First of all, I really enjoyed browsing through this book. Each page--for the most part--suggests a taste delight. It is very approachable and to the point without being so sparse as to leave the reader a bit lost and underwhelmed.



Each drink recipe has a small paragraph at the beginning with a bit of background, then right into the ingredients. In these lists of ingredients is my minor quibble. To be "organic" in tone, Abercrombie mostly just adds the word "organic" in the front of most of the ingredients. For example, is this very interesting recipe for the "jalisco flower" which calls for "freshly squeezed organic grapefruit juice", "elderflower liqueur", "organic reposado tequila", and "organic champagne". If "organic" is added to everything, then can't we just assume it at the beginning and leave it out of most every single ingredient description.



This isn't to say that Abercrombie just adds "organic" and that's all. The first 25 pages or so are focused on actually finding organic ingredients, with the most helpful being his sometimes specific suggestions as to brands and sources. An organic cucumber or orange might be easy to find. Where does one get organic tequila?



Honestly, I like this book more for his creative suggestions of delightful drinks, some classic and some fairly new (such as the "w.c.c. fizz" inspired by the LA Lakers conference championship in 2008).



It's a fun book because it's exotic and different in its suggestions. Not really great for mixing up new drinks with the more common bar ingredients, this is a book that likely will require you to go to a store or three to find just what you need. e has great suggestions for exotic flavors that make me want to go out to specialty shops to find these fascinating ingredients.



The pictures throughout aren't plentiful--not every ingredient has an image of its presentation. But those that are here are inviting and lush, calling the reader to be the drinker.



And to that I can only say, "Cheers".

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