Robert Simonson (1)
Teoksen The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore tekijä
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Tekijän teokset
The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore (2014) 69 kappaletta
3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon (2017) 57 kappaletta
A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World (2016) 50 kappaletta
Modern Classic Cocktails: 60 Stories and Recipes from the New Golden Age in Drinks (2022) 11 kappaletta
Associated Works
imbibe: liquid culture - March/April 2012 — Avustaja — 1 kappale
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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 more 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.
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.
My only minor complaint is that he didn't lengthen the book by including more 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 more 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.… (lisätietoja)