Misplaced Pages

#641358

24-503: The daiquiri is one of the six basic drinks listed in David A. Embury 's classic The Fine Art of Mixing Drinks , which also lists some variations. Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba in eastern Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer named Jennings Cox , who was in Cuba (then at

48-538: A U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C. , and drinkers of the daiquiri increased over the space of a few decades. It was one of the favorite drinks of the writer Ernest Hemingway and U.S. President John F. Kennedy . The drink became popular in the 1940s. World War II rationing made whiskey and vodka hard to come by, yet rum

72-450: A "Bible" for crafting cocktails. Liqueur A liqueur ( US : / l ɪ ˈ k ɜːr / li- KUR , UK : / l ɪ ˈ k j ʊər / li- KURE ; French: [likœʁ] ) is an alcoholic drink composed of spirits (often rectified spirit ) and additional flavorings such as sugar , fruits , herbs , and spices . Often served with or after dessert , they are typically heavily sweetened and un-aged, beyond

96-413: A "cocktail" before a large meal. In terms of IBA Official Cocktails , Embury describes classic Before-Dinner Cocktails , which whet the appetite, not other categories. Embury breaks all cocktail ingredients down into three categories: The base is the principal ingredient of the cocktail. It is typically a single spirit such as rum , gin , or whiskey , and typically makes up 75 percent or more of

120-566: A cocktail glass. Garnish with a twist of lemon , if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry . Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive , preferably one stuffed with any kind of nut . Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass , add bitters to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with

144-542: A frozen daiquiri (mostly fruit-flavored variants) is by using frozen limeade , providing the required texture, sweetness and sourness all at once. The Fine Art of Mixing Drinks#Six basic drinks The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury , first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories:

168-462: A resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines . They were made in France as early as the 13th century, often prepared by monks (for example, Chartreuse ). Today they are produced all over the world, commonly served neat, over ice, with coffee , in cocktails , and used in cooking . The French word liqueur

192-789: Is derived from the Latin liquifacere , which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps . This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated soft drink . Schnapps, on the other hand, can refer to any distilled beverage in Germany and aquavit in Scandinavian countries. In

216-544: The Aromatic Type use as modifying agents bitters or aromatic wines or spirits. Cocktails of the Sour Type use as modifying agents a fruit juice (typically, lemon or lime ) and sugar. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended. However, Embury makes it very clear that he thinks the idea that a drink must be made according to one exact recipe preposterous, and that

240-716: The United States, where spirits are often called "liquor", there is often confusion discerning between liqueurs and liquors , due to the many different types of flavored spirits that are available today (e.g., flavored vodka ). Liqueurs generally contain a lower alcohol content (15–30% ABV ) than spirits and have a sweetener mixed, while some can have an ABV as high as 55%. Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials. These materials include juices or extracts from fruits, flowers, leaves or other plant materials. The extracts are obtained by soaking, filtering or softening

264-510: The alcohol concentration is reduced; this is known as the ouzo effect . Liqueurs are sometimes mixed into cocktails to provide flavor. Adding liqueurs to a cocktail can change the flavour and appearance of the cocktail. Whilst some liqueurs are coloured and designed to make the cocktail pop in colour, others are clear to prevent the liqueur from taking over the colour of the base spirit or garnish. Layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur

SECTION 10

#1732802198642

288-795: The base and lime juice substituted for lemon juice as a modifying agent. An entire chapter of the book ("Roll Your Own") is dedicated to this premise. Embury's six basic drinks are the Daiquiri , the Jack Rose , the Manhattan , the Martini , the Old Fashioned , and the Sidecar . Embury's preferred recipe for each is: Shake with much finely crushed ice and strain well into a chilled cocktail glass . Shake vigorously with ice and strain into

312-407: The base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio (1 part sweet, 2 parts sour, 8 parts base) for sour type cocktails. Embury first outlines some basic principles for fashioning a quality cocktail: Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for

336-568: The daiquiri saw tremendous popularity in the US. The basic recipe for a daiquiri is also similar to the grog British sailors drank aboard ships from the 1780s as a means of preventing scurvy . By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. This was a common drink across the Caribbean, and as soon as ice became available this

360-447: The final arbiter is always your taste. He suggests trying different ratios, finding the one that is most pleasing to you, and sticking with it. Once one understands the basic components of each type of drink, new cocktails can be created by substituting a different base or modifying agent or by adding a special flavoring or coloring agent. A daiquiri , for example, is nothing more than a whiskey sour with rum substituted for whiskey as

384-435: The final product. Some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents. Anise and Rakı liqueurs have the property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but coalesces when

408-643: The highest quality spirits, liqueurs , cordials , and modifiers (fresh squeezed lemons, etc.). He also repeatedly stresses that a cocktail, in the classic sense (a before-dinner drink) should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the Brandy Alexander as pre-prandial cocktails, as they dull rather than sharpen the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or mid-afternoon drinks accompanying cake or chocolate cookies, but they are anathema as

432-439: The juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted with a long-handled spoon . Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled coupe glass . Consumption of the drink remained localized until 1909, when Rear Admiral Lucius W. Johnson,

456-696: The plant substances. A sweetening agent should be added in an amount that is at least 2.5 percent of the finished liqueur. The alcohol percentage shall be at least 23%. It may also contain natural or artificial flavoring and color. The European Union directive on spirit drinks provides guidelines applicable to all liqueurs. As such, a liqueur must The Alcohol and Tobacco Tax and Trade Bureau regulates liqueurs similarly to Canada. Liqueurs (and also cordials) are defined as products created by mixing or redistilling distilled spirits with fruit, plant products, natural flavors, extracts, or sweeteners. These additives must be added in an amount not less than 2.5% by weight of

480-424: The rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. From the 1958 edition: The book gained immediate popularity and quickly became one of the most referenced and cited cocktail books. In modern times, the book has been described as "famous" and

504-661: The tail-end of the Spanish Captaincy-General government ) at the time of the Spanish–American War of 1898. It is also possible that William A. Chanler , a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice, and

SECTION 20

#1732802198642

528-811: The total volume of the cocktail before icing. The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base while enhancing its natural flavor. Typical modifying agents are aromatic wines (such as vermouth ) and spirits (such as Fernet Branca or Amer Picon ), bitters , fruit juices and "smoothing agents" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse ), Cordials , bitters like Angostura Bitters , etc. and non-alcoholic flavored syrups (such as grenadine or orgeat syrup ). These are typically used in place of simple syrup , and are to be used sparingly. Embury breaks all cocktails down into two categories: Cocktails of

552-527: Was easily obtainable owing to U.S. President Franklin D. Roosevelt 's Good Neighbor policy , which opened up trade and travel relations with Latin America, Cuba, and the Caribbean. The Good Neighbor policy, also known as the Pan-American program, helped make Latin America fashionable. Consequently, rum-based drinks (once frowned upon as the choice of sailors and down-and-outs) also became fashionable, and

576-465: Was included instead of the water. A wide variety of alcoholic mixed drinks made with finely pulverized ice are often called frozen daiquirí . These drinks can also be combined and poured from a blender , eliminating the need for manual pulverisation and producing a texture similar to a smoothie . On larger scales, such drinks are often commercially made in larger machines and come in various flavors with various alcohol or liquors. Another way to create

#641358