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 ART of. MIXING DRINKS. HELPFUL HINTS FOR THE HOSTESS. THE LEGEND OF .. good dinner at which fine wines have been served. Cognac, as a. The Fine Art of Mixing Drinks - Ebook download as PDF File .pdf) or read book online. The Fine Art of Mixing Drinks is a book about cocktails by David A.

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    The Fine Art Of Mixing Drinks Pdf

    The Fine Art of Mixing Drinks - By David A. Embury. The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in . Print/export. Create a book · Download as PDF · Printable version . The cocktails community on Reddit. Reddit gives you the best of the internet in one place.

    Embury first outlines some basic principles for fashioning a quality cocktail: It should be made from good-quality, high-proof liquors. It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much fruit juice , egg or cream. It should be dry , with sufficient alcoholic flavor , yet smooth and pleasing to the palate. It should be pleasing to the eye. It should be well iced. Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits, liqueurs , cordials , and modifiers fresh squeezed lemons, etc. He also repeatedly stresses that a 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 the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or mid-afternoon drinks accompanying cake or chocolate cookies, but they are anathema as a "cocktail" before a large meal. Components of a cocktail[ edit ] Embury breaks all cocktail ingredients down into three categories: The base is the principal ingredient of the cocktail. It is typically a single spirit such as rum , gin , or whiskey , and typically makes up 75 percent or more of the total volume of the cocktail before icing. The modifying agent is the ingredient that gives the cocktail its character.

    (READ-PDF!) Fine Art of Mixing Drinks [R.A.R]

    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. Stir with a spoon to blend the bitters with the syrup.

    Add about 1 oz. Add 2 large cubes of ice, cracked but not crushed see page 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.

    This book is fantastic. The modifying agent is the ingredient that gives the cocktail its character.

    Its function is to soften the raw alcohol taste of the base while enhancing its natural flavor. Typical modifying agents are aromatic wines such as vermouth and spirits such as Fernet Branca or Amer Picon , bitters , fruit juices and "smoothing agents" such as sugar , eggs, and cream.

    Special flavoring and coloring agents include liqueurs such as Grand Marnier or Chartreuse , Cordials , Bitters like Angostura Bitters , etc. These are typically used in place of simple syrup , and are to be used sparingly. Categories of cocktails[ edit ] Embury breaks all cocktails down into two categories: Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits.

    Cocktails of the Sour Type use as modifying agents a fruit juice typically, lemon or lime and sugar. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended. 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.

    He suggests trying different ratios, finding the one that is most pleasing to you, and sticking with it. Once one understands the basic components of each type of drink, new cocktails can be created by substituting a different base or modifying agent or by adding a special flavoring or coloring agent. A daiquiri , for example, is nothing more than a whiskey sour with rum substituted for whiskey as the base and lime juice substituted for lemon juice as a modifying agent.


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