Tiny Cocktails: The Art of Miniature Mixology

Cocktail critic Zielinski takes a tapas-style approach to cocktail hour in his tantalizing debut, which promises to give home bartenders “the opportunity to experience a greater variety of flavors without the unnecessary overindulgence” through drinks made in miniature. This elegantly photographed triptych of 60 recipes begins with the “Amuse Bouche,” a series of fizzy aperitifs such as a rhubarb Champage coupe; moves to “Nightcaps,” darker, warmer offerings including “Nordic Coffee,” a kind of aquavit macchiato; and ends with “Little Luxuries,” more extravagant affairs including a yuzu- and miso honey–infused sour. Readers will also find a crash course on the finer points of bartending, instructions for homemade truffle honey syrup and bullshot mix, as well as tips on sourcing appropriately small glassware (this, Zielinski notes, can be “the most challenging aspect of mixing tiny cocktails”). Variations abound and Zielinski often suggests making one drink multiple ways for a mini-cocktail “flight.” Shout outs to storied bars and inventive bartenders, often in the form of recipes such as the “Snaquiri” from New York City’s Dutch Kills, are also frequent. A fully stocked bar and access to niche liqueurs are prerequisites that may prove prohibitive for some. Still, anyone looking to dip their toes into the world of mixology will find this an exciting tasting menu. (Feb.)