How to Concoct, Savour and Serve Four Classic Cocktails | AnOther

Rising mixologist Sean Blake reveals the best way to create and serve his very favourite beverages. Recipes included.

— February 24, 2016 —

Text Rebecca May Johnson | Photographic Editor Holly Hay | Photography Jack Wilson

“Being in the particular the elucidation of the Manners and Customs of people of quality in a period of some equality” – Harry Craddock, The Savoy Cocktail Book, 1930

A cocktail is the crystallisation of a historical moment. F. Scott Fitzgerald placed the Gin Rickey (half a lime, dry gin, soda, served long) at the centre of an unravelling adultery played out in searing heat of Long Island in The Great Gatsby. It was first made with bourbon but gin was easier to counterfeit during Prohibition (1920-1933), an era ironically defined by its drinks: the Corpse Reviver, the Mary Pickford, the Whisky Sour, the Sidecar, among others. The Martini glass bears the bold modernist lines of skyscrapers built during its heyday, when legendary barman Harry Craddock recorded it in The Savoy Cocktail Book (still considered a bible).

read more…  How to Concoct, Savour and Serve Four Classic Cocktails | AnOther

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