Great adventures often start with a drink—including Alice’s expedition down the rabbit hole, which began with a sip of a curiously labelled tipple. Drink Me invites you to do the same; learn how to mix 20 cocktails that will fill you with wonder and childish glee at the surreal flavor combinations, while amassing the perfect selection of drinks for your own spirit-soaked Mad Hatter’s tea party.
We have delved into the depths of the Pool of Tears in search of the most magical ingredients and sumptuous flavors, and after some sage advice from a helpful caterpillar, have compiled
a list of recipes that would be regularly enjoyed by the inhabitants of Wonderland .
Drink Me includes concoctions for every palate and occasion, no matter your drinking predilection. Perfect
pre-dinner aperitifs are in abundance, including The Queen of Hearts, a sweet, refreshing drink with bitter undertones, and Painting The Roses Red, a bubbly highball of sharp raspberry and gin flavors, softened with a hint of rose water.
We explore the
hallucinogenic properties of Absinthe in our ode to the unknown, The Mushroom,
a strong mix of aniseed, rose, and complex herbal flavors, while we reminisce over the
taste of our childhood with drinks such as Bread and Butterfly Pudding and the Unbirthday Cake Martini. The Duchesses Soup is a refined take on the punch bowl, while we make a
refreshing palate cleanser in the form of The Caucus Chaser, a sticky plum and chestnut sharpener low enough in alcohol that you can greedily gulp it without even a hint of regret.
Drink Me includes everything you need to know for throwing your own Alice in Wonderland–themed cocktail party, including
cocktail party advice and
techniques for mixing and decorating your drinks.
Put on your Cheshire grin and get ready to head down the rabbit hole with your copy of
Drink Me in hand.
Об авторе
Paul Rosser was born into a large Mediterranean family; as a child, he was surrounded by the tastes and aromas of traditional home-cooked food. He spent many years in the family kitchen cooking with his Nana, falling in love with fresh, seasonal produce, and learning an array of cooking techniques. As he grew older, Paul took these techniques and applied them to alcohol; experimenting at home by mixing his own cocktails with whatever ingredients were at hand, home-distilling spirits, and carbonating his own tonic water and soda concoctions. This combined passion for food and drink would stand Paul in good stead as, at 18 years old, he moved to London to take up a management position at the Modern British Canteen in Spitalfields Market, a restaurant which aimed to revamp the idea of what British food could be by using the highest quality local artisanal produce. Paul delved into his work, developing his knowledge and skill under the tutelage of Mathew Horvath, now one of Gordon Ramsey’s right-hand men. Paul went on to become the restaurant’s youngest-ever general manager, at 20 years old, and helped to open and manage four more sites for them over the next three years. During this time, Paul developed his palate for cocktails further, moving beyond the classics, experimenting with unique and unusual flavour profiles, adding cocktails to the restaurants’ drinks menus with close consideration to the food on offer. Paul went on to manage many other well-respected restaurants in the capital, including restaurants for celebrity chef Jamie Oliver. In 2014, Paul crossed paths with Nick Perry, whilst working together at said restaurant, they became close friends and soon realized they had a shared passion for cocktails, flavor, and experimentation, which eventually led to their founding of the pop-up cocktail and restaurant events business, Paloma Drinks Co.
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