- Taschenbuch: 144 Seiten
- Verlag: Apple Press (29. Oktober 2004)
- Sprache: Englisch
- ISBN-10: 1840924748
- ISBN-13: 978-1840924749
- Größe und/oder Gewicht: 22,8 x 15 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 753.764 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Vintage Cocktails and Spirits: From the Algonquin to the Zazerac - 80 Rediscovered Classics (Englisch) Taschenbuch – 29. Oktober 2004
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The authentic vintage cocktail has made a comeback. However, this book does not repeat the timeworn cocktails of old, which you can find anywhere. Instead, historian, expert and drink aficionado Dr. Cocktail has hand-picked 80 drinks rarely made today, all of which deserve revival. Some are from the nineteenth century, some from the Prohibition era and some from just after World War II as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these recipes were found carefully penned into old cocktail manuals or on scraps of paper and may have never been published before. Vintage Cocktails and Spirits pays homage to the great bartender of the past and the beverages they created, lost in time, but still grand and full of potential. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is sure to ensue.
Über den Autor und weitere Mitwirkende
Ted Haigh, a.k.a. Dr Cocktail, earns his living as a graphic designer in the Hollywood movie industry. Although he has been diligently researching cocktails since the eighties, his moonlighting as a cocktail historian became public in 1995, when he hosted the America Online spirits boards. In the intervening years, he has been quoted and referenced by the New York Times, Esquire and the Malt Advocate as well as various books and other media. He is a partner in Cocktail DB.com, an encyclopaedic database of cocktail knowledge.
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This book is clearly not just "yet another" volume of random recipes, it is instead a carefully architected portfolio that provides a unique insight into this thing we call a "cocktail". The recipes presented throughout this book are both obscure and amazing. A few of them, such as the French 75, Aviation, Derby, and Pegu Club are libations that may periodically find their way onto a cocktail menu here and there, but others, such as the Jupiter, Modernista, Corpse Reviver #2, and Income Tax are ones you'd be hard pressed to find a bartender who had heard of them, much less knew how to make one. But that is not to say that they deserve this obscurity. Each of the recipes presented in this book are wonderful examples of the culinary capabilities hidden within the cocktail.
The recipes aren't the only things that are amazing within this book. Throughout, you will find wonderful historic insights, from one of the few people truly capable of providing them, that will open your eyes to what the cocktail once was, and with luck could eventually become again. There are also beautiful pictures, of not only the cocktails themselves, but also of historically significant books, bottles, and other related miscellanea.
If you are a bartender who takes pride in your craft, then this book will provide you with a wealth of new recipes that you can use to expand your repertoire. If you are a home mixologist, then this book will open up a whole new landscape for you to discover. The secret adventure, awaits.
The science of urban archeology has another subcategory now: Cocktail archeology. Jeff Berry and his Polynesian potion research has given us two fine volumes of almost extinct Tiki lounge libations and the way they are to be prepared correctly ("The Grog Log" and "Intoxica"), and now Ted Haigh expands the field to classic cocktail history.
Ted's research of decades has been distilled into this handy little tome, resulting in a powerful concoction of recipes and stories from the golden age of mixology.
The author never was a bartender, but an ardent customer and a fan. In years of experimentation and alcohol alchemy he has honed his sensibilities to determine which quality cocktails deserve to be resurrected and which are better left forgotten. Yet his superior knowledge never tempts him to take an esoteric stance, his language and instructions are easy to follow, even for the amateur who has just gotten his first whiff of the allure that exudes from cocktail culture.
The recipes do not contain any ingredients that are impossible to get, and a resource guide in the back lists the suppliers of those cocktail components not quite available in your neighborhood market.
Thus, finally, after being unremembered for too many years, a taste bud teaser like the Monkey Gland can be enjoyed again, because it does not, as rumor had it, actually contain the supposed virility booster of animal origin, but a rare spirit that has recently enjoyed a revival, the distillation of Herbsaint, Absinth. To create a cocktail with Absinth that tones it's distinct taste down to a faint pleasurable sensation is not easy, but the Monkey Gland achieves this task admirably when the steps delineated in "Vintage Spirits and Forgotten Cocktails" are followed correctly.
I sincerely hope that this fine work will not only be used to inspire the home bar aficionado, but also to enrich the menus of quality cocktail bars around the world.