Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.75 shipping
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined Hardcover – October 12, 2010
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
Fall into Cooking Featured Recipe from Speakeasy by Jason Kosmas and Dushan Zaric: Mata Hari
The Mata Hari best exemplifies the creative process utilized at Employees Only of taking classic ideas and modernizing them through an expression of big flavors and culinary technique. Inspired by the luscious brandy classic Sidecar, the Mata Hari blends Cognac with chai-infused sweet vermouth and fresh pomegranate juice to introduce soft tannins and exotic spice. Rose hips adorn this cocktail which awaken the olfactory senses, alluding to what comes next. Stunning to look at, seductive on the nose, and vibrant on the pallet, the Mata Hari is one of the first and most popular cocktails at Employees Only. --Jason Kosmas and Dushan Zaric
Makes one drink
1¼ ounces Louis Royer Force 53 VSOP cognac
1 ounce Chai-Infused Sweet Vermouth
¾ ounce freshly squeezed lemon juice
¾ ounce pomegranate juice
½ ounce simple syrup
3 dried organic rose buds, for garnish
Pour the cognac, vermouth, juices, and syrup into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
Dominant flavors: deep red pomegranates with roses on the nose
Body: rich, full mouthfeel
Accentuating or contrasting flavors: chai, cinnamon, and clove interweave
Finish: lingering, black tea, spicy
From Publishers Weekly
Kosmas and Zaric (You Didn't Hear It from Us), owners of Employees Only, a not-so-hidden take on a Manhattan speakeasy, offer instruction on recreating classic drinks and stirring up some modern variations. Fresh ingredients are their mainstay, but since the focus is on old-school cocktails, fewer intense flavor combinations arise than what might be found in a more contemporary collection of artisanal concoctions. Not that there's anything wrong with that. It's curious, for instance, to learn that the Manhattan, circa 1882, contained more vermouth than it did rye, while its modern version calls for a bourbon to vermouth ratio of 2 to 1. Among the 90 offerings, there are some that one would proudly order across a crowded bar, such as the New York Sour with its shakeup of 101-proof rye, lemon juice, and dry red wine. Others would best be acquired on the down low, like the Monkey Gland, a cocktail of absinthe, gin, orange juice, and Grenadine. There is also the Amelia, a sequel to the Cosmopolitan, starring blackberry puree and elderflower liqueur. For the more literary minded, there is the Hemingway daiquiri, a supposed favorite of Papa's, wherein grapefruit juice finds harmony with rum and maraschino liqueur. (Oct.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
This book is the product of much of their hard-won wisdom. On the good side, the book is a reasonably extensive how-to list for making dozens of different cocktails. Each cocktail receives its own write-up on a single page that has plenty of room for margin notes and recipe tweaks - and to their credit the authors encourage the reader to experiment. The authors know that while there are certain mechanics and rules to making good cocktails, mixing a good drink is an art that takes on the personality of the creator. And so we are encouraged to create variations off of these recipes.
Also on the good side - the book contains instructions for how to make your own mixes at home rather than buying the off-the-shelf stuff at the liquor store. This is a sterling addition to the book. Consider - if you're having a Mexican feast over at a friend's house, would you prefer it is he or she made his or own picante sauce or if instead you were handed a bottle of Pace? The same should hold true for such things as simple syrup, grenadine, and the like. True - if you take this book too seriously you're going to be spending an awful lot of time preparing your libations, but such is the price to pay for quality.
The book also provides some lessons on the bartending craft. The first few pages of the book include instructions for how to stir and shake cocktails as well as a primer on essential bar-ware. I would have liked to read about how to build the liquor portion of a home bar - what do these guys consider to be the essential building blocks of a good home bar and what should be left to the fringes? (This is one of the better tidbits that you can find in "Boozehound," for example.)
Unfortunately, "Speakeasy" is a bit on the pretentious side. The writers tell you that to properly stir a cocktail, you must keep the back of the spoon against the edge of the glass - really? Also, recipes can call for pretty ridiculous steps - such as "stir 40 times." Why 40 is a magic number is never explained. And the book is also laden with a self-satisfied tone that can be tedious after a while. It's interesting that when describing the birth of a certain drink, the authors credit some "obnoxious cocktail geeks" who entered the bar one night to challenge the bartenders - that description could equally apply to the authors themselves.
But that's fine - I don't want to hang out with these people - I just want to know their thoughts on making a good drink. And "Speakeasy" has plenty of those. Sure, there are omissions - there is not much at all in here about tequila. But let us not quibble - this is a good book that promises many happy toasts and groggy mornings.
Old school cocktails are very much in vogue right now and I enjoy them very much. However, my local liquor store was missing several of the key ingredients for the cocktails that I wanted to try out. I would take a guess that the average consumer would have not have many of the key ingredients in stock. With that being said the drinks are creative and the few I tried were very tasty. As for as drink books go this one was very detailed and had nice pictures and the overall quality was much higher than I would have expected. My disappointment was that the ingredients were not easily available.
If you are the type of person who reads Gourment Magazine than you will love the book, however if you are the kind of person who gets their ideas from Rachel Ray magazine the Speakeasy may be out of your comfort level.
Most Recent Customer Reviews
love this book. I expect them to share it. Right, that's gonna happen.Read more