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Released in 2017, this is the second book we’ve featured of Meehan’s (the first being the essential ’PDT Cocktail Book’.)
We began 2022 by abstaining from alcohol for the month of January. However, we also pledged to expand and improve our mixology skills during the year.
This exhaustive collection of text contains a wealth of information for the professional and home bar enthusiast alike. Within the pages, you’ll find history, essential hospitality industry information, expert advice, techniques and 100 recipes for classic cocktails. Not only did working through this book elevate our skills but it expanded our palate as we explored spirits we were less familiar with (rum and tequila, in particular). The book is gorgeously designed and features simple, beautiful photographs of every drink, as well as wonderful illustrations throughout. Here are the cocktails we made:
• Old Friend - Created by the author himself in 2012 for the Chef’s Club in Aspen, Colorado, this cocktail feels like a timeless classic! It features one of our favorite spirits, Campari! This bitter crimson-hued liqueur is definitely an acquired taste but we love it so much we will drink it by itself with a splash of soda. Here, it’s shaken with gin, grapefruit juice and St. Germain (an elderflower liqueur) before garnishing with a lemon twist.
• Martinez - Dating back to 1884, the “recipe” from O.H. Byron’s ‘The Modern Bartenders Guide’ simply stated, “same as a Manhattan, only you substitute gin for whiskey.”
Here, the drink receives an upgrade - combining Old Tom gin, vermouth, maraschino liqueur and a couple dashes of bitters. Garnish with an orange twist and imbibe!
• Five Island Flamingo - This cocktail allowed us the opportunity to explore rum as the featured spirit. As it turns out, there are far more (better) options than that bottle of Malibu we choked down after our senior prom. This delicate creation features white rum, grapefruit soda and lime juice. With minimal ingredients, quality is key - as there’s nothing for them to hide behind.
• East India Negroni - This twist on the classic subs Banks 5-Island rum for the gin and Lustau East India Solera sherry for the sweet Vermouth. Although interesting, we ultimately preferred the classic over the remake - not unlike the movie ‘Footloose’ (or ‘Dirty Dancing’).
• Tommy’s Margarita - Created in the late 80’s by second-generation owner Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco, this recipe trades triple sec for agave syrup. Using the best quality reposado tequila is crucial - as there’s nothing, aside from lime juice and the agave syrup, for it to hide behind. If your only exposure to margs are the 3 for 1 blended concoctions at your local Tex-Mex joint, give this sophisticated, yet simple, version a try.
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From the Publisher
Martini
Origin:
Several recipes incorporating various proportions of dry gin, dry vermouth, and orange bitters appear around the turn of the century under many titles, making the Martini’s origin difficult to pin down. Frank Newman lists a 'Dry Martini' prepared with Martini dry vermouth in his 1904 French bar guide, American Bar, which leads me to believe the reputation of the vermouth brand had something to do with the name’s sticking.
Logic:
Before the word cocktail became the umbrella term for mixed drinks a decade ago, Martini referred to a mixed drink served up in a V-shaped glass. Over the course of the last century, the recipe has vacillated between gin and vodka mixed with varying measures of dry vermouth, served with olives, a lemon twist, or both. The words 'wet' (perceptible vermouth) and 'dry' (little to no vermouth) refer to the amount of vermouth the guest would like in the drink, with 'dirty' called for if they’d like olive brine added. The Martini has been shaken, stirred, and poured undiluted from a freezer into a glass sprayed with vermouth by devotees of the drink over many generations, so there’s a wide range of options to consider.
Given free rein, focus on pairing a gin and vermouth with complementary botanicals, and dial back the vermouth in your vodka Martini so the mouthfeel of the base spirit is perceptible. Choosing the right proportions of gin and vermouth, incorporating enough dilution through stirring, and serving it at the proper temperature (arctic) all distinguish a great Martini from a merely good one.
Hacks:
Most people who order Martinis make them at home or know exactly how they’d like theirs prepared, so focus your creativity elsewhere. For a nice touch, serve the drink in a smaller glass, with the balance in an iced carafe on the side and a small plate for the olives.
Recipe
Stir with ice, then strain into a chilled coupe. Twist a lemon peel over the surface and garnish with the olive.
INGREDIENTS
- 2.25 oz. Fords gin
- 0.75 oz. Dolin dry vermouth
- Lemon peel
- Garnish: 1 olive
About the author
An invaluable resource for the professional and home bartender alike!
Released in 2017, this is the second book we’ve featured of Meehan’s (the first being the essential ’PDT Cocktail Book’.)We began 2022 by abstaining from alcohol for the month of January. However, we also pledged to expand and improve our mixology skills during the year.This exhaustive collection of text contains a wealth of information for the professional and home bar enthusiast alike. Within the pages, you’ll find history, essential hospitality industry information, expert advice, techniques and 100 recipes for classic cocktails. Not only did working through this book elevate our skills but it expanded our palate as we explored spirits we were less familiar with (rum and tequila, in particular). The book is gorgeously designed and features simple, beautiful photographs of every drink, as well as wonderful illustrations throughout. Here are the cocktails we made:• Old Friend - Created by the author himself in 2012 for the Chef’s Club in Aspen, Colorado, this cocktail feels like a timeless classic! It features one of our favorite spirits, Campari! This bitter crimson-hued liqueur is definitely an acquired taste but we love it so much we will drink it by itself with a splash of soda. Here, it’s shaken with gin, grapefruit juice and St. Germain (an elderflower liqueur) before garnishing with a lemon twist.• Martinez - Dating back to 1884, the “recipe” from O.H. Byron’s ‘The Modern Bartenders Guide’ simply stated, “same as a Manhattan, only you substitute gin for whiskey.”Here, the drink receives an upgrade - combining Old Tom gin, vermouth, maraschino liqueur and a couple dashes of bitters. Garnish with an orange twist and imbibe!• Five Island Flamingo - This cocktail allowed us the opportunity to explore rum as the featured spirit. As it turns out, there are far more (better) options than that bottle of Malibu we choked down after our senior prom. This delicate creation features white rum, grapefruit soda and lime juice. With minimal ingredients, quality is key - as there’s nothing for them to hide behind.• East India Negroni - This twist on the classic subs Banks 5-Island rum for the gin and Lustau East India Solera sherry for the sweet Vermouth. Although interesting, we ultimately preferred the classic over the remake - not unlike the movie ‘Footloose’ (or ‘Dirty Dancing’).• Tommy’s Margarita - Created in the late 80’s by second-generation owner Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco, this recipe trades triple sec for agave syrup. Using the best quality reposado tequila is crucial - as there’s nothing, aside from lime juice and the agave syrup, for it to hide behind. If your only exposure to margs are the 3 for 1 blended concoctions at your local Tex-Mex joint, give this sophisticated, yet simple, version a try.
Top reviews from the United States
There was a problem filtering reviews. Please reload the page.
- Reviewed in the United States on April 29, 2022
Released in 2017, this is the second book we’ve featured of Meehan’s (the first being the essential ’PDT Cocktail Book’.)
An invaluable resource for the professional and home bartender alike!
Reviewed in the United States on April 29, 2022
We began 2022 by abstaining from alcohol for the month of January. However, we also pledged to expand and improve our mixology skills during the year.
This exhaustive collection of text contains a wealth of information for the professional and home bar enthusiast alike. Within the pages, you’ll find history, essential hospitality industry information, expert advice, techniques and 100 recipes for classic cocktails. Not only did working through this book elevate our skills but it expanded our palate as we explored spirits we were less familiar with (rum and tequila, in particular). The book is gorgeously designed and features simple, beautiful photographs of every drink, as well as wonderful illustrations throughout. Here are the cocktails we made:
• Old Friend - Created by the author himself in 2012 for the Chef’s Club in Aspen, Colorado, this cocktail feels like a timeless classic! It features one of our favorite spirits, Campari! This bitter crimson-hued liqueur is definitely an acquired taste but we love it so much we will drink it by itself with a splash of soda. Here, it’s shaken with gin, grapefruit juice and St. Germain (an elderflower liqueur) before garnishing with a lemon twist.
• Martinez - Dating back to 1884, the “recipe” from O.H. Byron’s ‘The Modern Bartenders Guide’ simply stated, “same as a Manhattan, only you substitute gin for whiskey.”
Here, the drink receives an upgrade - combining Old Tom gin, vermouth, maraschino liqueur and a couple dashes of bitters. Garnish with an orange twist and imbibe!
• Five Island Flamingo - This cocktail allowed us the opportunity to explore rum as the featured spirit. As it turns out, there are far more (better) options than that bottle of Malibu we choked down after our senior prom. This delicate creation features white rum, grapefruit soda and lime juice. With minimal ingredients, quality is key - as there’s nothing for them to hide behind.
• East India Negroni - This twist on the classic subs Banks 5-Island rum for the gin and Lustau East India Solera sherry for the sweet Vermouth. Although interesting, we ultimately preferred the classic over the remake - not unlike the movie ‘Footloose’ (or ‘Dirty Dancing’).
• Tommy’s Margarita - Created in the late 80’s by second-generation owner Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco, this recipe trades triple sec for agave syrup. Using the best quality reposado tequila is crucial - as there’s nothing, aside from lime juice and the agave syrup, for it to hide behind. If your only exposure to margs are the 3 for 1 blended concoctions at your local Tex-Mex joint, give this sophisticated, yet simple, version a try.
Images in this review
- Reviewed in the United States on January 23, 2019
- Reviewed in the United States on October 18, 2017
Top reviews from other countries
-
- SimonJACReviewed in the United Kingdom on October 18, 2023
Great read even for a non-industry person
-
GermanReviewed in Mexico on November 7, 2023
Perfecto pero no para cualquier persona
