The newly updated edition of David Wondrich’s definitive guide to classic American cocktails.
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinksand the ultimate mixologist's guidein this engaging homage to Jerry Thomas, father of the American bar.
Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes.
The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling.
This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||5.70(w) x 8.30(h) x 1.70(d)|
|Age Range:||18 Years|
About the Author
David Wondrich is one of the world’s foremost authorities on cocktails and their history, and one of the founders of the current craft cocktail movement. Esquire’s long-time Cocktail Correspondent, he also writes for a host of other magazines on the subject, and when he’s not writing about it, he’s probably lecturing on it—or resting his liver. Dr. Wondrich holds a Ph.D. in comparative literature, is the winner of five Tales of the Cocktail Spirit Awards for his writing and is a partner in Beverage Alcohol Resource, the world’s leading advanced education program in spirits and cocktails. He lives in Brooklyn, New York.
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ROB ROY COCKTAIL
Excerpted from "Imbibe! Updated and Revised Edition"
Copyright © 2015 David Wondrich.
Excerpted by permission of Penguin Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Preface to the Revised Edition xiii
Foreword Dale Degroff xvii
Chapter 1 "Professor" Jerry Thomas: Jupiter Olympus of the Bar
Who Reads an American Book?-An American and a Sailor. Too-In Realms of Gold-The Sporting Fraternity-Mixing Excellent Drinks-Epilogue 7
Chapter 2 How To Mix Drinks, Or What Would Jerry Thomas Do?
I How They Used to Do It: The Archaic Age (1783-1830)-The Baroque Age (1830-1885)-The Classic Age (1885-1920) 44
II How to Do It Now: Bar Gear-Sugar-Twists-Cherries and Olives-Eggs-Ice-Glassware 60
III Spirits: Applejack (Also Known as Apple Whiskey)-Arrack-Brandy-Champagne-Cordials and Absinthe-Gin-Rum- Tequila- Vermouths- Vodka- Whiskey 68
IV Quantities 78
A Note on the Recipes 81
Chapter 3 Punches
I A Large Glass of Punch: Brandy Punch (Including Curaçoa Punch, West Indian Punch, Barbadoes Punch, and Tamarind Punch)- Vanilla Punch-Pisco Punch-Cold Whiskey Punch-Hot Whiskey Punch-Gin Punch-The Collins Twins: John and Tom-Claret Punch-Milk Punch-Mountain Punch-Mississippi Punch (Including El Dorado Punch)-St. Charles Punch (Including Enchantress)-Prince of Wales's Punch-National Guard Seventh Regiment Punch-Sixty-Ninth Regiment Punch-Hot Milk Punch-General Burnside's Favorite-Boston Rum Punch-The Herald Punch 85
Chapter 4 The Children of Punch: Collinses, Daisies, Fizzes, Sours, Cobblers, Coolers, and a Glance at the Swizzle
I The Lesser Punches: Fixes and Sours (and a Couple of Bostonian Fancies): Brandy, Gin, Santa Cruz, or Whiskey Fix-Brandy, Gin, Santa Cruz, or Whiskey Sour (Including Egg Sour and New York Sour)-Pisco Sour-Moral Suasion-Knickerbocker (Including the White Lion) 112
II Daisies and Fizzes: The Daisy-Whiskey, Brandy, Gin, or Rum Daisy (Old School)-Gin, Brandy, Rum, or Whiskey Daisy (New School) (Including Tequila Daisy)-Gin, Whiskey, Brandy, or Santa Cruz Rum Fizz (Including Crushed Strawberry Fizz) - Silver Fizz-Morning Glory Fizz (Including Saratoga Brace Up)-New Orleans Fizz, Alias Ramos Gin Fizz 121
III The Cobbler: Sherry Cobbler (Including Hock Cobbler, Claret Cobbler, and Whiskey Cobbler)-Champagne Cobbler 140
IV Three Popular Coolers; The Joe Rickey (and the Gin Rickey) (Including the Gin Buck)-Florodora (Including Imperial Style)-Singapore Gin Sling, Alias Straits Sling 145
V A Glance at the Swizzle: Green Swizzle 154
Chapter 5 A Handful of Egg Drinks
Egg Nogg: Baltimore Egg Nogg-Egg Nogg (Individual) -General Harrison's Egg Nogg-Texian Egg Nogg-Tom & Jerry-Sherry Flip (Including Port Wine Flip) 160
Chapter 6 Toddies, Slings, Juleps, and Such
I Rum, Brandy, Whiskey, or Gin Toddy, Hot: Apple Toddy-Whisky Skin-Blue Blazer 171
II Gin, Brandy, Whiskey, or Rum Sling, Cold: Jersey Sunset 184
III Juleps and Smashes: Joe Redding's Julep-Prescription Julep- Mint Julep-Pineapple Julep-Brandy, Gin, or Whiskey Smash 189
IV Sangaree: Port Wine Sangaree (Including Sherry Sangaree, Madeira Sangaree, Porter Sangaree, Ale Sangaree, Brandy Sangaree, and Gin Sangaree) 201
V Three Yankee Favorites: Hot Spiced (or Buttered) Rum-Stone Fence-Black Strap (Alias the Black Stripe) 204
Chapter 7 The Cocktail, Properly Considered
Dr. Stoughton's Elixir Magnum-What's in a Name?-American Roots: The Where and the When-The Cocktail in New York and Points South and West-The Cocktail Grows Up-Prequel: The Original Cocktail 210
I Plain, Fancy. Improved, and Old-Fashioned: Plain Brandy, Gin, or Whiskey Cocktail-Fancy Brandy, Gin, or Whiskey Cocktail (Including Chicago Cocktail, Alias Saratoga Cocktail)-Improved Brandy, Gin, or Whiskey Cocktail-Sazerac Cocktail-Old-Fashioned Whiskey, Brandy, or Holland Gin Cocktail (Including American Farmer) 229
Chapter 8 Enter Vermouth
I The Originals: Vermouth, Manhattan, and Martini Cocktails: Vermouth Cocktail (Including Fancy Vermouth Cocktail)-Manhattan Cocktail: Formula #1 (Old Standard); Formula #2 (Reverse); Formula #3 (New Standard)-Martini Cocktail: Formula #l (Turf Club); Formula #2 (Martinez Cocktail); Formula US (Fourth Degree)-Dry Martini Cocktail-Gibson Cocktail 251
II Other Vermouth Cocktails: Metropole Cocktail-Rob Roy Cocktail-Star Cocktail-Racquet (Club) Cocktail-Saratoga Cocktail-Bijou Cocktail-Weeper's Joy-Bamboo Cocktail- Princeton Cocktail (Including Zaza Cocktail and Tuxedo Cocktail)-Brooklyn Cocktail-Blue Moon Cocktail-San Martin Cocktail-Presidents Cocktail 268
Chapter 9 Evolved Cocktails, Or What Hath Orgeat Wrought?
I Exotic Blooms: Japanese Cocktail-East India Cocktail-Widow's Kiss-Absinthe Cocktail and Absinthe Frappé 295
II The (Other) Fizz: Champagne Cocktail-Jersey Cocktail (Including Soda Cocktail)-Buck and Breck (Including Russian Cocktail)-Prince of Wales's Cocktail-Morning Glory Cocktail 302
III Miscegenation, or Crustas, Wet Hens, and Cocktail Punches: Brandy, Whiskey, or Gin Crusta-Coffee. Cocktail-Wet Hen-Modern Cocktail-Bronx Cocktail-Jack Rose Cocktail-Clover Club Cocktail-Daiquiri Cocktail-Aviation Cocktail-Ward Eight-Last Word 313
IV The Stinger 331
Chapter 10 Bitters And Syrups
I Bitters: Jerry Thomas's Own Decanter Bitters-Stoughton's Bitters-Boker's Bitters 335
II Syrups: Gum Syrup (True)-Gum Syrup (Bartender's) (Including Rich Simple Syrup)-Pineapple, Raspberry, and Other Fruit and Berry Syrups 338
Bibliographical note 341
A Few Recollections of the Distant Past 347
What People are Saying About This
"David Wondrich is a such an envy-producing polymath that it drives me to drink. Brilliant historian, beautiful writer, former punk rocker, absinthe-maker, mixological marvel, and perhaps, yes, even WIZARD. Plus he can grow an amazing beard. There are few people in the world I rely on to be so authoritative and so entertaining all at once, and to mix an amazing cocktail at the same time. And those few people are DAVID WONDRICH."
—John Hodgman, author of The Areas of My Expertise
"[Jerry] Thomas finally gets his due in Imbibe!....Mr. Wondrich puts the drinks in context, with their ingredients explained, their measurements accurately indicated, and their place in the overall cocktail scheme clearly mapped out. At the same time, Thomas himself appears, for the first time, as a living presence: a devotee of bare-knuckle prize fights, a flashy dresser fond of kid gloves, an art collector, a restless traveler usually carrying a fat wad of bank notes and a gold Parisian watch. A player, in short."
—William Grimes, The New York Times
"This book will leave you shaken and, I hope, stirred. Wondrich, one of the top spirits writers in the country, delves into the rich and fascinating history of mixology in America."
"Imbibe brings back the delicious forgotten cocktails created by a pioneering American bon vivant....This book is a model for food history writing....[Wondrich is] always an enjoyable writer, curious, eager, mildly opinionated and with a taste for the amusing."
—The Los Angeles Times
"Cocktail connoisseurs and history buffs will find this book an essential addition to their reference libraries."
—The San Francisco Chronicle
"Wondrich offers what amounts to a history of industrial-age America writ in booze, covering everything from punches, fizzes, and sours to toddies, slings, and juleps."
—Saveur, Top Ten Reads
"How and why America rose to world preeminence in mixology is explained zestfully in Imbibe!."
"With Imbibe!, David Wondrich's biography of 19-century mixologist Jerry Thomas, cocktails do the time warp."
—New York Daily News
"Wondrich delivers a well-researched chronicle of "Professor" Jerry Thomas's life and times as late 19th-century bartender extraordinaire...a lovely homage to Thomas's indomitable spirits."
"David Wondrich has drunk his way through two centuries of American cocktails and other mixed drinks. He emerges to tell us, with clarity and wit, what he encountered, how it was made. and how to make it now. In his recreations of the drinks of yesteryear, he stops at nothing, even growing his own snakeroot to make Jerry Thomas' Bitters. Thomas was called "the Professor" in his day. If this title belongs to any living expert on the cocktail, it belongs to Wondrich."
—Lowell Edmunds, author of Martini, Straight Up