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Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus
| Our Price |
$ 21.96
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| Retail Value |
$ 24.95 |
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$ 2.99 (12%) |
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| Item Number |
463820 |
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Item Description...
Overview
"A full-color collection of fifty cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus Restaurant"--Provided by publisher.
Publishers Description
A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant.
Inspired by the bounty of Sonoma County's organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You're Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests won't soon forget.
"Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport." —Linda Murphy, San Francisco Chronicle
"The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus's Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie's virgin versions of several drinks are so good that you barely miss the booze." —Gourmet
"This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting." —Bon AppétitReviews & Awards
IACP International Association of Culinary Professionals Cookbook Awards, Wine, Beer & Spirits Category Finalist“Scott Beattie is a virtuoso among drink designers”—Playboy “Artisanal Cocktails turns bartending into a culinary art form”—Men's Journal "Try something new this year from Artisanal Cocktails....More than just a collection of drinks recipes, the book is full of tips and secrets for making syrups and garnishes as well as techniques for decorating the rim of your crystal."—Metropolitan Home "Artisanal Cocktails is shaping up to become the indispensable cookbook of farm-to-glass cocktails."—New York Times "Beattie confers an innovative flair to classic bar fare in this collection of 50 recipes with gorgeous full-color photos...Beattie's recipes will appeal to the adventurous soul who desires to explore a new approach to cocktail making."—Library Journal
"Beattie's book is a giant leap for cocktail-kind...The beauty of this book goes way beyond the petal-porn of its edible-flower garnishes. Working through a few of Beattie's recipes will give you new skills and techniques, so even if you don't have access to pineapple guavas, you will look at the produce section in a fresh light."—Gourmet
“The drinks are stunning to look at….Served with ice and a single, restrained slice of orange, the Painful Punch, as Mr. Beattie calls it, is simple, elegant and delicious....it is one of several excellent recipes in Mr. Beattie's book.”—The Wall Street Journal’s Weekend Journal "Beattie...has created a cocktail book worthy of a chef"—Marin Magazine "Beattie is as adept with the classics as he is with his own modern creations."—San Francisco Magazine
Native San Franciscan SCOTT BEATTIE worked the bar at Postrio, Azie, and Martini House before being handpicked to shape the cocktail program at Cyrus. He has been profiled in Gourmet, GQ, Food & Wine, San Francisco Chronicle, and Bon Appétit, among others. Scott lives in Healdsburg, California. |
Item Specifications...
Pages 160
Dimensions: Length: 0.5" Width: 8.25" Height: 9.25"
Weight: 1.6 lbs.
Binding Hardcover
Release Date Nov 1, 2008
Publisher Ten Speed Press
ISBN 1580089216
EAN 9781580089210
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Availability 4 units.
Availability accurate as of May 26, 2012 10:53.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Inspirational Cocktail Book Dec 16, 2008 |
| This book is extremely approachable considering the caliber of cocktail recipes it contains. The photography is perfect, Scott Beatie's description of ingredients as well as the introduction of the farmers and spirit producers is charming. Even if you are not inclined to make some of the more esoteric of the cocktails, a reading of this books will provide you an appreciation of the alchemy of a beautifully constructed cocktail. A lovely gift for those who appreciate fine dining and all that goes with it. | | |  | Nice read, but useless Dec 8, 2008 |
Before my review, I need to establish some credibility. I have been making classic cocktails as a hobby for several years now. I have made all the drinks in Ted Haigh's Vintage Spirits and Forgotten Cocktails and am presently working my way through Beachbum Berry's tiki books. My liquor cabinet has about 60 different bottles of booze (not counting various syrups, bitters, and other mixers) and grows at a steady rate of 2 to 3 new ingredients per month. I routinely order products I cannot find in my state. I blog about cocktails, participate in forums and discussion panels about cocktails, and even get promotional bottles of alcohol in the mail. (Actually, I received a promotional copy of the book in question.) I regularly host cocktail parties and I frequently make my own syrups, liqueurs, etc. I certainly don't consider myself the same caliber mixologist as the book author, but think it is fair to say I am undaunted by complicated drink recipes or esoteric ingredients. I'm on the aggressive side of amateur hobbyist.
Now, about the book: all the drinks are all lovely, and they look delicious. The photography was gorgeous, and the reading was relatively interesting. Were I visiting Cyrus, I would be happy to order any of these cocktails. But with that said, I will probably never make any of the cocktails in this book. I'm simply not interested in visiting a florist for a bouquet of edible flowers, or traveling a hundred miles to track down Rangpur limes or any other extremely perishable single-use ingredient for the purpose of making one cocktail that will be consumed inside of 10 minutes. If you happen to live somewhere that Meyer lemons, dianthus and borage flowers, olallieberries, and verbana leaves are readily available, more power to you. Maybe this book is for you. For the rest of us, this is a book that will spend its life on the coffee table, or under it, but not at the bar. | | | | It's not just about recipes, it's about techniques Nov 20, 2008 |
| Beattie's drinks take the hyper-local approach: The ones he makes at the bar at Cyrus largely come from ingredients sourced from neighbors' gardens and citrus trees. Those recipes are included in the book. But what if you don't live in California? That's when the technique tips come in handy. Beattie gives instruction on how to make spiced syrups, candied citrus peels, foams, rims, and pickled fruits and vegetables. You won't find those in other cocktail books. Not only does this book with its recipes instruct people to make the ultimate West Coast cocktails, its advice will help people around the country develop hyper-local drinks with different local produce sourced wherever they are. | | | | No Better Cocktail Book Oct 14, 2008 |
Face it, every other cocktail book is pretty much a rehash of Bartender's Friend or similar. Same stock drinks, maybe with some engaging commentary or history of where, say, the Cosmo, was invented and by whom.
This is a whole different approach, by a man who is arguably the most passionate and creative bartender alive, who honed his craft working at one of the top restaurants in the United States (Cyrus). If you're looking for The Resource on how to finally get your drink quality to match that of your food, this is it. Slow Food fans rejoice, you've found the book to complete your culinary library.
I imagine I'll be picking up more than a few for Xmas for my serious foodie friends.
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