The One-Bottle Cocktail
More than 80 Recipes with Fresh Ingredients and a Single Spirit
by Maggie Hoffman
photos by Kelly Puleio
2018
I got a copy of The One-Bottle Cocktail a few years ago when it first came out. It was getting talked up on NPR and maybe some other news services I was following at the time. And a lot of the drinks in it do sound good, but this is not a book for me. The recipes collected here, most of them anyway, are intended for foodies with well-stocked kitchens. For me, the need to pull a second bottle of liqueur or amaro or bitters out of my cabinet is much less of an obstacle than a recipe that calls for me to prepare my own fresh fruit juice or infuse an unusual vegetable syrup.
There's an irony here. In her introduction, author Maggie Hoffman mentions the frustration of finding a cocktail recipe that calls for buying a a bottle of some ingredient that won't have any other uses. But almost all the homemade ingredients in the book are used in only a single recipe, possibly something you wouldn't buy to cook with otherwise. The way Hoffman collected her recipes means that across the book, there are two different simple sugar syrups, and three different concentrations of honey mixed with water. Is that better? It might be a little cheaper, and they'll go bad if you don't use them, instead of hanging out in the back of your cabinet, either to haunt you or to be used again later. Maybe it's a matter of preference.
Hoffman found recipes from professional bartenders all over the country, and each recipe credits the original creator and their bar, along with Hoffman's own notes and instructions, and sometimes a photo, either of the preparation or the finished drink. The recipes are organized into sections based on the one bottle they use - vodka, gin, tequila, rum, brandy, and whiskey. At the end of each section is a list of cocktails from the other parts of the book that Hoffman thinks would taste good with that spirit.
The recipes vary in complexity, but are mostly on the higher end. There are only a few that only need jam or a single homemade syrup, and maybe lemon or lime juice. Hoffman is very big on the idea of making your own fruit juices by chopping something into cubes, dropping them in the food processor, and first pouring, then pressing the juice through a fine mesh strainer. One recipe notably calls for juicing an entire watermelon this way, something I doubt I have either the stamina or patience for. Other times, she suggests just muddling the fruit before dropping it into the cocktail shaker along with the other ingredients, and double straining during the pour.
The size of the recipes also varies, with most making single drinks, a handful making pairs, and a sizable minority making batches of 8 or 12. The punches might be where the idea of this book shines best. They're often for a special occasion, where you don't mind doing a bit more work, and where all the prep can be handled well before everything is combined. The lower alcohol of these recipes is probably also good for most kinds of parties, and by making many drinks at once, you'll use up all the juice or syrup you made, with no leftovers.
There's an irony here. In her introduction, author Maggie Hoffman mentions the frustration of finding a cocktail recipe that calls for buying a a bottle of some ingredient that won't have any other uses. But almost all the homemade ingredients in the book are used in only a single recipe, possibly something you wouldn't buy to cook with otherwise. The way Hoffman collected her recipes means that across the book, there are two different simple sugar syrups, and three different concentrations of honey mixed with water. Is that better? It might be a little cheaper, and they'll go bad if you don't use them, instead of hanging out in the back of your cabinet, either to haunt you or to be used again later. Maybe it's a matter of preference.
Hoffman found recipes from professional bartenders all over the country, and each recipe credits the original creator and their bar, along with Hoffman's own notes and instructions, and sometimes a photo, either of the preparation or the finished drink. The recipes are organized into sections based on the one bottle they use - vodka, gin, tequila, rum, brandy, and whiskey. At the end of each section is a list of cocktails from the other parts of the book that Hoffman thinks would taste good with that spirit.
The recipes vary in complexity, but are mostly on the higher end. There are only a few that only need jam or a single homemade syrup, and maybe lemon or lime juice. Hoffman is very big on the idea of making your own fruit juices by chopping something into cubes, dropping them in the food processor, and first pouring, then pressing the juice through a fine mesh strainer. One recipe notably calls for juicing an entire watermelon this way, something I doubt I have either the stamina or patience for. Other times, she suggests just muddling the fruit before dropping it into the cocktail shaker along with the other ingredients, and double straining during the pour.
The size of the recipes also varies, with most making single drinks, a handful making pairs, and a sizable minority making batches of 8 or 12. The punches might be where the idea of this book shines best. They're often for a special occasion, where you don't mind doing a bit more work, and where all the prep can be handled well before everything is combined. The lower alcohol of these recipes is probably also good for most kinds of parties, and by making many drinks at once, you'll use up all the juice or syrup you made, with no leftovers.
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