Anthony Giglio's Cocktails in New York (NYC & Company) is a resource valuable not only to the ambitious home bartender, but to those who are fascinated with the history of New York City.
Cocktails, and the establishments that serve them, have always been a part of the mystique of New York City. Consider Cary Grant sipping martinis in the Plaza's Oak Room, in North by Northwest. Or Babe Ruth's legendary, and frequent heave-ho's from The Bar on Gramercy Park for disorderly conduct. Cocktails in New York, a November 2004 issue from NYC & Company, attempts to capture some of that magic in print.
Noted somelier and wine writer Anthony Gigli's Cocktails in New York provides drink lovers the opportunity to recreate the cocktails of 100 classic New York bars in their own home. The book takes great care in providing the information needed to properly make cocktails - including required glassware, bar tools and pantry items.
Cocktails in New York of course provides recipes for classic New York cocktails, including Manhattans (Monkey Bar), Cosmopolitans (Bar Seine), Martinis (Four Seasons), Prohibition Punch (recipe) (Campbell Apartment) and Bloody Marys (Oak Bar). Much of the book, however, is devoted to more adventurous concoctions, such as Blue Ribbon's perfect Pear Martini (Belle de Brillet, Citron, lime juice), or Lenox Lounge's surprisingly drinkable Harlem Nights (recipe) (tequila, coconut rum, coffee liquor, peach schnapps, pineapple juice). Each recipe is accurately transcribed, so attentive readers should be able to faithfully recreate each of these drinks.
The recipes are really only half the story here, however, as Cocktails in New York is just as concerned with the establishments as it is with the drinks they pour. Each of the 100 bars included in the book are captured in photographs (primarily by Pete Medilek). Giglio describes in loving detail the character of each bar, offerring anecdotes for many, as well as additional drink recommendations. Many will find Cocktails in New York serves them better as a guide to the city's greatest bars, rather than as a cocktail recipe book.
