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Imbibe! Updated and Revised Edition et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (Anglais) Relié – 7 avril 2015

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Stir and strain into cocktail glass.
Notes on Ingredients: Although the early recipes all agree that the Rob Roy contains Scotch and vermouth, after that they’re about as harmonious as a Glasgow pub at last call on a Saturday night. Proportions, brand of bitters, garnish, and kind of vermouth are all very much in play. Personally, I find French vermouth and Scotch to be a nasty combination, so I chose a recipe that agrees with me (it also has the advantage of being the very earliest printed for this drink). If the proportions began at fifty-fifty, as was usual with vermouth drinks, before long they had gravitated to two‑to‑one. With an 80‑proof blend, I prefer the latter; with a 90‑proof one, the former. Of the various bitters suggested, I find orange bitters—and particularly Regans’ Orange Bitters No. 6, with its complex bite—to work the best, although Peychaud’s is also pretty good. And while you’re at it, a twist of orange peel is rather nicer than lemon peel here. Dash of absinthe? As long as you’re asking . . .
Notes on Execution: Stir. Strain. Twist.


Shake well. Strain.
Notes on Ingredients: Paul E. Lowe, in his 1909 Drinks: How to Mix and Serve, suggests swapping out half the gin for French vermouth; that’s also how Harry MacElhone, who worked at the Plaza in the early 1910s, made his. This is a truly transformative suggestion, turning a serviceable drink into an ambrosial one. MacElhonealso suggests lime juice instead of lemon, which is worth trying; in either case, ½ ounce should do. Beverages De Luxe, a 1911 drink book that prints a Clover Club recipe its authors picked up from the Hotel Belvedere in Baltimore, agrees about the lime and the vermouth and suggests replacing the raspberry syrup with actual raspberries, if in season. This is a fine suggestion, but if adopted, it will require more sugar: say, half a dozen berries and ¼ ounce of superfine sugar, depending on the tartness of the raspberries. If you lightly whip the egg white—here to add froth and body—with a fork, you can divide it; otherwise, use one white for every two or three drinks. Whichever formula you use, float a leaf of mint on top and you’ve got a Clover Leaf.
Notes on Execution: If you use fresh raspberries, muddle them with the sugar and the citrus and double-strain the drink—that is, use the Hawthorne strainer in the shaker and put a Julep or tea strainer over the glass to catch the raspberry seeds. Like all drinks using eggs, this one will have to be shaken extra hard.

Revue de presse

"This isn't just nostalgia or hipster, artisanal stuff or tongue-in-cheek. David Wondrich is a serious historian that recognized that an American art form had been interrupted in its prime. And it would actually take serious painstaking work to revive it...Because of him, more than because of anybody else, we are in the midst of a national renaissance, something that we by right own as a country."
--Rachel Maddow

"David Wondrich is a such an envy-producing polymath that it drives me to drink. Brilliant historian, beautiful writer, former punk rocker, absinthe-maker, mixological marvel, and perhaps, yes, even WIZARD. Plus he can grow an amazing beard. There are few people in the world I rely on to be so authoritative and so entertaining all at once, and to mix an amazing cocktail at the same time. And those few people are DAVID WONDRICH."
—John Hodgman, author of The Areas of My Expertise

"[Jerry] Thomas finally gets his due in Imbibe!....Mr. Wondrich puts the drinks in context, with their ingredients explained, their measurements accurately indicated, and their place in the overall cocktail scheme clearly mapped out. At the same time, Thomas himself appears, for the first time, as a living presence: a devotee of bare-knuckle prize fights, a flashy dresser fond of kid gloves, an art collector, a restless traveler usually carrying a fat wad of bank notes and a gold Parisian watch. A player, in short."
—William Grimes, The New York Times 

"This book will leave you shaken and, I hope, stirred. Wondrich, one of the top spirits writers in the country, delves into the rich and fascinating history of mixology in America."
USA Today 

"Imbibe brings back the delicious forgotten cocktails created by a pioneering American bon vivant....This book is a model for food history writing....[Wondrich is] always an enjoyable writer, curious, eager, mildly opinionated and with a taste for the amusing."
The Los Angeles Times 

"Cocktail connoisseurs and history buffs will find this book an essential addition to their reference libraries."
The San Francisco Chronicle 

"Wondrich offers what amounts to a history of industrial-age America writ in booze, covering everything from punches, fizzes, and sours to toddies, slings, and juleps."
Saveur, Top Ten Reads 

"How and why America rose to world preeminence in mixology is explained zestfully in Imbibe!." 

"With Imbibe!, David Wondrich's biography of 19-century mixologist Jerry Thomas, cocktails do the time warp." 
New York Daily News 

"Wondrich delivers a well-researched chronicle of "Professor" Jerry Thomas's life and times as late 19th-century bartender extraordinaire...a lovely homage to Thomas's indomitable spirits."
Publishers Weekly

"David Wondrich has drunk his way through two centuries of American cocktails and other mixed drinks.  He emerges to tell us, with clarity and wit, what he encountered, how it was made. and how to make it now.  In his recreations of the drinks of yesteryear, he stops at nothing, even growing his own snakeroot to make Jerry Thomas' Bitters. Thomas was called "the Professor" in his day.  If this title belongs to any living expert on the cocktail, it belongs to Wondrich."
—Lowell Edmunds, author of Martini, Straight Up

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Amazon.com: 13 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
History, booze, and recipes. Definitely a must buy. 11 avril 2015
Par Jeremy A. - Publié sur Amazon.com
Format: Relié Achat vérifié
Great read and resource for anyone interested in a somewhat untold part of American and international history and an even better reference for people interested in cocktails/bartending in general.
2 internautes sur 2 ont trouvé ce commentaire utile 
Amazing history and guide through early American mixology 9 avril 2015
Par efm - Publié sur Amazon.com
Format: Relié Achat vérifié
Amazing history and guide through early American mixology. I also own the first edition and can say that the revisions in this version are worthy of the price of admission. Fantastic read.
If you're interested in Pre-prohibition drinking in America buy this book 9 mai 2015
Par Andrew - Publié sur Amazon.com
Format: Relié Achat vérifié
Wondrich never fails to entertain, I trust his history more than really anyone when it comes to bars and drinking if for no other reason than if he can't find a solid answer he doesn't just pick a story he likes and present it as fact, he generally says something like that's what happens when history is written by drunk people in bars, tells what he has found, what he thinks and any other random tidbits that are relevant and lets you make up your own mind. It is well worth the money even if (like me) you already own the first edition. It is almost completely redone, since he wrote a book on it as well he removed about 40 pages out of the punch chapter, and added another 40 pages so about 80 pages worth of new material, and even a lot of the old stuff has been reworked and polished so much so that it feels like a completely new read. Great book to read while sipping a Julep on the porch.
a great book 7 juin 2015
Par David Smith - Publié sur Amazon.com
Format: Relié Achat vérifié
A fascinating book. As I have read it I have accumulated the alcohol and bitters mentioned. Once done I plan to explore these early drinks. The author has a great style.
A tour of cocktail history. 8 juin 2015
Par Glenn L. Krum - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
A fun and interesting read. The author documents his history of American trends in cocktails and liquor s. He adds personal experienced based opinions on ingredients and offenders alternative ingredients and mixology variations.
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