3/4 oz Cynar
1/2 oz Maraschino Liqueur (Maraska)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a coupe, and garnish with a lemon twist.
Thursday, September 21, 2023
physically forgotten
1 1/2 oz Gin (Beefeater)
3/4 oz Cynar
1/2 oz Maraschino Liqueur (Maraska)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a coupe, and garnish with a lemon twist.
3/4 oz Cynar
1/2 oz Maraschino Liqueur (Maraska)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a coupe, and garnish with a lemon twist.
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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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4 comments:
So, I was looking through some of the recipes of your two books and got inspired to ask you this question.
Do you have a third cocktail book in the works? And if not, would you consider writing and publishing another one? I sincerely hope you're thinking about it as it looks like you've got 8 years worth of recipes and material blogged.
I love the work you're doing by documenting the drink culture and trends that are happening in your city. Frankly, your two books are totally different from any other modern cocktail books I'm aware of due to the fact yours aren't focused on a single bar's cocktail menu, but an entire region represented over the course of a few years. If something else like this exists in book form, I'm totally unaware of it. It's like discovering a daily diary that fills in all of the little nuances and context of what a whole community is doing. I'm not just blowing smoke in saying that your collection of contemporary recipes serves as an information arc that really is worth preserving.
Thanks for writing the first two and I hope you do find it worthwhile to make it a trilogy.
Thank you for the kind words. Currently, I have no plans for a 3rd edition for I have not been spending as much time going around town and recording drinks (most of my stuff lately has been from books, databases, etc.). So much of the drinks that I have had around town can't be replicated the same way (too many specialty infusions, complex syrup, etc.) that it's a different landscape here.
I get what you're saying. The custom ingredient thing is an issue I'm trying to overcome in some of the documentation work I'm doing on contemporary cocktails. Once I get to my sixth unique in-house recipe for replacing Coco Lopez, it all starts to just be a headache to keep sorted.
I love books like the Death & Co ones, Dead Rabbit, and NoMad cocktail books, but when the section on custom syrups, infusions, and the like is such a large portion of the book, it creates its own challenges. It becomes a structural challenge to sorting and preserving the subrecipes so the full drinks can be recreated, especially in any sort of digital format.
Anyway, though I'm sad to hear you're not currently planning on a third book, know at least one person is out here interested.
I appreciate the reply.
I'm not against writing a 3rd book, but it can't be like the first two due to time and money issues going out and the above difficulty in finding good recipes that can be made at a well stocked home or restaurant bar. I also would do it if I had a publisher (the first two were self published and it's an uphill battle to make the connections that a publisher already has).
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