混合饮料的艺术.doc

The Fine Art of Mixing Drinks From Wikipedia, the free encyclopedia This article?relies largely or entirely upon a?single source.?Relevant discussion may be found on the?talk page. Please help?improve this article?by introducing?citations?to additional sources.?(June 2015) The Fine Art of Mixing Drinks?is a book about?cocktails?by?David A. Embury, first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of?cocktails?into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio (1 part sweet, 2 parts sour, 8 parts base) for sour type cocktails. Contents ??[hide]? 1Basic principles 2Components of a cocktail 3Categories of cocktails 4Six basic drinks 5Chapters 6Reception 7Editions 8References Basic principles[edit] Embury first outlines some basic principles for fashioning a quality cocktail: It should be made from good-quality,?high-proof?liquors. It should whet rather than dull the?appetite. Thus, it should never be?sweet?or syrupy, or contain too much?fruit juice,?egg?or?cream. It should be?dry, with sufficient alcoholic?flavor, yet smooth and pleasing to the palate. It should be pleasing to the eye. It should be well iced. Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits,?liqueurs,?cordials, and modifiers (fresh squeezed lemons, etc.). He also repeatedly stresses that a cocktail, in the classic sense (a before-dinner drink) should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the?Brandy Alexander?as pre-prandial cocktails, as they dull rather than sharpen the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or