Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
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Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
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Finally, a field guide to preparing and identifying virtually every drink at the bar, from the Añejo Highball to the Caipirinha, from the Singapore Sling to the Zombie! Field Guide to Cocktails is not an ordinary bartender’s guide. Here are more than 200 recipes for the world’s best libations, with tried-and-true classics like the Tom Collins and the Fuzzy Navel and contemporary favorites like the Mojito and the Cosmopolitan. Full-color photographs of the cocktails are cross referenced to in-depth descriptions of the drinks. The histories are the stuff of legend: The Gin Rickey was mixed up to satisfy a thirsty lobbyist; Grog was drunk by sailors in the British Navy to prevent scurvy; and the Gibson was originally just a glass of water with an onion in it. You’ll also learn the most appropriate time and season to enjoy the drink, and you’ll get suggestions for the perfect food pairings—lobster with a Cape Codder, sharp cheese and crackers with a Gin and Tonic, black bean dip and chips with a Cuba Libre, and more. So whether you’re planning a cocktail party or trying to identify a new drink to try at the bar, Field Guide to Cocktails is the only mixology book you’ll ever need. Cheers!
Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico - Amazon Sales Rank: #1804527 in eBooks
- Published on: 2015-03-24
- Released on: 2015-03-24
- Format: Kindle eBook
Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico About the Author Rob Chirico is a bartender, writer, and drinks enthusiast living in Greenfield, Massachusetts. His writing has appeared in the magazine Gastronomica.
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Most helpful customer reviews
7 of 8 people found the following review helpful. Buy one for yourself, more to share!! By R. M. Flynn I've now bought two copies for myself (one to use, one autographed to be shown off!) and five for friends and relatives. The content is extensive (if you can't find it here, you probably shouldn't be drinking it!), the style is both witty and clear enough for the rankest amateur. Following is one recipe and description: see for yourself! (The following is ©2004, Rob Chirico, used by permission)General Description:Every so often a simple relaxing drink comes along with an equally carefree name. The Zombie is not one. The name conjures up such bygone film stars as Karloff and Lugosi with good reason. The nine-odd ingredients in a Zombie make for a lethal brew that is more the product of a mad scientist than a bartender.The first Zombie was created by Ernest Raymond Beaumont-Gant (who for some obscure reason was called "Don the Beachcomber") in the 1930s as a hangover cure for a patron at Don's Los Angeles bar. The fellow returned to the bar a few weeks later, and Don asked him how he liked the drink. The customer replied, "I felt like the living dead." The Zombie went on to become the signature drink at the Hurricane Bar at the 1939 World's Fair in New York, and Trader Vic featured it on his menu. It has since become a standard drink at Chinese restaurants, where it continues to transform jovial patrons into the moribund characters of a George Romero flick. The addition of 151-proof rum likens the Zombie to a postmortem in a glass.Purchase: Anywhere you spy a tiki statue, a paper drink parasol, or sticks of bamboo, you will find a Zombie lurking. Beware the dreaded premixed Zombie.You may want to think twice before you order one of the world's most lethal cocktails, because you may not be able to think at all afterward. If you do decide to seek out one of these weapons of mass destruction, Polynesian lounges like Trader Vic's and other high-end resort hotels mix their Zombies fresh. Otherwise Zombies are usually prefab concoctions. Not counting the option of never, the time to order a Zombie is with appetizers before dinner.The first Zombies were probably shaken, but the drink is more commonly mixed in a blender today. The daunting array of ingredients may persuade you to forgo fresh fruit juices, but if you are going to hell in a handbasket, the handle should be well made.Areas and Time of Occurrence: You may want to think twice before you order one of the world's most lethal cocktails, because you may not be able to think at all afterward. If you do decide to seek out one of these weapons of mass destruction, Polynesian lounges like Trader Vic's and other high-end resort hotels mix their Zombies fresh. Otherwise, Zombies are usually prefab concoctions. Not counting the option of never, the time to order a Zombie is with appetizers before dinner.Season: The Zombie may strike you as a summertime drink, but it will strike you whatever the season.Preparation: The first Zombies were probably shaken, but the drink is more commonly mixed in a blender today. The daunting array of ingredients may persuade you to forgo fresh fruit juices, but if you are going to hell in a handbasket, the handle should be well made.Affinities: Since the Zombie is the equivalent of a liquid pupu platter, indulge yourself and order that tiny hibachi surrounded by barbecued beef sticks, crab Rangoon, chicken, prawns, and crisp wontons.Recipe for the Zombie:¾ ounce fresh lime juice1 ounce unsweetened pineapple juice1 ounce fresh orange juice1 ounce light rum1 ounce dark rum½ ounce apricot brandy1 ounce passion fruit syrup1 teaspoon superfine sugar½ ounce 151-proof rumMaraschino cherry, slice of orange, slice of pineapple, and a sprig of mintShaker method: Shake the three juices, light and dark rum, brandy, passion fruit syrup, and sugar with ice; then strain over ice into a chilled hurricane or other large glass. Float the 151-proof rum on top; then garnish with a maraschino cherry, an orange slice, a pineapple slice, and a mint sprig.Blender method: Blend the three juices, light and dark rum, brandy, passion fruit syrup, and sugar with ½ cup crushed ice. Pour into a hurricane glass, and float the 151-proof rum on top; then garnish with a maraschino cherry, an orange slice, a pineapple slice, and a mint sprig.
4 of 4 people found the following review helpful. Oooo....I thinkI sat on a Juniper Berry !!! By Gustav Leightner Wow ! They said its the only "mixology" I'll ever need and they're right! OUTSTANDING ! Unlike most of these guides, it reads almost like a novel. Packed with interesting discussions of the myths surrounding famous drinks with just enough dry humor to put one in the mood for testing a new concoction. This book would have been standard equipment in the glovebox of every Earl's Shooting Brake!For novice and professional alike, this is the barkeeps Rosetta Stone !
3 of 3 people found the following review helpful. A Cocktail Lovers Treasure Trove By ProfDCR What a find! This compact, yet comprehensive guide is the best source for mixed drinks I have seen. The recipes have been thoroughly researched and clearly presented for both the expert and novice mixologist. Mr. Chirico intersperses his descriptions of each drink and its origins with his own "wry" comments -- he is both informative and witty. The book includes icons so you know what you need to prepare each drink as well as information about liquor, bar tools, and techniques. I have been working my way through my favorite recipes and have not been disappointed. (I have not tried the Jell-o shot, but the James Bond Martini is a winner!)
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Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
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Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, by Rob Chirico
