''The Fine Art of Mixing Drinks'' is a book about
cocktail
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely acr ...
s by
David A. Embury, first published in 1948.
The book is noteworthy for its witty, highly opinionated and conversational tone,
as well as its categorization of
cocktails
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across ...
into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio (1 part sweet, 2 parts sour, 8 parts base) for sour type cocktails.
Basic principles
Embury first outlines some basic principles for fashioning a quality cocktail:
* It should be made from good-quality,
high-proof liquors
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard li ...
.
* It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much
fruit juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such a ...
,
egg or
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
.
* It should be
dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate.
* It should be pleasing to the eye.
* It should be well iced.
Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits,
liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyon ...
s,
cordials, and modifiers (fresh squeezed lemons, etc.). He also repeatedly stresses that a cocktail, in the classic sense (a before-dinner drink) should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the
Brandy Alexander as pre-prandial cocktails, as they dull rather than sharpen the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or mid-afternoon drinks accompanying cake or chocolate cookies, but they are anathema as a "cocktail" before a large meal.
In terms of
IBA Official Cocktail
The IBA official cocktails are the cocktails selected by the International Bartenders Association (IBA) for use in the annual World Cocktail Competition (WCC) in bartending.
List of cocktails
IBA official cocktails are divided into three categ ...
s, Embury describes classic
Before-Dinner Cocktails, which whet the appetite, not other categories.
Components of a cocktail
Embury breaks all cocktail ingredients down into three categories:
The base is the principal ingredient of the cocktail. It is typically a single spirit such as
rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...
,
gin, or
whiskey
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ...
, 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. Typical modifying agents are
aromatic wines (such as
vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...
) and spirits (such as
Fernet Branca
Fernet-Branca () is an Italian brand of fernet, a style of '' amaro'' or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli Branca Distillerie.
History
Fernet-Branca was formulated in Milan in 1845 by a self-t ...
or
Amer Picon),
bitters
Bitters (plural also ''bitters'') is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now ar ...
, fruit juices and "smoothing agents" such as sugar, eggs, and cream.
Special flavoring and coloring agents include
liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyon ...
s (such as
Grand Marnier
Grand Marnier () is a French brand of liqueurs. The brand's best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled esse ...
or
Chartreuse),
Cordials,
bitters
Bitters (plural also ''bitters'') is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now ar ...
like
Angostura Bitters
Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters we ...
, etc. and non-alcoholic flavored syrups (such as
grenadine
Grenadine is a commonly used nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as its ability to give a reddish or pink tint to mixed drinks. Grenadine is traditiona ...
or
orgeat syrup). These are typically used in place of
simple syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup United States Pharmacopeia, USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that ...
, and are to be used sparingly.
Categories of cocktails
Embury breaks all cocktails down into two categories:
Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits.
Cocktails of the Sour Type use as modifying agents a fruit juice (typically,
lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culin ...
or
lime) and sugar. 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. He suggests trying different ratios, finding the one that is most pleasing to you, and sticking with it.
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
The daiquiri (; es, daiquirí ) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener.
The daiquiri is one of the six basic drinks listed in David A. Embury's classic '' The Fine Ar ...
, for example, is nothing more than a
whiskey sour
The whiskey sour is a mixed drink containing whiskey (often Bourbon whiskey, bourbon), lemon juice, Syrup#Simple_sugar_syrups, sugar, and optionally, a dash of egg white. It is a type of Sour (cocktail), sour, a mixed drink with a base spirit, c ...
with rum substituted for whiskey as the base and lime juice substituted for lemon juice as a modifying agent. An entire chapter of the book ("Roll Your Own") is dedicated to this premise.
Six basic drinks
Embury's six basic drinks are the
Daiquiri
The daiquiri (; es, daiquirí ) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener.
The daiquiri is one of the six basic drinks listed in David A. Embury's classic '' The Fine Ar ...
, the
Jack Rose, the
Manhattan
Manhattan (), known regionally as the City, is the most densely populated and geographically smallest of the five boroughs of New York City. The borough is also coextensive with New York County, one of the original counties of the U.S. state ...
, the
Martini
Martini may refer to:
* Martini (cocktail)
* Martini (vermouth), a brand of vermouth
* Martini (surname), an Italian surname
* Martini (automobile company), a Swiss automobile company
* Automobiles Martini, a French manufacturer of racing cars
* M ...
, the
Old Fashioned, and the
Sidecar
A sidecar is a one-wheeled device attached to the side of a motorcycle, scooter, or bicycle, making the whole a three-wheeled vehicle. A motorcycle with a sidecar is sometimes called a ''combination'', an ''outfit'', a ''rig'' or a ''hack''.
...
. Embury's preferred recipe for each is:
;Daiquiri
* 8 parts
white
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White ...
Cuban rum
* 2 parts
lime juice
* 1 part
simple syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup United States Pharmacopeia, USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that ...
Shake with much finely crushed ice and strain well into a chilled
cocktail glass
A cocktail glass is a stemmed glass with an inverted cone bowl, mainly used to serve straight-up cocktails. The term ''cocktail glass'' is often used interchangeably with ''martini glass'', despite their differing slightly. Today, the glass i ...
.
;Jack Rose
* 8 parts
applejack
* 2 parts
lemon juice
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culina ...
* 1 part
Grenadine
Grenadine is a commonly used nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as its ability to give a reddish or pink tint to mixed drinks. Grenadine is traditiona ...
Shake vigorously with ice and strain into a cocktail glass.
Garnish with a
twist of lemon, if desired.
;Manhattan
* 5 parts
American whiskey
American whiskey is whiskey (a distilled beverage produced from a fermented mash of cereal grain) produced in the United States. American whiskeys made from mashes with at least 51% of their named grains include bourbon whiskey, rye whiskey, ...
* 1 part Italian (sweet)
vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...
* dash of
Angostura bitters
Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters we ...
to each drink
Stir with ice, strain into a cocktail glass and serve garnished with a
Maraschino cherry
A maraschino cherry ( ) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usua ...
.
;Martini
* 7 parts English
gin
* 1 part French (dry)
vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...
Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve
garnished with an
olive
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...
, preferably one stuffed with any kind of
nut. Embury also states that sherry is a nice substitute for vermouth.
;Old Fashioned
* 12 parts
American whiskey
American whiskey is whiskey (a distilled beverage produced from a fermented mash of cereal grain) produced in the United States. American whiskeys made from mashes with at least 51% of their named grains include bourbon whiskey, rye whiskey, ...
* 1 part
simple syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup United States Pharmacopeia, USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that ...
* 1–3 dashes Angostura bitters to each drink
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.
;Sidecar
* 8 parts
Cognac
Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.
Cognac production falls under French appella ...
or
Armagnac
Armagnac (, ) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally ...
* 2 parts lemon juice
* 1 part
Cointreau
Cointreau (, , ) is a brand of orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaça ...
or
triple sec
Triple sec is an orange-flavoured liqueur that originated in France. It usually contains 20–40% alcohol by volume.
Triple sec is rarely consumed neat, but is used in preparing many mixed drinks such as margaritas, cosmopolitans, sidecars, L ...
Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired.
Chapters
From the 1958 edition:
# Basic Principles
# Glassware, Gimmicks, and Gadgets
# Lemons, Limes and Liquors
# Pertinent Pointers
# Six Basic Cocktails
# Roll Your Own
# Liqueurs
# The Use and Abuse of Liquor
# Bureaucratic and Other Idiosyncrasies
# Vodka Drinks
# Short Drinks, Including More Cocktails
# Tall Drinks
# Party Drinks
# Hot Drinks
# Picker-Uppers
# Food and Drink
# Conclusion
Reception
The book gained immediate popularity and quickly became one of the most referenced and cited cocktail books. In modern times, the book has been described as "famous"
and a "Bible" for crafting cocktails.
Editions
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References
{{DEFAULTSORT:Fine Art of Mixing Drinks, The
Cocktails
American cookbooks
1948 non-fiction books
Doubleday (publisher) books