The Fine Art of Mixing Drinks is a modern classic. First published in , it is probably more popular today that it was when the book was initially released. The cocktail crowd discovered this book a few years ago and fiercely battled for the limited number of used editions that would pop up on eBay, Amazon or in used bookstores. In fact, the book is so popular, the publisher issued a new edition with Robert Hess and Audrey Saunders writing the prefaces to the book. Well, David Embury was a lawyer by trade and spent his career specializing in income tax and corporate law in a Wall Street law firm. But, David Embury was so much more.
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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. New introductions by Audrey Saunders and Robert Hess.
Get A Copy. Hardcover , pages. Published by Mud Puddle Books first published More Details Original Title. Other Editions 2. Friend Reviews. To see what your friends thought of this book, please sign up. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Average rating 4. Rating details. More filters. Sort order. Nov 19, Martin Doudoroff rated it it was ok.
Essential reading for drinks writers. A great inspiration to some professionals, such as Audrey Saunders. But also dated and rather tedious. Sep 04, Anne Frisbie rated it liked it Shelves: cocktails. Charming intro. Gives first hand account of cocktail scene in as well as during and immediately following prohibition. More interesting from a historical perspective than a content perspective; modern day cocktail books should have more accurate and relevant content.
For example, Gin is not agreed among doctors to be the sole liquor that treats genital and urinary infections. Feb 05, Bryan Bridges rated it really liked it Shelves: professional. Ultimately, most cocktails are slight variations on a few foundational recipes. May 30, Jon rated it it was ok Shelves: 1-by-men , 3-by-western-whites.
Fun, if somewhat dated, introduction to mixing drinks for the home bar enthusiast. More guide than recipe book. Jul 28, KennyO rated it really liked it Shelves: food-beverage. Were it not a bit dated c'mon, it's been almost 70 years between his writing the book and my writing this this would earn a solid five stars.
Embury comes off as a purist in the realm of "mixology" but his philosophy is exceptionally well grounded in what works, not in the fad and fashion that dominate the bars today. What passes for a cocktail in many trendy bars today is more about having an excuse to use a cutesy name than about making a good and satisfying drink. I suggest reading this for Were it not a bit dated c'mon, it's been almost 70 years between his writing the book and my writing this this would earn a solid five stars.
I suggest reading this for the bartending principles more than for the recipes, which should be used for guidance and not a bartenders recipe book. He gives yeoman service by explaining things clearly for newbies and accurately for experienced barmen. I'm on the verge of buying a new copy because mine, bought in or , is dying of old age, losing its binding and pages. Sadly, some of the liquor brands he espouses have gone away or have become shadows of what they were in his day.
Embury's favorite, Haig and Haig pinch bottle Scotch, in particular, is a former premium brand that lost its way. Jun 09, Anders rated it it was amazing Shelves: favorites. All I hoped it would be and more. He loves the flavor of spirits, and his drinks are incredibly boozy. Basically the way he drinks is probably what the creators of 'Mad Men' looked to to see if it was physically feasible to drink so many strong drinks.
Turns out, yes! His old-fashioned recipe is completely essential, and I have copied it in full below: "Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the All I hoped it would be and more. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. Add 2 large cubes of ice, cracked but not crushed see page Add a twist of lemon and drop peel in the glass.
Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon. This book is fantastic. Sep 19, Chris rated it really liked it. Even tough you can take your pick of cocktail books and histories lately, this is highly reccomended due to its author and the time it was written. Embury straddled the pre- and post-prohibition eras and thus is able to provide some very interesting insight into the changes in cocktail culture due to this event.
Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his be Even tough you can take your pick of cocktail books and histories lately, this is highly reccomended due to its author and the time it was written.
Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his belief in 'rolling your own' the only disappointment was the large number of spelling and editorial errors in this edition. That said, if you are a cocktail afficianado you owe it to yourself to read this.
May 08, William Nist rated it it was amazing. Classic guide to mixed drinks You must have this book in your cocktail library. The author favors cocktails over all mixed drinks, and his expertise on mixing quality ingredients, serving and enjoying cocktails is informed and indispensable.
I happy to learn that Embury is a fraternity brother of mine, and is as nerdy as the frat bros that lived in my house! Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Classic guide to mixed drinks Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Martini's and Manhattans. May 19, Janet rated it really liked it. Found this very interesting.
Written in the early 's so quite a lot has changed since then but a lot of what he says still holds true. Lots of information on the different types of alcohol gin, whiskey, etc. He emphasizes not to use this book as a recipe book but he does tell how to make quite a few cocktails. Fun book. Apr 15, Rosey Waters rated it really liked it Shelves: age-adult , category-non-fiction , author-male , genre-cooking , type-full-length , 4-star-reads , decade-published Though the social values and some of the science his claims on medicine are untrue are behind the times, the advice is sound and useful.
This version has quite a few typos but it being one of the only ways to read it, there isn't much to do about it. Good read, amusing at points for historical facts that are no longer applicable. Blatant sexism and racism in here, but it's an old book. Awesome book from on the art of mixing drinks.
Good introduction on the three ingredients of a cocktail base, modifying agent, special flavoring and coloring agent , and original recipes. Who would've thought the a Martini used to be made with Gin, not Vodka? That sounds so much more delicious! Aug 26, Kyle Lai rated it really liked it. He signed my copy "Cordially yours". He's funny. Docked two stars for undrinkable drinks. Still essential, though.
The Fine Art of Mixing Drinks
From: Whitmore Rare Books, Inc. Seller Rating:. Condition: about Fine. First edition. Warmly inscribed by the author: "To my very good friend and associate, Ernst Lampe. Cordial-ly yours, Dave Embury. Embury at 62 years old and a senior tax partner at a prestigious Manhattan law firm, turned his interest in cocktails into one of the essential connoisseur reference guides.
Embury , first published in Embury first outlines some basic principles for fashioning a quality cocktail: . Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits, liqueurs , cordials , and modifiers fresh squeezed lemons, etc. He also repeatedly stresses that a cocktail, in the classic sense a before-dinner drink should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the Brandy Alexander as pre-prandial cocktails, as they dull rather than sharpen the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or mid-afternoon drinks accompanying cake or chocolate cookies, but they are anathema as a "cocktail" before a large meal.