“The cocktail book you’ve always wished you had” (Food52), featuring sixty of the most delicious—and elegantly simple—drinks of all time.
JAMES BEARD AWARD FINALIST • “Testament to the unbounded potential of simplicity.”—Boston Globe
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. Dip into this collection of triumphal triptych cocktails, featuring:
• sours (Tom Collins; Bee’s Knees; Sidecar) • highballs (Dark ‘n’ Stormy; Harvey Wallbanger) • improved classics (Manhattan; Negroni; Japanese Cocktail) • other cocktails (Mint Julep; Grasshoper; White Russian) • and more!
With all of these delicious drinks—and the accompanying mouthwatering photography—you’re sure to find a new favorite with 3-Ingredient Cocktails.
Further Reading:Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times. He is also contributing editor and columnist at PUNCH. His book3-Ingredient Cocktails was nominated for a 2018 James Beard Award.Simonson won the 2019 Spirited Award for Best Cocktail and Spirits Writer, and his work, which has also appeared in Saveur, Bon Appetit, Food & Wine, New York magazine, and Lucky Peach, has been nominated for a total of eleven Spirited Awards and two IACP Awards. A native of Wisconsin, he lives in Brooklyn.