60-Second Cocktails: The Latest Book from Joel Harrison and Neil Ridley

Joel Harrison and Neil Ridley are two experts in the field of cocktail-making, with a wealth of knowledge and experience in writing, presenting, and hosting events related to the subject. In their new book, 60-Second Cocktails, they bring the joys of happy hour into the home, sharing quick and easy recipes for delicious cocktails that can be made in a snap. The book is divided into three chapters, each representing a different level of cocktail complexity: “No Shake, Sherlock,” “Shake it Up,” and “Magnificent Mixes.”

“No Shake, Sherlock” features easy-to-make cocktails that use spirits beyond the traditional go-tos, such as port, sloe gin, and Weissbier, to create twists on spritzers and coolers. The chapter also includes Harrison and Ridley’s take on the classic Next Level Negroni. “Shake it Up” covers cocktails that require a bit more effort and equipment, but are still relatively simple to make. Recipes in this chapter include the Firecracker Margarita, which adds a kick of chili to the traditional dry and juicy flavors of a Margarita, and the Gibson, which balances out its herbal tones with smooth, earthy drops of olive oil. The chapter also includes a staple Whisky Sour and a twist on the Brandy Alexander.

Throughout the book, Harrison and Ridley encourage readers to personalize their drinks with herbal additions, such as the Wondermint Julep, which features thyme or lemon mint to taste. The authors also provide a wealth of knowledge on the world of distillation, breaking down drinks into flavor groups and explaining the garnishes, glasses, and equipment required for each recipe. Each cocktail also comes with a suggestion for the occasion it is best suited for and a tip on when to make batches.

One standout cocktail featured in the “Magnificent Mixes” chapter is the Banana Bread Daiquiri, which calls for a rum and banana bread infusion. Other drinks in this chapter include the Heart Peat, a twist on the Blood and Sand cocktail, and the King of Roses, a gingery tipple from the menu of the now-closed London cocktail bar Casita. Harrison and Ridley’s depth of understanding and appreciation for the art of cocktail-making is evident in every recipe of their 60-Second Cocktails book.