A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World By Robert Simonson
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Plus an additional 15 to 20 rediscovered classics and classic contenders to emerge from the movement A Proper Drink The Untold Story of How a Band of Bartenders Saved the Civilized Drinking WorldAn intriguing look at how a band of bartenders revived the cocktail movement and saved the civilized drinking world in the process Robert Simonson painstakingly pieces together the top bartenders from around the world and tells how a drink here and a vintage cocktail book there helped bring about a cocktail revival that most of us take for granted Without the ingenuity and determination of some bartenders to re make some classic cocktails found in dusty old manuals and the willpower to track down obscure ingredients we wouldn t have the options that we currently enjoy They brought back the classics.
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Craft cocktails have absolutely exploded in my lifetime if you quite reasonably in my mind define lifetime as my life once I turned drinking age If it seems like liquor drinks have gotten way complicated than a simple gin and tonic since the turn of the millennium it s because they have the dramatic surge in the quality variety complexity and popularity of craft cocktails is a very recent phenomenon with a surprisingly international backstory Simonson reaches all over the planet to profile the bars drinks ingredients and bartenders who transformed cocktail drinking from the sullen refuge of depressed midcentury businessmen into the performative artisanal showcase for trendy young people that we know it as today If you ve wondered why there s suddenly so many Prohibition themed bars popping up near you or why there s so many baffling variations on a French 75 look no further than this book. Book a proper drink at a bar While craft cocktails have only really come into their own in the 21st century the seeds were sown in the late 80s You won t be surprised to read that the classic Tom Cruise movie Cocktail did a lot to raise the profile of bartending but I was shocked that TGI Friday s of all places helped incubate an entire generation of skilled drinkmakers which eventually became crucial as mixology standards became higher and widely spread though I should have remember that Tom Cruise even starts the movie working in a TGI Friday s Simonson doesn t detour into how Friday s at one point the premier female focused singles bar in New York went from its formerly high standards To become a bartender you had to learn four hundred drinks and pass a test Twenty five of those drinks you had to make blindfolded in a certain amount of time knowing through muscle memory where each bottle was to the kitschy flair overload punchline it is today but it s an object lesson in how poorly handled popularity can transform an intimate unique special place into just another bar the comparison with Southern California s tiki craze a recurring interest of mine is well made That trendiness cycle is a common theme in the book as many of these bars Milk and Honey Pegu Club Death Co PDT WD 50 Aviary Hotel Monteleone featured genuinely talented and compelling bartenders adept at crafting interesting drinks yet they consistently struggled to support their distinctive visions at scale once the masses started showing up in part egged on by surprisingly influential restaurant critics. How to do kindle They seem really cool while they lasted though and Simonson s war story depictions of each bar s atmosphere at their peak are a real pleasure to read as he s able to bring out the artistry and energy of the various drinking scenes making even the most hectic night seem like just the place you d want to be right before last call He s also very attuned to the often goofy philosophizing of the drinkmakers always sympathetically presenting the diametrically opposed opinions of some very opinionated people whether to use jiggers for precision or to free pour for effect if one needs to master arcane tricks like the Japanese hard shake or if it doesn t matter how you shake as long as the customers like it if people should be able to order what they want or if the customer is always wrong if one should use only the very freshest ingredients or if aged cocktails are where it s at if it s best to innovate exciting new drinks or if nothing beats a well executed classic And most of all he makes you want to have a drink in their bars While his jumps back and forth between cities like NYC London San Francisco Melbourne Boston and so on can seem haphazard it comes off a really fun barhop in space and time getting to talk to and about legendary bartenders like Dale DeGroff Sasha Petraske Dick Bradsell David Wondrich Audrey Saunders and Julie Reiner I could read bartenders rhapsodizing about why you need to use the exact right type of lime at the exact right hour of the day for a long time you can practically taste the drinks they re describing. A Proper drinklink My only minor complaint is that he didn t lengthen the book by including background context both on why the craft cocktail movement started at this specific time and not another and how it relates to other similar transformations The craft beer explosion started around the same time and it would be interesting to see what overlap if any exists between the two movements since I m not sure there s a comparable craft wine movement as a control variable Many of the same people like to drink both craft beer and craft cocktails but I m not sure the same people like to make both of them Did society simply become rich enough in the 80s to make luxury cocktails affordable for a critical mass of discerning consumers or was it akin to an artistic revolution that drove consumer tastes rather than the market finding the producers The high end restaurant scene would also be a good reference point Thomas Keller s The French Laundry in Napa Valley and Grant Achatz s Alinea in Chicago are two restaurants he mentions which influenced craft cocktail designers in their use of fresh ingredients and innovative preparation techniques respectively but does the craft cocktail movement parallel similar changes in what people expect from their food or is nightlife distinctive enough from eating out that the two are mostly unrelated Also related is why hotels were so innovative in midcentury both in food and drink but seem to have lost their primary place these days why are the Reuben sandwiches and sazeracs of today invented outside of hotels Regardless whether you re someone questing for the perfect Manhattan or willing to try any take on a Moscow Mule Simonson s account of why you ve heard about those drinks in the first place is incredibly useful Best of all there s plenty of famous drink recipes in the book exactly as they were originally concocted so even if you can t have a particular drink at one of the now closed bars which made it legendary from the hands of the mixologists themselves you can still enjoy them in the comfort of your own home Even the story about how they came to be called cocktails in the first place is pretty great Hardcover A Proper Drink by Robert Simonson is a journey through the development of the modern cocktail Through alcoholic literature there are books recommended than I thought would be mentioned in this book that is a discussion of alcohol and personal anecdotes Simonson walks the reader through every stage of this development. Book a proper drink at a bar An excellent start to an alcohol book collection this does leave a bit of a pretentious aftertaste in the reader s mouth While those personal anecdotes add to a story there were times where is felt like the writer had no personality and was simply listing off what bartenders were saying in regards to one another and various drinks and bars This book is a story of the bartenders and enthusiasts who made the mixed drink world what it is today but I would have enjoyed seeing a bit of the author at times While reading I was able to understand some of the hipster trends the desire to be different and still through back to the classics Cocktails today are about refining drinks that have proven their worth based on ingredients not their cheap price tag Which is to say that these drinks are expensive and it may be worth it to read a book that describes them a bit before buying them Be prepared to mourn your inability to go to many of these bars be that because of location or the fact that they no longer exist Simonson shines a light on the arguably most influential locations around the globe including Melbourne NY San Francisco LLondon and New Orleans Most of these bars would truly fall under the speakeasy umbrella if for nothing than the size of them These are the locations that you don t readily ask for a beer at How I wish I could venture there. A Proper drinklink If you are not interested in drinks beyond give me the cheapest don t open this book But if you are intrigued by the speakeasy world and all those mixed drinks this is a great place to begin A definite must read for anyone who drinks than beer and any bartender Bartenders all have their own stories and within these pages there are a few of the interesting I was given this review copy by Penguin Random House for an honest review Hardcover I received this book nearly two months ago but just was able to finish it This was not because I was busy or didn t like the book but because javaczuk my ex bartender husband who lived in NYC for a bit and who still holds a fascination for the art of spirits tucked it away to read To be fair I knew he would and as I had other books to occupy me and a good bit of art as well I was fine My only qualm was that it delayed my thoughts on the book for Blogging for Books and the publisher from whom I got my copy This review is a combination of both our thoughts the expert and the novice. How to do kindle For both the mixologist and the lover of fine cocktails this was an interesting book It is praiseworthy for its comprehensiveness Simonson s ability to make the reader feel as if they are observing these pioneering mixologists with short simple descriptions and its ability to put the modern cocktail movement in historical context From my point of view I was happy it spurred Javaczuk on to try some of the recipes provided It also was just plain interesting reading introducing the novice me to some of the finer nuances in crafting a cocktail The general index and the index of people interviewed corresponded with were also helpful but made me realize this was essentially just one city which made me wonder who else was out there in untapped regions It also made me realize that my personal slap dash method of making a drink would make most people shudder. Practice makes perfect epub Only thing other thing that would have been nice to have seen would be some pictures of the bartenders and bars as some of Simonson s media articles have done but understand that there are cost considerations in publishing a book. Book a proper drink at a bar To end with Javaczuk s thoughts for he certainly knows far on the subject than I do As far as I know this is the best book existing on the subject Brilliant piece of research Hardcover Proper Drink is a thorough summary of how the current cocktail resurgence began and the course it took in the ensuing decades mainly in the US and the UK Those who have been involved in the scene for some time will be familiar with the names drinks and places and appreciate how the book pulled all this information into a concise chronology. A proper drink epub online I ve followed Simonson s writing for sometime as well as read his other drinks related books He s clearly a journalist with not just a passing interest but a solid knowledge of the subject The book is well researched and he s pulled in input and quotes from some of the industry s leading names and brains to give it further substance It s also well written in an accessible voice with a cool turn of phrase or two. A proper drink epub free I did learn a few interesting bits but I also already knew a lot of the information in here But that didn t make it a less interesting read In fact it made it so I imagine it took a great deal of time and work it took to pull together all the detailed recipes bar stories industry gossip business dealings and into such a coherent chronology And I m very glad he took the time to do so Hardcover I ve read and used Simonson s book on the martini as well as his Three Ingredient Cocktails On the strength of those I decided to read this one Here is the thing It s interesting but I got bored about halfway through What did it was the intermingling of the various names to the point where there were so many I couldn t keep them straight The book could have used some serious editing in terms of considering whether this was just a fetteschrifft to a cast of thousands of bartenders or an actual storyline of a BAND of bartenders As it is I think the book mostly is geared toward bartenders who want a book on their shelf in which their own name appears Some of the recipes he chose to feature aren t exactly those a home bartender like myself would find appealing I picked one he raved about The Last Word a genuine classic cocktail not a riff It was awful Maybe our palates haven t evolved enough but it was unbalanced and tasted like rotgut And yes we used good gin I will however try a few just because his three ingredient book had some good stuff in it and he understands that vermouth makes a martini drinking a glass of gin and adding an olive is only pretending it s a martini Hardcover A narrative history of the craft cocktail renaissance written by a New York Times cocktail writer and one of the foremost experts on the subject A Proper Drink is the first ever book to tell the full unflinching story of the contemporary craft cocktail revival Award winning writer Robert Simonson interviewed than 200 key players from around the world and the result is a rollicking if slightly tipsy story of the characters bars bartenders patrons and visionaries who in the last 25 years have changed the course of modern drink making The book also features a curated list of about 40 cocktails 25 modern classics the sidecar the ramos gin fizz and in the process created new classics like the cosmopolitan and the appletini A very comprehensive look at individual bartenders and influential cocktail bars this book can get a little bogged down at times but is overall enlightening and will make you appreciate your drinks Also included are cocktail recipes at the end of every chapter. How to cocktail book I received this book for free from Blogging for Books in return for my honest unbiased opinion Hardcover Because my life be like Hardcover It was a hard thing to own such a hated drink So for many years Cecchini shirked his connection to it developing the kind of cranky attitude toward his early work that Orson Welles had for Citizen Kane late in his career That changed though as bartenders feelings toward the cocktail began to relax and as the number of credit hogs rose Robert Simonson A Proper DrinkThe Cosmo is actually a decent drink albeit nothing complex or particularly challenging I typically defer to Dale DeGroff for this recipe as it s less citrus forward than Cecchini s DeGroff calls for 1 4 oz of lime juice while Cecchini s is a whopping ounce which strikes me as too much especially if you re using Absolut Citron Cheryl Cook supposedly invented the drink in South Beach in the late 80 s but it was Cecchini s call to use Absolut Citron which to my mind makes the drink Nevertheless the history around why this drink is so maligned is interesting and one that most bartenders know about Vodka drinks pretty much had a creative monopoly on the 80 s Part of the reason drinks such as the Cosmo are so maligned is because easy vodka cocktails dominated the culture so much while gin a vastly complex spirit took a backseat Still when made well I ll always defend the Cosmo as being a respectable cocktail despite its annoying popularity and simplicity. How to drink properly Bartending histories recipe books can be tedious reads at times If you ve read one history say Straight Up by William Grimes then you ve or less ascertained the gist of the evolution of cocktail culture in the states and in England Simonson s A Proper Drink gets a little into the nitty gritty of different movements and pioneers Particularly engaging is Simonson s retelling of Petraske with Milk and Honey Saunders very well known Pegu Club and the inescapable brilliance of Phil ward with Death and Co A Proper Drink also includes a number of good anecdotes and dispelled myths In example there are differing takes on Kazuo Uyeda s introduction to the American bartending world by the Slovakian Stanislav Vadrna Fascinated by Uyeda s technique and the overall approach the Japanese took to making cocktails Vadrna attempted to enlighten westerners by having Uyeda explain the importance of the hard shake at a time when this was known holy writ in the cocktail world Uyeda s explanations were taken as the instructions of an arrogant nationalist The reality was that Uyeda in a thoroughgoing Japanese way simply thought that this technique was what he used and it yielded consistent results for him He wasn t saying that any bartender who didn t utilize the drink was inferior in any way Uyeda was not fluent in English and it s likely that his earnest pedagogical intentions were lost in translation It seems no secret that most of these bartenders who made history were fascinating human beings with incredibly diverse backstories What they all have in common is a tenacious commitment to this craft Some were actors some were in the tech industry and others were simply interested in making a small fortune All of them saw a way in which they could express themselves creatively through bartending which afforded them the time and the money to pursue other ambitions The knowledge of this reality is commonplace Ask any caterer server or bartender what they d rather be doing and you ll have your answer Simonson s ability to pace these backstories while focusing on their relevance to cocktail culture and history is impressive The recipes are essential tastefully punctuating the narrative and some are relatively esoteric The entire book is almost worth reading just to discover the recipe for the Ward s Division Bell an utterly busy inimitable and obscure cocktail which is surprisingly unbelievable Hardcover This is not a book of cocktail recipes though the dozen or so included are all great choices. A Proper drinklink This book brings to life the characters that started the modern cocktail revival Robert Simonson interviewed the key figures of the revival namely bartenders and bartenders turned bar owners The book is a free flowing narrative based on those interviews The cocktail revolution is fascinating in part because it is recent modern history The stories that make up this book run from the late 1980s through 2015 ending with the death of Sasha Petraske creator of Milk Honey For someone who has frequented many of the bars listed in this book and who has made many of these bartenders cocktails this book was especially fun to read. A Proper Drink kindle unlimited Of course New York and New Yorkers are the main drivers of the cocktail revolution It was fun to learn so much about the lives of all the New Yorkers Dale DeGroff Sasha Petraske Milk Honey Julie Reiner Flatiron Lounge Clover Club Leyenda Audrey Saunders Pegu Club Phil Ward hired by Reiner s partner and who I found to have one of the most interesting backgrounds and so many others. A proper drink book for beginners New York is far and away the most influential city in creating the modern cocktail revival But it should be noted especially as a San Franciscan that San Francisco has a pretty significant influence too New York London mainly Dick Bradsell and San Francisco are the most referenced cities in the book Notably Los Angeles has no influence in the cocktail revival. How to do kindle As for San Francisco Unlike other American cities San Francisco never completely abandoned cocktail culture San Francisco always used fresh ingredients with fresh squeezed limes for cocktails Zuni Cafe and freshly picked mint for Mojito s Enrico s in North Beach Tommy s Margarita today s version of a top shelf fresh margarita was invented by Julio Bermejo son of the owners of Tommy s Mexican Restaurant in the Richmond Paul Harrington at Enrico s invented The Jasmine and Marco Dionysus of Absinthe restaurant invented the Ginger Rogers likely before the Gin Gin Mule in NY Additionally San Francisco cocktail influence was always about ingredient sourcing in the style of Alice Waters with Scott Beattie making gardens in a drink and Thad Vogler focusing on small not big brand name craft spirits something that is still relatively new. Book a proper drink on a cruise On a personal note I am sad that I never went to Milk Honey in NY before it closed Today Attaboy is my favorite New York bar and has been since it opened though Phil Ward s Mayahuel before it closed made the best Mezcal drinks in New York in my opinion Hardcover The fact that this book started off in one of my favorite places to visit New Orleans immediately hit me right The author seems to travel the same way I do around food and drink at restaurants I want to try The stories contained with a few recipes really made me appreciate drinks and bartenders a lot given the history that goes behind both it also helps that I m studying for my tending certificate Hardcover
| A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World By Robert Simonson |
| 1607747545 |
| 9781607747543 |
| English |
| 352 |
| Hardcover |
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., A Proper drinkle coffee This certainly will hold a place of esteem and be a point of reference in our collection of Mixology books