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T. Cole Newton - Cocktail Dive Bar: Real Drinks, Fake History, and Questionable Advice from New Orleans Twelve Mile Limit

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Cocktail Dive Bar: Real Drinks, Fake History, and Questionable Advice from New Orleans Twelve Mile Limit: summary, description and annotation

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Dive deep into the world of cocktail lore, classic recipes, and hard-won wisdom in Cocktail Dive Bar: Real Drinks, Fake History, and Questionable Advice from New Orleans Twelve Mile Limit.
In this irreverent and engaging guide T. Cole Newton, the owner and proprietor of the beloved Louisiana bar Twelve Mile Limit, brings classic and original cocktail recipes to life with a combination of colorful invented histories and real stories, alongside advice drawn from his experience as a young bar owner in the Crescent City.
Lively tongue-in-cheek mini-essays on a range of topics (including such illuminating takes as why the unflappable Maury Povich is the ideal role model for the service industry and how bar owners can work to be community allies) break up this alphabetical compendium of cocktail recipes. Make the book your own by taking recipe notes or coloring in the playful, graphic drawings by Bazil Zerinsky and Laura Sanders. A detailed index of ingredients, infusion recipes, and more makes this an ideal companion for any at-home mixologist or industry professional.

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Copyright 2021 by T Cole Newton Laura Sanders Heatwave Poster Cover - photo 1

Copyright 2021 by T. Cole Newton

Laura Sanders,

Heatwave! Poster,

Cover copyright 2021 by Hachette Book Group, Inc.

Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.

The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.

Running Press

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First Edition: May 2021

Published by Running Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. The Running Press name and logo is a trademark of the Hachette Book Group.

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Library of Congress Control Number: 2020951195

ISBNs: 978-0-7624-7292-5 (hardcover), 978-0-7624-7291-8 (ebook)

E3-20210402-JV-NF-ORI

RHYMES WITH AMELIA

1.5 oz sweet vermouth

.5 oz mezcal

.5 oz rye whiskey

.5 oz amaretto

.125 oz (1 bar spoon) pomegranate syrup

1 large pinch citric acid

Maraschino cherry, for garnish

Stir ingredients with ice, then strain and serve up in a coupe or Martini glass. Garnish with a cherry.

Notes: For my lovely wife, Lelia, who prefers hers with a little more mezcal.

My friends I had not intended to discuss this controversial subject at this - photo 2
My friends I had not intended to discuss this controversial subject at this - photo 3

My friends, I had not intended to discuss this controversial subject at this particular time. However, I want you to know that I do not shun controversy. On the contrary, I will take a stand on any issue at any time, regardless of how fraught with controversy it might be. You have asked me how I feel about whiskey. All right, here is how I feel about whiskey:

If when you say whiskey you mean the devils brew, the poison scourge, the bloody monster that defiles innocence, dethrones reason, destroys the home, creates misery and poverty, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacle of righteous, gracious living into the bottomless pit of degradation, and despair, and shame, and helplessness, and hopelessness, then certainly I am against it.

But, if when you say whiskey, you mean the oil of conversation, the philosophic wine, the ale that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips, and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentlemans step on a frosty, crispy morning; if you mean the drink that enables a man to magnify his joy and his happiness, and to forget, if only for a little while, lifes great tragedies, and heartaches, and sorrows; if you mean that drink, the sale of which pours into our treasuries untold millions of dollarswhich are used to provide tender care for our little crippled children, our blind, our deaf, our dumb, our pitiful aged and infirmto build highways and hospitals and schools, then certainly I am for it.

This is my stand. I will not retreat from it. I will not compromise.

Noah S. Soggy Sweat, then-retired Mississippi State Representative, 1952 (as related by cocktail writer and historian Elizabeth Pearce)

Hi! My name is Cole. I own a bar! Its called Twelve Mile Limit, and its in New Orleans. We sell fancy cocktails, but were not all fancy about it. After all, there are more important things in life than fancy drinks. That being said, here is a big book filled with fancy drinks! Well, the book is filled with recipes for fancy drinksit would have to be much bigger to be filled with drinks, and not made of this kind of paper, and shaped differently.

Howd you decide which drinks to include?

All the cocktails that have appeared on the menu at Twelve Mile Limit, up through the time of this writing, are herein contained. We change the menu all the time, though, so by the time this book is on shelves there will have been many more. As such, this can never be a complete collection. Youll just have to visit the bar to find the latest drinks.

The cocktails from Twelve Mile Limit are accompanied by several from my tenure at the uptown bistro Coquette and a smattering from earlier in my career. A few that were created for contests and consultations have also made the cut. The cocktails have been arranged alphabetically because thats the easiest way to sort them. Original recipes are my own unless otherwise noted. I apologize and volunteer for erotic flogging for any accidental omission of credit.

Classic cocktails are included here if they are ordered often enough to warrant their own card in the recipe box we keep behind the bar, or, in the case of more obscure classics, if theyve been featured on the menu. Little heed has been paid to historical accuracy or prevailing trends when deciding on a formulation for classic recipes; the versions here simply represent my personal preferences, the ones that Id make for a guest at my bar unless otherwise directed. If a guest does not specify a preference for a cocktail that has many permutations, it can be assumed that they want your spin on that cocktail, and I am happy to oblige.

Are these your official recipes?

Sorta! Recipes are constantly in flux. Any given bartender may have their own preferred variation, so these recipes may or may not even be the ones used on any given night at Twelve Mile Limit. I dont ask that all of my bartenders make every drink the exact same way that I do, as long as they have considered their approach. Please do not wave this book around claiming that your drink has been made WRONG. (Thats just, like, your opinion, man.) This is not gospel, even in the bar from which it hails.

Do I need to be a mixologist to use this book?

Spoiler alert: You are a mixologist! Have you ever combined two different sodas from a soda fountain? Mixology! Have you ever prepared salad dressing, even from a mix? Mixology! Have you ever taken two bars of soap and mashed them together to form one big bar? Mixology! If youve taken any time to combine any flavors for any purpose, then youre a mixologist.

That said, while I like to use the term more broadly, the more common usage is to describe someone who professionally creates cocktail recipes. In this professional sphere, I do not use the words bartender and mixologist interchangeably. A bartender prepares drinks (and generally oversees a bar), while a mixologist develops new drinks. The best bartenders are usually pretty good mixologists, and vice versa. If the bartender making your drink self-identifies as a mixologist, though, beware: they are usually just a slow bartender with an elevated sense of their own importance.

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