For example, once you understand that the Margarita is a member of
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This book, 14 years old at the time I’m reading it, has not aged well. Like a sci-fi yarn set in a moon colony full of cigarettes and blonde secretaries, what what meant to be a forward-looking work has become an accidental historical relic. The recipes include an excess of 1990s dross while omitting a number of classics that have since the book’s publication become staples. The subtle denigration of jiggering (except in the case of the margarita for some reason) is cringe-inducing. The various
And yet…there is a rigor (or at least an attempt at rigor) here that may be yet unequaled. Mr Regan’s data-driven taxonomy of cocktails doesn’t always hit the mark, but there’s a clearly thoughtful structure in a place where other bar manuals merely sort by base spirit or throw in the towel altogether and go alphabetically. His table of liquor densities may be irrelevant in a post-pousse-café world, but its presence underscores his dedication to drilling for new veins of relevant knowledge.
Unless you’re planning to write your own cocktail manual or open an authentic ’90s bar, The Joy of Mixology is probably a much less valuable book than the newly released Meehan’s Bartender Manual. But there is certainly a great deal to admire here.
Thoughtfully written cocktail book that divides drinks into related families, giving the reader a framework to create new drinks. History of mixed drinks, Prohibition, and instruction/description on barware, glassware, garnishing, and drink recipes.
Probably the most useful section of the book is the chart of drink families, which gives a lot of room for ideas you may have on drinks that you can make that you/others might like. I also found the section on Prohibition to be evocative and very int
it was amazing
I absolutely adore this book. Half of the book is committed to the history of and concepts around cocktails and their creation. This book changed my approach to mixing drinks and the categorization of drinks it provides is invaluable in understanding how drinks are related to one another and why. While the ingredients for the cocktails can be esoteric because the book attempts to go back to the original recipes (Bitters of all sorts were mixers of choice when cocktails were born), the cocktail r
2 oz Gin
1/2 oz fresh lemon juice
1/2 oz Maraschino liqueur (took me forever to find, but there’s no adequate substitute)
Shake very well and strain into a chilled cocktail glass.
This is the first cocktail I ever tasted whose complexity and depth of flavor blew me away.