The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes
Description
A lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson.
“The Encyclopedia of Cocktails is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information.”—Toby Maloney, founder of The Violet Hour and author of The Bartender’s Manifesto
How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.
New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn't a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.
The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It's both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.
Praise for The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes
“There is no greater authority on the culture and history of all things cocktail related than Robert Simonson! This book is a deep and factual dive into cocktails, spirits, bartenders, bars, and the modern history of the cocktail revival told in Robert’s signature witty style. An informative and entertaining read for cocktail enthusiasts and professional bartenders alike.”—Julie Reiner, co-owner of Clover Club, Leyenda, and Milady’s; cofounder of Flatiron Lounge and Pegu Club; cohost of Drink Masters
“The Encyclopedia of Cocktails delivers the goods, in hugely entertaining fashion. Robert Simonson, one of America’s most stylish and knowledgeable writers on drink, conducts a brilliant, panoramic tour of his subject, traveling on and off the beaten path. It’s all here: the cocktails past and present (and the stories behind them); the bars and the bartenders; the trends and the tastemakers. It makes for a heady concoction, equal parts erudition and panache. Can an encyclopedia qualify as bedside reading? In rare cases, yes. This is one of them.”—William Grimes, author of Straight Up or On the Rocks and former New York Times reporter and restaurant critic
“The Simonson Encyclopedia is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information. Simonson offers us a dram of his Algonquin wit with each turned page. This book is a go-to when conducting research, seeking inspiration, and attempting to quench one’s thirst for knowledge.”—Toby Maloney, founder of The Violet Hour and author of The Bartender’s Manifesto
“Robert Simonson’s take on essential cocktail history is told with that great combo of wry wit and intellectual edge. From the bars and barkeeps to finely-tuned recipes, his well-observed entries made me an instant expert in all things booze.”—Alice Feiring, author of To Fall in Love, Drink This and Natural Wine for the People
“The Encyclopedia of Cocktails is a crucial addition to any drink aficionado’s library. From Adonis to Zombie, every page of Robert Simonson’s opus is filled with insightful, amusing histories of the cocktails, bars, and people who transformed drinking culture. I loved it.”—Kevin Alexander, James Beard Award–winning author of Burn the Ice: America’s Culinary Revolution and Its End and bestselling coauthor of California Soul and The Lemon
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