Cowboy Cocktails
Authors: Grady Spears & Brigit L. Binns
Publisher: Ten Speed Press (2000)

From our Purveyor of Books:
The first time I picked up this book, because the title and front cover were intriguing, I had to find a chair! It captured me immediately and I didn't want to put it down. Not only are the recipes tasty and easy, but each one is accompanied by a tidbit - suggested music to set the mood, or a quote from a famous personality, or a story. These are all fascinating. And who can resist reading about drinks with names like "Drugstore Cowboy Shake," "A Night on the Rio Grande," "Fishing with a Worm," Lust in the Dust (or Strawberry Roan)," and "Goldminer's Cocktail."

Here's what accompanies the recipe for Texan Grant Kernan's Texas Applesauce, a potent drink of whiskey, Woodchuck Hard Cider, and wedges of fresh apple. 
       Recommended Listening: "Ride 'Em, Cowboy" by

       Juice Newtown from Trouble With Angels
                                    and
       "Hospitality in the prairie country is not limited. Even
         if your enemy passes your way, you must feed him

         before you shoot him." - O. Henry
For more details, see page 71!

From the Book Cover:
Cowboy Chef Grady Spears, is back in the saddle with this collection of gussied-up drinks. As executive chef for the Texas-based Reata restaurants, Grady has made a name for himself by developing innovative, intriguing cuisine while staying true to his Texas roots. His drink recipes are no different.

 

Highlighting sixty recipes from the Reata bar, Cowboy Cocktails is inspired by the cowhand's legenadary taste for liquor. Old standbys such as the Margarita and Bloody Mary are treated to Grady's Texas-style twist, while new libations such as the Cactus Bite and Yellow Rose of Texas make their debut. With twenty appetizer recipes, the book is perfect for entertainers who have a taste for the wild, wild West. Complete with archival photography, as well as photos of these modern drinks, Cowboy Cocktails is sure to satisfy the cowboy cravings in all of us.

 

About the Authors:
Grady Spears is a former cowhand turned executive chef of the Texas-based Reata restaurants.

 

Brigit L. Binns is the author or coauthor of five cookbooks and a frequent contributor to many national magazines. She lives in Venice, California.

 

Paperback. 135 pages. B&W and color photographs. Shipping weight is approximately 14 oz.