Lucy Brennan shakes up the cocktail world with more than 60 refreshing drinks brimming with exotic combinations of ripened fruits, herbs, flavorings, and spirits. Guava Cosmos, a martini as smooth as James Bond, a frosty bowl of passion fruit-infused citrus punch. . . Add a few recipes for fruit pures and infused vodkas, the author's signature garnishes (like lollipop rims, citrus twists, and berry picks), and a waterproof clear vinyl jacket, and this handy little book will turn the home bar into a hip and happening hotspot.
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Book Description
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Editorial Reviews
About the Author
Master Mixologist Lucy Brennan owns Mint and 820, a popular bar and a restaurant in Portland, Oregon.
Sheri Giblin's work includes Grilled Cheese. She lives in San Francisco.
Sheri Giblin's work includes Grilled Cheese. She lives in San Francisco.
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Customer Reviews
Most Helpful Customer Reviews
14 of 15 people found the following review helpful
Format:Hardcover
Cocktails can mostly be broken into 2 groups -
Syrupy sickening concoctions downed by people in a hurry to get the party started.
Or standards. The drinks we know by heart, reproduced like a jazz standards - anywhere from awful renditions to beautiful artistry.
In Hip Sips authors Lucy Brennan and Carolyn Burleigh find a new path for the cocktail that brings a level of detail normally reserved for kitchen to the bar.
Featuring the drinks that made Brennan's 820 bar the best spot for cocktails in Portland, Oregon. Beets, avocados, and berries take their rightful place a long side the popular citrus fruits. Do it yourself infusions replace flavored alcohols.
The instructions are clear, concise and easy to follow. The introductions are fun to read and the photography beautifully compliments the recipes. If you or someone you know has a love for food
Syrupy sickening concoctions downed by people in a hurry to get the party started.
Or standards. The drinks we know by heart, reproduced like a jazz standards - anywhere from awful renditions to beautiful artistry.
In Hip Sips authors Lucy Brennan and Carolyn Burleigh find a new path for the cocktail that brings a level of detail normally reserved for kitchen to the bar.
Featuring the drinks that made Brennan's 820 bar the best spot for cocktails in Portland, Oregon. Beets, avocados, and berries take their rightful place a long side the popular citrus fruits. Do it yourself infusions replace flavored alcohols.
The instructions are clear, concise and easy to follow. The introductions are fun to read and the photography beautifully compliments the recipes. If you or someone you know has a love for food
8 of 8 people found the following review helpful
Format:Hardcover
Having heard all the buzz over Lucy Brennan and her fresh-ingredient cocktails, I was excited to burrow into her book and find all kinds of enlightened blends of unusual flavors.
I was disappointed.
The book is beautiful, unusually well-edited and published for the genre. Brennan has a flair for visual impact. Her recipe principles are simple and well-laid out. But...in the end, too simple: a one-note song.
Practically every cocktail in Lucy's book, it seems, includes some basic spirit, one unusual ingredient (or none), a quarter-ounce of her favorite orange liqueur, and 2 oz of (freshly made, at least) sweet-and-sour. There is no thought to blending, to flavor families; no distinction amongst whether lemon or lime or perhaps some other sour base might better set off a particular ingredient, or whether different amounts of sweetness and sour might bring out particular flavors. It seems that it is enough to simply introduce new ingredients to the bar without pursuing their full potential or investigating their possibilities. Not to imply that her drinks are not good, for what they are: it's just that there are many other cocktail books on the market now that offer far more insight, depth, nuance and complexity, and offer far more reward to the curious cocktailer. The Joy of Mixology (Gary Regan) and The Craft of the Cocktail (Dale Degroff) are higly recommendable in Hip Sips' stead. For those with an interest in adding "kitchen" flavors and creativity to their cocktails, On Food and Cooking (Harold McGee) or Culinary Artistry (Andrew Dornenberg and Karen Page) offer an intense introduction that will have you off and running.
At any rate, I wouldn't turn down a copy of Hip Sips if it were offered to me. But with all the other books recently on the market, it just doesn't stand up to the competition in the areas that matter.
I was disappointed.
The book is beautiful, unusually well-edited and published for the genre. Brennan has a flair for visual impact. Her recipe principles are simple and well-laid out. But...in the end, too simple: a one-note song.
Practically every cocktail in Lucy's book, it seems, includes some basic spirit, one unusual ingredient (or none), a quarter-ounce of her favorite orange liqueur, and 2 oz of (freshly made, at least) sweet-and-sour. There is no thought to blending, to flavor families; no distinction amongst whether lemon or lime or perhaps some other sour base might better set off a particular ingredient, or whether different amounts of sweetness and sour might bring out particular flavors. It seems that it is enough to simply introduce new ingredients to the bar without pursuing their full potential or investigating their possibilities. Not to imply that her drinks are not good, for what they are: it's just that there are many other cocktail books on the market now that offer far more insight, depth, nuance and complexity, and offer far more reward to the curious cocktailer. The Joy of Mixology (Gary Regan) and The Craft of the Cocktail (Dale Degroff) are higly recommendable in Hip Sips' stead. For those with an interest in adding "kitchen" flavors and creativity to their cocktails, On Food and Cooking (Harold McGee) or Culinary Artistry (Andrew Dornenberg and Karen Page) offer an intense introduction that will have you off and running.
At any rate, I wouldn't turn down a copy of Hip Sips if it were offered to me. But with all the other books recently on the market, it just doesn't stand up to the competition in the areas that matter.
5 of 5 people found the following review helpful
By L. Campbell
Format:Hardcover|Amazon Verified Purchase
As a resident of Portland, OR, I know firsthand the prowess of this author. Let's say that this sweet little book will elevate YOU to high-priestess at your next party. Inventive, easy recipes with normal easily-acquired ingredients! I would downgrade five stars to 4.95 stars only because of the font used through-out because the book, while "hip" and "cool", is very hard to read without proper light and really good eyes. Makes a really good hostess gift, too!
Most Recent Customer Reviews
4.0 out of 5 stars
Great drinks
We love this book. The cocktails are amazing and the flavor profiles are exciting, very much like the wonderful drinks at Mint in Portland. Read more
Published 4 months ago by D. Hotchkin
5.0 out of 5 stars
The Best Book For Hip Cocktails At Home
Since we live in the author's hometown, we first encountered this book while sipping terrific innovative cocktails at her restaurant Mint. Read more
Published on July 10, 2010 by Lemon
5.0 out of 5 stars
Fabulous non-traditional cocktail drinks!
This little book is just the thing if you want non-traditional cocktail drinks. The Cilantro Martini was amazing and even better when I used basil in place of the cilantro. Read more
Published on September 3, 2009 by Stitches
5.0 out of 5 stars
a really nice little book
got exactly what i wanted. it is perfect. it even has a clear plastic cover to shield it from mixing mishaps.
Published on March 22, 2007 by Richard J. Kim
5.0 out of 5 stars
This Book Rocks!
I've been waiting for Lucy Brennan to share her secrets of the perfect cocktail and at last it's here! All my favorites from her bar, 820, in Portland. Read more
Published on March 8, 2007 by M. Clarke
Citations (learn more)
This book cites 2
books:
- New World by Warwick Collins on page 48
- Virgin Islands (Berlitz Pocket Guides) by Berlitz Guides in Back Matter
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