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(More customer reviews)What's cooking in Nick Mautone's kitchen? Cocktails, that's what. Known to many New Yorkers as the master of mixology, Mautone is a believer in quality ingredients for both food and drinks. The majority of his years have been spent in the restaurant business, so he well knows the importance of perfectly pairing cocktails with food. Happy Hour takes on new meaning if this fellow's in charge.
"Raising The Bar," 288 pages of helpful suggestion, recipes and tempting toddies, is a guide for both beginners and the more experienced. Included are more than 250 recipes covering both classic and original signature drinks (Banana Buttered Rum surely does warm on a cold winter's eve).
Among the chapter headings are holiday cocktails, many intended to cut down on preparation time so a host can enjoy his or her own party. For instance, Mautone's holiday eggnog can be stored in the refrigerator for up to 12 hours before serving.
Welcome a new year with a twist on traditional champagne by making Ginger Champagne Punch for friends, neighbors, and drop-ins. Mautone makes it even more festive and sweet by rimming champagne glasses with powdered ginger and granulated sugar. Check out the heading "Trick of the Trade" for a plethora of party pleasers.
Designated drivers, alcohol abstainers, and moms to be aren't ignored as an entire chapter is devoted to non-alcoholic cocktails, which are every bit as pretty and palate pleasing as their alcohol laced kin.
Pairing his enthusiasm for both food and drink Mautone also offers recipes for do-it-yourself garnishes and finger snacks - great for buffet tables and pre-dinner munchies.
After all the time he's spent behind some of New York's most prestigious bars - Gotham Bar and Grill, the Hudson River Club - Mautone is a veritable fountain of recipes, suggestions, and good ideas. For those who want to make better drinks this is the book - bar none.
- Gail Cooke
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