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3-Ingredient Cocktails

“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.

Take a look inside

Written by:  Robert Simonson

Published by:  Ten Speed Press


  • 176 pages
  • hardcover
  • 5.79"W x 8.27"H x 0.8"D 

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 book 3-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 SaveurBon AppetitFood & WineNew 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.

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