Turning to a pro to figure out how to make mixed drinks

I am not creative when it comes to cocktails, but I love drinking ones made by other people.

However, neither have a personal bartender nor the means (or desire) to pay for libations on a regular basis.

With the help of Jennifer Brian, who wrote Classic Cocktail Revival (The University Press of Kentucky, 2025), I might be able to do more than open a bottle of wine or beer. (Though living in Mexico did teach me how to make a pretty good margarita.)

Brian writes, “Measuring ingredients is the only way to consistently create the perfect cocktail.”

I agree. I failed at making mixed drinks so many times by winging it. It’s not like cooking where you can throw a little of this or that and then “correct” the flavor with something else.

“I believe that three-ingredient cocktails can be accessible, delicious, and easy and can fit into anyone’s lifestyle or skill level,” Brian writes.

The section of the “cook” book about syrups and sugars is most interesting. Until I made the Tequila Toddy for my December Tahoe Mountain News (Page 20) drinking, er food, column, I had never made an infused simple syrup. It’s worth doing.

Brian has a whole chapter on Toddies.

If you don’t want to make your own, Brian sells syrups and other items through her business Make & Muddle. She even has recipes online if you want to peruse those instead of or before buying the book.

What I like about this beverage book is many of the recipes call for things I have on hand, they are easy to understand, not complicated, not time consuming.

The last chapter is about spirit free mocktails.

As with most books in the food and beverage genre, it’s worth reading not just for the recipes, but to get an education. In this case about spirits, history, sugars, glassware and so much more.