Informationen zum Autor Robert Simonson Klappentext 60+ recipes for today's modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer. No proper drinking library is complete without Robert Simonson's volumes, and Modern Classic Cocktails is one of the best yet. Adam Platt, New York magazine restaurant critic and author of The Book of Eating One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktailsand good oneshave been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins. Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story. What elevates a modern cocktail into the echelon of a modern classic ? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy's Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future. Leseprobe Introduction The greatest dividend of the cocktail revival of the early twenty-first century has been the relentless creativity of its participating bartenders. More new cocktailsand good oneshave been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from the 1870s until the arrival of Prohibition in 1920. That initial bar-world zenith produced dozens of classic recipesdrinks we still enjoy todaylike the Martini, Martinez, Manhattan, Rob Roy, Daiquiri, Clover Club, Tom Collins, Sazerac, Jack Rose, and many, many more. This century's eruption of talent has handily delivered its own trove of drinks that are likely to endure. But what actually makes a new cocktail a modern classic? It is a question I've devoted a lot of thought to over recent years (and an entire cocktail app, Modern Classics of the Cocktail Renaissance, created with Martin Doudoroff). Calling a drink that was invented five, ten, or even twenty years ago a classic can sound like a bit of a stretch. It's doubtful anyone in 1899 was already calling the Manhattan a classic cocktail, or even thought about drinks in such terms. But the cocktail renaissance has moved along at breakneck speed. So much progress was crammed into the aughts that each year of that decade felt more like dog years. And those achievements spread like wildfire, thanks to the advent of the internet, which coincided almost exactly with the rise of cocktail culture and opened up multiple avenues of information among bartenders, as well as between bartenders and the media and cocktail enthusiasts. Within the framework of this hive of activity it was possible for a new drink like the Oaxaca Old-Fashionedan early cocktail using mezcal, invented by Phil War...

Autorentext

Robert Simonson

Klappentext

60+ recipes for today’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer.
 
“No proper drinking library is complete without Robert Simonson’s volumes, and Modern Classic Cocktails is one of the best yet.” —Adam Platt, New York magazine restaurant critic and author of The Book of Eating

One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins.
 
Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story.
 
What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. 
 
This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future.

Leseprobe
Introduction

The greatest dividend of the cocktail revival of the early twenty-first century has been the relentless creativity of its participating bartenders. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from the 1870s until the arrival of Prohibition in 1920.

That initial bar-world zenith produced dozens of classic recipes—drinks we still enjoy today—like the Martini, Martinez, Manhattan, Rob Roy, Daiquiri, Clover Club, Tom Collins, Sazerac, Jack Rose, and many, many more. This century’s eruption of talent has handily delivered its own trove of drinks that are likely to endure.

But what actually makes a new cocktail a modern classic?

It is a question I’ve devoted a lot of thought to over recent years (and an entire cocktail app, “Modern Classics of the Cocktail Renaissance,” created with Martin Doudoroff). Calling a drink that was invented five, ten, or even twenty years ago a “classic” can sound like a bit of a stretch. It’s doubtful anyone in 1899 was already calling the Manhattan a classic cocktail, or even thought about drinks in such terms. But the cocktail renaissance has moved along at breakneck speed. So much progress was crammed into the aughts that each year of that decade felt more like dog years. And those achievements spread like wildfire, thanks to the advent of the internet, which coincided almost exactly with the rise of cocktail culture and opened up multiple avenues of information among bartenders, as well as between bartenders and the media and cocktail enthusiasts. Within the framework of this hive of activity it was possible for a new drink like the Oaxaca Old-Fashioned—an early cocktail using mezcal, invented by Phil Ward at Death & Co. in New York—to be created in 2007 and become re…