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Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
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Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined

4.03 of 5 stars 4.03  ·  rating details  ·  77 ratings  ·  7 reviews
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 to
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Hardcover, 176 pages
Published October 12th 2010 by Ten Speed Press (first published January 1st 2010)
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Community Reviews

(showing 1-30 of 177)
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Louise Knight-Gibson
I really liked the concept of this book because it wants you to really focus on all of the details of your drink. From your juice, your mixers, even your ice (apparently bigger cubes equals a less watered down drink when you shake). The introduction is always my favorite part of a cookbook because it allows you to really get to
know the author(s). This one did not disappoint. They gave great
background about themselves and how they got started in the bar
business (they own a speakeasy type bar nam
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Julie H.
What a great resource! Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined is a super-useful guide to making and serving delicious cocktails. Not only does the book contain recipes collected from the staff at the NYC-based Employees Only, but it also gives a history of each drink, indicates what barware/equipment is needed in its preparation, and specifies what type(s) of glass it is generally served in and why. Plus, it demonstrates a much-appreciated sense of humor as these how ...more
Robert Beveridge
Jason Kosmas and Dushan Zeric, Speakeasy: Classic Cocktails Reimagined from New York's Employees Only Bar (Ten Speed Press, 2010)

Two cocktail books in one week? You know it. That's how we roll at Goat Central. And I have to say I wasn't quite as thrilled with this one as I was with A Taste for Absinthe, and I swear it has nothing to do with Kosmas and Zeric's love for gin-based cocktails (I loathe gin). Actually, my biggest beef(eater) with the book is something I wouldn't normally have in a coo
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Scott
Tasty tipples!
Dale
This is a really useful guide to cocktail ingredients and construction, presented by someone who really cares about the craft of mixology. He presents background information on the history of cocktails, the evolution of ingredients, and the art and science of bartending. Then follows both classic and updated recipes for a wide variety of drinks. Finally there is a section on making some of the special ingredients (various infusions mostly).
Brianhartfield
Jun 06, 2013 Brianhartfield marked it as to-read
Bit of history and really good ideas. Would have liked to see some more of the original recipes shared just for the sake of comparison.
Drew
Drew marked it as to-read
Dec 08, 2014
Michael
Michael marked it as to-read
Nov 26, 2014
Jennifer Baum
Jennifer Baum marked it as to-read
Nov 08, 2014
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