PARTY PEO­PLE

EN­TER­TAIN­ING EX­PERT CHANGES UP CLAS­SIC DRINKS TO SUIT ANY OC­CA­SION IN HIS NEW BOOK, COCK­TAIL CHAMELEON.

Hamptons Magazine - - Contents - BY TIM LATTERNER

En­ter­tain­ing ex­pert Mark Ad­di­son changes up clas­sic drinks to suit any oc­ca­sion in his new book, Cock­tail Chameleon.

Party plan­ning—the Hamp­tons’ un­of­fi­cial sport—has a range of play­ing fields, from beach bon­fires in Mon­tauk to white-table­cloth din­ners in Southamp­ton. So choos­ing the right cock­tail can be tricky. In Cock­tail Chameleon (As­souline), mixol­o­gist and event plan­ner Mark Ad­di­son takes the stress out of cus­tomiz­ing the per­fect drink for any event. “It’s called en­ter­tain­ing for a rea­son,” he says. “You should get to have fun while you do it!”

Ad­di­son has spent years hon­ing his skills for a wide va­ri­ety of oc­ca­sions. “I cre­ated the Provence Cham­pagne Cock­tail for Prince Wil­liam and Kate Mid­dle­ton’s wed­ding,” he notes. “It has great fla­vors of laven­der and can also be served at a sim­ple al­fresco din­ner party. It’s re­ally flex­i­ble.”

His other fa­vorites in­clude larg­er­for­mat drinks per­fect for big par­ties, when fill­ing a pitcher means you don’t have to spend all night mix­ing drinks be­hind the bar. “The white San­gria Flora has el­der­flower liqueur,” he says. “The gar­nishes make it stand out: Chopped fruit soaked overnight leaves a boozy treat when it’s done.”

Ad­di­son also dis­penses ad­vice on glass­ware. Ideal for out­door soirées, plas­tic alternatives to glass have come a sur­pris­ingly long way, he points out, in­clud­ing “dis­pos­ables that don’t have the stigma of a Solo cup or those plas­tic tum­blers that al­ways splin­ter.” And fram­ing your drink with the right shape of glass is im­por­tant: “I call it the cock­tail at­tire for your cock­tail.” Cock­tail Chameleon (As­souline, $50) is avail­able at book­stores and at markad­di­son.com.

ABOVE: One of 12 cock­tails that Mark Ad­di­son trans­forms into a dozen va­ri­eties each in his new book (RIGHT), this San­gria Flora of­fers a “boozy treat” in the form of chopped fruit soaked overnight.

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