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this tray effortlessly balances form and function
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New York magazine restaurant critic and author of The Book of Eating What elevates a modern cocktail into the echelon of a modern classic
Modern Classic Cocktails balsamic vinegar this tray effortlessly balances form60+ recipes for todays modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two time James Beard Award nominee and New York Times cocktail and spirits writer. No proper drinking library is complete without Robert Simonsons volumes, and Modern Classic Cocktails is one of the best yet. Adam Platt, New York magazine restaurant critic and author of The Book of Eating What elevates a modern cocktail into
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