From prohibition to the present day, the cocktail has experienced several distinctive ages and has been enriched by the expertise of the greatest bartenders. With gorgeous images of the Parisian bar scene, this comprehensive tome inspires viewers with fantastic cocktails and the history behind them. Whether shaken or stirred, on the rocks or neat—you’ll find your drink of choice in Cocktails: The New Classics.
With more than 60 recipes that combine tradition and modernity, this book revisits the history of cocktails, from speakeasies to modern lounges, and the famous bartenders behind them. Organized into three sections—shaken cocktails, stirred cocktails, and punches—the recipes include garnish ideas, variations, and colorful notes about each drink’s creation.
Shaken Cocktails Shake these delicious concoctions into a new realm of delicious. Try your hand at worldwide favorites like a Black and Tan, Champs-Élysées Cocktail, corpse reviver (No.1 and No.2), Hemingway Special, Espresso Martini, Ramos Gin Fizz or Pisco Sour to name a few.
Stirred Cocktails From simple to elegant and classic to modern, these cocktails only need a light touch. Enjoy everything from a dry martini and a Manhattan, to a Hanky Panky and a Green Point, to a Moscow Mule and an Old-Fashioned.
Punches Get the most bang for your buck with these flavor-packed punches that are great for sharing. Creative mixtures like a Philadelphia Fish House Punch and The Green Beast to the seasonally themed Russian Spring Punch and Voiron Summer Punch, will have your guests clamoring for another pitcher.
This beautifully photographed book also features a comprehensive history, a techniques primer, an illustrative guide to tools, and an ingredient index. Your foolproof guide for creating delicious, elegant, and crowd-pleasing drinks has arrived.
Ernest Hemingway, who suffered from a rare form of diabetes, asked the chief barman of the Floridita, Constantino Ribalaigua Vert, to make him a daiquiri with two shots of rum and no sugar. This version was called a “papa doble,” “Papa” being the nickname that the Cubans had given Hemingway. Years later, another Floridita barman, Antonio Meilán, added some maraschino liqueur and grapefruit juice to Constantino’s recipe, and the papa doble became the Hemingway special.
✯ 2 oz (60 ml) cuban rum ✯ ½ oz (15 ml) maraschino liqueur ✯ ½ oz (15 ml) lime juice ✯ ½ oz (15 ml) grapefruit juice ✯ 2 tsp (10 ml) sugar syrup,
Pour all the ingredients into a shaker, add ice, and shake vigorously.
Strain into a chilled cocktail glass.
Garnish: squeeze a strip of grapefruit zest over the glass, and drop it in.