A.J. Rathbun

In the 1950s, when Nambé was born, so, too, was the cocktail hour. This time was a celebration of Modernism and the irresistibly swank, the Dry Martini and the Tom Collins--things we still love today, especially when combined. For a selection of well-designed cocktail recipes for well-designed drinkware, we turned to one of our favorite students of mixology, A.J. Rathbun.

Cocktail recipes: Oh Clementine (citrus liqueur), Pomtini (pomegranate martini), Christmas Punch, and more coming soon.

Clementine's are easy to find in the winter and are put to great use in a the luscious Oh Clementine liqueur. Get the recipe.

A.J. first got our attention with his 2004 debut in the cookbook genre, Party Drinks!--a visually inspired and festive book of cocktails that in retrospect was simply a teaser to Good Spirits, a hefty must-have that is dense in material and cloaked in stunning photography. The images are so irrestible that the book won the 2008 award for Food Photography and Styling Category from the International Association of Culinary Professionals, topping its nod as a finalist in the association's Wine, Beer or Spirits Category. A.J. and photographer Melissa Punch paired up again for the recently released Luscious Liqueurs.

In addition to 450 recipes, Good Spirits is a guide full of useful asides. Here are a few of excerpts with which we particularly agree.

LET ME BE CRYSTAL CLEAR: GLASSWARE
"The right glassware matches up with a drink like sunny day matches up with sitting outside with a cool beverage and a good book. Meaning that it makes it all the better, and can be crucial to enjoyment."

DOES JAMES BOND REALLY HAVE THE ANSWER?
Bond's famous "shaken, not stirred" Martini ordering was, I think, an attempt to show just how cool he was, on all levels. Agent 007's Martini had to have that extra iciness because a) he was always in hot situations, b) he was so damn unflappable, no matter the fire, and c) he wasn't like those other men, seated in drawing rooms slowly stirring their ichers of gin and vermouth.

But does it make sense? I think a good shaking helps many drinks, but if you're ponlying for ultra-hip (and expensive) gin or vodka in your Martini, stirring does make sure you get less water in your drink (more ice melts in shaking). I tend to like my Martini's stirred, but that's because I like to make them by the pitcher, so that every guest gets a drink close to the same time. But James Bond is a longer, and I'm a social animal. If making a Martini for someone, it never hurts to ask their preference.

Feeling inspired to upgrade your party supplies? See our selection of Nambé barware, stemware, and pitchers.

ABOUT A.J. RATHBUN

A seasoned party host and master mixologist, A.J. Rathbun is the author of Good Spirits (winner of an IACP Cookbook Award), as well as Luscious Liqueurs, Party Drinks!, Party Snacks! (all from Harvard Common Press), and a collection of poetry, Want. He has worked as a bartender, a waiter, a rock-band roadie, the director of the Poetry After Hours Program at the Seattle Art Museum, and more.

In addition to books, A.J.'s essay “Rummie” is featured in the anthology Food and Booze: A Tin House Literary Feast, and he has written for Everyday with Rachel Ray, Fine Living, and other on- and offline magazine. And his poetry has been published in numerous national literary magazines, including Crazyhorse, Gulf Coast, The Poetry Miscellany, The Indiana Review, The Sonora Review, The Southeast Review, The Spoon River Poetry Review, Third Coast, Tin House, Willow Springs, ZYZZYVA, and others, and has had poetry anthologized in Pontoon: An Anthology of Washington Writers, Volumes III and V. Learn more on his website at www.ajrathbun.com.

Excerpts from Good Spirits, by A.J Rathbun, © 2007, and used by permission of The Harvard Common Press. Photograph by Melissa Punch (c) 2008.