“3-Ingredient Cocktails” is New York Times writer Robert Simonson’s collection of 60 classic cocktails, all simple but elegant.
In the introduction to the little book, Simonson calls the three-ingredient cocktail “the most sturdy and lasting of cocktail construction.”
“One ingredient, you’ve got a nice dram,” he writes. “Two, you’ve got a highball. Get three things to marry together, you’ve likely got a cocktail on your hands. More than three and you’ve got a more complicated cocktail, not necessarily a better one.”