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The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
1.5 cl fresh lime juice; 1.5 cl fresh lemon juice; 3 cl simple syrup; 6 cl cream; 1 egg white; 3 dashes orange flower water; 2 drops vanilla extract; soda water; Preparation: All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a ...
4 cl (1 + 1 ⁄ 2 oz) top shelf vodka (or gin) 2 cl ( 2 ⁄ 3 oz) apple juice, cider or, most often, apple pucker Typically, the ingredients are shaken or stirred and then strained into a cocktail glass.
1 ⁄ 2 wine glassful [1 fl oz] of Old Tom gin; 1 ⁄ 2 wine glassful [1 fl oz] of [sweet/Italian] vermouth; Stir up well with a spoon, strain it into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve. The "Marguerite Cocktail", first described in 1904, could be considered an early form of the dry martini, because it was a ...
A Lüttje Lage, a common pairing in the Hannover region, of a 50 ml (1.7 US fl oz) glass of beer and 10 ml (0.34 US fl oz) glass of Korn. Other pairings of a shot and a beer are possible; traditional pairings include: Herrengedeck ("gentlemen's menu"), a German pairing of Korn (grain brandy) and beer [12]
The 1986 The Book of Cocktails provides a modern take on Thomas' 1876 recipe for this long drink: John (or Tom) Collins (1986) ice cubes 2 oz. [6 cL] dry gin 2 oz. [6 cL] lemon juice 1 teaspoon sugar syrup soda water slice of lemon 1 colored cherry Place ample ice in large glass. Add gin, lemon juice and syrup. Top up with soda water and stir well.
[3] [2] The most popular of the in-vogue "old-fashioned" cocktails were made with whiskey, according to a Chicago barman, quoted in the Chicago Daily Tribune in 1882, with rye being more popular than Bourbon. The recipe he describes is a similar combination of spirits, bitters, water, and sugar of seventy-six years earlier. [3]
The recipe calls for one 1.5-US-fluid-ounce (44 ml) shot of vodka, two dashes of hot sauce, three dashes of salt and pepper, four dashes of Worcestershire sauce and topped with 4–6 US fluid ounces (120–180 ml) of caesar mix and served with ice. [18]