My latest book, The New Cocktail Hour, was co-written with my brother Andre Darlington and released by Running Press on April 26, 2016. It’s brimming with 200+ classic and modern cocktail recipes with tasting notes and food pairing ideas — including cheese pairings! Our goal in writing this book? To bridge the craft cocktail bar and the home kitchen. The New Cocktail Hour emphasizes fresh ingredients, good technique, and quality spirits for entertaining. Plus, it’s organized unlike other bar books — we grouped recipes by era, so you can sip your way through history and trace the progression of the American cocktail!
“Everything you need to know about throwing a successful cocktail party is in this new book.”
— Los Angeles Times
Back in 2005, I stumbled into Di Bruno Bros. as a homesick Wisconsin transplant in search of sharp Cheddar. What I found behind the counter of Philadephia’s largest cheese house changed the way I viewed dairy forever. I met a hairy band of cheesemongers who were keen to talk about raw milk and lactic fermentation the way some people talk about baseball. Within a few weeks, I committed myself to tasting every cheese in the store and blogging about it.
Over five years, I scribbled notes, played with pairings, and nibbled my way through the entire stock — first as a customer, then as the store’s resident blogger. Our mutual affection turned into a book project, and I’m so proud of our collaboration.
- 170 cheese profiles, 30 recipes, and 10 themed cheese boards
- Pairing ideas for beer, wine, cocktails, and snacks
- The introduction, “How to Pick a Hunk,” tells you everything you need to know about buying cheese
- Cheesemonger Notes, by Hunter Fike, offer inside scoop into artisan producers
- Luscious full-color photos by Jason Varney; food styling by Carrie Purcell
For book events and signings, look to the “Events” tab at the top of this blog.