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