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Experimental Cocktail Club: Paris, London & New York Hardcover – November 3, 2015
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About the Author
After years of travelling to the Big Apple, childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon took the inspiration they found there to create a New-York-style bar in the heart of Paris - kicking off a cocktail revolution in the City of Lights. In 2007 they opened the doors to their first bar, Experimental Cocktail Club. Today, with fourth partner Xavier Padovani, the group has award-winning cocktail bars in Paris, London, New York and Ibiza, all with a well-earned reputation for glamour and style. Experimental Cocktail Club has already received praise from the Independent, The Financial Times, The New York Times, The Wall Street Journal, GQ, Vogue, Elle, Condé Nast Traveller, Wallpaper and more. Their private clients for events include Chanel, Hermés, Louis Vuitton, Chloe, Selfridges, Pernod Ricard, Hennessy, Perrier Jouet and Hendricks - amongst others. Check them out at their various locations: Londonwww.experimentalcocktailclublondon.com New York www.experimentalcocktailclubny.com Paris www.experimentalcocktailclub.com Ibizawww.eccbeach.com
Top customer reviews
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Some of the recipes call for ingredients which are unusual and very specific, so you may have to do some substituting. In fact I had to Google the names of several ingredients (Aperol, shochu, Suze, Byrrh?) And they are kind enough to include a recipe for homemade falernum, which is wonderful because there isn't any real falernum to be found outside of Bermuda--- we've tried. But there are enough recipes which use readily available ingredients so that we had plenty to try out while staying true to the original. Here's the biggest hit in our household:
80ml (3 fl oz) Appleton V/X rum
20ml (3/4 fl oz) Kraken Black spiced rum
60ml (2 1/4 fl oz) fresh pineapple juice
20ml (3/4 fl oz) fresh lemon juice
Large spoonful coconut ice cream
40 ml (1 1/2 fl oz) passion fruit syrup
It is prepared by putting all ingredients except ice into a blender and then serving with ice in a frozen hollowed-out pineapple. Try this once and you will want to buy the book!
This book is beautifully presented, heavy glossy pages with attractive fonts and lovely photos. Its obvious that some thought went into the design, this is a pleasure to look at and would make a great gift for the cocktail enthusiast in your life.