Review: Mix Shake Stir

I’m not much of a drinker, but when we had neighbors in the other day, I thought it would be fun to make some kind of drink that everyone could enjoy.   We pulled out Mix Shake Stir, a beautiful book full of cocktail recipes with a few appetizer recipes thrown in for fun.  This book contains recipes from Danny Meyer’s Union Square Hospitality Group which includes some of New York’s most well known restaurants.  With 130 recipes and beautiful illustrations, this book is sure to have something for everyone.

The recipes are grouped by type – favorite classics, new classics, inspired flavors, elegant sips, casual libations, and bar fare (appetizers).  There’s a section in the front that includes tips on ice, garnishes, bar tools and glassware  and a reference section in the back that covers simple syrups, salt and sugar rims, etc.

Since it was the last weekend of the summer, we decided we’d have Summer Sangria and Carl found the recipe easy to follow.  This drink was a big hit with everyone who came!  This recipe is from the restaurant Hudson Yards and they make it with red or white wine.  It makes about 12 to 14 drinks –

6 cups full-bodied dry wine such as Merlot or Chardonnay (we used Merlot)

2 cups Simple Syrup (1 part  sugar dissolved in 1 part boiling water)

1 cup fresh orange juice

1 cup fresh or unsweetened canned pineapple juice

3 ounces white rum, preferably Bacardi

3 ounces gin

1 ounce triple sec or other orange liqueur

1 ounce brandy

ice

3-3½ cups chopped fresh seasonal fruit

Combine the wine, simple syrup, juices, rum, gin, triple sec, and brandy in a large glass pitcher.  Cover and refrigerate for at least 12 hours or up to 24 hours.  Fill wine glasses with ice and arrange ¼ cup of the chopped fruit in each.  Pour the sangria into the glasses and serve.

Mix Shake Stir is a great reference book for anyone who likes to entertain.