Cure: New Orleans Drinks and How to Mix 'Em

Description

From the foremost figure on the New Orleans' drinking scene and the owner of renowned bar Cure, a cocktail book that celebrates the vibrant cityNew Orleans is known for its spirit(s)-driven festivities. From the owner of local bar Cure, this cocktail book celebrates New Orleans' vibrant, living cocktail culture. As a bar guy, Neal Bodenheimer tells the city's story through 100 cocktails, each chosen to represent New Orleans' past, present, and future. In the vein of Death & Co by David Kaplan crossed with David Lebowitz's Drinking French, Bodenheimer and coauthor Emily Timberlake have composed a love letter to New Orleans and the cast of characters that have had a hand in making the city so singular, featuring interviews with figures such as the host of NPR's Louisiana Eats and former mayor Mitch Landrieu and a few tips on how to survive your first Mardi Gras. Along the way, the reader is taken on a journey that highlights the rich history and complexity of the city and the drinks it inspired, as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back. Of course, this includes the classics every self-respecting drinker should know, especially if you're a New Orleanian: the Sazerac, Julep, Vieux Carre, Ramos Gin Fizz, Cocktail a la Louisiane, and French 75. Famous local chefs have contributed easy recipes for snacks with local flavor, perfect for pairing with these libations. Cure: A New Orleans Cocktail Book is a beautiful keepsake for anyone who has fallen under New Orleans's spell and a must-have souvenir for the millions of people who visit the city each year. The book includes recipes from beloved New Orleans chefs: *Justin Devillier (La Petite Grocery) *Nina Compton (Compere Lapin) *Mason Hereford (Turkey and the Wolf) *Kelly Fields (Willa Jean) *Kristen Essig (Dauphine's) *Ryan Prewitt (Peche) *Marcus Jacobs (Marjie's Grill) *Michael Stoltzfus (Coquette) *Frank Brigtsen (Brigtsen's) *Alfredo Nogueira (Cure, Cane & Table, Vals)

Neal Bodenheimer was born and raised in New Orleans. In 2009 he opened his first cocktail bar, Cure, on a flood-damaged stretch of Freret Street. Since then he has opened several more bars in New Orleans, including Cane & Table, Bellocq, Vals, and Dauphine's, which is in Washington D.C. In 2018 Cure won a James Beard Award for "Best Bar Program." He is the co-chair of the board of directors for the Tales of the Cocktail Foundation, a leader in the global cocktail community committed to educating, advancing, and supporting the hospitality industry around the world. Emily Timberlake is a writer and editor based out of Oakland, California. Previously an editor at Ten Speed Press, Timberlake acquired and edited 12 James Beard and IACP Cookbook Award winners. Her writing has appeared in the Los Angeles Times, San Francisco Chronicle, Punch, TASTE, and more.

"New Orleans has always been synonymous with good times and good drinking, but it wasn't until Cure that craft cocktails really found their home in the Big Easy. This beautiful book by the incredible duo of Bodenheimer and Timberlake gives us not only the delicious cocktails that put Cure on the map, but also an homage to the diverse drinking culture of New Orleans. This tribute to a great city and a phenomenal bar is a must for any lover of drinks, travel, or simply fine things." --Ivy Mix "owner of Leyenda and author of Spirits of Latin America" "New York is known for its skyscrapers and San Francisco for its fairy-tale fogs. And New Orleans? It's famous for its drinks. Thanks to Bodenheimer and Timberlake, we now have a definitive guidebook to the city's towering landmarks, both vintage and new. If you can't make it to New Orleans, buy this book--it's the next best thing." --Wayne Curtis "author of And a Bottle of Rum" "This book is a loving, and lovely, tribute to New Orleans's rich, heady, and utterly beguiling drinking culture, and the posse of bartenders whose recipes Neal Bodenheimer and Emily Timberlake have managed to pack into these lively pages might be the finest ever assembled. The only problem with this book is that even a few minutes with it and I can only think about downing tools and hightailing it to New Orleans." --David Wondrich "editor in chief of the Oxford Companion to Spirits and Cocktails"