This book is an informative celebration of one of the most beloved cocktail categories: sours.
This collection of 100 beautifully balanced recipes for both classic and new cocktails demonstrates the irresistible allure of citrus and sours when paired with spirits. The fascinating history and lore of iconic and universally beloved beverages such as the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan are mixed with recipes to teach you how to make each of these classic drinks. Every aspect of these legendary drinks-including special ingredients and all the ways to riff on this delicious and versatile flavor palette-is explored in this essential collection for any spirits enthusiast.
Sours is perfect for both the seasoned and new at-home bar mixologists, who would benefit from an extensive and knowledgeable guide to the basics of sours, from one of the most trusted names in the cocktail world.
Rezensionen / Stimmen
"Philip Greene's latest book, SOURS, is a triumph. The stylish font of the title, reminiscent of the 1920s Brown Derby cocktail menu, used smartly throughout the book, establishes the look of a classic work on drinks. But the journey on the trail of the sour-style drinks, from the classics to cutting-edge 21st-century additions, with accurate recipes and techniques, establishes SOURS as Greene's most useful drink book to date. He has moved from being an aficionado to an expert, and has provided the readers with a valuable resource, whether they are professional bartenders or interested amateurs." -Dale DeGroff, author, The New Craft of the Cocktail
"Philip Greene's SOURS is delightful and definitive. The history here is lively, and the roster of drinks is remarkable. You'll want to make absolutely every daiquiri, margarita, fizz, sling, swizzle, and squirrel. SOURS is a party on every page. -Steve Reddicliffe, editor, The New York Times Essential Book of Cocktails
"This is a book that needed to be written, and there is no better person to guide you through the wide and wonderful world of sours than the seasoned and urbane cocktail authority and author Philip Greene." -Robert Simonson, author of A Proper Drink and the award-winning Substack newsletter The Mix with Robert Simonson.
"Philip Green does a stupendous job providing context to the recipes and ingredients in this book. This is the first time I've seen so many of these classics and their updates published alongside more recent additions. Like a great sour cocktail, the writing has substance, with a measure of sweetness, and some zingers to keep things tangy." -Amanda Schuster, author of Signature Cocktails
"Philip Greene's latest masterpiece, SOURS, is an extraordinary journey through the rich history of sour-style cocktails. Greene's unparalleled expertise and captivating storytelling make this book a must-read for cocktail enthusiasts and history buffs alike. His meticulous research and engaging narrative truly showcase his brilliance as an author and historian. This book is a testament to Greene's ability to blend historical depth with the art of mixology, making it an absolute treasure!" -Brian Van Flandern, "America's Top Mixologist," The Food Network
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 215 mm
Breite: 168 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-1-4549-4602-1 (9781454946021)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Philip Greene is the author of Cheers! (2022), The Manhattan (2016), To Have and Have Another (2012), and A Drinkable Feast (2018), the latter the winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits at the prestigious Tales of the Cocktail Festival in 2019. He is one of the founders of the Museum of the American Cocktail in New Orleans and a contributing columnist for The Daily Beast. Greene is a sought-after speaker on cocktail history and has been a presenter at notable venues, such as Tales of the Cocktail in New Orleans, the Smithsonian and Kennedy Center in Washington, D.C., and the Astor Center and The Dead Rabbit in New York City. He is also a mixology consultant for numerous bars and restaurants around the world. He lives in Washington, D.C.
