The Art of Mixology review

Check out Matt’s review of The Art of Mixology: Classic Cocktails and Curious Concoctions.

I was graced with this book as a present from a family member last Christmas. Ever since, I have been working gradually through the recipes within its pages. Beginners, take note of the introductory chapter on making a drink (i.e., bartending tools, when to shake and when to stir, and appropriate glassware). In addition to classic entries, like the “Black Velvet”, there is a bunch of unheard-of concoctions that are worth trying, such as the “Green Lady” and the “Whiskey Sangaree”. The rest of the book is divided into sections according to spirit, with photographs of each item as it is meant to look upon presentation. Those who prefer to abstain have recourse to a chapter dedicated to alcohol-free beverages.

All of the recipes (at least, those that I have attempted thus far) are easy to follow, with few ingredients, and most do not call for specific brands, which keeps the means of creation open to the reader. Because of its simple structure, I think this book is accessible, and is unlikely to overwhelm those who have little experience with the “spirit” world, as well as home bartenders who are operating on a budget. Also, it is not a bad Christmas present. This title is available through the Commonwealth Catalogue.

For those who are more adventurous, I recommend American Bar by Charles Schumann. It is a concise yet informative volume, with lists of top brands, and descriptions of liquors and liqueurs. It features many classic cocktails, such as the “Godfather” and the “Roc-a-Coe” (the latter having been adapted from The Savoy Cocktail Book), along with originals by the author – all listed in alphabetical order. As with the book under review, most recipes call for few ingredients, though there are a few long drinks, such as the “Brighton Punch”.