The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

(Hardback)

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New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratioabout the relationships of ingredients to each otherin this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.

Did you know that a Gimlet, a Daiquiri, and a Bees Knees are the same cocktail As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldnt you enjoy saying to your guests, Would you care for a Boulevardier, perhaps, or a Negroni These, too, are the same cocktail, substituting one ingredient for another. Or if youd like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.

As Michael Ruhlman explains, our most popular cocktails are really ratiosproportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.

A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!

Reviews

"If memorizing dozens of cocktail recipes seems a daunting task, do not fear! InThe Book of CocktailRatios,MichaelRuhlman distills dozens of classic drinks to their basics and shows us that by learning five simple formulas and a few techniques, you can simultaneously simplify your thinking of cocktails while vastly expanding your repertoire. Its as essential to the home bartender as his bookRatiowas to home cooks."J.KenjiLpez-Alt, author ofFood Lab

Once again, Michael Ruhlman brings order and reason to a culinary realm once ruled by confusion, and madness.The Book of CocktailRatiosis the cocktail book most of us never knew we needed. Alton Brown, author ofGood Eats

"Michael Ruhlman is wickedly smart, engaging and eternally curious, sure in his opinions but not too dogmatic to learn. The same holds true for this book: it's so pleasantly conversational; so easy to get sucked into, that it almost makes you forget how unfailingly useful and instructive it is."DavidWondrich, Editor in Chief,Oxford Companion to Spirits and Cocktails

Author Bio

Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Kellers seminalThe French Laundry Cookbookas well as the highly successful series about the training of chefs:The Making of a Chef, The Soul of a Chef,andThe Reach of a Chef.He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked atThe New York Timesand as a food columnist forthe Los Angeles Times. He is attended the Culinary Institute of America and is the author of eighteen booksabout food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his family in New York City and Providence, Rhode Island.