Fine Arts Mixed Drink is a book about cocktails by David A. Embury, first published in 1948. This book is worth noting for his clever, high-profile and conversational voice, as well as cocktail categorization into two main types: aromatic and sour; the categorization of materials into three categories: base, agent modification, and special flavor and coloring agent; and a ratio of 1: 2: 8 (1 part sweet, 2 parts acid, 8 base parts) to cocktail type of acid.
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Basic principles
Embury first outlines some basic principles for creating a quality cocktail:
- This should be made from high quality, high quality liquor.
- It should be better than reducing your appetite. Thus, it should not be sweet or bubbly, or contain too much fruit juice, eggs or cream.
- Must be dry, with a taste of alcohol, but fine and tasty on the ceiling.
- It should be nice to see.
- It should be fine.
Embury often emphasizes that drinks can never be better than the cheapest quality ingredients in them, and so he emphasizes the need for alcoholic beverages, beverages, liquors, and the highest quality modifiers (fresh lemons, etc.). He also repeatedly stressed that cocktails, in the classical sense (pre-dinner drinks) should be nothing more than a touch of sweetness, and deplore the use of drinks like Alexander Brandy as a pre-prandial cocktail, because they are boring rather than sharpening their appetite. He does not defame such sweet drinks, but shows that they are very good after dinner or drinks in the afternoon that accompany the cake or chocolate cake, but they cursed as "cocktails" before a big meal.
In terms of the IBA Official Cocktail, Embury describes the classic, tasty cocktail before dinner, not another category.
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Cocktail component
Embury divides all cocktail ingredients into three categories:
The base is the main ingredient of the cocktail. This is usually a single spirit like rum, gin, or whiskey, and usually forms 75 percent or more of the total cocktail volume before ice.
converter agents are materials that give cocktail characters. Its function is to soften the raw taste of the base while enhancing the natural taste. The typical converting agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitter, fruit juices and "smoothing agents" such as sugar, eggs and cream.
Special flavorings and dyes including beverages (such as Grand Marnier or Chartreuse), Cordial, Bitter as Angostura Bitter, etc. and non-alcoholic scented syrup (such as Grenadine or Orgeat syrup). This is usually used as a substitute for simple syrup, and should be used sparingly.
Cocktail category
Embury split all cocktails into two categories:
Cocktails of the Aromatic Type are used as modifying bitter or aromatic wine or spirits.
Cocktails of the Acid Type are used as agents to modify fruit juice (usually, lemon or lime) and sugar. For this ratio of 1 sweet portion to 2 parts acid to 8 parts of base is generally recommended. However, Embury makes it very clear that he thinks the idea that drinks should be made according to one proper recipe is absurd, and that the last referee is always your taste. He suggests trying different ratios, finding the ones that are most pleasing to you, and sticking with them.
Once a person understands the basic components of each type of drink, a new cocktail can be made by replacing a different base or modifying the agent or by adding a special flavoring agent or dye. A daiquiri, for example, is nothing more than a whiskey sour with rum replaced with whiskey as a base and lime juice replaced with lemon juice as a modified agent. The entire chapter of this book ("Roll Your Own") is dedicated to this premise.
Six basic drinks
Six of Embury's main drinks are Daiquiri, Jack Rose, Manhattan, Martini, Old Fashioned, and Sidecar. Embury's favorite recipes for each are:
- Daiquiri
- 8 parts of white Cuban rum
- 2 parts of lime juice
- 1 piece of simple syrup
Shake with lots of crushed ice and strain it well into a cold cocktail glass.
- Jack Rose
- 8 Applejack sections
- 2 parts lemon juice
- 1 part of Grenadine
Shake vigorously with ice and strain into a cocktail glass. Garnish with a touch of lemon, if desired.
- Manhattan
- 5 parts of the American whiskey
- 1 part Italian (sweet) vermouth
- Angostura bitter mark for every drink
Stir with ice, strain into a cocktail glass and serve garnished with Maraschino cherry.
- Martini
- 7 parts of English gin
- 1 part French vermouth (dry)
Stir with ice, strain into a cocktail glass, peel the lemon peel on top and serve it with olives, preferably stuffed with any peanuts. Embury also stated that sherry is a great substitute for vermouth.
- Old Fashioned
- 12 parts of the American whiskey
- 1 piece of simple syrup
- 1-3 bitter Angostura strips into each drink
In ancient glasses, add bitter to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cracked cubes, but not crushed, ice and cover with the rest of the whiskey. Turn the lemon peel on top and serve it with lemon zest and maraschino cherries.
- Sidecar
- 8 parts of Cognac or Armagnac
- 2 parts lemon juice
- 1 part of Cointreau or three seconds
Shake vigorously with ice and strain into a cocktail glass. Garnish with a touch of lemon, if desired.
Chapter
From the 1958 edition:
Reception
The book gained instant popularity and quickly became one of the most referenced and quoted cocktail books. This book is very influential on the generation of fans and cocktail professionals, including many who are in charge of Renaissance Renaissance today, and it appoints Embury, a lawyer who has never worked in the profession of liquor, to a high level of respect in the profession of liquor.
Today, the first book editions can go up to $ 8,500.
See also
- Classic cocktail
Edition
- Embury, David (1948) [1948]. Fine Art of Mixing Drinks (1st ed.). Garden City, N.Y: Doubleday. LCCÃ, TX951.E55.
- Embury, David (1952) [1948]. Fine Mixing Drinks (2nd ed.). Garden City, N.Y: Doubleday. LCCÃ, TX951.E55 1952.
- Emburi, David (1958) [1948]. Fine Art Mixing Drink . illustrated by Nathan Gluck (New rev. ed.). Garden City, N.Y: Doubleday. LCCÃ, TX951.E55 1958.
- Embury, David (2008) [1948]. Fine Art Mixing Drink . illustrated by Nathan Gluck, preface by Robert Hess, article "A Look at the Book" by Audrey Saunders (Reprint of new rev. ed.). New York, N.Y: Mud Puddle Books. ISBN: 978-1-60311-164-5. < span>
References
Source of the article : Wikipedia
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