is also contributing editor and columnist at PUNCH. His books include The Old-Fashioned (2014), A Proper Drink (2016) and 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015). His work, which has appeared in Saveur, Bon Appetit, Food & Wine, New York magazine, and Lucky Peach, has been nominated for a total of eleven Spirited Awards and two IACP Awards. A native of Wisconsin, he lives in Brooklyn.
Praise for 3-Ingredient Cocktails:
“These days, when farm-to-barstool mixologists plunder Greenmarkets, back bars and spice caravans for their concoctions, it’s refreshing to revisit these basics. Robert Simonson...is all for simplifying. Yet at the same time, you may make some winning discoveries.”—The New York Times
"Some of the best of this year’s bountiful harvest of cocktail books reflect that return to simplicity. Among them is Robert Simonson’s “Three-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon." [...] His five dozen recipes offer not just a primer for aspiring drink makers at home, but will appeal to more jaded tipplers striving to follow Thoreau’s mandate to simplify, simplify."—The Wall Street Journal
"Three is a magic number, says cocktail expert Robert Simonson, who spends the entirety of this engaging, approachable book proving that claim… The ultimate achievement of '3-Ingredient Cocktails' is that it makes an amateur feel as if she could, truly, make great drinks at home herself.”—San Francisco Chronicle
The [book] on my desk right now is 3-Ingredient Cocktails by Robert Simonson. Great Read!—Paul Thomas Anderson, filmmaker
"The drinks expert and widely published journalist proves good things come in threes. You don't need to fill a grocery cart with fancy ingredients to make a knockout cocktail, whether it's a citrusy Harvey Wallbanger or the timeless Manhattan."—Tasting Table
“The cocktail book you’ve always wished you had.”—Food52
“This collection features 75 recipes for drinks both classic and contemporary that prove more really isn't always better.”—Town & Country
"The volume features no fewer than 61 drinks — classic formulas and new creations from working bartenders — each as accessible yet sublime as the last, testament to the unbounded potential of simplicity.”—Boston Globe
"It’s perfect for beginners and busy folks seeking streamlined classics and pared-down bartender recipes.”
"Journalist and historian Robert Simonson’s new book is a great primer for those new to the cocktail space — or for more experienced aficionados looking for an easy-to-reference guide to making a great drink."—Eater
" ...my favorite informative, no nonsense, stylistically pleasing boozers’ book of this calendar year..."—Adam Platt, Grub Street