“It’s called entertaining for a reason: you get to have fun while you do it! “ shares award-winning designer, producer, author and entertaining guru, Mark Addison who’s new book “Cocktail Chameleon” will inspire the creative mixologist in everyone, From the Margarita to the Love Byte, Mark’s dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. Mr. Addison tantalizes with molecular mixology to create the Anti-Gravity, instructs on how to reinvent the beloved Bloody Mary with sake, and invokes the famed royal rose garden with the Versailles.  Cocktail Chameleon is my official KDHamptons hostess gift of summer. I love the layouts, tips, and photography.  Here are two of my favorite recipes from the book from our friend Mark, below.

Arnold Palmer Collins Collins:  “It turns out Arnold and Tom make a great team. The popular tea-and-lemonade drink, named for the American golder who favoured it, is reinvented as an irresistible cocktail that is hardly par for the course. It captures the same refreshing quality and easygoing spirit as its two namesakes,” shares Mark

Ingredients:  1 1/2 oz bourbon 1 1/2 oz fresh lemon juice 1 oz Tea Syrup* 3 oz club soda, chilled

Directions:  Combine the bourbon, lemon juice, and syrup in the glass and stir. Add ice and top with club soda, to taste. Garnish with lemon wedge and sprig of mint Bar Tools Bar spoon Cocktail pick Glassware 12-oz high ball glass Yield 7 oz, serves 1

*Tea Syrup Yield: 5 oz 2 tsp English Breakfast tea leaves 1/2 cup boiling water 1/2 cup sugar In a small cup, combine the tea and water. Steep for 10 minutes, then strain into a small saucepan, add the sugar, and gently heat, stirring until sugar dissolves. Cool, then funnel into a 5-oz bottle and

Sangria Flora Sangria:  “This cocktail has a delightful bouquet, not only from the wine, but also from the elderflower liqueur, which delivers bright notes of hone and quince. Feel free to get creative with the added fruit, as melon and peaches also complement these flavors beautifully. The flower garnish makes a lovely finishing touch.”

Ingredients: 1 bottle (750 ml) dry white wine, such as sauvignon blanc 1 cup elderflower liqueur 2 oz orange liqueur 1/2 lb mixed green and red seedless grapes, thinly sliced crosswise 10 nectarine slices 1/2 cup sliced strawberries 1/2 cup raspberries

Directions: Combine all the ingredients in the pitcher, then cover and refrigerate for 4-8 hours. Fill the glasses with ice and divide the sangria and fruit among them. Garnish each cocktail with an edible flower.

Mark adds, “Cocktail Chameleon will become an instant ally for hosts looking to elevate an occasion. Life is a series of special occasions meant to be celebrated in high style.” As an award-winning designer and producer, he has created extraordinary environments, from celebrity events and major product launches to destination weddings and international galas. His uniquely creative vision has earned him an impressive client list of celebrities, top consumer brands, and Fortune 500 companies.

Mark has shared his ideas on throwing parties, mixing signature cocktails, home décor, and cooking for guests in more than 100 television appearances on national and regional TV shows as well as a regular contributor to print and online publications. Addison splits his time between New York City, Palm Beach, and Vermont, and has also spent many summers in the Hamptons.

Meet Mark at these upcoming Hamptons Events:

Mark Addison, Nest Seekers and East Hampton Chambers of Commerce Book Signing on Sunday, August 20th from 2pm to 4pm; 62 Park Place, East Hampton

Mark Addison and Kyle | Alene Too Book Signing on Saturday, August 19th from 3pm to 5pm, 5 Main Street, Southampton

RSVP by August 17th to Meg@markaddison.com www.cocktailchameleon.com For more information and to order Cocktail Chameleon, please go HERE