by Shaun Layton | I love cocktail books. I actually try the recipes, and supporting friends in the business always feels great. The latest that I’m looking for is Experimental Cocktail Club (ECC), which came out last month. It’s named after a sleek Parisian bar that launched by a close-knit group of French bartenders who grew up together in the City of Light. Their stylish first effort helped kickstart an empire of sorts. ECC now boasts outposts in London, NYC, and Ibiza (you can find one of my original cocktails at the London location). I’ve bent elbows at the first three ECCs, but I’m still waiting on that invite to the one on the beach!
The book is very user-friendly, and the photos are exquisite. It will be hugely appreciated by bartenders, but is also very approachable for the home barkeep and cocktail enthusiast. The boys have included recipes from colleagues around the world, including one of my own (the Meathook). If you don’t find a copy at Books To Cooks, order it through them or another local bookstore. I recommend trying the Chesterfield while on the chesterfield over the holidays, perhaps with a cigar!
50 ml Mezcal
15 ml Averna amaro
10 ml Carpano Antica Formula vermouth
1 dash Angostura bitters
Method: stir ingredients over ice in a mixing glass until diluted to taste, then strain into a cocktail coupe.