The title is no lie: each of these 60 recipes uses no more than three ingredients (and ice) plus tips on where to save or splurge on particular ingredients. Each of these classic cocktails was chosen with care by the (self-described) opinionated author who writes about booze for the New York Times, Saveur, Imbibe and many others. Cheers!
Details:
- Hardback 176 pages
- Published 26 September 2017
