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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 ...
The standard version is a mix of gin and vermouth—shaken or stirred—with an olive or lemon twist. Some people trade the gin for vodka, and others spice things up and incorporate some ...
Made with cognac, cocoa liqueur (crème de cacao), and cream. [2] Americano Made with Campari, sweet vermouth, and for the sparkling version, club soda and garnished with a slice of lemon. [3] Angel face Made with gin, apricot brandy and calvados in equal amounts. [4] Aviation Made with gin, maraschino liqueur, crème de violette, and lemon ...
1. Blood Orange-Mint Gin Fizz. A traditional gin fizz calls for gin, club soda, simple syrup, lemon and egg white. Here, we trade lemon for blood orange and use it to infuse an herbal simple syrup ...
Rob Chirico: Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar. Quirk Books 2005, ISBN 978-1-59474-063-3, pp. 208–210; Ted Naigh: Vintage Spirits and Forgotten Cocktails. Quarry Books, ISBN 978-1-59253-561-3, pp. 251–252; Anthony Giglio, Ben Fink: Mr. Boston Official Bartender's Guide.
Empress 1908 Gin. When acid is added to the spirit—whether in the form of citrus juice or quinine-laced tonic water—its color changes to lavender, rosy pink or fuchsia (depending on the mixer ...
In 1862, Thomas finished Bar-Tender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the ...
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