{ "item_title" : "The Book of Cocktail Ratios", "item_author" : [" Michael Ruhlman", "Marcella Kriebel "], "item_description" : "*WINNER of an IACP COOKBOOK AWARD* New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio--about the relationships of ingredients to each other--in 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 Bee's Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn't 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 you'd 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 ratios--proportions 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!", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/1/66/800/339/1668003392_b.jpg", "price_data" : { "retail_price" : "30.00", "online_price" : "30.00", "our_price" : "30.00", "club_price" : "30.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "30.00" } }

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In a follow-up to his fascinating Ratio: The Simple Codes Behind the Craft of Everyday Cooking, multifaceted writer and chef Michael Ruhlman applies that concept to cocktails. Even more so than culinary creations, boozy drinks “are fundamentally defined by their ratios, rather than by a unique combination of ingredients,” he writes in The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails. Ruhlman explores this thesis through six classic tipples—the Manhattan, the Negroni, the Daiquiri, the Margarita, the Martini and highballs, with a few outliers thrown in for good measure (the Paper Plane, the Hot Toddy, etc.). For example, a Martinez, which likely predated the Manhattan, swaps gin for the Manhattan’s bourbon or rye in a 2:1 ratio of spirit to vermouth. Sub bourbon in for gin in the 1:1:1 ratio of a Negroni, and boom, you’ve got a Boulevardier—or try mezcal, if you dare. I’m not much of a numbers person, but this simplification of the sometimes-arcane world of mixology goes down easy and pairs well with sweet watercolor illustrations by Marcella Kriebel. Ruhlman suggests that the art of the cocktail is rather forgiving, a place to mess around and find out. Just commit a few basic ratios to memory first.