SPIRITS | Derek Brown’s new book traces its development from the nation’s beginnings to now, with recipes
Derek Brown’s new book, right, along with his General's Orders cocktail. See recipe, below. By M. Carrie Allan M. Carrie Allan Bio Follow April 26 at 8:00 AM In 2015, the National Archives put on its “Spirited Republic: Alcohol in American History” exhibit, which presented visitors with a range of fascinating facts and artifacts related to the history of American boozing. Details and items ran from the alarming to the elegant .
And thus it was. Broken down into eras of cocktailing starting in pre-colonial times, the series was popular, informative and — thanks to the servings of thematically appropriate drinks — merrier than most, presented by leading bartenders, distillers and writers. With writer Robert Yule — one of the few people who attended all the seminars — Brown has created a book whose 10 chapters loosely re-create the sessions’ material, covering the length of the cocktail’s history in the United States and pairing drink recipes with each era.
Derek Brown, author of"Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World" . The book, published by Rizzoli, is beautifully designed, with simple, elegant line diagrams of cocktails throughout, and while the title may gesture to a global picture, its color scheme is red, white and blue.
When the craft cocktail renaissance first got underway, the snobbery expressed by some proponents could be off-putting, the opposite of true hospitality. Like many others at the time, “I was so fanatical. I thought people who drank vodka and soda were idiots,” Brown says. “That’s one thing that’s changed drastically, you know: I was the idiot. If you caught me back then, I was insufferable.
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