The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink.
David Solmonson, Lesley Jacobs Solmonson
Format: PDF / Kindle (mobi) / ePub
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.
It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
drinking moment from history without a doubt.”—Justin Darnes “I’d like to be sitting with Samuel Clemens, Groucho Marx, Mae West, and W. C. Fields drinking Manhattans and listening to Louis Armstrong live while we place our bets on the Kentucky Derby.”—Dale DeGroff “I would have a Negroni with my son at my bar Neat, 100 years from today. [It] is a perfect long conversation starter and I could come back and check up on my work on both the bar and my son.”—Aidan Demarest “An El Presidente with
invented a drink to go along with it. By 1891, William “Cocktail” Boothby’s American Bar-Tender declared the Lawn Tennis Cooler “a new and popular beverage.” If on paper the drink sounds a bit strange, we’ll offer that, like the Snowball (page 72), the Lawn Tennis Cooler—which includes a whole egg and ginger beer among its ingredients—immediately evokes an Orange Julius; it’s trapped somewhere between lemonade and an ice-cream parlor treat. In other words, it’s the perfect quencher to sip while
scientific fact that people lower their guard when they raise a glass to their lips. And there is an element of art to it all. The object of con artistry is to separate a mark from their money. The challenge is to do it not with brute force, but with finesse. Beguiling subterfuge is the tool. It makes the mark think one thing when the reality is something very different. What is ideal is not to steal the mark’s money, but to have him simply hand it over—to make it so that giving you the money was
I always use aroma to decide at what point to stop stirring a Martini or Gimlet. You can just tell the difference when you hit the perfect point of dilution as the aromas really flood the senses. When that citrus hits you, you know you are good to go!” 2 to 3 ounces dry gin (navy strength, if you have it) 1 ounce Lime Cordial (page 377) Lime twist, for garnish 1 Combine the gin and the cordial in a mixing glass, fill three-quarters full with ice cubes, and stir the mixture rapidly until the
Introduction for our first). While this is a sour like so many other sours, the Raleigh stands out by offering an orange primary note. Orange juice has a tendency to go sideways in mixed drinks, becoming muddied or too sweet, but the Raleigh gives us a bracing hit of sour by combining orange and lime. If you’re a fan of a tart Daiquiri, do yourself a favor and give this one a try. 1½ ounces white rum 1 ounce strained, freshly squeezed orange juice � ounce strained, freshly squeezed lime juice