Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Working together or separately


Recommended Posts

Here's a non-cocktail-related question. Sometimes you two work together on your books and articles, and sometimes you go solo. Specifically, you each have written your own cocktail/bartending guide. What determines whether you collaborate or not? Is it interest, or approach, or just circumstances?

Link to comment
Share on other sites

A lot of that has to do with circumstances really. Mardee also has another business that takes up a lot of her time, and that sometimes dictates what we do together, and what we do seperately.

Our 2 recent cocktail/bartender books reflect what we said in another thread--we think in different ways on lots of subjects (wouldn't life get boriing if we didn't?), and those books reflect, to an extent, our individual philosophies.

“The practice is to commence with a brandy or gin ‘cocktail’ before breakfast, by way of an appetizer. Subsequently, a ‘digester’ will be needed. Then, in due course and at certain intervals, a ‘refresher,’ a ‘reposer,’ a ‘settler,’ a ‘cooler,’ an ‘invigorator,’ a ‘sparkler,’ and a ‘rouser,’ pending the final ‘nightcap,’ or midnight dram.” Life and Society in America by Samuel Phillips Day. Published by Newman and Co., 1880.

Link to comment
Share on other sites

 Share

×
×
  • Create New...