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FOR
IMMEDIATE RELEASE
FIELD GUIDE TO
COCKTAILS
How to Identify and Prepare Virtually Every Mixed Drink at the
Bar
By Rob
Chirico
One-stop guide
to making and serving cocktails just in time for the 2005
Holiday Season!
 (Fall,
2005)
Just in time for the holidays,
FIELD GUIDE TO COCKTAILS: How to Identify and Prepare
Virtually Every Mixed Drink at the Bar
(Quirk Books/October 2005/$14.95) will hit bookshelves—and
help take the stress out of home entertaining.
The newest addition to Quirk Book’s wildly popular
FIELD
GUIDE
series, this tiny tome is huge on value: It includes more than
200 unfussy recipes for everything from classics like the Tom
Collins to summer sips like the Mojito. And unlike other
complicated cocktail books,
FIELD
GUIDE TO COCKTAILS
includes the
FIELD
GUIDE
series’ signature photo section, which features full-color
photographs of each drink to—voila!—make “mixing” that much
simpler.
Organized alphabetically by drink name—from Absinthe to
Zombie—each entry
includes a general description (“The Cuba Libre is a basic
white rum drink mixed with Coca-Cola”), a brief history (Grog
was drunk by sailors in the British navy to prevent scurvy),
the season and time for which it’s best suited (“The Cape
Codder travels well, and a thermos of this ruby elixir is just
as welcome at a lakeside barbecue as it is at the shore at
sunset”). Helpful icons run throughout the guide, and there
are even introductory chapters on glassware, how to stock your
home bar, and understanding the mind of a bartender. A unique
feature of the book is food pairing for every cocktail (Hint:
You can try a Screwdriver with Ranch-Flavored Doritos—or
better yet, why not savor this crisp drink with prosciutto-wrapped
melon balls?).
 Chirico
also offers sage and practical advice throughout: “Be advised
to refrain from ordering a Cosmopolitan at places named
Bubba’s or Hog Heaven.” All of this makes FIELD GUIDE TO
COCKTAILS the perfect gift to bring to your next host, and
the one guide you need before your guests arrive—because the
only thing better than being served a great drink is knowing
how to serve one yourself.
ABOUT THE
AUTHOR
Rob Chirico
is a bartender, writer, painter, and drinks enthusiast living
in Greenfield, Massachusetts. His writing has appeared in
Gastronomica and many other publications. He is also the
$10,000 grand-prize winner of the 1991 Sutter Home
Build-A-Better-Burger Contest
FIELD GUIDE
TO COCKTAILS:
How to Identify and Prepare Virtually Every Mixed Drink at the
Bar
By Rob Chirico
$14.95, Published by Quirk Books, November 2005, 384 pages
ISBN 1-59474-063-1
www.quirkbooks.com
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