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These drinks described inside Robert Simonson’s “3-Ingredient Cocktails” book where invented decades ago but they are easy to make and they all taste good. 

pictures: Vangelis Patsialos

ingredient

ingredient

Who would you recommend this book to?
– Bartenders, bar industry professionals, home enthusiasts cocktail lovers and everyone who wants to keep up with the basics.

When was this book published?
–  September 2017

Who is the author?
– Robert Simonson is a journalist and historian who writes about cocktails, spirits, bars and bartenders. He writes primarily for the New York Times, where he has been a contributor since 2000, but is also regularly published in Imbibe and Punch, as well as Saveur, Lucky Peach, Whiskey Advocate, New York magazine and Eater. Simonson’s previous cocktail books are:

So, what’s so special about this book?
– 3-Ingredient Cocktails is a collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients. The book is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. As Simonson describes in the book’s first pages: “These drinks are easy to make, while none of them read on the tongue as simple-minded creations and they all taste good. Give me an argument against that”. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic and contemporary, e.g.:

  • Japanese Cocktail
  • Martini
  • Old Fashioned
  • Bee’s Knees
  • Harvey Wallbanger
  • Remember the Alimony
  • Little Italy
  • La Perla

Furthermore, this 3-Ingredient Cocktails Guide includes fun narrative and some of the most beautiful full-color photographies I have ever met in similar books.

Want to buy “The Essential Cocktail Book”? Here are the links for bookdepository or amazon.

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