Artisanal cocktails
Artisanal Cocktails by Scott Beattie, published by Ten Speed Press in 2008, presents a vibrant collection of 50 cocktail recipes that emphasize organic and sustainable ingredients. This edition, featuring 164 pages in English, showcases Beattie’s expertise as the bar manager at the acclaimed Cyrus restaurant, drawing inspiration from the rich offerings of Sonoma County’s organic farms and local distilleries. The book highlights innovative twists on classic cocktails, crafted with top-shelf spirits, fresh-squeezed juices, and seasonal herbs and flowers.
Readers will discover a variety of visually stunning and flavorful drinks, each meticulously designed to enhance both taste and presentation. With creatively named recipes like Meyer Beautiful and Hot Indian Date, Beattie combines culinary artistry with mixology, ensuring that each drink is not only delicious but also a feast for the eyes. This collection reflects a commitment to using local artisanal spirits and handcrafted ingredients, making it a valuable resource for those interested in elevating their cocktail-making skills.
Official synopsis Publisher
A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant. Inspired by the bounty of Sonoma County’s organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You’re Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests won’t soon forget. “Scott Beattie of Healdsburg’s Cyrus restaurant turns cocktail creation into an extreme sport.” —Linda Murphy, San Francisco Chronicle “The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus’s Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie’s virgin versions of several drinks are so good that you barely miss the booze.” —Gourmet “This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting.” —Bon Appétit
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