Hip Sips: Modern Cocktails to Raise Your Spirits Hardcover – Jan 1 2007
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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.
Inside This Book(Learn More)
Most Helpful Customer Reviews on Amazon.com (beta)
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
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.