THE FINE ART. OF MIXING DRINKS by David A. Embury. THIS is the Escoffier of cocktail books. Not just a compilation of recipes, nor a slap dash collection of. The Fine Art of Mixing Drinks – By David A. Embury. 12 Apr Sometimes overlooked is perhaps the best bartending book for any learning bartender: David Embury’s “The Fine Art of Mixing Drinks” in

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Chartreuse, grenadine, emubry, etc. The Categories of Cocktails Aromatic: However, Embury makes it very clear that he thinks the idea that a drink must be made according to one exact recipe preposterous, and that the final arbiter is always your taste.

This book is fantastic. In an old-fashioned glass, add bitters to simple syrup and stir.

David Embury and the Fine Art of Mixing Drinks

Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits. The base is the principal ingredient of the cocktail. 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.

That ravid so much more delicious!

Courtney Matzke rated it really liked it Jun 01, It is typically a single spirit such as rumginor whiskeyand typically makes up 75 percent or more of the total volume of the cocktail before icing.

He also repeatedly stresses that drjnks cocktail, in the classic sense a before-dinner drink should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the Brandy Alexander as pre-prandial cocktails, as they dull rather than sharpen tge appetite.

Yes, this mixinb is over 60 years old, but it is still fresh and written by a man who loves his Classic guide to mixed drinks Thanks for telling us about the problem. Articles needing additional references from June All articles needing additional references All articles with unsourced statements Articles with unsourced statements from June ShakeStir is an open community and embudy encourange dialog, but we require you to Login to Comment.


Cocktails American cookbooks books Doubleday publisher books. They should be pleasing to the eye. Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. May 19, Janet rated it really liked it.

May 13, Bill rated it really liked it. When interest in this culture became more prevalent over the last five years or so, bartenders and drinkers look to these personalities for guidance and inspiration. Please visit aart sister site, CocktailCourier.

More interesting from a historical perspective than a content perspective; modern day cocktail books should have more accurate and relevant content. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry. The Fine Art of Mixing Drinks 4.

The recipe you like best is the one you should use, so find what you like and stick with it. Published by Mud Puddle Books first published 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.

Use bitters, aromatic wines, or spirits as modifying agents Sours: Add two cubes of cracked but not crushed ice and top off with the rest of the whiskey. This book is not yet featured on Listopia. Aug 26, Kyle Lai rated it really liked it. Embury recommends a 8: Stir with a spoon to blend the bitters with the All I hoped it would be and more.

David Embury and the Fine Art of Mixing Drinks

Apr 15, Rosey Waters rated it really liked it Shelves: They should be well-iced. Use fruit juice and embkry as modifying agents. Lots of information on the different types of alcohol gin, whiskey, etc.


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Daiquiri 8 parts white Cuban rum 2 parts lime juice 1 part simple syrup Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Garnish with a twist of lemonif desired.

Top of comments Shakestir. Embury comes off as a dagid 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. A final lesson from Embury is that there is no te recipe for any cocktail. New introductions by Audrey Saunders and Robert Hess. The secondary ingredient that adds character, softens the alcohol, and enhances flavour. Nov 19, Martin Doudoroff rated it it was ok.

We hope you like what you see. Kate Gorman rated it it was amazing Dec 29, Written in the early ‘s so quite a lot has changed since then but a lot of what he says still holds true. Want to Read saving…. Just like with food, the quality of a drink will never be better than the quality of its cheapest ingredient.

If the drink suits your palate, that’s all that matters. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended. He suggests trying different ratios, finding the one that is most pleasing to you, and sticking with it. A Daiquiri is just a Whiskey Sour with rum instead of whiskey, which is just a Clover Club with whiskey instead of gin and simple syrup instead of raspberry and egg, and so on and so forth.