If by some unlikely algorithmic happenstance you missed it, my second cocktail book, Saved by the Bellini & other ‘90s-Inspired Cocktails, came out this week. I must say that this release date was orders of magnitude more auspicious than my last, which was June 2, 2020, (ie. “Blackout Tuesday,” (ie. an absurd festival of performative allyship and moral grandstanding).

Anyway, the book launch went off without a hitch and I even had a cute launch party on Monday night. Really grateful to those who showed up! I felt very famous that night and this was in no small part due to the fact that I casually handed a copy of my book to Este Haim on my way out of dinner at Kiki’s afterwards. Alana Haim also introduced herself to me which, like, yeah, I know who you are lol. (For those of you not aware of Haim, Now I’m In It is one of my favorite songs/videos of the last five years—although I can’t really seem to figure out where the video lands in terms of its take on problematic alcohol consumption.)

I’m working on a few more events to support the book that are all like, 92% confirmed so for now I’ll just issue some save the dates:

NYC – May 25
NYC – June 12
LA – June 29
Washington DC – July 15

I was also on a bunch of podcasts to (mostly) talk about the book: Bartender at Large, VinePair’s Cocktail College, Cooking Issues and TASTE (although I’m not sure when that episode is going up).

And if you want to check out some recipes, Epicurious posted the recipes for Flannel Factor and Barbie Girl, and my past three Food52 videos have been Saved by the Bellini-related:

And lastly! I’ve partnered with Cheeky Cocktails on producing a limited-edition syrup, Ultragrenadine. It’s one of the fancy syrups I call for in my book, and it’s a little bit of a project, so if you’d rather not fire up your stove and track down some saffron, Cheeky’s got you covered! Plus, you can use it in any classic cocktail recipe that calls for regular grenadine.