Imbibe: From Absinthe Cocktail to Whiskey Smash - Wine & Spirits Magazine

Imbibe: From Absinthe Cocktail to Whiskey Smash

Author: by David Wondrich

Publisher: Perigee/Penguin Random House, 2015

Price: $27

David Wondrich recently reissued his seminal work on cocktail history, Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar, first published in November 2007 and winner of a James Beard Award. With new cocktail stories and recipes, updated information on the legendary Jerry Thomas, and a revamp of the chapter on cocktails, Wondrich keeps up with the changing whims of barmen and an interest in rediscovered spirits. Even if you dog-eared his original, this new edition is just as deserving of a spot on your bookshelf or back bar.

Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.

This story appears in the print issue of August 2015.
Like what you read? Subscribe today.