Periodic Table of Cocktails , livre ebook

ABRAMS BOOKS - Emma Stokes

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

162 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

The Periodic Table of Cocktails is a fun, concise, and appealingly geeky new concept to cocktail appreciation. The foundation of the book is a periodic table organized by cocktail styles (Martinis and Up, Fruity/Tropical, Highballs/Muddles, Collinses/Fizzes, etc.) and by predominant base alcohols across the chart's rows (vodka, gin, tequila, etc.). If you like one cocktail in the table, you should enjoy all the cocktails that surround it. The book also offers the background history and make-it-yourself recipe for each of the more than 100 ';elements' or cocktails. The book will be published with a companion volume, The Periodic Table of Wine.

Sujets

Alcoholic beverage

Informations

Publié par	ABRAMS BOOKS
Date de parution	18 avril 2017
Nombre de lectures	0
EAN13	9781683350453
Langue	English
Poids de l'ouvrage	3 Mo

Informations légales : prix de location à la page 0,0664€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

You can never take what you love too seriously . . .

The Periodic Table Series
Periodically, we re all geeks about the things we love and the Periodic Table Series has been created to celebrate this universal fact.
Inspired by The Periodic Table of Chemical Elements*, our experts have applied scientific logic to an eclectic range of subjects that regularly baffle beginners and fire-up fans. The outcome of this experiment is the essential guide you hold in your hand.
Geeky? Absolutely.
Hugely satisfying? Categorically.
*The Periodic Table of Chemical Elements orders all the known matter that makes up our world, from hydrogen to helium, by chemical properties and behavior to give scientists a handy overview of a rather complex subject.
. . . Because it s always five o clock somewhere!
Editor: David Cashion
Design Manager: Devin Grosz
Production Manager: Kathleen Gaffney
Library of Congress Control Number: 2016945956
ISBN: 978-1-4197-2407-7 eISBN: 978-1-68335-045-3
Copyright Ebury Press 2015
Illustrations Hennie Haworth 2015
Published in 2017 by Abrams Image, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.
Abrams Image books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below.
ABRAMS The Art of Books 115 West 18th Street, New York, NY 10011 abramsbooks.com
Contents
The Periodic Table of Cocktails
Introduction
Martinis and Up
Daisies, Sours, and Citrus Fresh
Fruity and tropical
Highballs, Swizzles, and Muddled!
Collinses, Spritzes, and Fizzes
Snappers
Coconut, Cream, and Egg
Absinthe
Beer
Overproof
Bartender s Kit
Glossary
Further Reading
Acknowledgments
Index
Introduction
Welcome to The Periodic Table of Cocktails . The idea behind this book is to organize more than a hundred cocktails into a map of sorts, allowing you to explore the various types and categories of cocktails in terms of their similarities, but also their points of difference.
I ve included classic cocktails steeped in history alongside modern classics that feature on menus in bars the world over, as well as a few ultra-modern creations that you may not have heard of yet, but soon will.
Organizing information into an easy-to-read format is a huge business. Look at any topic and it s likely you ll find a number of infographics that have been created to explain or explore the subject matter. The periodic table was perhaps one of the first examples of this, grouping and organizing chemical elements so that their similarities were easier to see, and trends easier to deduce. As someone with a scientific background, the concept of using this structure to organize cocktails (my second love in life), was both a challenge and a joy.
Periodic tables of cocktails that have come before this book tend only to scratch the surface of what is possible, mostly just using the fact that a table is a cool way to display a number of cocktails. What I ve done here is take the principles behind how the original structure of the periodic table organized the elements and apply them to cocktails to come up with something that not only looks good but also makes it easy for people to explore a multitude of mixed drinks.
Cocktail culture started in a time when global communications weren t that well established, so pockets of the world were innovating and growing alongside each other-often at the same time at different points on the globe, particularly in London and New York. This means that there is often confusion about where some of the classics originated, what exactly is in them, and how they should be served. Some fantastic cocktails that appeared in classic cocktail books such as Harry Craddock s The Savoy Cocktail Book (1930) or Jerry Thomas s The Bartender s Guide: How to Mix Drinks, or The Bon Vivant s Companion (1862) were not lucky enough to have been immortalized by a fictional British secret agent or womanizing ad man. This book was therefore an opportunity to research the history of these drinks and to draw attention to those from past and present that I think equally deserve to be known. The goal: delicious cocktails with interesting stories and/or heritage.
The cocktail category is huge. There are so many spirits, liqueurs, juices, and other ingredients that the possibilities are endless. With thousands of such possibilities, it can be daunting to know where to begin with a cocktail menu. What I hope is that, by using the table, people will be able to start with cocktails they know and love, and then move around the table to discover new drinks, with the flavors evolving as they go-yet still maintaining similar features to the previous drink.
How does the table work?
Each element in the table is a distinctive cocktail. They are grouped into styles of cocktails in columns and by predominant base alcohol across the rows (the periods ). The cocktails get longer (greater in volume) as you progress from left to right across the table, from the first column of martinis all the way to the collinses, fizzes, and snappers on the far right. In the rows, the spirits or liqueurs become heavier as you move down the table. You ll therefore find vodka- and gin-based cocktails at the top, and bourbon- and whiskey-based cocktails toward the bottom.
The aim of all of this is that if you like one cocktail in the table, you should like all the cocktails that surround it, as they will be of similar style and/or use a similar or the same base spirit. Next time you re glancing at a cocktail menu or working out what to concoct at home, you ll hopefully have the confidence to try something new and the knowledge to choose a little more wisely.
The three categories at the bottom of the table, termed the rare earth elements on the original periodic table and separated from the main table, contain the more unusual types and styles of cocktails. They follow the same principles as the columns in the main table, so they get longer as you move from left to right, but rather than a predominant base spirit, they have other traits in common: the use of absinthe, beer, or overproof spirits.
I hope you enjoy testing the table.
Cheers!
The cocktails in the first column of the table that are contained within this chapter can all be classified as martinis or cocktails that are served straight up (i.e., with no ice). They re pretty serious in terms of their booze-heavy makeup, so you won t find any mixers or citrus here (with the exception of the Harvard, which has a dash of soda in it).
As they re mostly classic cocktails from bygone eras, drinking these drinks is akin to leafing through the pages of cocktail history, imbibing its past as you go and following a similar formula: a spirit, sweetener (vermouth, liqueur, or syrup), and a bitter or herbal element, often in the form of cocktail bitters. The cocktails in this chapter are therefore almost exclusively stirred, the exception being the classic Martini, which can be made Bond style and shaken if you like, although traditionally would only have been made stirred.
The key to all of them is to use a good-quality base spirit, as this often makes up the majority of the drink. You also need to make sure that they re well chilled and properly diluted to make the alcohol sing -and make them palatably sippable.
They say a classic Martini should be consumed in three or four sips. I can see why: You don t want the drink to sit for too long and warm up to room temperature. However, as I mentioned, these are seriously boozy drinks, which most people (myself included) are likely to take more time over. There s a trick I ve picked up from bars along the way, which is handy for drinks like this. Place a small vessel-a mini wine carafe looks the part, but may be difficult to get hold of, so a small bottle will also do-in a glass of crushed ice to keep it cool. Pour half of your cocktail into it and the other half into the glass you re serving the drink in. This has the benefit of keeping half of the drink properly chilled without further diluting it, leaving you all the time in the world to savor your Martini, topping your glass up with the other half when you re done. Clever, eh?

Hanky Panky
The Hanky Panky was created by Ada Coleman at The Savoy Hotel in London. Ada, or Coley as she was affectionately known, was the first female head bartender of the American Bar in The Savoy in the early 1900s, at a time when women weren t allowed to drink in the bar. A bit of a rock star of her time, both for the cocktails she created and for leading the way as a woman in a maledominated industry, it is the Hanky Panky for which she is best known.
Consisting of gin, sweet vermouth, and the Italian amaro Fernet Branca (a bitter aromatic spirit), the Hanky Panky is stirred down over ice, then strained and served straight up.
Created especially for Savoy patron Sir Charles Hawtrey, an English actor, director, producer, and manager, Coley recalled the story behind the cocktail to the newspaper the People in 1925:
The late Charles Hawtrey . . . was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, Coley, I am tired. Give me something with a bit of punch in it. It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, By Jove! That is the real hanky-panky! And Hanky Panky it has been called ever since.
Ingredients
1 ounce sweet vermouth
1 ounce gin
2 dashes Fer