In the interest of full disclosure, I am more of a cocktail drinker than a cocktail maker. I do not even choose the backbone alcohol of a drink on most evenings that I drink cocktails. I have been known to choose sweet over bitter, but that is about as far as I usually go. I recently said to my spouse, who was searching for cocktail inspiration, that it would be perfectly fine to make a margarita. He blanched at the thought. That is simply not how we have been rolling this pandemic. While there is a sameness about everything when all you do is work and home, the attention to the food and drink has been exquisite. It has been astoundingly good to eat and drink at our home, but a part of me worries that we might not return to going out for these sorts of provisions when it feels safe to return to them, at least not in our home town.
This book comes from the Death and Company folks, and that is also a very good cocktail book. This book breaks down drinks into their fundamental components and then offers suggestions about how to build them up again into a variety of different cocktails with different sorts of flavor profiles. I will warn you that the ingredients required to make all of these wonderful creations run into the dozens, and many of them are pricey. It is a real investment to serve superior craft cocktails at home, both in the cash outlay and the making a flavor elements to elevate your cocktails to the next level. If you choose to try this route, you will not be disappointed. And it may help in planning your first trip out of the country post COVID. My spouse informed me France was our destination, and we would be bringing home aperitifs and such that are not available outside of there. Fine by me.
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