This article relies largely or entirely on a single source. Relevant discussion may be found on david embury the fine art of mixing drinks pdf talk page. The Fine Art of Mixing Drinks is a book about cocktails by David A. It should be made from good-quality, high-proof liquors.
It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much fruit juice, egg or cream. It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate. It should be pleasing to the eye. In terms of IBA Official Cocktails, Embury describes classic Before-Dinner Cocktails, which whet the appetite, not other categories. The base is the principal ingredient of the cocktail. It is typically a single spirit such as rum, gin, or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing.
The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base while enhancing its natural flavor. Cordials, Bitters like Angostura Bitters, etc. Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended. However, Embury makes it very clear that he thinks the idea that a drink must be made according to one exact recipe preposterous, and that the final arbiter is always your taste.
Once one understands the basic components of each type of drink, new cocktails can be created by substituting a different base or modifying agent or by adding a special flavoring or coloring agent. A daiquiri, for example, is nothing more than a whiskey sour with rum substituted for whiskey as the base and lime juice substituted for lemon juice as a modifying agent. Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry.
Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass, add bitters to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with the rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry.
The book gained immediate popularity and quickly became one of the most referenced and cited cocktail books. The book was highly influential on generations of cocktail enthusiasts and professionals, including many who were responsible for today’s cocktail Renaissance, and it elevated Embury, an attorney who never worked within the liquor profession, to great levels of respect within the liquor profession. The Fine Art of Mixing Drinks. This page was last edited on 13 January 2018, at 00:07. Dies ist die gesichtete Version, die am 1.