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Champagne Cocktails Paperback – September 17, 2010


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Product Details

  • Paperback: 136 pages
  • Publisher: Jared Brown (September 17, 2010)
  • Language: English
  • ISBN-10: 190743416X
  • ISBN-13: 978-1907434167
  • Product Dimensions: 5.5 x 0.3 x 8.5 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #444,605 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

The air in your automobile tires exerts a pressure of 28 to 36 pounds per square inch. The bubbles in a bottle of Champagne exert 95 psi. The next time you're feeling stressed, will you go for a drive or pop a cork? If you answered the latter, you're sure to enjoy Champagne Cocktails by Anistatia Miller, Jared Brown, and Don Gatterdam. No strangers to the chronicling of the good life, Idaho-based Miller and Brown are the authors of Shaken Not Stirred: A Celebration of the Martini; Gatterdam is the Manhattan-based director of custom publishing for the Wine Spectator and Cigar Aficionado folks. In 114 splashily colorful pages effervescently topped with sparkling quotes and liquid lore, readers and sippers will discover more than 100 recipes combining that jewel of the vintner's art with the craft of the mixologist.

Whether you fancy the purity of the Classic Champagne Cocktail--that alliance of sparkling wine and bitters that Esquire called one of the Ten Best Cocktails of 1934--or lean to the adventurous Mrs. Beeton's Champagne Cup--the one with the fresh borage sprigs--you'll be won over by this breezy treatise. Garnishing the pages of recipes and bartender's advice (citrus twists dropped in the glass tend to dissipate the bubbles quicker; ingredients should go into the drink in ascending order of expense) are wine wisdom and witticism from such diverse sources as Thackeray and Austin Powers, Babette's Feast and Absolutely Fabulous. To be fair, some of the potions are pretty funky--one of the ingredients in a Red Ambrosia is Hawaiian Punch, and mixing up a Gloria should allow you to use up that bottle of lychee liqueur you've been saving for just the right occasion. And while there is a short chapter featuring lists of the top sparkling producers worldwide, a concoction such as the "Diabolitan" featuring anisette, gin, and liqueurs of strawberry and pear might be budgetarily better-suited to Cooks than Krug. Yet where else could one discover the difference between a Mimosa and a Buck's Fizz while learning how to shear the neck off a bottle with a cutlass? No matter whether you're pouring a Spanish cava, a German sekt, or something French, you'll find it in the pages of Champagne Cocktails. --Tony Mason --This text refers to an out of print or unavailable edition of this title.

Review

"As entertaining and unique as the cocktails themselves." -- -- Marvin R. Shanken, editor and publish, Wine Spectator

"This beautifully photographed book is a cool compendium of bubbly-based drinks...Refreshingly informative..." -- -- Market Watch

"As entertaining and unique as the cocktails themselves." -- Marvin R. Shanken, editor and publish, Wine Spectator --This text refers to an out of print or unavailable edition of this title.


More About the Author

The inseparable cocktail couple, Jared Brown and Anistatia Miller, are the directors of Mixellany Limited (www.mixellany.com), publishers of books on drink. During the course of their 19-year collaboration, Miller and Brown have written more than 30 books including Shaken Not Stirred: A Celebration of the Martini, Champagne Cocktails, Cuba: Legend of Rum, and Soul of Brasil. Their latest, Spirituous Journey: A History of Drink charts in two volumes a history of spirits and mixed drinks from 7000 BC to mid-20th century. (The first volume won a coveted Gourmand World Cookbook Award for Best Drink History in the UK in 2009 and the second received the same honour in 2010.) In October 2010, the couple also received the Best Drinks Writing Award at the 2010 CLASS Magazine Awards. And in 2011, the couple were honoured with the coveted IWSC Communicators of the Award from the International Wine & Spirits Competition.

Their publishing company is responsible for the Mixologist series of cocktail journals and the republishing such classics as the Café Royal Cocktail Book. They write for World's Best Bars and are "cocktail gurus" on the new Drinkology website. They are also regular contributors to Imbibe and CLASS magazines in the UK and Mixology magazine in Germany. They have written extensively for other publications including Wine Spectator, Cigar Aficionado, Gotham and Hamptons magazines, Los Angeles Confidential, Boston Common, Capitol File, and Food Arts in the United States as well as THEME in the UK.

These two former bartenders also practice what they preach. Brown is master distiller for the multi-award winning Sipsmith Gin, the first newly-licensed London distillery to open in nearly 200 years. They have amassed a collection of international awards for their work as distillery consultants creating new spirits, including a coveted 2002 international "Best Spirit" in the white spirits category from the Beverage Testing Institute for Heavy Water Vodka. They have worked as tasters for a number of products including the new Beefeater 24 ultra-premium gin. They recently completed a three-year project in the south of France, restoring Exposition Universelle des Vins et Spiritueux, a museum of wines and spirits founded in 1958, and cataloguing the 8000+ bottles, 1200 menus, and other antiquities in the collection.

They live in the Cotswolds with their cat, Kitten.

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Most Helpful Customer Reviews

7 of 8 people found the following review helpful By A Customer on August 10, 1999
Format: Paperback
Another fabulous book for Anastasia and Jared. Full of "bubbly" fun and creative "sparkle" this book was also asthetically gorgeous. Chef Kathy Casey
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1 of 2 people found the following review helpful By Talia Sloboda on January 25, 2006
Format: Paperback
This book has soo many champagne cocktails. Thres champagne for all occasions from tradiotnal drinks, modern drinks, breakfast drinks, and punchs. Interesting read!! i love champagne
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