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Mix Shake Stir
Recipes from Danny Meyer's acclaimed New York City's restaurants.

The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri.

In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations — from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.

Blakberi Blues

Cranberry Daiquiri

Crushed ice and ice cubes
1 ½ tablespoons Drunken Cranberries, plus 1 oz of liquid
2 oz dark rum, preferably Gosling's
1 oz fresh lime juice


Place a small amount of crushed ice in a chilled martini glass. Add 1 tablespoon of the drunken cranberries. Fill a cocktail shaker with ice cubes. Add the rum, the 1 oz drunken cranberry liquid, and the lime juice to the shaker and shake vigorously. Strain into the prepared glass. Thread the remaining drunken cranberries onto a small skewer or float on top and serve.

Gramercy Tavern Bar Nuts

3 tablespoons turbinado sugar
1 tablespoon kosher salt
1 ¼ teaspoons table salt
2 ¼ teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
¾ teaspoon ground ginger
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg

1 cup almonds
1 tablespoon grapeseed oil, plus more for greasing
2 cups pecan halves
1 ¼ cup cashews
2 oz Simple Syrup (page 214)
1 ½ teaspoons light corn syrup


Blakberi Blues

The balance of salty, sweet, and spicy makes these nuts irresistible – no wonder Pastry Chef Nancy Olson makes them by the gallon. They're a great complement to nearly any cocktail, but pair especially well with the Ginger Tonic (page 62) or Cranberry Daiquiri (page 73).

To make the spice mix, in a small bowl, stir together the sugar, salts, cumin, cinnamon, cayenne, ginger, black pepper, and nutmeg. Set aside.

Preheat the oven to 300˚F. Spread the almonds on a rimmed baking sheet and bake until lightly toasted, about 10 minutes. Immediately transfer to a plate and let cool. Reduce the oven temperature to 275˚F and grease a clean rimmed baking sheet with the grapeseed oil.

In a large bowl, combine the almonds, pecans, cashews, simple syrup, corn syrup, the 1 tablespoon grapeseed oil, and the spice mix. Toss gently until the nuts are evenly coated. Spread on the prepared baking sheet.

Bake until the spice mixture is caramelized and the nuts are lightly toasted, 25-40 minutes. (To check for doneness, take a few nuts out of the oven and let cool for a few minutes; if done, they will be dry to the touch.) Let cool completely. Store in an airtight container in a cool, dark place for up to 1 week.

Excerpted from Mix Shake Stir, by Danny Meyer, photos by Jim Franco (Little, Brown and Company, 2009, $29.99).