/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...

!" 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...

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...

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

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....

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...

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...

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...

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...