This stylish guide to the classics of mixology is a must for any kitchen, bar, or basement speakeasy. Straightforward advice, simple recipes, and brief histories of the most enduring staples, plus some interesting twists on perennial favorites. Cheers! — Joe Michon-Huneau
Finalist for the 2018 James Beard Foundation Book Awards for "Beverage" category A collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients.
3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.
About the Author
ROBERT SIMONSON has written about cocktails, spirits, bars, and bartenders for the New York Times since 2000. He is the author of A Proper Drink and The Old-Fashioned, and a contributor to The Essential New York Times Book of Cocktails and Savoring Gotham. His writings have appeared in Saveur, GQ, Lucky Peach, Whisky Advocate, Imbibe, and many others. A native of Wisconsin, he has lived in Brooklyn since 1988.
“These days, when farm-to-barstool mixologists plunder Greenmarkets, back bars and spice caravans for their concoctions, it’s refreshing to revisit these basics. Robert Simonson...is all for simplifying. Yet at the same time, you may make some winning discoveries.” —New York Times
"Some of the best of this year’s bountiful harvest of cocktail books reflect that return to simplicity. Among them is Robert Simonson’s “Three-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon." [...] His five dozen recipes offer not just a primer for aspiring drink makers at home, but will appeal to more jaded tipplers striving to follow Thoreau’s mandate to simplify, simplify." —The Wall Street Journal
"Three is a magic number, says cocktail expert Robert Simonson, who spends the entirety of this engaging, approachable book proving that claim… The ultimate achievement of '3-Ingredient Cocktails' is that it makes an amateur feel as if she could, truly, make great drinks at home herself.” —San Francisco Chronicle
"The drinks expert and widely published journalist proves good things come in threes. You don't need to fill a grocery cart with fancy ingredients to make a knockout cocktail, whether it's a citrusy Harvey Wallbanger or the timeless Manhattan." — Tasting Table
“The cocktail book you’ve always wished you had.” — Food 52
“This collection features 75 recipes for drinks both classic and contemporary that prove more really isn't always better.” —Town and Country
"The volume features no fewer than 61 drinks — classic formulas and new creations from working bartenders — each as accessible yet sublime as the last, testament to the unbounded potential of simplicity.” —Boston Globe
"It’s perfect for beginners and busy folks seeking streamlined classics and pared-down bartender recipes.” —Liquor.com
"Journalist and historian Robert Simonson’s new book is a great primer for those new to the cocktail space — or for more experienced aficionados looking for an easy-to-reference guide to making a great drink." — Eater
" ...my favorite informative, no nonsense, stylistically pleasing boozers’ book of this calendar year..." — Adam Platt, Grub Street