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About the Author
Ted Haigh, a.k.a. Dr. Cocktail, makes his living as a graphic designer in the Hollywood movie industry and has worked on such spectacles as O Brother Where Art Thou?, American Beauty, and The Insider. Although he has been diligently researching cocktails since the '80s, his moonlighting as a cocktail historian became public in 1995, when he hosted the America Online spirits boards. In the intervening years, he has been quoted and referenced by the New York Times, Esquire, the Malt Advocate, and Men's Journal, as well as various books and other media. He is a partner in CocktailDB.com, an encyclopedic database of cocktail knowledge.
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Product details
Spiral-bound: 352 pages
Publisher: Quarry Books; Deluxe, Revised, Updated edition (October 1, 2009)
Language: English
ISBN-10: 1592535615
ISBN-13: 978-1592535613
Product Dimensions:
7 x 1.2 x 8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
181 customer reviews
Amazon Best Sellers Rank:
#113,264 in Books (See Top 100 in Books)
"Vintage Spirits and Forgotten Cocktails" is a cocktail recipe book, but--as far as recipe books go--is quite readable and is both easy to digest in part or to read cover-to-cover, depending on your mood. Ted Haigh provides detailed (and interesting) back stories on most of the drinks featured in the book, as well as sidebar sections on many of the lesser-known spirits that the recipes call for. In addition to the main parts of the book, Haigh includes an introduction that covers the resurgence of classic cocktails, a glossary, a bibliography, and a resource guide to help you find many of the rarer ingredients he mentions throughout the text. Haigh clearly put a lot of thought and effort into compiling such a comprehensive guide, and it shows: The book is nicely put together and is wonderfully cohesive, with many of the recipes including references to other, similar or related recipes that can be found elsewhere within the book.I do have a few complaints about the book: First of all, it's spiral-bound, which makes it nice as a recipe book and not so nice as something to sit down and read through. Second, the recipes are often not updated to modern tastes and are geared towards the sweet palates of those who originally created the drinks. For example, try the first cocktail listed, the Almagoozlum, which is virtually undrinkable given its syrupy combination of 1.5 ounces of both Chartreuse and simple syrup, with no citrus to balance. Make sure to carefully review the recipes before pouring and shaking, in order to avoid pouring expensive ingredients down the drain. Finally, the resources section at the end of the book, while a great addition, generally favors a few extremely overpriced Internet retailers. Google around and you'll easily find better options.All in all, despite these few issues, I highly recommend this book to anyone interested in learning more about the hows, whys, and whens of classic cocktails. I suspect that many of these recipes were forgotten for a good reason (certainly the Almagoozlum!), but just as many deserve to be revisited so that they can once again grace drinkers' glasses. And even if you find the recipes to be entirely without merit, the background stories will still make this book a worthwhile purchase.
This book has been a lot of fun for us.We recently got into making cocktails after renovating the family room, which has a built-in bar from the 60s. After a year of stocking it and making a lot of standard, popular drinks and trying recipes we found online, we started exploring with bitters and aperitifs and some of the less common spirits.That's why this book was a lot of fun for us. There are classic, original recipes for some of the more common drinks we'd already been making, and it was fun comparing them. And there are a lot of unusual drinks we've never heard of. Plus all of the interesting historical backgrounds.What we did was go through page by page, find something interesting that we have ingredients for, read about it and make it and taste. Then on to the next page! It'll take some time to go through it all (I hope) but it's entertaining.As for the ingredients, many cocktails can be made with basic bar liquors (make sure you have some bitters and both dry & sweet vermouth, at least). I'd say that if your bar is stocked with the basics, all you'll want to do is flip through for a few of the unusual things you don't already have so you can try something new. And then have some fun!
This my second copy of this book (my first one got lost while moving). I love the stories and background information that is written with each recipe. This book is functional and educational. I will say it is a VERY expensive hobby to get in to though! There are a lot of rare ingredients that need to be special ordered for certain drinks. I have had so much fun inviting people over to try out these drinks though! We go through the book and make different recipes and divide up one serving between all of us and move on to the next drink. It’s a great way to find favorites and not get too sloshed ; ).
Designed from the get go by a graphic artist with full artistic control and an obsessive and loving attention to detail this book delights at least four of the five senses - okay, all five if you like the smell of good ink) done with exhaustive attention to subject material, layout, paper, printing and virtually every other aspect one could think of.This is a must have classic tome on mixology and of course on classic mixology.While there are many new reprints of classic bar and mixing manual today this one is especially useful from a practical and entertainment standpoint. The wire binding, relatively spill proof paper , backstories and type size/font make it extremely easy to read and use- unlike many of its competitors.Covering 100 extremely hard to find but very worthwhile recipes and the back stories to regale your audience while preparing said recipes.
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