Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined [A Cocktail Recipe Book]

by Jason Kosmas, Dushan Zaric

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.      Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status. More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.

Genres: Cocktails, Cookbooks, Nonfiction, Booze, Food, Cooking, Drinking

178 pages, Kindle Edition

First published January 1, 2010

Reviews

[Louise Knight-Gibson · Rating 1 out of 5]

I really liked the concept of this book because it wants you to really focus on all of the details of your drink. From your juice, your mixers, even your ice (apparently bigger cubes equals a less watered down drink when you shake). The introduction is always my favorite part of a cookbook because it allows you to really get to
know the author(s). This one did not disappoint. They gave great
background about themselves and how they got started in the bar
business (they own a speakeasy type bar named Employees Only). They
teach you what equipment is essential to have and when you should stir
vs. shake ect. The tip I liked most from this book is that when you
are bartending (or making lots of drinks) you should never rely on
"counts" because it is not a very accurate way of measuring. The best
way to measure is to use a 16 oz measuring glass and train your eyes
to recognize the ounces. They even show you the "correct" way to hold
the bottle when you're pouring. Also there are a lot of pictures (a
big plus for me).

With all of that being said, I would not reccommend this book unless
you are trying to open a world class bar. It is just way too intense
for the "average" drink enthusiast. They gave a wide varity of drinks but they were either unappatizing ex: gin, bitters, and soda or gin and egg whites OR they looked delightful until you started reading the super intense ingredient list. Here is the thing about these authors, they are trying to get alcohol to the same level as food is today. Back to seasonal, local, and fresh ingrediants. And while I think this is very valient of them, there is no way I am going to squeeze my own juice, make my own lavendar infused simple syrup, infuse my vermouth with tea, AND make my own ginger beer for ONE drink (don't worry there is an ENTIRE chapter devoted to juicing and infusing, and making ginger
beer, because I guess you can do that). It's just not feasible. And
while I'm sure I could save the simple syrup for other things it was
just not worth it to me. Part of me thinks I'm just not the right age
for this book yet (i still get drunk on cheap beer every now and then) but the other part of me thinks, "oh my god, if I ever get to the age
where I infuse syrups and base my drinks around the seasons, I will be
ashamed of myself" You know what I mean? I would suggest renting this book to see if it's for you before you buy it.

[Marisa · Rating 5 out of 5]

This book was very informative and got me excited to try making cocktails! I am a true novice at cocktail making so I found myself Googling word after word. However, the book was very detailed and explained everything so wonderfully that I am ready to buy a bar set and try out their delicious recipes.

[Julie H. Ernstein · Rating 5 out of 5]

What a great resource! Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined is a super-useful guide to making and serving delicious cocktails. Not only does the book contain recipes collected from the staff at the NYC-based Employees Only, but it also gives a history of each drink, indicates what barware/equipment is needed in its preparation, and specifies what type(s) of glass it is generally served in and why. Plus, it demonstrates a much-appreciated sense of humor as these how-to books can sometimes be a bit stuffy/preachy. Case in point, the serving instructions associated with the chicken soup recipe provided at the back of the book--something served at Employees Only as a send-off to those late, late-night patrons who have not yet made their way home.

If you're at all uncertain about adding this book to your collection, go to your local library, sign it out, and make the Mata Hari (complete with super easy to follow instructions for your chai-infused vermouth concoction) and/or Sidecar recipes. (OMG, these were the perfect antidote to some seriously intense and over-the-top pre-holiday grocery store madness!) We're very much looking forward to both working our way through most of the recipes contained in the volume and it's inspired us to begin cruising our local resale shops in search of an assortment of barware in which to serve these elegant cocktails.

[(a)lyss(a) · Rating 3 out of 5]

"It was born out of necessity when we opened for brunch and had to serve tons of our West Side cocktails to the girls brunching in our garden."

This is a pretty intense book and not for someone who is casually looking for drink recipes.

There's a lot of history here not just about the drinks (in fact very little about some) and most about the authors and their bar. I was unfamiliar with both and while I understand they're very successful and this book is further evidence of that I found the tone to be a bit too hipstery for me. While it's great to have a repertoire of go-to drinks, most people aren't looking to open a bar or spend a dinner party endlessly making 6-step cocktails for guests.

This book is mostly a guide based on the authors pallet and giving tasting notes on the drinks they made. If that's what you're looking for then great but if you're looking for something approachable to decide what drinks you want to serve at a party this might not be your best bet.

[Deni B · Rating 5 out of 5]

Love this book so much I took it to Employees Only with me for a birthday celebration. The bartender’s signed my book! Often on the page describing a cocktail they developed.
I keep this book on my bar and refer to it often.
Cheers!🍸🥃

[Maria Cloos · Rating 4 out of 5]

Interesting, but it seems more geared toward a public bar than home bar. I was intrigued by the lime cordial recipe, until I realized it’s only good for a week. I just don’t drink that much!

[Robert Beveridge · Rating 3 out of 5]

Jason Kosmas and Dushan Zeric, Speakeasy: Classic Cocktails Reimagined from New York's Employees Only Bar (Ten Speed Press, 2010)

Two cocktail books in one week? You know it. That's how we roll at Goat Central. And I have to say I wasn't quite as thrilled with this one as I was with A Taste for Absinthe, and I swear it has nothing to do with Kosmas and Zeric's love for gin-based cocktails (I loathe gin). Actually, my biggest beef(eater) with the book is something I wouldn't normally have in a cookbook (and, essentially, that's what a cocktail book is), but for some reason it grated on me here; Kosmas and Zeric, despite mentioning a few times that you can use acceptable high-quality substitutes, constantly call out for hard-to-find ingredients. And really, where are you going to find a taste-alike for St.-Germain elderflower liqueur, another favorite of theirs? If you don't live in one of the big coastal cities (or perhaps Chicago), you're probably going to be out of luck when looking for a number of ingredients called for here.

Balancing this is both the incredible variety of cocktails (you can get a good deal of use out of it without ever having to go online to order a bottle of elderflower liqueur) and my favorite part of the book, a section at the back with recipes for various homemade purees, mixers, and the like. For my money, the grenadine recipe is worth the price of admission alone here. Probably of more use for professional bartenders than the home enthusiast, but recommended for both. ***

[Dale · Rating 4 out of 5]

This is a really useful guide to cocktail ingredients and construction, presented by someone who really cares about the craft of mixology. He presents background information on the history of cocktails, the evolution of ingredients, and the art and science of bartending. Then follows both classic and updated recipes for a wide variety of drinks. Finally there is a section on making some of the special ingredients (various infusions mostly).

[Brianhartfield · Rating 4 out of 5]

Bit of history and really good ideas. Would have liked to see some more of the original recipes shared just for the sake of comparison.

[Scott · Rating 3 out of 5]

Tasty tipples!

[Susan · Rating 5 out of 5]

This is a great book! Amazing cocktails. Plus it looks nice on the coffee table.