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The Fine Art of Mixing Drinks
Provides details on how to mix drinks.
362 pages, Paperback
First published January 1, 1948
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766 people want to read
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Displaying 1 - 23 of 23 reviews
September 11, 2022
As much a glimpse into a moment in time as anything else. Having come through (“survived”) prohibition, Embury hopes to record for posterity a knowledge and craft that he fears may have been irreparably damaged.
While the text contains over 700 recipes, it is intended to give the reader a sense of theory, rather than serve as the classic reference it has become. Recipes are interspersed with his own commentary and taste preferences. Insofar as Embury is merely an amateur mixologist (tax-lawyer by day) with a fervent passion for the hobby, he makes for an interesting figure to get to know over the 350 pages.
While the text contains over 700 recipes, it is intended to give the reader a sense of theory, rather than serve as the classic reference it has become. Recipes are interspersed with his own commentary and taste preferences. Insofar as Embury is merely an amateur mixologist (tax-lawyer by day) with a fervent passion for the hobby, he makes for an interesting figure to get to know over the 350 pages.
March 18, 2017
Jako nechtěný portrét doby skvělé - poválečný svět, kde se macho muži chtějí na večírcích blísknout před jinými macho muži, importované chutě jsou povětšinou pochybné a likérky jsou ještě rodinnými podniky. Užitečné základní principy míchání - na pár stranách to nejdůležitější. A samozřejmě spousta receptů.
September 4, 2017
Charming intro. Gives first hand account of cocktail scene in 1948 as well as during and immediately following prohibition. More interesting from a historical perspective than a content perspective; modern day cocktail books should have more accurate and relevant content. For example, Gin is not agreed among doctors to be the sole liquor that treats genital and urinary infections.
November 12, 2024
This book is historically important as very nearly the first (and only) major work of theory and criticism of cocktails and “mixed drinks” until the current era (Gary Regan’s Joy of Mixology might be the second). Essential reading for drinks writers. A great inspiration to some professionals, such as Audrey Saunders. But also dated and rather tedious.
September 23, 2024
This book definitely represents a time and place, and the time is 1948! The author is a professional lawyer and home mixologist (a half-century before that was the term of art) with a definite point of view…if he thinks a trend or approach is moronic, he’ll let you know. His technique is pretty crazy from a 21st century point of view, and his recipes/ratios aren’t that useful compared to modern book by Dale DeGroff or similar, and he definitely likes his drinks strong. But his views at a time regarding some of the nonsense that sprouted up in the post-Prohibition era, as he definitely proposes a much more classic cocktails style is enlightening and welcome.
Bless the Internet Archive for making books like this available.
Bless the Internet Archive for making books like this available.
September 17, 2020
A book, definitely of its time with a very opinionated author. The main point of the book is that the best cocktail is the one that you like and the author stresses that at many points. Most of the recipes given aren't recipes but rather ratios of ingredients, specifically for that reason. His Sour ratio is 1:2:8 and he tells you to experiment with various things if it's too sweet or too sour or not enough of either.
It's definitely an interesting overview of spirits and cocktails and can be a good starting place.
It's definitely an interesting overview of spirits and cocktails and can be a good starting place.
May 30, 2019
Fun, if somewhat dated, introduction to mixing drinks for the home bar enthusiast. More guide than recipe book.
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October 3, 2021If you're into cocktails, this is much more than a recipe book. It gives you structure and, at times, really makes you laugh.
December 2, 2021
It’s not that it’s dated; it’s that the author is an arrogant pompous ass from beginning to end.
September 14, 2015
Were it not a bit dated (c'mon, it's been almost 70 years between his writing the book and my writing this) this would earn a solid five stars. Embury comes off as a purist in the realm of "mixology" but his philosophy is exceptionally well grounded in what works, not in the fad and fashion that dominate the bars today. What passes for a cocktail in many trendy bars today is more about having an excuse to use a cutesy name than about making a good and satisfying drink. I suggest reading this for the bartending principles more than for the recipes, which should be used for guidance and not a bartenders recipe book. He gives yeoman service by explaining things clearly for newbies and accurately for experienced barmen. I'm on the verge of buying a new copy because mine, bought in 1971 or 1972, is dying of old age, losing its binding and pages.
Sadly, some of the liquor brands he espouses have gone away or have become shadows of what they were in his day. Embury's favorite, Haig and Haig pinch bottle Scotch, in particular, is a former premium brand that lost its way.
Sadly, some of the liquor brands he espouses have gone away or have become shadows of what they were in his day. Embury's favorite, Haig and Haig pinch bottle Scotch, in particular, is a former premium brand that lost its way.
December 2, 2010
All I hoped it would be and more. SO SASSY. He loves the flavor of spirits, and his drinks are incredibly boozy. Basically the way he drinks is probably what the creators of 'Mad Men' looked to to see if it was physically feasible to drink so many strong drinks. Turns out, yes!
His old-fashioned recipe is completely essential, and I have copied it in full below:
"Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. whisky and stir again. Add 2 large cubes of ice, cracked but not crushed (see page 100). Fill glass to within about 3/8" of top with whisky and stir again. Add a twist of lemon and drop peel in the glass. Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon."
Fill the glass with whiskey to 3/8" of the top!! This book is fantastic.
His old-fashioned recipe is completely essential, and I have copied it in full below:
"Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. whisky and stir again. Add 2 large cubes of ice, cracked but not crushed (see page 100). Fill glass to within about 3/8" of top with whisky and stir again. Add a twist of lemon and drop peel in the glass. Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon."
Fill the glass with whiskey to 3/8" of the top!! This book is fantastic.
February 9, 2013
Even tough you can take your pick of cocktail books and histories lately, this is highly reccomended due to its author and the time it was written.
Embury straddled the pre- and post-prohibition eras and thus is able to provide some very interesting insight into the changes in cocktail culture due to this event.
Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his belief in 'rolling your own'
the only disappointment was the large number of spelling and editorial errors in this edition. there were enough to be quite distracting at times which is even more disappointing given the high price point.
That said, if you are a cocktail afficianado you owe it to yourself to read this.
Embury straddled the pre- and post-prohibition eras and thus is able to provide some very interesting insight into the changes in cocktail culture due to this event.
Perhaps because he was not a bartender, this is the first book I have read that breaks away from being a list of drinks and instead looks at the recipes from their similarities with his belief in 'rolling your own'
the only disappointment was the large number of spelling and editorial errors in this edition. there were enough to be quite distracting at times which is even more disappointing given the high price point.
That said, if you are a cocktail afficianado you owe it to yourself to read this.
May 8, 2016
Classic (1948) guide to mixed drinks....opinionated, thorough, delightful. You must have this book in your cocktail library. The author favors cocktails over all mixed drinks, and his expertise on mixing quality ingredients, serving and enjoying cocktails is informed and indispensable.
I happy to learn that Embury is a fraternity brother of mine, and is as nerdy as the frat bros that lived in my house!
Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Martini's and Manhattans. Skol.
I happy to learn that Embury is a fraternity brother of mine, and is as nerdy as the frat bros that lived in my house!
Yes, this book is over 60 years old, but it is still fresh and written by a man who loves his Martini's and Manhattans. Skol.
January 28, 2014
Awesome book from 1948 on the art of mixing drinks. Good introduction on the three ingredients of a cocktail (base, modifying agent, special flavoring and coloring agent), and original recipes.
Who would've thought the a Martini used to be made with Gin, not Vodka? That sounds so much more delicious!
Who would've thought the a Martini used to be made with Gin, not Vodka? That sounds so much more delicious!
January 1, 2019
Though the social values and some of the science (his claims on medicine are untrue) are behind the times, the advice is sound and useful. This version has quite a few typos but it being one of the only ways to read it, there isn't much to do about it. Good read, amusing at points for historical facts that are no longer applicable. Blatant sexism and racism in here, but it's an old book.
May 20, 2015
Found this very interesting. Written in the early 1950's so quite a lot has changed since then but a lot of what he says still holds true. Lots of information on the different types of alcohol gin, whiskey, etc., mixers, glasses, tools you would need. He emphasizes not to use this book as a recipe book but he does tell how to make quite a few cocktails. Fun book.
July 31, 2008
Docked two stars for undrinkable drinks. Still essential, though.
July 31, 2014
Some essential reading
February 3, 2014
He signed my copy "Cordially yours". He's funny.
January 19, 2016
A great read for going back to basics on mixed drinks
August 23, 2025
Probably the best one I’ve read on drink-mixing. Ultimately, most cocktails are slight variations on a few foundational recipes.
September 3, 2012
This is an essential reference for the bar.
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June 9, 2017Nice old book, opinionated and promoting good liquors and strong drinks.
Enjoyed first few chapters on basics, and will start mastering my basic 6 cocktails. The book misses out on some of the modern cocktails, but it's goal is to make you understand how the best ones are made, not to give all recipes in the world. Was surprised to see Negroni left out.
Can't really give it rating before I've tried at least a dozen cocktails from it.
Enjoyed first few chapters on basics, and will start mastering my basic 6 cocktails. The book misses out on some of the modern cocktails, but it's goal is to make you understand how the best ones are made, not to give all recipes in the world. Was surprised to see Negroni left out.
Can't really give it rating before I've tried at least a dozen cocktails from it.
Displaying 1 - 23 of 23 reviews