Hardcover: 240 pages
Publisher: Clarkson Potter; 1 edition (October 15, 2002)
Product Dimensions: 7.7 x 0.8 x 10.4 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (136 customer reviews)
Best Sellers Rank: #21,168 in Books (See Top 100 in Books) #23 in Books > Cookbooks, Food & Wine > Beverages & Wine > Cocktails & Mixed Drinks #35 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Spirits #50 in Books > Reference > Encyclopedias & Subject Guides > Cooking
Dale DeGroff is the man who set the stage for the return of the great American art of the cocktail. He brought back so many lost cocktail treasures and laid the path for all of us to follow. This book is a great way to learn not only those recipes, but why freshness and quality count. You will learn the proper technique, and attitude and get an idea of what resources to look for and what to research. Cocktail history is extraordinarily important to learning to mix a great cocktail.The only things to watch out for are a few of his recipe modifications. The most egregious & disgusting is his Sazerac. I wish to make it a crime from here on out to ever make Dale DeGroff's version of The Sazerac. It is a horrid combination of Cognac, Rye Peychaud & Angostura bitters and absinthe and too much simple syrup. Either Cognac or Rye, and no Angostura, please. There are a few others that I don't remember off the top of my head, but otherwise it is a great book. I also disagree with his implying that measuring is less of a talent than free-pouring. Free-pouring accurately is possible, but is in my opinion best left for the likes of Mr. DeGroff, and no one else. I've encountered far too many who are insulted at the suggestion they measure over demonstrating their total lack of accuracy at the free-pour. A measured cocktail will always be the same & is made no slower. There are quite a few drinks that are easily destroyed by lack of absolute accuracy. Stick to measuring.The ingredients section could be a bit more in depth. For example, he doesn't really point out the differences among London Dry, Plymouth, Old Tom (it is indeed avaiable), and Genever or Holland Gin & what kind of cocktails they are used in.Mr. DeGroff has a refreshingly democratic approach to cocktails.
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