Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus [A Cocktail Recipe Book]

(Author) (Photographer)

Product Details

Ten Speed Press
Publish Date
8.36 X 9.08 X 0.69 inches | 0.02 pounds

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About the Author

Native San Franciscan SCOTT BEATTIE worked the bar at Postrio, Azie, and Martini House before being handpicked to shape the cocktail program at Cyrus. He has been profiled in Gourmet, GQ, Food & Wine, San Francisco Chronicle, and Bon Appétit, among others. Scott lives in Healdsburg, California.


Reviews & Awards

IACP International Association of Culinary Professionals Cookbook Awards, Wine, Beer & Spirits Category Finalist

"Scott Beattie is a virtuoso among drink designers"

"Artisanal Cocktails turns bartending into a culinary art form"
--Men's Journal

"Try something new this year from Artisanal Cocktails....More than just a collection of drinks recipes, the book is full of tips and secrets for making syrups and garnishes as well as techniques for decorating the rim of your crystal."--Metropolitan Home "Artisanal Cocktails is shaping up to become the indispensable cookbook of farm-to-glass cocktails."--New York Times "Beattie confers an innovative flair to classic bar fare in this collection of 50 recipes with gorgeous full-color photos...Beattie's recipes will appeal to the adventurous soul who desires to explore a new approach to cocktail making."
--Library Journal

"Beattie's book is a giant leap for cocktail-kind...The beauty of this book goes way beyond the petal-porn of its edible-flower garnishes. Working through a few of Beattie's recipes will give you new skills and techniques, so even if you don't have access to pineapple guavas, you will look at the produce section in a fresh light."

"The drinks are stunning to look at....Served with ice and a single, restrained slice of orange, the Painful Punch, as Mr. Beattie calls it, is simple, elegant and is one of several excellent recipes in Mr. Beattie's book."
--The Wall Street Journal's Weekend Journal

"Beattie...has created a cocktail book worthy of a chef"--Marin Magazine "Beattie is as adept with the classics as he is with his own modern creations."
--San Francisco Magazine