Cocktails with Bompas and Parr [Hardcover]

Bompas and Parr are one of the most exciting forces happening in food at the moment. In this book we get to see some of the secrets behind their magic and reading cocktails has more than ever made me want to attend one of their hosted cocktail parties.

As one would expect, the vast bulk of the book is made up of recipes. This is organised fairly logically, beginning with variants of the tried-and-tested cocktails which have stood the test of time, including sections on cocktails made of Gin, Whisky, Rum, Vodka, Tequila, Brandy and Champagne. Each of these sections has many of the favourites, so in the Gin section we see a classic Martini, Gin and Tonic, Negroni, Pink Gin and a Gimlet. This pattern is repeated thoughout this section of the book.

The next section of the book details some of B&P's favourites. This section is especially intriging since it contains a recipe for an ether cocktail, something very popular with the English occultist Aleister Crowley in the 1920s and 1930s. I didnt actually realise that ether is still legal (but hard to obtain) in the UK, sadly the (otherwise comprehensive) list of sources in the back doesnt give a source for ether so it is down to my making internet searches in order to source that essential ingredient. Absinthe is covered though in enough detail to enable the dedicated Bohemian to chase the Green Fairy with a reasonably high expectation of success.

The next section looks at some of more obscure (and expensive to made) recipes including the Royal Usquebaugh which is described as "blisteringly expensive" in B&P's own words. I wont of course reproduce the recipe, but it is basically an exotic mulled cognac mixed with a sweet white wine containing gold leaf. One of the most unusual ingredients here is ambergris which is basically whale vomit. My girlfriend has a bottle of the essential oil of ambergris and it has an unusally heady aroma; I am sure adding a lot to an exotic drink. Sadly I am not allowed to use this in my pursuit of the ultimate drink.

The next section details punches and party drinks and some of these are even non-alcoholic although the majority do contain some booze which is naturally the proper way to do things. Remember that a bottle of wine is the size it is as the correct amount for an adult to drink in the evening (based upon my own research) and Paracelsus (who gave us the word "alcohol") viewed wine as a tonic. the French Paradox shows that medical opinion does not know everything about food and drink although of course people should all drink responsibly.

The book includes several other important sections; that of hangover cures, all of which are of the "hair of the dog" variety; speaking from experience hair-of-the-dog is the best way to remove a nasty although only on weekends of course! The next section discussed glasses and techniques such as how to make a foam, how to infuse flavour into booze etc. Some of these techniques touch on molecular mixology and will be of interest to the scientific bartender* mixologist* boozer* (* delete as approporate). Finally there is a section on snacks which are of prime importance after a few drinks.

The book is well researched and entertainingly written, touching on some interesting historical drink-related anecdotes such as "Pickled Nelson" and Mrs Beaton's endorsement of giving alcoholic punch to children. This book is definitely a 90% proof quality liquer that is full of great recipes and ideas. Highly recommended.