The third in Chronicle's Esquire cookbook series, this is a curated introduction to cocktail making at home with 125 recipes for cocktails and sidebars on everything a man should know about mixing, serving, and enjoying a great drink, such as basic proportions, what to always have on hand, and what to buy on an as-you-need-it basis plus entertaining pieces on topics such as ideas for matching the drink to the moment and how to drink at age 20, 30, 40, 50, and 60.More than 100 photos show nearly every drink and 30 graphic illustrations complete a bold, attitudinal design.Recipes are organised by the classics (12 drinks every guy should know how to make), variations on the classics, variations on the variations, and a handful of all-service recipes for snacks to serve with.All previously published material has been updated and recast for this book and approximately 20% of the book is new material from notable writers (such Esquire's Beard award-winning beverage editor, David Wondrich).
Esquire, which celebrated its 80th year in print in 2013, is the most-honoured monthly magazine in America and has been a finalist for 47 National Magazine Awards and won 13. In recent years, the magazine has become a leading publisher of food writing and has cornered the market on food writing for men, winning two National Magazine Awards and three consecutive James Beard journalism awards for its food coverage since we published the first cookbook. Ross McCammon is an editor at Esquire, who oversees all the beverage content for the magazine and website. Check out the blog here: http://www.esquire.com/food-drink/