Books and Articles

New found use of the word "cocktail" in 1798

Tony Harion — Thu, 29 Jul 2010 16:54:22 GMT

I came across this article on CNN mentioning a new found use of the word "cocktail" - in 1798, in London, eight years before the previously earliest-known use.

Can anyone add any info about this?

“Fix the Pumps” by Darcy O’Neil

Martin Doudoroff — Sun, 01 Aug 2010 13:54:04 GMT

The cocktail renaissance has been about the rediscovery and evangelism of the history, technique, achievements, personalities, arcana and culture of roughly 200 years of American mixed drink tradition (and, to be fair, its evolutionary strains in other parts of the world). The last fifteen years has delivered a growing stream of new books on the topic. Most fall into the evangelism category, some into the rediscovery category and some are just noise. Atop the rediscovery category—the domain of scholarly work—rest a tidy handful of books that can be termed revelatory. David Wondrich’s Imbibe! is a particularly prominent example, to which I would add—in no particular order—Jeff Berry’s Sippin’ Safari, Gary Regan’s Joy of Mixology, Lowell Edmund’s Martini, Straight Up, Wayne Curtis’ …and a Bottle of Rum, Dale DeGroff’s Craft of the Cocktail, and Ted Haigh’s Vintage Spirits and Forgotten Cocktails. I’m sure I’m unintentionally omitting some peers, but I’m equally sure these are as essential reading as exists.

To this list we can now add Darcy O’Neil’s Fix the Pumps. Rather than being a book about cocktails, Fix the Pumps addresses the topic of the pharmacy soda fountain, the history of which is contemporary with, closely parallel to, and frequently intersects with that of the bar and the mixed drink. As O’Neil documents, the soda fountain was the cocktail’s equally reprobate and mercurial cousin. Quite simply, reading Fix the Pumps will plug a gaping hole in your perspective that you most likely didn’t even know existed.

The book is concise. The core historical portion fits within about fifty pages and makes no attempt to be exhaustive. Rather, it erects a framework of essential facts with enough details to establish character before plunging into another hundred fifty pages of practical matter (e.g., how to properly produce soda water or concoct a true egg cream) and recipes for syrups, chemical additives, and other flavorings essential to the pharmacies of yore and, in many cases, adjunct to practitioners of today’s cocktail renaissance.

You will buy and read Fix the Pumps, and it will be part of your reference library for some time. I can think of nothing more to say that wouldn’t be superfluous.

NYTimes: From Bartender to Liquor Brand Promoter

Robert Hess — Thu, 12 Aug 2010 17:18:53 GMT

The New York Times recently published an interesting article which looked at the trend of bartenders moving into becoming brand ambassadors:

The New York Times

From Bartender to Liquor Brand Promoter

by Robert Simonson
August 10, 2010

"...Like more and more bartenders, [Erick Castro] has become what the industry calls a brand ambassador, and a layman might call a liquor salesman."

One thing I personally found interesting about this, is that it is an article which may have previously only been appropriate for something like NRN, Cheers, or other industry magazines, but here it is in a major newspaper that caters to the general public. I think the fact that the NYTimes sees this topic as being one of interest to the general public is an interesting insight.

Books

jimmy — Wed, 14 Jul 2010 02:45:33 GMT

I recently chatting with a fellow bartender and he was saying he has virtually no cocktail books,and wanted to buy some, I came up with a list of books i reccomend

Joy of mixology by gary regan

Vintage spirits and forgotten cocktails by ted haigh

The savoy cocktail book

Imbibe by ted haigh

The ultimate bar book by mittie hellmich

Does anyone have anyother reccomendations??

World Alcoholic Drinks Industry Looks at New Markets and Trends to Boost Business

jason5575 — Tue, 15 Dec 2009 06:44:35 GMT

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While unfavorable currency rates and the global consumer credit crunch contributed to a temporary dip in the volume of sales, consumption has been steadily on the increase in the last several months, albeit in new ways and throwing up new market trends.

For instance, English sparkling wines is one of the biggest success stories of 2009, producers and retailers say, enjoying record sales as their appeal has grown on the back of the recession. Further, results posted by major brewers in the last quarter show the global beer market is riding out the tail-end of the financial crisis well with global beer consumption set to rise by 3.5% by 2015.

While the traditional premium markets such as Europe and the US continue to be stable, volume sales are increasing in developing markets such as Asia, notably China and India, Latin America and Eastern Europe; other new and developing markets include Kenya and Mexico. In the mature markets, while high-end buyers are opting for a value over volume strategy, mid-range consumers are choosing value for money by buying drinks from New Zealand, South Africa and Chile than those from the euro area.

The global economic downturn is making companies adopt an increasingly clever and ingenious approach to all aspects of business. "Now, more than ever, it is vital companies have direct access to the senior executives who take the final decision on vendor selection and the ultimate sign off on all budgets. But reaching the decision maker is costly, time-consuming and hard to achieve. Now this is where the Drink World Congress assists business by guaranteeing targeted, face-to-face business meetings with people that count," says Sonja Merchant, Director, Drink World Congress.

Drink World Congress 2010-2011 is a unique four-edition event aimed at finding new initiatives, arranging direct access to decision makers and delivering tangible business results for the growth of the producers of spirits and wines worldwide. Between September 2010 and June 2011, the congresses will be held in Hong Kong (8-10 Sep 2010), Milan (03-05 Nov 2010), New York (16-18 Mar 2011) and in Moscow (08-10 June 2011).

The event brings together hosted VIP buyers from specific regions around the world to meet with the world’s most sought after suppliers and makers of wine, spirits, beer and other alcoholic drinks to meet, exchange business terms and seal deals. This formula is successful because it is based on an unrivalled pre-qualified, pre-scheduled appointment system and effective networking opportunities.

The format and value-for-money price point of the congress ensures suppliers have a focused business environment, unparalleled access to potential clients, thus saving time and money, and delivering exceptional business results.

Very Early Bird Discounts for Suppliers end 22 December 2009. For more information please visit http://www.drinkworldcongress.com/supplier.php

Toby Cecchini, regular fix

Martin Doudoroff — Fri, 04 Dec 2009 16:42:10 GMT

Great to see Toby Cecchini's reportings and musings back in regular rotation. This time, in the New York Times’ “T” magazine as a column entitled “Case Study”.

Ghosts of Cocktails Past

Please Download: 1939 La Florida, Questions about Cuban Club de Cantineros and "Constante" Constantin Ribaluita Vert

Joerg Meyer — Fri, 04 Sep 2009 04:25:00 GMT

Dear Cocktail Lovers,

I uploaded a book I really like to scridb:

http://www.scribd.com/doc/19418337/1939-La-Florida-Cocktail-Book-Havana-Cuba

As fare as I know it is called:

La Florida - named after the great and world famous Bar now known as La Floridita.

I have a few questions, maybe someone can answer:

As fare as I can see, their is now Year on this book. Some origins say it is 1934 - some say it is 1939. Any Informations about that?
Who wrote this book? In the Foreword someone is writing with the Signature of „L.F.M.“ - An Ideas?
The book names a few brands like Bacardi, Gordons, Noilly Prat, Martini (funny think - thats the today portfolio of Bacardi Germany ...) and on the other side some are just called Curacao etc. What do you think? Is this book „bought“ - it also has lots of advertisement in it - or are this the brand, the bartender thinks it is best choice?
Is it correct that Havana Club was a small, unknown brand and this time? does it even exist?
The book mentioned of of the greatest persons behind a bar: Constantin Ribalguita Vert, known as Constante. As far as I know, he also belongs to one of the greatest Bartender Organisation of the past - The Brotherhood of Cantineros - the Club de Cantineros. Would you be so kind to share all your knowledge about Constante and the Club the Cantineros here?

A few years ago in havana I found some old monthly magazines from this organisation called „Coctel“. I also found the 25 years of Club de Cantineros book. It is in spain, and really hugh with hundreds of pictures of member etc.

I also like to scan this and load them up here - but can you recommend a scanning service ? ITs is getting a little bit to much work here...

Thanks for any help. Can‘t wait to here your knowledge.

Regards

Jörg

Reviews: The Mixellany Guide to Gin

JerseyRED — Wed, 21 Oct 2009 12:10:38 GMT

Has anyone seen any reviews or have any opinions about 'The Mixellany Guide to Gin" by Geraldine Coates? Apparently this is her fifth book on the subject but I have not read (nor recall coming across) her other books.

It can be found here: http://shop.mixellany.com/The-Mixellany-Guide-to-Gin-978-0-982107454.htm

Thanks, Rich

I NEED a new book

Ole — Mon, 07 Sep 2009 03:35:53 GMT

recently i've been reading (over and over again) "Shaken not Stirred" by A&J Miller and "Imbibe" by D Wondrich. now i am looking for a new book that is in the same story telling style that these two books follow so well. i was hoping some of you might have some ideas. i'm not look for a "wad-o" recipes book, just something that has some interesting stories to it as well as recipes. my current list (though small) is as follows; Imbibe, Shaken not Stirred, the Bartender Black Book (my wad-o), the Playboy's Host & Bar Book 1971 (which is cool cause it's older than me and included a newspaper clipping), and the Elegant Martini (which frankly not that great as most of the reipces are vodka and the gin ones are only bartneder variations of the same drink, kinda frustrating). i take the bus to work almost every day and would like a new book to help me pass the time.

ThanQ

ole

DrinkBoy: Noilly Prat vs Noilly Prat

Robert Hess — Mon, 20 Apr 2009 15:24:13 GMT

Since I was finally able to snag a bottle of the new Noilly Prat dry vermouth, I took a little time this weekend to do a little taste comparison between that and the older formula... or since the new formula is the original formula, does that make the old formula the new formula? My head hurts, I think I need a drink...

www.DrinkBoy.com
Noilly Prat vs Noilly Prat
Or "Will the Real Noilly Prat Please Stand Up"... or perhaps I'm the only one who remembers the old "To Tell The Truth" show?

Please Download: 1949 Professional Mixing Guide

Joerg Meyer — Fri, 28 Aug 2009 22:25:32 GMT

Cocktail Lovers,

please feel free to download:

http://www.scribd.com/doc/19205375/Trinidad-1949-Professional-Mixing-Guide

1949 "Professional Mixing Guide"

Even if it is an "early time" Guerilla Marketing book by Angostura - I like this little book.

Enjoy

Jörg

"evolution" of cocktail theory

AlchemistGeorge — Wed, 29 Jul 2009 01:24:52 GMT

In the beginning, we have Jerry Thomas, and all the drinks are grouped in their families (sours, fizzes, rickys) based on similar patterns of ingredients - basically identical drinks with one or two varying ingredients. But there is no discussion beyond that.

50ish years later we have David Embury, who has drink families with common ratios, concepts like 'base spirit', modifier, flavors - pages of discussion of the theory of cocktails. [My copy is the 1958, 3rd edition]

What came between? Was any of it published? Was there an evolution in 'cocktail theory' or was it mostly that there were more and different drink recipes and ingredients? Did Embury puzzle all this out himself? Or, who were his "teachers"?

I'm both genuinely interested in the development of the ideas, and I'm trying to prioritize which older books I buy - finite time, finite money, and recently, more easily affordable reprints! I'm not so interested in choosing between a 1911 wad-o-drinks vs. a 1921 wad-o-drinks.

New Books on CocktailKingdom.com

Robert Hess — Fri, 17 Jul 2009 19:45:47 GMT

Just a heads up, Mud Puddle Books has released "Round Two" of their classic reprint series. The books this time are:

"Modern American Drinks" by George J. Kappeler (1895)
with an introduction by Ted "Dr. Cocktail" Haigh
"World's Drinks and How To Mix Them" by William Boothby (1908)
with an introduction by John Burton
"Drinks" by Jacques Straub (1914)
with an introduction by David Wondrich
"Recipes for Mixed Drinks" by Hugo R. Ensslin (1917)
with an introduction by David Wondrich
"Cocktails: How To Mix Them", by Robert Vermeire (1922)
with an introduction by Paul Clarke
"Artistry of Mixing Drinks", by Frank Meier (1936)
with an introduction by Colin Field

With all of the great work that Greg is doing with Mud Puddle Books I think it is important to support him and his products.

-Robert

Silver Screen Barkeeps

300rwhp — Tue, 30 Jun 2009 12:43:48 GMT

Hello came across this article on a Vancouver restaurant Industry website (Urban Diner) Thought you might appreciate it.

http://urbandiner.ca/2009/06/29/ready-for-our-close-up/

Kingsley Amis' Everyday Drinking

Elvira — Sun, 05 Jul 2009 07:31:08 GMT

I am reading and enjoying reading this book but I have found some statements I have a hard time believing.

1. Drinks with bubbles, as sparkling wine, gets you faster drunk

2. Hot drinks will affect you sooner than cold drinks as the stomach must warm the stuff up to body temperature before absorption can take place.

I had heard about the first one, although I have never read any scientific explantion for it, but the second one is completely new for me.

Another thing I would like to ask is if anyone have heard about Bittall. It should be a Portuguese wine aperitif consisting in effect of light port flavoured with orange-peel.

Although I live close to Portugal I have never about Bittall.

Bartender anime dvd

DaRiv18 — Fri, 27 Feb 2009 22:14:55 GMT

I got this interesting dvd about 2 weeks ago. It is a 2006 Japanese anime about a bartender who can clairvoyantly make the perfect drink for each customer.

http://www.allanimedvd.com/search2.php?keywords=1215&Submit=Search

A bit sentimental, but they use alot of name brands and have great technique. Fairly accurate recipes for classic cocktails as well, as well as some innovations (Bijou pousse-cafe style). I must say I am pleasantly surprised.

http://en.wikipedia.org/wiki/Bartender_(manga)

Anyone else seen this series?

"Vintage Spirits & Forgotten Cocktails", by Ted Haigh

Robert Hess — Mon, 15 Jun 2009 14:20:25 GMT

As you hopefully are already aware, a revised edition of Ted Haigh's excellent historical cocktail resource "Vintage Spirits & Forgotten Cocktails" is coming out on July 1st!

http://www.amazon.com/dp/1592535615/

The first edition of his book went out of print a couple years ago, and initially the publisher wasn't going to do a reprint of it. However they were flooded by an avalanche of concerned cocktailians, and decided to not only re-issue it, but also allow Ted to do a full revision of it so it could include a wealth of additional information and details. Let's send the publisher a clear signal that this was the right choice! Pre-order your copy now! :->

Review of "Wings of Cherubs: The Saga of the Rediscovery of Pisco Punch" by Guillermo Toro-Lira

AlchemistGeorge — Tue, 09 Jun 2009 18:48:01 GMT

$19.95

No spoilers included.

-------------------------

The book is written in three parts – "the tale" (178 pages), the recipe (3 pages), and the addendum (24 pages).

The tale is a fictionalized account of the author’s search for the recipe, in which the narrator and his wife visit many: places, people, documents, and relics associated with the history of the drink. The narrator often ‘time travels’ when he touches an historic artifact, and we are treated to vivid realistic and what appear to be well researched descriptions of former times and imagined conversations with important historical figures – “important” to the quest for the recipe.

The history of the punch starts more than a century before the actual invention of the recipe, beginning with the start of the production of Pisco in Peru. It explains a great deal about the founding of the city of San Francisco, San Francisco’s maritime trade, and how Pisco came to be exported in quantity to the thirsty in northern California. It talks about how it is likely that various Pisco drinks came to the bay area, and how they were adopted by saloon keepers and it traces a likely evolution from into the famous Pisco Punch. No one will be surprised that the tale contains many many discussions of how wonderful Pisco is, its healing and healthful properties, and Pisco is being drunk on almost every page of "the tale".

The narrative can be slow in spots, and a bit confusing, but it is immensely informative. There are about a dozen historic drink recipes in the margins and huge numbers of illustrations and photographs of pre- and post- earthquake San Francisco. It also contains the complete text and context of the quotes of the famous and the eloquent who have written about Pisco Punch. To give you an idea of the depth of research, the narrator looks import records from the customs house, and purchase and shipping invoices.

After the fictionalized ‘tale’, there are three pages that explain how to make the punch, clearly laid out with lots of photographs. To me it looks just like a bar set-up from a Tiki-bar - the recipe for the bartender is “this many ounces from bottle one, and this many ounces from bottle two, etc.” Then there is the recipe for bottle 1, and the recipes for bottles two through five.

The addendum (24 pages). The addendum is probably what you expected that the book would be - which is a to the point, well organized discussion of the history of the relevant bars, owners, bar staff – who worked where when, and who was likely or unlikely to have disclosed what to whom, what is known about the business and owner that is relevant to puzzling out the recipe. The addendum was written in the form of a research paper for a California historical society.

It includes a discussion arguing that it is likely that the Bronson 1973 “Secrets of the Pisco Punch Revealed” article (easily found on the internet) which contains the “John Lannes” recipe is not likely to have been the famous / authentic recipe, but likely to have been a competitor's best attempt to copy the real article. After you compare the Lannes recipe with the ‘Wings of Cherubs” recipe, I think you are more likely to make (and drink) the Wings of Cherubs recipe - but I've yet to make either. They differ in that Lannes calls for lemon, Cherubs for lime, the ratios differ, and the Cherubs recipe has a more detailed method of preparation.

While discussions of secret ingredients on the internet center on 'gum arabic' which Bronson believed to have been the missing link, the author reveals that there was another ingredient. There is a reasoned but entirely speculative discussion of what the ‘secret ingredient’ actually might have been which is highly entertaining.

The Essential Bartender's Guide by Robert Hess

Martin Doudoroff — Tue, 16 Dec 2008 23:51:46 GMT

So, guess what showed up on my doorstep this morning? None other than Mr. Hess’ new—first, to my knowledge—cocktail book! It's very contemporary in styling, with lots of nice color photos and one of those spiral bindings that lays flat when open, but results in a wedge-shaped book on the shelf.

I’m looking forward to reading this one! I am expecting a more sprawling extension and expansion of the perspective Robert has cultivated on his delightful video series. We shall see!

Grimes on the neo-speakeasy

Martin Doudoroff — Thu, 04 Jun 2009 10:17:55 GMT

Lookee! Lookee! Just when you thought it might never happen again, a decent article on drink in the New York Times! (Of course, it was written by William Grimes.)

I gotta say that while I appreciate the economy of creating pleasant drinking spaces inside otherwise undesirable real estate, I'm a bit over the faux-speakeasy. Why do we have to hide what we do?

KUOW: Summer Beverages (with Paul Clarke)

Robert Hess — Fri, 29 May 2009 12:05:05 GMT

Paul Clarke was a guest on KUOW (a Seattle Public Radio station) for a wonderful discussion about Summer Beverages. Below you can go to their website and listen to the broadcast in it's entirety:

WEEKDAY
Summer Beverages
05/28/2009 at 10:00 a.m.

Nothing says summer like the clink of ice in a glass. Mint Julep, Gin Rickey, Campari and Soda: What's your favorite summer cocktail? Or do you prefer a light, summer beer? Share your favorite summer beverages and places to sip them.

Guest(s)
Paul Clarke is a Seattle–based freelance journalist who also runs the blog, The Cocktail Chronicles. He also contribues to The New York Times opinion blog, Proof, regarding alcohol and American life.

(more...)

The Atlantic: Cold Fusion

Robert Hess — Fri, 15 May 2009 10:01:50 GMT

The Atlantic
Cold Fusion
Ice - the most neglected of cocktail ingredients - can ruin a drink or make it come alive
by Wayne Curtis

A friend accompanying me on a minor debauch one recent evening rang up a new bar to see if it was open. He smiled and passed me the phone. I could hear a cocktail shaker in the background making a crisp ka-chick-ka-chick sound.

It was an audibly delicious cocktail, I said.

“Kold-Draft ice, my friend,” he said. On the basis of that sound alone, we headed across town.

(more...)

James Beard Awards: "The Flavor Bible"

Robert Hess — Tue, 05 May 2009 11:54:34 GMT

In addition to Dale DeGroff winning a James Beard award last night, there was another award that I would like to bring to your attention.

Category: Reference and Scholarship
"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs"
Authors: Karen Page, Andrew Dornenburg

If you haven't heard of this book yet, I HIGHLY recommend it. It is a great reference for comparing flavor profiles, and getting a better understanding of which flavors might match together well. It include not just food based pairings, but drink based ones as well. It builds upon their previous books "Culinary Artistry" and "What to DRINK With What you EAT". Which I also recommend.

NYTimes: "Vodka Dead? Not So Fast"

Robert Hess — Mon, 04 May 2009 15:20:55 GMT

Shaken & Stirred
Vodka Dead? Not So Fast
By JONATHAN MILES
Published: May 1, 2009
WHEN Nathan Freeburg is sizing up a bar, he looks for a few crucial signposts of quality: fresh juices, rather than pre-made sour mix; bottled bitters and chilled glasses in evidence; and the bartenders’ use of jiggers, to measure a drink’s ingredients. Oh, and one more thing: “A lack of vodka.”

(more...)

In this article I particularly liked the David Wondrich quote:

“For me,” Mr. Wondrich said, “once vodka starts playing nice, and doesn’t push other bottles off the bar, it’s welcome to stay there.”

WSJ: "A Welcome Sign of Vodka's Decline"

Robert Hess — Mon, 20 Apr 2009 18:09:30 GMT

THE WALL STREET JOURNAL
Food & Drink
A Welcome Sign of Vodka's Decline
by Eric Felten

It's now official (and not a moment too soon): Vodka is passé.

The documentation comes in the new edition of Food & Wine magazine's annual drinks book, "Cocktails '09," which hits shelves in a couple of weeks. Each year since the series began in 2005, Food & Wine has collected signature concoctions of prominent (or at least well-publicized) bartenders nationwide. The books have given us a running guide to recent fashion in drinks and are every bit as valuable to the curious and thirsty looking for up-to-the-moment quaffs as they will someday be to cocktail historians. And the early 21st-century trend that stands out more than any other is the steep decline in drinks using vodka.
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