This cocktail is a variant based on the “Too Soon” cocktail found in Regarding CocktailsbySasha Petraske and a version found here. Petraske’s text recommends this as a pre-prandial drink, which makes sense, given its excellent mixture of fruity sweetness with the dry finish that comes from the bitterness of the amaro used in it, Cynar. Although Gordon’s Cup will remain our standard summer cocktail for visitors, this is the first time I’ve used an amaro and thought, “This might be more broadly liked than by the cocktail snobs on the mountain top….'!
Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey. Forewords by Dale DeGroff and Robert. Sasha Petraske opened Milk & Honey, a speakeasy cocktail bar in New York, in 2000. The framing idea of the book is the framing idea of mixology as Sasha and his ventures expressed it: every cocktail is a variation of one of five types of drinks: the Old Fashioned, the Martini or Manhattan, the Sour, the Highball, or the Fix. This cocktail is a fabulous dessert drink. It has all the flavour and mouthfeel of a good affogato - Mr. Wack’s had a whole vanilla pod infused into it, which certainly helps - and the coffee and rum combine to give a delicious dark chocolate note. This is my first drink from Regarding Cocktails and I’m.
Regarding Cocktails by Sasha Petraske and Georgette Moger-Petraske Are you sure you want to delete this book from your Bookshelf? Doing so will remove all the Bookmarks you have created for this book. Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey.
We make it as follows.
Shake in a shaker filled with ice.
1 oz. Bombay Sapphire (But any gin that is fragrantly botanical will work)
1 oz. Cynar
1 / 2 oz. Simple Syrup (1:1 ratio of sugar to water; to taste, you might add another 1/4 oz.)
3/4 oz. Fresh Lime Juice (Some recipes call for lemon)
1/4 oz. Orange Juice (or 2 orange slices)
Shake and serve in a Martini Glass
Regarding Cocktails ensures Sasha Petraske has the last word on his legacy in cocktail culture. By Jonathan White.
For the 15 years between opening the original Milk & Honey in New York in 2000 and his untimely death, Sasha Petraske was at the very forefront of the revival of cocktail culture, first in the United States and in turn around the world, with many of those who studied under him going on to great things themselves. This book, started by Petraske and finished by his widow, the spirits writer Georgette Moger-Petraske, contains 85 recipes along with their origin stories from his friends and family of former staff. On top of that, we get the thoughts of Petraske – either in his own essays or recollections from contributors such as David Wondrich – on topics as varied as ice, style, charity and cocktails for cats. The book mixes the cherished idiosyncrasies of Petraske’s character with his code for bettering both cocktails and those who serve them. Strikingly illustrated, Regarding Cocktails is as understated and classy as the man himself and while it may be intended to help the home bartender, it’s sure to become essential reading for those who make their living behind the stick.
Milk And Honey Bartending
Regarding Cocktails is published by Phaidon and available from phaidon.com.
Milk & Honey Cocktail
This story was first published in Issue 04 of DRiNK Magazine Greater Asia.