The Cocktail Bible (Hamlyn Food & Drink) - Softcover

Sarah Ford

Softcover

ISBN 10: 060061347X ISBN 13: 9780600613473

Publisher: Hamlyn, 2005

Synopsis

Introduction 6; Equipment; Glasses; Types of cocktail; The spirits and the mixers; Tips, terms and techniques; Whisky 18; Includes: Algonquin; Whisky Daisy; Silky Pin; Godfather Sour; Louisville Mint Julep; Vodka 62; Includes: Kurant Blush; Cosmopolitan; Polish Martini; Moscow Mule; Diamond Ring; Gin 110; Includes: Bronx;.

About this title

Excerpt. © Reprinted by permission. All rights reserved.

Excerpted from the Introduction
The History of the Cocktail

The word "cocktail" conjures up all sorts of images, mainly associated with decadence, indulgence, and celebration. A cocktail is enjoyed at a slower pace than other drinks, created with such care and attention to detail that it is often saved for special occasions. A cocktail is essentially a spirit base (usually gin, vodka, whiskey rum, or tequila) combined with a mixer, which could be a fruit juice, tonic, or another non-spirit alcohol. A third ingredient -- the flavoring -- is sometimes added to complement the base spirit and to add a more distinctive taste to the cocktail. This can be anything from Angostura bitters to a sugar cube. Although there are now many thousands of cocktails in existence, the "classic" drinks will generally only include a combination of these three components.

What's in a Name?

If we take a look at the actual word and remove the implied meaning, it seems a rather odd word to describe an extravagant alcoholic drink. So, where did it originate? Unfortunately there's no straightforward answer to this question, although there are a number of interesting theories -- some more credible than others. It has been suggested that the name is a literal description of the cock's tail feather used to decorate drinks that were a concoction of spirits. Another theory is that the name was adapted from the French word coquetier, which means egg cup, while yet another claims that the name was first used in a tavern in New York where the innkeeper's daughter made a secret drink for her intended. On his return from a sailing expedition, he brought a fighting cockerel and the daughter used one of its tail feathers to decorate his drink.

Humble Beginnings

Regardless of exactly where and when the name was first applied to this specific type of mixed drink, we know that cocktails, in one form or another, have been prepared and enjoyed for hundreds of years. Their origin was undoubtedly no more than a crude combination of drinks and we can be pretty sure that their purpose was often to disguise the otherwise unpalatable taste of cheap or badly distilled spirits. This was certainly the case in the United States during prohibition in the 1920s, when homemade liquor -- or bootleg -- was often all that was available. A far from enjoyable experience when served on its own, the taste could be improved immeasurably when other ingredients were added. However, this wasn't always the case and it was actually in America some years previously that the cocktail had become extremely popular. New drinks were frequently created and then enjoyed by the rich and fashionable party set from the early nineteenth century Prohibition changed all this, but it didn't stop people drinking or socializing and it certainly didn't do anything to halt the popularity of the cocktail.

The Decadent Twenties

As the consumption of alcohol was pushed underground in the United States and the cocktail was drunk more through necessity than for pure enjoyment, Europe was also seeing the cocktail gain a following, though far more openly As the flappers and hedonists enjoyed their heyday and broke free from the rather strict rules and regulations that were in place throughout the Victorian and Edwardian eras, they indulged in a glitzy world of glamorous parties, and the cocktail became a popular choice among drinkers. Frowned upon by many people, the "bright young things" nevertheless asserted their individuality and their desire to enjoy life to the extreme.

Creating the Classics

During this time many of the great classic cocktails were created. These are still held in great esteem today and, while many exotic drinks and cocktail crazes come and go, changing as the latest trends pass by these classics have been enjoyed, without fail, over the years and are as popular now as when they were first mixed. One such classic is the Singapore Sling (see page 87), the signature drink of Raffles Hotel in Singapore, which was created there in the early 1900s. The Manhattan (rye or bourbon whiskey and sweet vermouth -- see page 34) was first mixed in the Manhattan Club in New York and it fast gained a popular following around the world.

Perhaps the most classic of all cocktails is the Martini; a simple combination of gin and dry vermouth garnished with an olive (see page 104). Although the proportion of gin to vermouth has changed considerably over time, the basic drink is the same and there are many differing stories relating to its origins. The most widely accepted of these is that the Martini gradually developed from a drink called a Martinez, which was created in the late nineteenth century with just a little gin added to vermouth.

Cocktail Renaissance

After experiencing a bit of a lull in the last couple of decades, cocktails are once again increasing in popularity This is probably due to a whole new generation of cocktail waiters (or mixologists) who are creating new drinks or putting their individual stamp on the timeless classics by incorporating a wider variety of spirits and mixers into their repertoire and creatively playing with the fun element. After all, the whole cocktail experience is a theatrical endeavor, and with a talented mixologist at the helm of a bar, it can become a real focal point for an evening out. This has opened up cocktail consumption to many more people and it is no longer merely the domain of the wealthy Cocktail menus have found their way into a vast array of bars, restaurants, and clubs worldwide, often with actual drinks being designed around the customer base of the establishment.

Review

Not only how to grow, but also how to harvest, preserve and use 70 vegetables... a comprehensive, quick-read encyclopedia.

About this edition

• Publisher: Hamlyn
• Publication date: 2005
• ISBN 10: 060061347X
• ISBN 13: 9780600613473
• Binding: Paperback
• Number of pages: 256