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Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the - Hardcover","description":"\u003cp\u003eby \u003cb\u003eDavid Wondrich\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe newly updated edition of David Wondrich's definitive guide to classic American cocktails.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes. \u003cp\u003e\u003c\/p\u003e The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling. \u003cp\u003e\u003c\/p\u003e This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDavid Wondrich\u003c\/b\u003e is one of the world's foremost authorities on cocktails and their history, and one of the founders of the current craft cocktail movement. \u003ci\u003eEsquire\u003c\/i\u003e's long-time Cocktail Correspondent, he also writes for a host of other magazines on the subject, and when he's not writing about it, he's probably lecturing on it--or resting his liver. Dr. Wondrich holds a Ph.D. in comparative literature, is the winner of five Tales of the Cocktail Spirit Awards for his writing and is a partner in Beverage Alcohol Resource, the world's leading advanced education program in spirits and cocktails. He lives in Brooklyn, New York.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 8.3 x 5.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2015\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"Product\",\n  \"name\": \"Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the - Hardcover\",\n  \"description\": \"by David Wondrich (Author) The newly updated edition of David Wondrich's definitive guide to classic American cocktails. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes. The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling. This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it. Author Biography David Wondrich is one of the world's foremost authorities on cocktails and their history, and one of the founders of the current craft cocktail movement. Esquire 's long-time Cocktail Correspondent, he also writes for a host of other magazines on the subject, and when he's not writing about it, he's probably lecturing on it--or resting his liver. Dr. Wondrich holds a Ph.D. in comparative literature, is the winner of five Tales of the Cocktail Spirit Awards for his writing and is a partner in Beverage Alcohol Resource, the world's leading advanced education program in spirits and cocktails. He lives in Brooklyn, New York. 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There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.\u003c\/p\u003e\u003cp\u003eYears of rigorous experimentation and study--botched attempts and inspired solutions--have yielded the recipes and techniques found in these pages. 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Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against \"demon rum,\" Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. \u003cp\u003e\u003c\/p\u003eIn an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eWayne Curtis\u003c\/b\u003e was the spirits and cocktails columnist for \u003ci\u003eThe Atlantic\u003c\/i\u003e magazine for eight years, and has also written about drinks for the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eImbibe\u003c\/i\u003e, \u003ci\u003eThe Daily Beast\u003c\/i\u003e, and \u003ci\u003eThe American Scholar\u003c\/i\u003e. In 2002 Curtis was named Lowell Thomas Travel Journalist of the Year by the Society of American Travel Writers. 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John F. Kennedy played nuclear brinksmanship with a gin and tonic in his hand. Teddy Roosevelt took the witness stand to testify that six mint juleps over the course of his presidency did not make him a drunk. Ernest Hemingway and Raymond Chandler both did their part to promote the gimlet. 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Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. \u003cp\u003e\u003c\/p\u003e Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. \u003cp\u003e\u003c\/p\u003e Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. \u003cp\u003e\u003c\/p\u003e Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eBrad Thomas Parsons\u003c\/b\u003e\u003c\/b\u003e is a writer, blogger, and food and cocktail enthusiast. A former senior editor at Amazon.com, he received an MFA in writing from Columbia University and has been a contributor to Serious Eats, Omnivoracious, Al Dente, and Seattle Met, among others. He lives in Brooklyn, New York. 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Sailors soon discovered that adding it to gin helped quell seasickness, giving rise to the Pink Gin cocktail. Over time, this iconic concoction has gained worldwide popularity, becoming a key ingredient in countless drinks. This spirited collection celebrates that legacy with timeless classics; inventive twists on familiar favorites, including the Oaxaca Old-Fashioned, Rum Manhattan, and Mandarin Sazerac; as well as exciting new creations such as the Fitzgerald, Old Flame, and Scarlet Ibis. It also features nonalcoholic drinks such as the famous Lemon, Lime, and Bitters, along with ideas for incorporating bitters into culinary creations both sweet and savory. Alongside the delicious recipes, sidebars dive into the brand's fascinating history, including why the iconic label is too big for the bottle and how the company keeps the formula secret. 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