The Craft of the Cocktail
are more than the sum of their parts. A choice of drink
is culturally and even more important in certain circles,
sub culturally defining. For instance, ordering a Cosmo
a year or so after it was de rigueur will definitely out
you as lagging a bit behind as far as the hipoiserie goes.
Then, of course, there are signatures drinks that don't
change with the fashion. When in doubt or the selection
is sparse a good aged scotch, served neat, will fit the
bill. L.A. fashionistas these days are apt to go for the
simple Vodka Tonic, preferably with Grey Goose or Belvedere
or maybe a Vodka Gimlet. A Mojito is also perfectly acceptable,
provided there are fresh mint leaves at hand. A newcomer
on the scene is the Beautiful, which people think is very
"now," but Dale DeGroff, "the Billy Graham
of the holy spirits" would probably scoff at the idea.
should really order whatever suits their taste or mood of
the moment, regardless of space, time, social circle and
fashion. There are, however, a few important factors to
take into consideration. Key techniques should be followed
and classics should be mixed to the T. Case in point: a
Gimlet with fresh lime juice is really no longer a gimlet
but becomes a Rickey.
premier mixologist, former master mind at New York City's
Rainbow Room and consultant for top restaurants, has compiled
a great handbook with The
Craft of the Cocktail. Beyond just listing recipes
and ingredients, this mixer bible contains "the full
party, conversation and all," rich stories, vintage
recipes, fast facts and entertaining bits. He writes: "The
cocktail is a metaphor for the American people: it is a
composite beverage, and we are a composite people,"
Anybody interested in the art of the cocktail will find
this book utterly useful and delighting.