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Originally Posted by boar_d_laze  Mr. Boston recipes are consistently too heavy on the mixers.
BDL |
I disagree and would love to see some examples. Also, things like lemon and lime juice don't "count" as tastes can vary/change by the minute (if you're a big cocktail weenie like myself you'll notice) depending on the fruit and freshness. You have to remember, compare cocktail making to baking as far as ratios. If you add just a SPOONFUL more of something, its almost the equivalent of adding, say...a cup more sugar to your cake.
That said, I think it's one of the most accurate books as far as cocktail ratios. You have to remember, peoples cocktail palates have changed significantly over the years, and well, that's not a good thing. One example being a Martini. Try ordering a Martini anywhere, and you'll get Gin that was practically set next to a bottle of vermouth....that's about it. However, a real Martini, you'll see almost as much Vermouth as you do Gin.
Same with drink proportions. It's silly to drink 10oz martini's for a multitude of reasons. Cocktails should be usually, without juices, etc. ~3oz.
From the cheftalk review, which I agree with 100%.
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First, in its attempts at preserving the classic cocktail, Mr. Boston publishes what it considers the original recipes of many cocktails. Such recipes, therefore, come in much smaller portions than those served today and at times are mixed with vastly different components. Second, since the recipes do not include the use of pre-made mixes, many recipes will call for less common household ingredients, like bitters. And third, without pre-made mixes, careful measuring is now even more essential to accurately reproduce many of the cocktails listed. But exactly how much is "a dash"?
Thankfully, these specific features of Mr. Boston are relatively negligible, and easily overcome. For instance, while the cocktail sizes may be smaller, the component ratios are nonetheless accurate—meaning that to increase quantity, simply increase components according to the ratios given. Also, as to cocktail recipes that do not reflect today's standards, like the martini recipe calling for gin instead of vodka, the bar basics section of the book teaches the newcomer all about the evolution of drinks.
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You have to remember too, that spirits have changed over the years, so therefore cocktail recipes need to be somewhat modified. vermouth doesn't taste like vermouth did 50-75years ago, etc. I think that the editors did a **** good job of "editing" that in this Mr. Boston.
BDL, If you don't care for Mr. Boston, I suggest you pick up a book by Wondrich called "Imbibe!"
Mr. Boston is a GREAT reference book for anyone who's not into cocktails at all, but wold like to have a book on reserve for when a guest asks for one. Is it the book that I go to when I'm making a cocktail? No, because most likely, I know those recipes by now and can make to taste.
*p.s. ACCURATE pouring and the "right" ICE (for water dilution, THE most IMPORTANT aspect in making a cocktail) are key. Get some accurate jiggers and some decent ice trays. The days of Tom Cruise in Coctails Flare Bartending and Free pouring drinks are gone (for REAL cocktails) Let's call them the Rachel Ray and Sandra Lee way to make a cocktail.
*p.p.s. Most bars, I'd say 99.6% have "bad" ice. I'm no cocktail uber-guru just a real uber enthusiast, and well, the cocktail scene on the east coast (and somewhat in San Fran) is coming back, in a BIIIIIG way. I can walk into a bar and "hear" them shaking a cocktail and know if its going to be good or not based on how the ice sounds.