2 of 3 people found the following review helpful
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This review is from: Vintage Spirits and Forgotten Cocktails: Revised and Updated (Spiral-bound)
An Interesting book. The problem is that many of his recipes appeared to be geared up to American taste,heavy on the sweet additives.He gives little or no reference to one of the classics on Cocktails,by David Emburey.The idea that cocktails were started in the USA might be disputed in that the Royal Navy in the eighteenth century were drinking a mixture of rum,lime juice and molasses which might be considered as the first Diaquiri. Many of his cocktails that do not contain fruit juice he specifies as being shaken.Anyone with a knowledge of chemistry will know that shaking a mixture of alcoholic and aqueous liquids such as vermouths and liqueurs will produce an air-liquid emulsion,resulting in a cloudy drink:this is the reason that you do not shake drinks like a Martini.Stirring,provided you have sufficient ice,produces adequate chilling.Obviously "Doctor Cocktail" does not have a great scientific background!