Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants Hardcover – 11 May 2009
Customers Who Bought This Item Also Bought
Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
."..an excellent guide to the affordable luxury known as the artisanal cocktail." Publishers Weekly"
"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 Cafe, 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 Cafe 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 Cafe Cookbook" (HarperCollins, 1994), with his business partner chef Michael Romano. "
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
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.
But perhaps the best part about the book is that the results deliver. So far I've made the Moscow Mule, Hibiscus Mojito, and Winter Solstice and all were absolutely delicious. Some required more work than others (i.e. making homemade infused syrups) so if you're someone who doesn't want to put in the time to do prep work, this may not be the book for you. But I found the results worth it. For example, the ginger and lime infused syrup for the Moscow Mule was fantastic! (Tip: some of the recipes called for cane syrup which can be a bit pricey but I found recipes online for a substitute you could make yourself which still yielded a pretty tasty cocktail.)
The only thing that I wish is that there were more info in the book on which cocktails can be batch made well. I made some guesses, but of all the cocktail books I have used few mention this. To me it's a miss because if I'm hosting a cocktail party I don't want to be immobile all night, making drinks to order with my friends.
Other than that, I loved this book. Not only were the cocktails I've already made delicious but I can't wait to try even more in the book.