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Cocktail Books: The Topic


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#271 Adam George

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Posted 04 June 2014 - 07:42 PM

I cancelled my Amazon order and ordered it via them from an indie retailer.  It meant that for only £4 I got Drunken Botanist too.


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#272 Rafa

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Posted 04 June 2014 - 08:13 PM

So far it's a good overview, written with Morgenthaler's customary clarity. My only real complaint is that I wish the book would go into serving and managing guests--how to help indecisive people with their orders, how to deal with rowdy or (too) drunk patrons, the fine points of serving (handing a glass with one's palm facing the guest, announcing the drink, etc). 

 

I do wonder what a book on technique by Don Lee would look like, though. (It would probably include a recipe for pot-infused mezcal.) 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#273 Hassouni

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Posted 04 June 2014 - 08:50 PM

(It would probably include a recipe for pot-infused mezcal.) 

 

I know what I'm dreaming about tonight!



#274 FrogPrincesse

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Posted 04 June 2014 - 09:00 PM

Yeah, too bad he doesn't hang out on eG anymore...

#275 Hassouni

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Posted 04 June 2014 - 09:01 PM

Did he ever?

 

(also, book!)


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#276 FrogPrincesse

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Posted 04 June 2014 - 09:02 PM

Sure, he even did a foodblog at some point.

Here it is. It's a fun read (as most foodblogs).


Edited by FrogPrincesse, 04 June 2014 - 09:15 PM.

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#277 Rafa

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Posted 04 June 2014 - 09:34 PM

I know what I'm dreaming about tonight!

 

Here is "Jon" 's recipe for those curious.


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DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#278 Chris Amirault

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Posted 05 June 2014 - 11:07 AM

I've been paging through my copy of the Morgenthaler book here and there today, and I think it's really terrific -- and fills exactly the need for a book on technique. I'm only 40 pages in, but I'm already convinced that this book would be the basis for any training I'd do with restaurant staff or home aficionados. (I'd add Gary Regan's Joy of Mixology, which goes into some other issues including serving/managing guests, a gap in JM's book noted by Rafa.) 

 

It's also a beautiful object, great visual design and terrific to hold. 


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#279 FrogPrincesse

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Posted 06 June 2014 - 02:57 PM

I've been paging through my copy of the Morgenthaler book here and there today, and I think it's really terrific -- and fills exactly the need for a book on technique. I'm only 40 pages in, but I'm already convinced that this book would be the basis for any training I'd do with restaurant staff or home aficionados. (I'd add Gary Regan's Joy of Mixology, which goes into some other issues including serving/managing guests, a gap in JM's book noted by Rafa.) 

 

It's also a beautiful object, great visual design and terrific to hold. 

A pretty book and an excellent training aid/reference, then.

Have you learned anything new? (I am sure I am going to end up buying it, I am just making a vague attempt at delaying the inevitable outcome by convincing myself I don't need another book in my collection!)



#280 Hassouni

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Posted 06 June 2014 - 08:07 PM

Yes, the ghetto centrifuge juicer thing is new to me and invaluable.



#281 FrogPrincesse

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Posted 06 June 2014 - 08:51 PM

With a salad spinner, right?

#282 Hassouni

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Posted 06 June 2014 - 09:28 PM

Yup



#283 Rafa

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Posted 08 August 2014 - 03:12 PM

Martin Doudoroff has a new app for iPhone/iPad indexing over 700 recipes from every major pre-Prohibition bar book. It's beautifully organized and allows you to search by the recipe's provenance or your ingredients on hand. He's adding recipes from just post-Prohibition in free updates and expects to continue into the 1950s and 60s. As far as I can tell, this is the most comprehensive commercially available index of classic American drinks there is. Highly, highly recommended.


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DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#284 Anna N

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Posted 08 August 2014 - 03:24 PM

For those of us who are all too easily overwhelmed by the quantity of spirits available, can anyone comment on the recently released The 12-Bottle Bar by the Solmonsons.
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#285 Craig E

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Posted 08 August 2014 - 05:03 PM

For those of us who are all too easily overwhelmed by the quantity of spirits available, can anyone comment on the recently released The 12-Bottle Bar by the Solmonsons.

 

There is a review on the Kindred Cocktails site (as a starting off point).



#286 Anna N

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Posted 08 August 2014 - 05:33 PM

There is a review on the Kindred Cocktails site (as a starting off point).


Thank you for the link.
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Our 2012 (Kerry Beal and me) Blog
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#287 mukki

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Posted 08 August 2014 - 06:08 PM

A pretty book and an excellent training aid/reference, then.
Have you learned anything new? (I am sure I am going to end up buying it, I am just making a vague attempt at delaying the inevitable outcome by convincing myself I don't need another book in my collection!)

Haven't read the whole book yet, but thought it was interesting that his tests show that room temp limes do NOT yield more juice than chilled ones. I've been leaving my limes on the counter (where they deteriorate faster), but now just put them in the fridge and juice them cold.

#288 Adam George

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Posted 10 August 2014 - 08:49 AM

I have a serious rebuttal in mind for the Washington Post article about 12 Bottle Bar....

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#289 Anna N

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Posted 10 August 2014 - 10:20 AM

I have a serious rebuttal in mind for the Washington Post article about 12 Bottle Bar....


And you'll keep us/me hanging for this until.....?
Anna Nielsen aka "Anna N"

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#290 Adam George

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Posted 10 August 2014 - 12:56 PM

And you'll keep us/me hanging for this until.....?


...I've had a day off after my 80 hour week...
Maybe, if I can muster the energy to talk shop when I'm out of work.

The Dead Parrot
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#291 Anna N

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Posted 10 August 2014 - 03:05 PM

...I've had a day off after my 80 hour week...
Maybe, if I can muster the energy to talk shop when I'm out of work.


Sounds fair.
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
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#292 EvergreenDan

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Posted 11 August 2014 - 12:19 PM

I could not find an on-line link to said Washington Post review of Twelve Bottle Bar. Anyone have a link?


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#293 Craig E

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Posted 11 August 2014 - 12:29 PM

I assume it's this: http://www.washingto...86a3_story.html


Edited by Craig E, 11 August 2014 - 12:30 PM.


#294 EvergreenDan

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Posted 11 August 2014 - 01:16 PM

I found that AP interview, but there isn't much to "rebut" in it. I guess I'll stay tuned.


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