Make Mine a Martini

November 15, 2014

The title of this book is misleading, as its scope is much wider than a single drink--it's a comprehensive guide to cocktail parties, from soup (tomato basil, served in shot glasses) to nuts (rosemary and chili-roasted). It does, however, kick off with a classic martini--with the instruction to "stir until it's as cold as a corrupted politician's soul"--followed by variations including the gibson, gimlet, and vesper. More drinks follow, enticingly photographed and organized by spirit, from the much-maligned vodka through rye and bourbon, tequila, rum, and wine, plus a few nonalcoholic options. Most recipes are familiar classics, but there are a few inventive options gleaned from bartenders from London to Bangkok, including the "Massa(Man)Hattan," featuring a spiced syrup, from New York's nouveau-Thai restaurant Kin Shop. Almost half the book is devoted to simple, stylish party food, reflecting the author's experience as a food writer (Leon: Friends and Family) and caterer. There are ideas for appetizers on sticks, easy to scale for a handful or a hall full of guests, as well as more elaborate dishes such as cured salmon or lamb cutlets. VERDICT While not much here is new for a mixology maestro, this is an ideal collection for someone who enjoys cocktails at bars but doesn't know how to serve them at home. Plunkett-Hogge's enthusiasm is palpable, and her ideas clear and accessible. Just in time for the holidays, the author makes party hosting look easy and great fun.--Joanna Scutts, Astoria, NY

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