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9781423669081

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Reviews

Reedy's (The Phone Eats First) collection of beach cocktails includes some singular elements, such as infused drinks, but overall, it is a simple, handy, photo-filled guide. The majority of the drinks are rum-based cocktails. The basic introduction includes recipes for making simple syrup and saline solution. It also provides a list of the necessary equipment. However, some of the drinks require more specialized tools (like a siphon) that the equipment list omits, even while listing basics like glasses and ice. Reedy's book has a particularly excellent index that not only lists drinks by their name but also categorizes them by their main alcohol ingredient (rum, mezcal, tequila), as well as by subcategories (including frozen drinks, mocktails, and infusions). The snacks are a nice touch, including jerk-spiced chicken wings, blackened fish tacos, and pulled pork sliders. Reedy seems to have put the same level of thought into the mocktail recipes as she did into the alcohol-based recipes, with each one seeming like an interesting option. VERDICT A good choice for someone looking for creative, fun, rum-based tropical drink recipes.--Aaron Pahl ""Library Journal""

Author Information

Allyson Reedy is a food writer, restaurant critic, and novelist. Her work has been published in several newspapers and magazines, including The Denver Post and Bon Appétit.  She is the author of several cookbooks, including 50 Things to Bake Before You Die and The Phone Eats First. She lives in Denver, Colorado with her children, husband, and pug.

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