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Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined


Author: Kosmas, JasonBrand: Ten Speed PressColor: BlackEdition: IllustratedBinding: HardcoverFormat: IllustratedNumber Of Pages: 176Release Date: 01-11-2010Details: Product Description Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard...

Author: Kosmas, Jason

Brand: Ten Speed Press

Color: Black

Edition: Illustrated

Binding: Hardcover

Format: Illustrated

Number Of Pages: 176

Release Date: 01-11-2010

Details: Product Description Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance has emerged in many of today's bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins--or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status. More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon-infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today's thirsty imbibers. Review "One of New York's most serious cocktail bars shares its recipes, both classic and creative. Mustaches not included." --The New York Times Book Review, Web Extra: 25 More Cookbooks, 12/3/10 "An elegant book from bartenders behind Employees Only. . . . We have seen compendiums of classic recipes before, but this one ups the game with thoughtful directions and NY flair." --San Francisco Bay Guardian, Appetite: Delicious giving, 12/3/10 "Cocktail aficionados everywhere will find a lively guide, easily worthy of the increasingly heavy mixology shelf.", Top 10 Cookbooks 2010, November 2010 "A survey of the city's 2010 culinary scene wouldn't be complete without cocktails; luckily, Jason Kosmas and Dushan Zaric have published this book of quaffs served in their popular West Village boîte, Employees Only." --New York magazine, Best NYC Cookbooks of 2010, 11/24/10 "The swells behind Employees Only penned this cocktail compendium, which breaks down classic and newfangled mixed drinks, alongside tips on properly stirring, muddling and more." --Time Out New York, The Season's Best Cookbooks, 11/12/10 Dushan Zaric and Jason Kosmas, the handsome mixologists behind NYC's famed Employees Only bar/resto, keep it classy in their new book of cocktails, Speakeasy. Their recipes for a perfect dry martini, mai tai, and/or Pimm's Cup make it a party must-have. --DailyCandy, The Best New Fall Cookbooks, 11/12/10 A tightly packed, pretty little number. --LA Weekly's Squid Ink blog, 10/19/10 "[Employees Only] co-owners Dushan Zaric and Jason Kosmas reveal their tasty recipes and mixology secrets in the innovative cocktail cookbook Speakeasy.", 10/11/10 "Kosmas and Zaric (You Didn't Hear It from Us), owners of Employees Only, a not-so-hidden take on a Manhattan speakeasy, offer instruction on recreating classic drinks and stirring up some modern variations. Fresh ingredients are their mainstay, but since the focus is on old-school cocktails, fewer intense flavor combinations arise than what might be found in a more contemporary collection of artisanal concoctions. Not that there's anything wrong with that. It's curious, for instance, to learn that the Manhattan, circa 1882, contained more vermouth than it did rye, while its modern version calls for a

Package Dimensions: 9.1 x 8.2 x 0.9 inches

Languages: English

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