The NoMad Cocktail Book

Robitschek, the bar director for New York’s Eleven Madison Park and NoMad Hotel, once studied to become a doctor, and in his debut, he shows a surgeon’s precision in crafting cocktails. Attention to detail and creative flourishes are the hallmarks of the more than 230 recipes culled here from the drinks Robitschek and his colleagues have created for the NoMad since its 2012 opening. An opening chapter of intense aperitifs includes a cocktail called Hot Broth—made with chicken jus, spiced tomato water, sherry, and absinthe—as well as a Pimm’s cup variation called The Cup of Joe, with vanilla and cinnamon syrups, citric juices, and coffee-infused vermouth. Subsequent chapters are titled “Light Spirited” (which includes a red pepper-passion fruit daiquiri made using three kinds of rum), “Dark Spirited” (in which the Doyers Street contains a blended rye whiskey and St. Germain), “Classics” (such as a Bijou of Plymouth gin, sweet vermouth, green chartreuse, orange bitters) and “Soft Cocktails” (nonalcoholic concoctions such as the Gotham Parksider with green tea and maple syrup). Each recipe begins with a concise description (The Lowrider, for example, is “a mezcal Manhattan with fig”), and ingredients are listed from smallest-volume component to largest. This volume is best suited for professional or experienced mixologists with well-stocked bars and pantries. Fresh ingredients fuel fresh thinking in this concise and inspired collection. (Oct.)