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Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey.
Forewords by Dale DeGroff and Robert Simonson.
Here are 85 cocktail recipes from his repertoire—the beloved classics and modern variations—with stories from the bartenders he personally trained. Ingredients, measurements, and preparations are beautifully illustrated so that readers can make professional cocktails at home. Sasha's advice for keeping the home bar, as well as his musings, are collected here to inspire a new generation of bartenders and cocktail enthusiasts.
- Sales Rank: #3171 in Books
- Published on: 2016-10-31
- Original language: English
- Dimensions: 9.00" h x 1.00" w x 6.38" l, .0 pounds
- Binding: Hardcover
- 256 pages
Review
As featured in Bloomberg Pursuits, Domino, Food & Wine, Image, Lucky Peach, Robb Report, and Travel + Leisure, and on The Daily Beast, Eater, Epicurious, In Good Taste, and Tasting Table; as heard on Heritage Radio
"An enlightening glimpse into one of the people responsible for America's craft cocktail movement." —Epicurious
"A gorgeous gift with style kudos." —Image Interiors & Living
"Overflows with a wealth of knowledge and also offers a window into his methodical thinking process, where no detail was too small to mull over patiently." —The Daily Beast
"The cocktail bible... Makes one feel even more fortunate that we have this knowledge written down in black and white for us not only to learn from, but give us inspiration to evolve and continue our quest to enter mixology Valhalla. Sasha Petraske will be there waiting for us, Martini in hand I'm sure. Thank you for guiding us out of the desert and into our own secret oases where the milk & honey will be forever plentiful." —InGoodTasteUK.com, William Hanley
"The most beautiful cocktail book of the year." —Bloomberg Pursuits
"A brilliant, bittersweet drink manual from the late creator of this century's most influential drinking dens." —Food & Wine Online
"This book, a true labor of love, helps immortalize [Petraske's] voice and ensures that his gentle but uncompromising influence will endure for generations to come." —Tales of the Cocktail
"This sleek little volume, packed full of staple recipes and inventive new takes, will quickly become a best-loved reference book for any arbiter of spirits." —Travel + Leisure Online
About the Author
Sasha Petraske opened Milk & Honey, a speakeasy cocktail bar in New York, in 2000. He later had ventures in New York, London, and Australia. Sasha and his bars won numerous competitions and awards. He lived in New York until his untimely death in 2015. His wife, New York-based Georgette Moger-Petraske, is a spirits writer.
Most helpful customer reviews
22 of 23 people found the following review helpful.
Elegiac and Delicious
By Thomas C.
No name-dropping, no star f-cking.
If those words carry meaning for you, then so too do the drink recipes in this book. If not yet, for the reader of this book they soon will. Here, at last, is Milk & Honey resurrected on the page. One can, if they were lucky, recall the short, candlelit bar and the quiet excitement of ducking in off of a Chinatown street and being served essentially the perfect drink for whatever your palate in what was the most exciting bar in the world during its time. The book is not just Milk & Honey, of course. It is Little Branch and the John Dory Oyster Bar and Dutch Kills and White Star and everywhere he touched and everyone he worked with gathered up in a collection of recipes and elegiac words.
Sasha Petraske left the world too young, but as an old soul he left behind an entire culture of service and drink preparation that lives on in his many acolytes. This book collects, essentially, the favorite recipes of Sasha and those who worked with and for him, each introduced with a short paragraph explaining the drinks background and meaning and seasonality. The framing idea of the book is the framing idea of mixology as Sasha and his ventures expressed it: every cocktail is a variation of one of five types of drinks: the Old Fashioned, the Martini or Manhattan, the Sour, the Highball, or the Fix. There are five chapters of recipes he enjoyed (largely designed by his acolytes or developed in concert with him, and attributed appropriately) with an additional chapter on non alcoholic and sweeter large format drinks. The recipes reflect the elegance and simplicity that Mr. Petraske stressed: unlike other recent bar books that seek to be the last word on all cocktail making and which call in each recipe for very specific brands, here liquors are specified by type and perhaps origin, but in the context of a simply presented list of ingredients followed by detailed instructions on assembly and only occasionally the introducing paragraph will name a particular brand. An aesthete and something of an obsessive compulsive when it came to lists, Petraske would doubtless be pleased by this layout. Each facing page contains an impressionistic line drawing of the drink that reflects the ratios called for in the recipe. Some of the great classics are here, but the recipe reflects the particular way Sasha preferred them, so too are the more famous originals of his and his extended bar family. The beginning and end of the book contains framing essays, some by Petraske but others by his wife and friends describing the philosophy of work and dress that Petraske lived and sought to impart upon others. Reflecting his particular sense of humor, cocktails for cats are also described.
You can find Petraske's work living on in his colleagues now bringing their own voice to the great bars of LA, Chicago, NYC (Attaboy, the now transformed original Milk and Honey space led by Sam Ross and Michael McIlroy), Melbourne, and London, or you can recreate these recipes at home. I think that this book will give you recipes that feel both familiar and surprisingly new at the same time, the kind you would get when you let a great bartender who knows what you love make a drink, bartenders choice. While Petraske is missed, this book is not to be.
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