The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink.
David Solmonson, Lesley Jacobs Solmonson
Format: PDF / Kindle (mobi) / ePub
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.
It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
written for both film and television, while Ms. Solmonson, spirits and wine writer for L.A. Weekly, is also the author of Gin: A Global History and the forthcoming Liqueur: A Global History. The Solmonsons live in Los Angeles. Acknowledgments In writing this book, we turned again and again to countless food and drink professionals, all of whom—to a single man and woman—welcomed our questions and offered everything from tips and tales to recipes. We’ve said it many times, but we can’t say it
result: lip-puckering, energizing, and fresh. 1½ ounces dry gin � ounce strained, freshly squeezed lime juice � ounce Simple Syrup (page 369) Fresh mint sprig or cucumber slice, for garnish (see Note) 1 Combine all of the liquid ingredients in a cocktail shaker, fill the shaker three-quarters full with ice cubes, and shake vigorously until thoroughly chilled, 15 seconds. 2 Strain into a martini glass and garnish as desired. NOTE: You may wish to tailor the garnish to the gin you use: a
and try to order a jonge genever. You will likely be fixed with a deadly stare from the bartender—and the patrons, none of whom is likely to be younger than fifty. To these die-hard oude-style genever sippers, there is no other genever, and those who ask for anything else are boorish folk who just don’t know or care about their liquor. So now you’ve been warned. Genever In a Nutshell Defining feature: “Malt wine,” a grain mash that combines malted rye, wheat, and corn Flavor profile: Warm,
the bar across the street to the corner of Duval and Greene, where it remains to this day. Sure, the place has a touristy souvenir shop next door, and granted there is an annual “Papa” look-alike contest, but you can’t argue the fact that while Ernest Hemingway called Key West home, Sloppy Joe’s was where he held court. Sloppy Joe’s Bar | Zulueta 252 Anímas y virtudes, habana vieja, Havana, Cuba | 537-866-7157 Hemingway may be forever tied to Sloppy Joe’s, but the question is which Sloppy
mug, warmed | Makes: About 8 drinks Long ago, the ancient Greeks had a nasty habit of poisoning party guests they didn’t like with the drinks they served. In the wake of this heartwarming “tradition,” something known as “health-drinking” came about in nearby Rome, where hosts would be the first to sample their party punch, thus putting nervous revelers at ease. Flash forward to the twelfth century, when hosts would raise a glass saying wacht heil, wishing “good health,” and guests would respond