Wednesday, June 20, 2012 |
4 years ago
Devout cocktail enthusiasts not only know how to mix vintage libations, but can tell you the stories behind them. For instance, the Sidecar was first created during World War I in Paris when an American soldier ordered the drink and it was served aboard the sidecar of his motorcycle. The Singapore Sling was first mixed in 1915 halfway in the famous Raffles Hotel bar in Singapore by barman Ngiam Tong Boon. The Hemingway Daiquiri was created in 1921 for Ernest Hemingway, who escaped to Cuba to drink them on a regular basis.
"When prepared well, a vintage cocktail is a thing of joy," writes Michelin three-star mixologist Brian Van Flandern in the introduction of Vintage Cocktails
, a gorgeous title from Assouline Publishing.
A must-have for any party host or budding bartender, the book celebrates the art of mixing with time-tested recipes for classics such Gin Fizz, Dark and Stormy, Missouri Mule and Kir Royale, all accompanied by photographs taken at New York City's renowned Carlyle Hotel.
Tomorrow night, June 21, Assouline at South Coast Plaza is hosting a cocktail event featuring Rob Floyd, lead bartender at The Bazaar by José Andrés at SLS Hotel in Beverly Hills. From 6:30 to 8:30 p.m., he'll be concocting drinks from the book, and all are invited to try the creations. The event is free but you must RSVP to firstname.lastname@example.org. Assouline Publishing is located on Level 1, Nordstrom Wing. Dress is cocktail chic.
Here's a recipe for a timeless favorite, the Moscow Mule, straight from the pages of Vintage Cocktails: