For the next book in our Monday Booktails series, I’ve chosen The Experimental Cocktail Club written by Romée de Goriainoff, Olivier Bon, Pierre-Charles Cros, and Xavier Padovani. Yes yes, I know. That’s quite the mouthful of names. The first three gentlemen have been friends since childhood, and grew up within walking distance of one another. They opened a cocktail bar of the same name in 2007 that is credited with launching the cocktail revolution in Paris. Modeled after New York speakeasies like Milk and Honey and Employees Only, The Experimental Cocktail Club bar featured interpretations of classics, as well as their own signature drinks, all made with interesting and sometimes edgy ingredients. Padovani joined the team in 2010, and the foursome has gone on to work together on at least 13 projects, in cities that range from London, to Ibiza, to New York. I actually purchased The Experimental Cocktail Club in Paris at the Shakespeare and Co. bookstore while visiting with my daughter Wendy in June of 2016. The book is beautifully photographed, with intriguing stories about each cocktail, and recipes that are fairly easy to follow. There is a chapter on classic drinks and some very interesting modern riffs, and another section that covers making basic ingredients like simple syrup and grenadine.
For today’s cocktail, I decided to go with Big Cosmo is Dead, an interpretation of a Cosmopolitan served at the Beef Club & Ballroom, also in Paris. Cosmos are typically known for being pink and sweet, but this version has some nice bitterness to it and a more forward lime flavor that was truly refreshing. Its color leans just a bit in an unexpected orange direction, but it’s because of the addition of Aperol. I also loved the fact that it’s served in a rocks glass over a large cube, rather than the cocktail coupe or Martini glass that usually holds the traditional Carrie Bradshaw Cosmo. Cheers everyone. Happy Monday!
Big Cosmo is Dead
Place all ingredients in a cocktail shaker with ice and shake vigorously until cold. Strain into a rocks glass over one large cube. This can also be made as a punch, in which case you can make a big batch, strain it into a bottle, and chill in the fridge or over a large block of ice in a punch bowl. Enjoy soon after making it.