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    Art Boozel: Cocktails Inspired by Modern and Contemporary Artists
    Art Boozel: Cocktails Inspired by Modern and Contemporary Artists
    Art Boozel: Cocktails Inspired by Modern and Contemporary Artists
    Ebook329 pages2 hours

    Art Boozel: Cocktails Inspired by Modern and Contemporary Artists

    By Jennifer Croll and Kelly Shami

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    About this ebook

    Raise a glass to the world's most exciting modern and contemporary artists in this inspired cocktail book with over 50 tribute recipes.

    Go on a boozy tour of art history with this collection of recipes for over 50 expertly crafted cocktails, each one a unique creation inspired by its namesake artist. Unwind with a refreshing tequila-watermelon Frida Kahlo. Spark some inspiration while sipping on a Salvador Dalí. Or mix it up with a colorfully sweet Yayoi Kusama.

    From painters to sculptors, photographers, and more, each artist profiled has a cocktail recipe that draws deeply from their life and work. Both art lovers and cocktail enthusiasts alike will love pouring over this collection of engaging stories and unique recipes. Inventive and deliciously fun, ART BOOZEL will give you a new appreciation for each of these inspiring artists.

    INVENTIVE & FUN RECIPES: Each of these recipes draws from elements of the artist's life and work in colorful ways that any cocktail enthusiast will enjoy; think tomato garnishes in the Andy Warhol, golden turmeric in the Gustav Klimt, and flower syrup in the Georgia O'Keeffe.

    BESTSELLING TEAM: Jennifer Croll and Kelly Shami, the author and illustrator who brought you the wildly popular FREE THE TIPPLE, are back to deliver more of the colorful cocktail recipes and lush illustration that everyone loves.

    PERFECT FOR ART LOVERS: Any level of art appreciator will enjoy pouring over the diverse biographies and engaging portraits, and will love creating drinks inspired by their favorite modern and contemporary artists.

    Perfect for: mixology enthusiasts; art and art history lovers; museum and gallery visitors, especially visitors to SFMOMA, MoMA, and LACMA; readers of Punch, Bon Appétit, Saveur.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateAug 3, 2021
    ISBN9781797203294
    Art Boozel: Cocktails Inspired by Modern and Contemporary Artists
    Author

    Jennifer Croll

    Jennifer Croll is the author of several books about cocktails, fashion, and culture, including Free the Tipple, Bad Boys of Fashion, Bad Girls of Fashion, and Fashion That Changed the World. During daylight hours, she's the editorial director at Greystone Books, and by night, she drinks cocktails. She lives in Vancouver, Canada, with a stylish tuxedo cat named Ollie. If you're buying, she'll have a mezcal margarita on the rocks.

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      Book preview

      Art Boozel - Jennifer Croll

      INTRODUCTION

      The most celebrated cocktail ever named in tribute to an artist is the peach-prosecco concoction known as a Bellini. Created at Harry’s Bar in Venice, Italy, in the 1940s by Giuseppe Cipriani, the drink had a pinkish hue that reminded Cipriani of the toga of a saint in a painting by Renaissance artist Giovanni Bellini. Today, the Bellini may be more of a household name than the artist who inspired it, but the rich colors of Bellini’s work live on through his namesake drink.

      Crafting a tribute cocktail for someone you admire is tricky—and even trickier when you’re dedicating it to an artist. Artists are masters of imbuing shapes, colors, and sounds with meaning; they know how to take one substance and fill it with the essence of another. Creating the cocktails in this book required hours of absorbing artists’ work and feeling awestruck by their brilliance.

      Fortunately, Art Boozel doesn’t take itself too seriously. And while the liquid art pieces on these pages will never be in a gallery, they’re a fun tribute to dazzling, challenging, boundary-breaking modern and contemporary artists. Each cocktail picks up on an element of the artist’s life or work and spins it into an original drink recipe; for example, the Georgia O’Keeffe (page 44) is a bloom-filled celebration of her expansive, suggestive flower paintings, while the Takashi Murakami (page 38) uses sophisticated sake and vibrant candy to riff on the highbrow/lowbrow fusion of his art style, Superflat. And, for fans of Andy Warhol, his cocktail (page 26) takes inspiration from his iconic soup can paintings through an unusual flavor: tomato. Almost all of the cocktails in this book make one drink, but they can easily be doubled for shared imbibing.

      I hope you enjoy this creative, colorful toast to artists whose work has made waves at art fairs such as Art Basel and Frieze, and made a home in hallowed museums and galleries like the Museum of Modern Art, Tate Modern, the Whitney, and the Guggenheim. Shake up a tipple or two in their honor, and spend some time appreciating the work of these artistic masters.

      —Jennifer Croll

      BASIC EQUIPMENT

      Every artist needs materials to create their masterpieces, and you’re no different. You should have the following tools on hand to create a cocktail, ordered from most to least frequently used in this book.

      SHAKER

      Choose your shaker wisely. If you prefer something easy, go with a standard shaker. It comes in three parts—a bottom, a built-in strainer, and a cap—so you’ve got everything in one package. Another option is a Boston shaker, which combines a metal bottom and an equal-size glass top (a strainer must be purchased separately). Boston shakers are easier to clean and better for making multiple cocktails.

      STRAINER

      If you’ve chosen a Boston shaker, you’ll need one of these. A Hawthorne strainer, shaped like a steel paddle, works for most drinks, while a fine strainer is used for smooth-surface drinks like martinis.

      JIGGER/SHOT GLASS

      If you want a carefully balanced cocktail, free-pouring is not your friend. You should measure your alcohol with a jigger or shot glass. They come in different sizes, ranging from 1 to 2 oz [30 to 60 ml].

      CITRUS SQUEEZER

      No need to buy a fancy juicer—there are many cheap citrus squeezers that will get the job done. The easiest is the handheld press, which allows you to squeeze a lemon or lime one half at a time.

      MIXING GLASS

      If you’re going to stir a cocktail, you’ll need something to stir it in: a mixing glass. You can buy one (they tend to be pretty!), but in a pinch you can use a pint glass.

      BARSPOON

      For drinks that need to be stirred, try a long, skinny barspoon, which you can also use to measure small quantities of spirits.

      MUDDLER

      Sometimes, you’ll need to muddle (i.e., mash) herbs or fruits in the bottom of a drink to release their flavor. For that you’ll need a muddler, a flat-bottomed tool made from metal or wood.

      BLENDER

      If you want to make blended drinks, you’ll need a blender (one that can crush ice properly).

      GLASSWARE

      A cocktail tastes better if it looks good, and glassware does a lot of the heavy lifting in the aesthetics department. Many cocktails are traditionally served in a specific glass, such as the martini, served in the eponymous cone-shaped glass. But experimenting with glassware can lead to eye-catching results, and sometimes you’ll see cocktails being served in unusual vessels. The glasses below are ordered from most to least frequently used in this book.

      HIGHBALL/COLLINS GLASS

      Both tall glasses meant for mixed drinks, highball and Collins glasses look similar and are often used interchangeably. The Collins is marginally taller and fits a bit more liquid.

      ROCKS GLASS

      Short and stout, rocks glasses (also called old-fashioned or lowball glasses) are perfect for drinks served on ice (or on the rocks). They’re also used to serve the famous old-fashioned. A double rocks glass is exactly what it sounds like: same glass, double the capacity.

      MARTINI/COCKTAIL GLASS

      Stemmed, conical, elegant: Cocktail glasses are often mistaken for their cousin, the martini glass. Cocktail glasses are slightly smaller and more rounded, and they’re meant for cocktails served straight up without ice.

      COUPE

      Originally designed to serve Champagne, coupe glasses are now ubiquitous cocktail vessels. They’re used for mixed drinks served straight up.

      CHAMPAGNE FLUTE

      Slender, elegantly fluted glasses with small mouths designed to retain the bubbles in sparkling drinks, Champagne flutes are pretty much the opposite of coupes. They’re great for any cocktail made with sparkling wine.

      HURRICANE GLASS

      With their distinct tulip shape, Hurricane glasses are used to serve tropical or tiki drinks.

      NICK AND NORA GLASS

      Can’t decide between a coupe and a cocktail glass? Ditch both for a Nick and Nora glass, a small, elegant stemmed glass with a slightly narrower rim than either of its competitors. Use it for any drink served straight up.

      SLING GLASS

      The sling glass is a tall, slender glass that takes its name from the Singapore Sling. It can be used for any long drink, much like a Collins glass.

      COPITA GLASS

      The copita, a tulip-shaped glass originally meant for sherry (and these days often used for whiskey), can be used for cocktails too.

      TEQUILA GLASS

      You can drink tequila from anything, really, but it’s often served in a tall, slender shot glass. That doesn’t mean you need to shoot it, though. If it’s a delicious tequila, sip away.

      MASON JAR

      The staple glassware of every hipster kitchen, mason jars can be used for serving cocktails too. Bonus: If you pop a lid on, you can take your drink with you for a picnic.

      COCKTAIL INGREDIENTS

      Cocktails rely on the artful mixing of different elements to create a balanced flavor. Here are the most typical ingredients, ordered roughly from most to least important.

      ALCOHOL

      Unless you’re making a mocktail, the alcohol you choose determines a lot about your cocktail’s character. Dark liquors, such as whiskey, bourbon, and dark rum, bring a rich, powerful flavor to your drink, while lighter-colored ones, like vodka, gin, and silver tequila, tend to be brighter, fresher, and less intense. Brandies and fortified wines often lend a complex layer to other alcohols, while aperitif and digestif bitters (Campari, Aperol, and the like) bring a welcome sting. Liqueurs bring sweetness, sometimes in place of a simple syrup.

      INFUSED ALCOHOLS

      When you’re moving beyond the basics, infused alcohols can help create a complex cocktail—and you can make them yourself. Select your liquor (a neutral one such as vodka is easiest, but you can infuse basically anything) and choose a complementary flavor. Combine both in a clean, airtight container, seal tightly, and leave somewhere cool and dark. Once the liquor has absorbed enough flavor, strain out the flavoring and store in an airtight container again. Some things, like hot peppers, don’t need much time to infuse at all—just a few hours—while others (lemongrass, for example) need up to a week.

      SIMPLE SYRUP

      Simple syrup is a sugar-and-water mixture used to sweeten cocktails. The most common version uses a 1:1 ratio of sugar to water, though some recipes call for a rich simple syrup that uses a 2:1 ratio. See pages 18–21 for detailed variation recipes.

      CITRUS JUICES

      Most cocktails require acidity to balance out sweetness, and that usually comes in

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