The Oxford Companion to Spirits and Cocktails by David Wondrich and Noah Rothbaum

  • Absinthe drip (page 4)

    from The Oxford Companion to Spirits and Cocktails The Oxford Companion to Spirits and Cocktails by David Wondrich and Noah Rothbaum

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: absinthe; sugar cubes
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Notes about Recipes in this book

  • Amaretto sour

    • hbakke on May 07, 2022

      I might try this with the "improved" variation the book recommends with lemon juice, simple syrup, egg white, and bourbon as a replacement for the sour mix. As is, the recipe produces a delicious cocktail that I topped with a lemon slice and Luxardo cherry.

  • Bee's knees

    • hbakke on May 08, 2022

      Not a great recipe as written. The honey immediately balls up and doesn't incorporate at all. I followed another recipe and made a honey syrup to more easily mix the honey in, but the honey flavor was too faint. Not a repeat for me.

  • Breakfast martini

    • hbakke on February 13, 2022

      Delightfully orangey. I used an elderflower orange marmalade and liked the floral notes it added. I would make this again.

  • Brown Derby (East Coast rum version)

    • hbakke on February 11, 2023

      Sweet and interesting rum cocktail.

  • Chocolate martini

    • hbakke on November 08, 2021

      Nice chocolaty cocktail. For me the cocoa powder rim is essential to offset the sweetness of the cocktail.

  • El diablo

    • hbakke on November 08, 2021

      Nice cocktail that, for me, would be best enjoyed on a summer day.

  • French martini

    • hbakke on November 08, 2021

      Fruity and delicious

  • Jack Rose

    • hbakke on July 19, 2022

      Nice cocktail. Tasted like a boozy candy apple to me.

  • Jasmine

    • hbakke on February 26, 2022

      The book mentions that this tastes like grapefruit juice and that is accurate. It tastes like bitter citrus peel. I'm not a fan of grapefruit so I didn't love this.

  • Margarita

    • hbakke on February 12, 2022

      I'm not a big drinker, but this was a nice, delicate-tasting margarita. I'm used to the sickly sweet margaritas made from a premade bottled mix and this was understandably much better tasting.

  • Extra dry martini (1955)

    • hbakke on February 12, 2022

      Tastes mostly of gin. Not my favorite version of a martini, but nice enough.

  • Mary Pickford

    • hbakke on June 12, 2022

      Not too sweet. An enjoyable cocktail.

  • Tequila daisy

    • hbakke on February 12, 2022

      Nice, lightly fruity cocktail.

  • Tequila sunrise (Agua Caliente version)

    • hbakke on October 23, 2022

      A nicely tart (from the lime half) tequila cocktail.

  • White lady

    • hbakke on February 26, 2022

      Nice, citrusy cocktail.

  • White Russian

    • hbakke on September 16, 2023

      An easy classic. My preference would be to add a bit more Kahlúa.

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  • ISBN 10 0199311137
  • ISBN 13 9780199311132
  • Linked ISBNs
  • Published Nov 04 2021
  • Format Hardcover
  • Page Count 960
  • Language English
  • Countries United Kingdom
  • Publisher Oxford University Press

Publishers Text

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis.

The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass.

The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

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