referring to the genever style): http://books.google.com/books?id=QDUEAAAAYAAJ&printsec=titlepage or better, refer to David Wondrich's “Imbibe”, where many of these recipes have been updated for current standards in... (6 replies, last updated by andytee September 12, 2008)

I just wanted to call attention to a new book, called “Imbibe!” by David Wondrich. I just picked up a copy and am absolutely enthralled. The book focuses on the history of classic American tails, with fairly rich (and... (4 replies, last updated by jgg13 January 19, 2009)

/2 ounce grenadine 3 oz rye whiskey 1 sprig mint Shake with ice, but not too hard (“so as to avoid brutalizing the mint,” as David Wondrich advises). Serve with a lump of ice or two in each goblet. Fill with chilled... (0 replies, last updated by BarmyFotheringayPhipps November 4, 2008)

!" by David Wondrich won in the wine and spirits category (and not only because the publisher is a good friend of mine). It’s a charming little book that’s a delight to read and just the kind of book too often... (13 replies, last updated by melly June 12, 2008)

remember you need the angostura bitters and some absenthe too. funny i was just reading about that drink on the esquire magazine website. the drinks writer (david wondrich) is pretty humorous. here’s the skinny but sorry i... (9 replies, last updated by valhalla July 27, 2006)

Aviation 2 oz London dry gin .25 oz maraschino liqueur .75 oz fresh lemon juice Shake well w/cracked ice & strain. This is David Wondrich's version of one of my favorite gin tails. Here’s a link: http (11 replies, last updated by Captain November 28, 2006)

I once had a drink in Berkshire a nice gin tail named David Wondrich’s Killer tails made as per the formula http://www.cheaphealthstore.com/cialas-tails/gin-tail-cialas-formula.php. It was very nice, no hangout, smooth and fine.... (37 replies, last updated by Chew on That January 18, 2008)

David Wondrich suggests adding some quinine powder to today’s version of Lillet to better replicate Kina Lillet. I know everyone has a pantry full of quinine powder burning a hole in their cabinets, but nonetheless it would... (20 replies, last updated by Davwud February 6, 2009)

important. I think Chow has a video up in their “The Perfect” section of David Wondrich drinking a 50/50 (i.e. 1:1) at the Pegu Club as his “perfect” martini. I’ve made the same ratio at home and... (49 replies, last updated by invinotheresverde November 9, 2009)

Herbsts) The Elements of Cooking (Michael Ruhlman) Gusto: Essential Writings in 19th-Century Gastronomy (Denise Gigante) The Oxford Companion to Food (Alan Davidson) Imbibe (David Wondrich) What I’d like if I had room to store... (142 replies, last updated by Father Kitchen January 1, 2008)

I don’t know: the French 75 is gin-based, strong, was named after a piece of artillery, has an old-school flavor (the Champagne topper is a real Golden Age touch), and according to David Wondrich, was favored by the Lost... (204 replies, last updated by StriperGuy November 9, 2009)