The Natural Cocktail (Modern Recipes for Fresh, Seasonal Drinks)
| Expected release date is Apr 7th 2027 |
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Overview
The team behind Paris’s award-winning farm-to-glass bar De Vie presents 100 seasonal, sustainable, ingredient-led cocktails, no-lo cocktails, and other delicious drinks for the home bartender
The Natural Cocktail is built around a simple but transformative idea: the best drinks begin with fresh ingredients. Guided by the team behind De Vie, a renowned bar recently named one of ‘Europe’s 50 Best’, readers will learn to think about cocktails the way chefs think about food – ingredient-led, produce-first, and by season.
Organized by ingredient, the book moves through fruits, fresh herbs, vegetables, nuts & spices, and eggs & dairy. Recipes range from classics with a twist to original creations, spanning full-strength cocktails, low-alcohol options, punches, and alcohol-free alternatives. Home bartenders will discover an inspiring array of recipes including the Chicory Martini, Bloodless Mary, Warm Apple Pie, Pistachio Ramos, Raspberry Ripple, Salt and Pepper Fizz, and Hot Butter Rum. Each cocktail is presented with a flavor profile (for example, Le Cornichon: Bright, briny, fresh) and ABV, followed by a detailed recipe headnote and clear, straightforward instructions.
At the book’s heart is a pantry of 27 staple recipes – liqueurs, wines, bitters, tinctures, cordials, and syrups – that become the home bartender’s personal toolkit. Techniques such as fermentation, fat washing, infusion, and dehydration are featured, as well as how to use ingredients that most kitchens would discard. Because nothing is wasted here, the book also includes recipes from some of the world’s most exciting chefs, including Mashama Bailey, Paul Carmichael, Simon Rogan, and Pía León, utilizing some of those fresh ingredient discards with delicious results.
This is the perfect book for curious home mixologists, creative cooks with an interest in sustainability, and anyone who believes that a drink, like a meal, should taste of where it came from.
