It's a book that needed to be written. Greene is among the most consistent and dedicated of the cocktail historians that emerged during the early years of the cocktail revival.
I am really enjoying his book on the Manhattan from several years ago (my second favorite cocktail), which you turned me onto, Robert. Looking forward to picking up this one as the daiquiri is my third favorite cocktail.
Sours! Now why didn’t anybody else think of that…?
Regarding unique citrus: I really wish we could import kabosu from Japan and grow them here. Tastes like piney lemon (but not like PineSol) and is perfect in so many sours. And I wish fresh yuzu was easier to obtain.
Very excited about the book —but also very excited about “weenies and tinis”
It's a book that needed to be written. Greene is among the most consistent and dedicated of the cocktail historians that emerged during the early years of the cocktail revival.
Yes! And I think he’s a fellow Wildcat like us!
I am really enjoying his book on the Manhattan from several years ago (my second favorite cocktail), which you turned me onto, Robert. Looking forward to picking up this one as the daiquiri is my third favorite cocktail.
Nice! Phil is such a great guy!
Indeed.
Delete if not appropriate but if you want to pick this up from a small specialty Seattle bookstore: www.booklarder.com are swell folk.
Book Larder is great!
Sours! Now why didn’t anybody else think of that…?
Regarding unique citrus: I really wish we could import kabosu from Japan and grow them here. Tastes like piney lemon (but not like PineSol) and is perfect in so many sours. And I wish fresh yuzu was easier to obtain.
Good. PineSol liqueur would be a bad idea.
OMG, I just laughed at that so hard-- PineSol Liqueur - perfect for that "6th Sense" cocktail.
Excellent interview! I loved Greene’s “A Drinkable Feast.” Just ordered his Sours and Manhattan books!
Wonderful! You won't be sorry.