Copyright 2021 by T. Cole Newton
Laura Sanders,
Heatwave! Poster,
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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 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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