11/2008 BOOK REVIEW: KIM HAASARUD, CHAMPAGNE COCKTAILS (JOHN WILEY & SONS, 2008)
With the holidays coming, Champagne and sparkling wines will begin crowding America’s store shelves. With the rotten economy, one might just be able to score bottles at very good prices. Of course, going through a whole bottle of Champagne or sparkling wine quickly is easy to do — pour about five five-ounce glasses and that’s that.
Tipplers who want to stretch their bubbly supply might consider doing so by using it to make mixed drinks. KIM HAASARUD’s new book, 101 CHAMPAGNE COCKTAILS, is beautifully illustrated and provides recipes that range from the simple (Classic Champagne Cocktail) to the baroque (Pacific Star Martini).
Copies can be purchased here. (HAASARUD, by the way, is the founder of Liquid Architecture, a beverage consulting service, so she knows her stuff.)
