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The Fine Art of Mixing Drinks

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New introductions by Audrey Saunders and Robert Hess


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New introductions by Audrey Saunders and Robert Hess

30 review for The Fine Art of Mixing Drinks

  1. 4 out of 5

    Ondřej

    Jako nechtěný portrét doby skvělé - poválečný svět, kde se macho muži chtějí na večírcích blísknout před jinými macho muži, importované chutě jsou povětšinou pochybné a likérky jsou ještě rodinnými podniky. Užitečné základní principy míchání - na pár stranách to nejdůležitější. A samozřejmě spousta receptů.

  2. 4 out of 5

    Anne Frisbie

    Charming intro. Gives first hand account of cocktail scene in 1948 as well as during and immediately following prohibition. More interesting from a historical perspective than a content perspective; modern day cocktail books should have more accurate and relevant content. For example, Gin is not agreed among doctors to be the sole liquor that treats genital and urinary infections.

  3. 5 out of 5

    Martin Doudoroff

    This book is historically important as very nearly the first (and only) major work of theory and criticism of cocktails and “mixed drinks” until the current era (Gary Regan’s Joy of Mixology might be the second). Essential reading for drinks writers. A great inspiration to some professionals, such as Audrey Saunders. But also dated and rather tedious.

  4. 5 out of 5

    Gary

    A book, definitely of its time with a very opinionated author. The main point of the book is that the best cocktail is the one that you like and the author stresses that at many points. Most of the recipes given aren't recipes but rather ratios of ingredients, specifically for that reason. His Sour ratio is 1:2:8 and he tells you to experiment with various things if it's too sweet or too sour or not enough of either. It's definitely an interesting overview of spirits and cocktails and can be a go A book, definitely of its time with a very opinionated author. The main point of the book is that the best cocktail is the one that you like and the author stresses that at many points. Most of the recipes given aren't recipes but rather ratios of ingredients, specifically for that reason. His Sour ratio is 1:2:8 and he tells you to experiment with various things if it's too sweet or too sour or not enough of either. It's definitely an interesting overview of spirits and cocktails and can be a good starting place.

  5. 5 out of 5

    Adnan Muminović

    If you're into cocktails, this is much more than a recipe book. It gives you structure and, at times, really makes you laugh. If you're into cocktails, this is much more than a recipe book. It gives you structure and, at times, really makes you laugh.

  6. 5 out of 5

    Bryan Bridges

    Probably the best one I’ve read on drink-mixing. Ultimately, most cocktails are slight variations on a few foundational recipes.

  7. 4 out of 5

    Jon

    Fun, if somewhat dated, introduction to mixing drinks for the home bar enthusiast. More guide than recipe book.

  8. 5 out of 5

    KennyO

    Were it not a bit dated (c'mon, it's been almost 70 years between his writing the book and my writing this) this would earn a solid five stars. Embury comes off as a purist in the realm of "mixology" but his philosophy is exceptionally well grounded in what works, not in the fad and fashion that dominate the bars today. What passes for a cocktail in many trendy bars today is more about having an excuse to use a cutesy name than about making a good and satisfying drink. I suggest reading this for Were it not a bit dated (c'mon, it's been almost 70 years between his writing the book and my writing this) this would earn a solid five stars. Embury comes off as a purist in the realm of "mixology" but his philosophy is exceptionally well grounded in what works, not in the fad and fashion that dominate the bars today. What passes for a cocktail in many trendy bars today is more about having an excuse to use a cutesy name than about making a good and satisfying drink. I suggest reading this for the bartending principles more than for the recipes, which should be used for guidance and not a bartenders recipe book. He gives yeoman service by explaining things clearly for newbies and accurately for experienced barmen. I'm on the verge of buying a new copy because mine, bought in 1971 or 1972, is dying of old age, losing its binding and pages. Sadly, some of the liquor brands he espouses have gone away or have become shadows of what they were in his day. Embury's favorite, Haig and Haig pinch bottle Scotch, in particular, is a former premium brand that lost its way.

  9. 5 out of 5

    Anders

    All I hoped it would be and more. SO SASSY. He loves the flavor of spirits, and his drinks are incredibly boozy. Basically the way he drinks is probably what the creators of 'Mad Men' looked to to see if it was physically feasible to drink so many strong drinks. Turns out, yes! His old-fashioned recipe is completely essential, and I have copied it in full below: "Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the All I hoped it would be and more. SO SASSY. He loves the flavor of spirits, and his drinks are incredibly boozy. Basically the way he drinks is probably what the creators of 'Mad Men' looked to to see if it was physically feasible to drink so many strong drinks. Turns out, yes! His old-fashioned recipe is completely essential, and I have copied it in full below: "Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. whisky and stir again. Add 2 large cubes of ice, cracked but not crushed (see page 100). Fill glass to within about 3/8" of top with whisky and stir again. Add a twist of lemon and drop peel in the glass. Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon." Fill the glass with whiskey to 3/8" of the top!! This book is fantastic.

  10. 4 out of 5

    Chris

    Even tough you can take your pick of cocktail books and histories lately, this is highly reccomended due to its author and the time it was written. Embury straddled the pre- and post-prohibition eras and thus is able to provide some very interesting insight into the changes in cocktail culture due to this event. Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his be Even tough you can take your pick of cocktail books and histories lately, this is highly reccomended due to its author and the time it was written. Embury straddled the pre- and post-prohibition eras and thus is able to provide some very interesting insight into the changes in cocktail culture due to this event. Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his belief in 'rolling your own' the only disappointment was the large number of spelling and editorial errors in this edition. there were enough to be quite distracting at times which is even more disappointing given the high price point. That said, if you are a cocktail afficianado you owe it to yourself to read this.

  11. 4 out of 5

    William Nist

    Classic (1948) guide to mixed drinks....opinionated, thorough, delightful. You must have this book in your cocktail library. The author favors cocktails over all mixed drinks, and his expertise on mixing quality ingredients, serving and enjoying cocktails is informed and indispensable. I happy to learn that Embury is a fraternity brother of mine, and is as nerdy as the frat bros that lived in my house! Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Classic (1948) guide to mixed drinks....opinionated, thorough, delightful. You must have this book in your cocktail library. The author favors cocktails over all mixed drinks, and his expertise on mixing quality ingredients, serving and enjoying cocktails is informed and indispensable. I happy to learn that Embury is a fraternity brother of mine, and is as nerdy as the frat bros that lived in my house! Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Martini's and Manhattans. Skol.

  12. 4 out of 5

    Janet

    Found this very interesting. Written in the early 1950's so quite a lot has changed since then but a lot of what he says still holds true. Lots of information on the different types of alcohol gin, whiskey, etc., mixers, glasses, tools you would need. He emphasizes not to use this book as a recipe book but he does tell how to make quite a few cocktails. Fun book. Found this very interesting. Written in the early 1950's so quite a lot has changed since then but a lot of what he says still holds true. Lots of information on the different types of alcohol gin, whiskey, etc., mixers, glasses, tools you would need. He emphasizes not to use this book as a recipe book but he does tell how to make quite a few cocktails. Fun book.

  13. 4 out of 5

    Rosey Waters

    Though the social values and some of the science (his claims on medicine are untrue) are behind the times, the advice is sound and useful. This version has quite a few typos but it being one of the only ways to read it, there isn't much to do about it. Good read, amusing at points for historical facts that are no longer applicable. Blatant sexism and racism in here, but it's an old book. Though the social values and some of the science (his claims on medicine are untrue) are behind the times, the advice is sound and useful. This version has quite a few typos but it being one of the only ways to read it, there isn't much to do about it. Good read, amusing at points for historical facts that are no longer applicable. Blatant sexism and racism in here, but it's an old book.

  14. 4 out of 5

    Felix Pütsch

    Awesome book from 1948 on the art of mixing drinks. Good introduction on the three ingredients of a cocktail (base, modifying agent, special flavoring and coloring agent), and original recipes. Who would've thought the a Martini used to be made with Gin, not Vodka? That sounds so much more delicious! Awesome book from 1948 on the art of mixing drinks. Good introduction on the three ingredients of a cocktail (base, modifying agent, special flavoring and coloring agent), and original recipes. Who would've thought the a Martini used to be made with Gin, not Vodka? That sounds so much more delicious!

  15. 4 out of 5

    Kyle Lai

    He signed my copy "Cordially yours". He's funny. He signed my copy "Cordially yours". He's funny.

  16. 4 out of 5

    David

    Docked two stars for undrinkable drinks. Still essential, though.

  17. 4 out of 5

    Klaas F.

    Some essential reading

  18. 5 out of 5

    Bill

    A great read for going back to basics on mixed drinks

  19. 5 out of 5

    Matt

  20. 4 out of 5

    Nicholas Doyle

  21. 4 out of 5

    Jeff Rose

  22. 5 out of 5

    Sam

  23. 5 out of 5

    Lauren

  24. 4 out of 5

    Courtney Matzke

  25. 5 out of 5

    Patrick Conway

  26. 4 out of 5

    Stephen King

  27. 5 out of 5

    Fátima Pose

  28. 5 out of 5

    Arthur

  29. 4 out of 5

    Jesse De Angelis

  30. 5 out of 5

    Ronald Moore

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