Nightclubs and country clubs figured in my father’s business distributing snack foods in post-WWII “Steel City,” Pittsburgh, where I was served “Shirley Temple” cocktails in martini glasses alongside my parents’ Manhattans. (To my five- and six-year-old eye, the trophy was the maraschino cherry.) Decades later, teaching American literature in the university, my interest deepened in Jack London’s writing, and my book on him demanded close attention to the history of US cocktails and other drinks. London’s memoir, John Barleycorn, frankly details his drinking and eventual capture by alcohol. As a scholar-researcher, I was “captured” by the backstory of US cocktail culture.
I wrote...
Gilded Age Cocktails: History, Lore, and Recipes from America's Golden Age
America’s Golden Age of Cocktails jibed with the dawn of the telephone, electric lights, and the airplane. In the post-Civil War decades, bartenders’ innovations gave rise to the Manhattan, the Martini, and myriad other drinks popular to this day. Suddenly, ice was no longer a cheating bartender’s dilution, but an asset to chill whiskey, rum, or gin beverages compounded with flavorings, juices, and fruit garnishes that pleased both eye and palate. The new mixed drinks flourished at barrooms, sporting events, luncheons, balls, reunions, and on railroad cars, yachts, and ocean liners.
Cocktails honored America’s cities, celebrities, tycoons, scamps, and scoundrels. Colleges had signature drinks, and actresses were toasted with cocktails compounded in tribute to their starring roles on stage. The Temperance Movement warned against these demonic drinks, but cocktails stirred or shaken won the day.
IMBIBE! earns its all-caps title and exclamation point because it is the undisputed “bible” of cocktail books. As a longtime historical researcher, I marveled at Wondrich’s deep dive into the backstory of innumerable drinks, bars, and bartenders, together with their histories, eccentricities, and achievements. Along the way, I found Wondrich to be a master librarian of the bar books compiled and published from the late 1700s colonial days to recent times. IMBIBE! includes author-tested recipes, situates the drinks in their historical moments, and profiles marquee mixologists, especially the Founding Father of cocktail culture, “Professor” Jerry Thomas (b.1830), whose How to Mix Drinks launched the Golden Age of Cocktails. Wondrich’s graceful prose glides with pleasing flair, rather like a fine cocktail.
The newly updated edition of David Wondrich’s definitive guide to classic American cocktails.
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar.
Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes.
The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this…
Curtis reaches to bestselling author Robert Lewis Stevenson’s Treasure Island (1883) for the song identified with sailors and pirates:
Fifteen men on the dead man's chest—
...Yo-ho-ho, and a bottle of rum!
Drink and the devil had done for the rest—
...Yo-ho-ho, and a bottle of rum!
Whiskey and gin are sidelined as rum takes first prize in this chronicle of Caribbean and South Seas pirates and privateers, sugar barons, and rum drinks from grog to the daiquiri and Cuba Libre (my Key West favorite).
This ten-cocktail capsule of New World history reshuffles history classroom categories to join recent accounts of turbulent times seen through commodities (Bananas, Cod, Salt), but a Bottle of Rum is the most fun, by far!
Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors
From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society.
Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop…
Order a Martini (straight up, or with ice chiming against the glass), then settle with this charming book and the “quintessential cocktail” that merits its own chapter in the imbiber’s US history tour. Grimes wears learning lightly while pointing out the cultural vagaries over four centuries of pleasurable distillation, brewing, and fermentation. Who knew the American Revolution was first fomented in 1700s village taverns? Or that the familiar Gilded Age “Bronx” (named by the Waldorf-Astoria’s master mixologist) was the very first cocktail to use fruit juice?
Author Grimes chides the 1960s Yuppies (a.k.a. young urban professionals) for purist insistence on “imported beer” and “the rarest of single-malt Scotches,” but concludes the country and the cocktail survived and are all the better for it. He gets no argument from me!
The cocktail is as old as the nation that invented it, yet until this entertaining and authoritative account, its story had never been fully told. William Grimes traces the evolution of American drink from the anything-goes concoctions of the Colonial era to the frozen margarita, spiking his meticulously researched narrative with arresting details, odd facts, and colorful figures.
The book includes about one hundred recipes--half of them new for this edition--for both classics and innovations.
Whiskeys rule, but the modern bar dare not lack a battery of bitters that extend beyond from the familiar Angostura and Peychaud’s. By the “dash,” cocktails demand bitters which, all too often, appear to be an afterthought. (Yet my New Orleans-born Sazerac cocktail would taste “off” without Peychaud’s and my favorite Old Fashioned unthinkable without two dashes of time-honored Angostura.)
Bitters inducts us into the realm of these botanical “drugs” distilled from flowers, spices, citrus peels, tree bark—all originally dispensed in apothecary shops as cures for digestive woes, stomach troubles, even gout. By the Gilded Age, bitters transited to the bar under brands sounding sketchy (e.g. Flint’s Quaker Bitters), but Bitters opens a new botanical wonderland for my armchair imagining, and for others’ venturesome do-it-yourself distillation. Key Lime Bitters, anyone?
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a…
Double duty as a bar book and memoir makes Crockett’s chronicle my must for skillfully conjuring two historical moments: the Golden Age of Cocktails (a.k.a. the Gilded Age) and the dark era of Prohibition. Anxious that memories of delectable cocktails and their recipes had been buried in the crypt of Prohibition’s thirteen years (1920-1933), journalist Crockett hastened to record and revive the drinks. His history is spot-on, and his fury at the nation’s failed “Noble Experiment” of Prohibition fuels this survivor’s fine wordsmithing.
Crockett was a prominent journalist, writer and publicist. He contributed many observations on New York City nightlife during Prohibition, especially regarding the social life of the Waldorf-Astoria. This collection provides 500 cocktail recipes served at the Waldorf and is one of the first post-Prohibition books of its kind.
The author also provides glimpses of the history of the renowned bar, where he served as the historian of the Old Waldorf Astoria.
Susan Tate Ankeny left a career in teaching to write the story of her father’s escape from Nazi-occupied France. In 2011, after being led on his path through France by the same Resistance fighters who guided him in 1944, she felt inspired to tell the story of these brave French patriots, especially the 17-year-old- girl who risked her own life to save her father’s. Susan is a member of the 8th Air Force Historical Society, the Air Force Escape and Evasion Society, and the Association des Sauveteurs d’Aviateurs Alliés.
The first and only full-length biography of Hazel Ying Lee, an unrecognized pioneer and unsung World War II hero who fought for a country that actively discriminated against her gender, race, and ambition.
This unique hidden figure defied countless stereotypes to become the first Asian American woman in United States history to earn a pilot's license, and the first female Asian American pilot to fly for the military.
Her achievements, passionate drive, and resistance in the face of oppression as a daughter of Chinese immigrants and a female aviator changed the course of history. Now the remarkable story of a fearless underdog finally surfaces to inspire anyone to reach toward the sky.
One of WWII’s most uniquely hidden figures, Hazel Ying Lee was the first Asian American woman to earn a pilot’s license, join the WASPs, and fly for the United States military amid widespread anti-Asian sentiment and policies.
Her singular story of patriotism, barrier breaking, and fearless sacrifice is told for the first time in full for readers of The Women with Silver Wings by Katherine Sharp Landdeck, A Woman of No Importance by Sonia Purnell, The Last Boat Out of Shanghai by Helen Zia, Facing the Mountain by Daniel James Brown and all Asian American, women’s and WWII history books.…
Interested in
cocktails,
the Caribbean,
and
the Bronx?
10,000+ authors have recommended their favorite books and what they love about them.
Browse their picks for the best books about
cocktails,
the Caribbean,
and
the Bronx.
