Barantined: Recipes, Tips, and Stories to Enjoy at Home

Mixologist Wolf (Lost Spring) has his heart in the right place in this earnest but underwhelming time capsule. The first third of the book delivers an off-putting dose of instant nostalgia with 12 pages worth of hospitality workers reminiscing on what they missed most during the pandemic, followed by a dozen pages more filled with their recommendations on what to watch or listen to while quarantining. There is a dispiriting guide to pairing wine with frozen foods and a platitudinous section on how bartending might change postpandemic (“It’s going to be more challenging than before, but more rewarding as well”). Better is a bounty of recipes that pull from the home garden, such as a strawberry rosé champagne cocktail garnished with dandelion petals, and a lavender sazerac sweetened with a dash of maple syrup. Meanwhile, an extensive chapter titled “The Drinks from the Pros” serves up creations ranging from the sublime (gin, rhubarb, amaro, tamarind juice, and passion-fruit syrup in a quaff called the “Number One”) to the questionably enticing (mezcal, carrot juice, orange juice, and coconut crème). Those looking to shake things up at home may have better luck finding inspiration elsewhere. (July)