Shaken and Stirred: Through the Martini Glass and Other Drinking Adventures
William L. Hamilton
HarperCollins, 2004 (2004)
Read an Excerpt
Reviewed by Hilary Williamson
he title's fitting, the topic fizzes, and over sixty recipes are included by the author of the
New York Times
column of the same name,
Shaken and Stirred
. Hamilton speaks of his first cocktail, a '
' at age six, and of the recent cocktails renaissance, coinciding with an increasing interest in socializing more casually, and incurring less expense than dinner involves.
amilton offers us '
a drinker's guide to drinking
', including both anecdotes on nightspots (mostly in New York) where various cocktails were encountered, and recipes for them. Occasionally he waxes lyrical as when he tells us that '
a well-made cocktail can make your life fall away behind you and leave you with only the future glittering in your eye.
' The '
' (Cognac, Cointreau and champagne) appeals to me, but then I'll try anything with champagne. And '
' is always my first choice at a sidewalk café (the recipe here has white wine with seasonal fruit). Some cocktails sound pretty weird, like the '
' or the '
Sir Francis Drake
' (Clamato juice and dry sherry?) Some use cayenne pepper and there's even one with wasabi paste! The '
' intrigues, as does '
Raspberry Gin Fizz
Adam and Eve
' (great name as well as ingredients) and '
'. I like plain sake enough to give a '
' a go, and then there's '
' - with blueberries, it must be healthy.
used to enjoy the occasional
, but have stuck to wine lately. After reading
Shaken and Stirred
, the prospect of cocktails intrigues again. The only problem is which to sample first?
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