Hollywood Cocktails
by Tobias Steed, Ben Reed

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Book Summary Information

Book Reviews of Hollywood Cocktails

Book Review: Reviews from America
Summary: 5 Stars

First, a disclaimer: drinking does not make you cool, and emulating people who drink in order to be cool is a foolish thing to do. That said, if you're going to be drinking anyway, why not do so with a little style? Hollywood Cocktails makes a good case for bringing back the swanky cocktail-party-as-an-event, complete with nattily dressed movie stars to set the example. After a few words on the best way to stir ice without breaking it and the absolutely crucial importance of proper garnish selection, we're off to a fantasyland of shiny dresses and muddled cherries. Each cocktail comes with a step-by-step recipe and sample movie scene to set the mood. We start, as God intended, with the classic dry martini and a scene from the Clark Gable/Constance Bennett caper After Office Hours. The book then moves on to now-rare classics like the Champagne Cocktail (Casablanca) and the Rusty Nail (The Lost Weekend--not recommended viewing for a cheerful cocktail party). In the event of a particularly good party, fear not: hangover cures are thoughtfully included, such as the entertainingly named Corpse Reviver, featured in the appropriately titled Remember Last Night? Ben Reed's recipes are well-proportioned for flavor and come annotated with tips for proper service, such as waiting until the mixing cup has frosted before pouring your martinis and using real, fresh lime juice for the perfect daiquiri. If making cocktails look this cool is wrong, you may not want to be right. --

Ali Davis

Publishers Weekly, October 18, 1999

Celebrating the relationship between silver screen and silver shaker, Hollywood Cocktails by Tobias Steed, with drink recipes by Ben Reed, will delight thirsty film fans. Chapters are divided into cocktails, aperitifs and digestifs, and "drinks for all occasions," including the classic gimlet (paired with the 1952 film The Snows of Kilimanjaro) and a proper bourbon highball (matched with the 1949 classic DOA)

Playboy, December, 1999

While the drink recipes are great, the book's 50 doutone photographs of stars getting schnockered are alone worth the ... price.

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