Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original Review

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Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original ReviewImbibe is the best book ever written on the subject of cocktails and mixed drinks. Plain and simple. Best Ever.

Not only does Wondrich dispel lots of myths about Jerry Thomas, and many, many cocktails--the birth of the Sazerac, for instance--he does it with such wit, turning phrase after phrase in the manner of a master wordsmith. It's a bloody delightful read.

Buy this book for yourself, and buy this book for anyone and everyone you know. Even if they have no interest in the main subject matter--and what are you doing hanging out with people like that, anyway?--if any of your friends has the slightest interest in American social history they will be absolutely spellbound as they travel back in time with Dave and watch illustrious quaffers of the nineteenth and early twentieth centuries doing what they did best: Imbibing.
Wondrich also translates recipes from Thomas' books, and from other books of the same period. He takes them to pieces, examines them thoroughly, and puts them back together so that we can sip a taste of the past. Our copy of the book is already splashed with bitters . . .

Wondrich has shown us all how it should be done. Congrats, Dave.
Gary ReganImbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original Overview

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Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants Review

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Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants ReviewMy father once ate --- by mistake --- a bourbon ball and nearly passed out.
My mother has a glass of Manischewitz Cream Red Concord --- "a sweet but balanced wine with a velvety mouth feel" --- once every decade or so.
Me? Two drinks and I get giddy, then sleepy. There is no cheaper date.
But every once in a while someone makes an exotic drink that hides the taste of the key ingredient, and I suddenly see how I could develop a serious liking for darkened bars and delicious libations.
Do not, if you have a problem with alcohol, open this book --- the pictures alone will have you in the gutter. Really, these beverages are as shiny as jewels. From the glassware to the ice cubes, everything is spectacular. A rim of salt is so even you'd suspect a surgeon applied it. Fruit isn't cut, it's carved. Open this book to any page and you'll find yourself thinking, "Well, it's 5 PM somewhere."
Which is more or less what you'd expect from Danny Meyer, whose New York restaurants include Union Square Cafe, Gramercy Tavern, 11 Park Madison, Table, Blue Smoke, The Modern and the Shake Shack --- every one a winner. This man knows how to please his customers, and if you think that's foodie hype, just dip into his memoir, 'Setting the Table'.
Not that you can go to your liquor cabinet and whip up most of these 100 drinks.
There's a slight trick to these potions: uncommon ingredients. Freshly made ice cubes are the least of it --- we're talking flavored vodkas, obscure syrups, herbs like Thai basil. And then it's just a matter of nicely tweaked recipes. Like a mojito made with champagne and rose water. Or Blue Smoke's Dirty Pete, a martini that calls for olive brine and hot-pepper sauce instead of vermouth.
The proof's in the tasting. From modest experience: I'll have another, bartender.Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants Overview

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