If you’re looking to add a touch of class to your bar cart and expand your repertoire of crowd-pleasing cocktail recipes, look no further than The Coupe: Celebrating Craft Cocktails and Vintage Collections (Hoffman Media, 2016), in which Brian Hoffman presents readers with a beautifully designed, comprehensive guide to the classic wide-rimmed, short-stemmed glass.
The Coupe begins with an enthralling history of the cocktail glass written by Patrick Dunne, proprietor of Lucullus in New Orleans. Recipes are categorized by their base, such as sparkling wine, vodka, gin, rum, tequila, and whiskey. The book includes cocktail recipes from acclaimed restaurants and bars all over the United States and even one in London. You’ll find instructions for making cocktails from several New Orleans establishments, including the Strawberry Sparkler and Caribbean Milk Punch from Brennan’s, and the Jason’s Ascension, 1988 from Cure.
It doesn’t stop at cocktail recipes, though. The Coupe gives pointers for making beautiful citrus garnishes and flavor-infused simple syrups. The book also includes tips for accessorizing your home bar, building your own collection of coupe glasses, and even recipes for indulgent desserts served in the glasses, such as Sabayon with Fresh Berries and Turtle Brownies. Cheers!
Order your copy today here or by calling 800.361.8059.
- 3 ounces fresh watermelon juice
- 1½ ounces Tito’s Handmade Vodka
- ½ to ¾ ounce Campari
- ½ ounce fresh lime juice
- 1 to 2 ounces chilled sparkling water
- Garnish: sliced watermelon
- In a cocktail shaker fi lled with ice, add watermelon juice, vodka, Campari, and lime juice. Shake to combine, and strain into a coupe glass. Top with sparkling water, and garnish with a watermelon slice, if desired.
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