Drinking in Vogue

by Henry McNulty

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0233970312
• ISBN13: 9780233970318
• Release Date: January 1978
• Publisher: Deutsch
• Length: 161 Pages
• Weight: 1.04 lbs.

Customer Reviews

Drinking in Vogue

After reading a few chapters of this book I felt as if I had been transported to the verandah of the Raffles Hotel in Singapore, watching the sunset as I twirled the little umbrella in my tall glass of gin punch. This book by Henry McNulty, who wrote a column for Vogue Magazine in the '60's and '70's, contains many recipes for classic alcoholic concoctions. But unlike many bar guides, McNulty's recipes are blended into his reminiscences of travels to various "jet set" locales. He writes with fondness of his first champaign picnic on a handsome hillside near Montfort l'Amaury with (natch!) Alice B. Toklas as guest of honor. After picking a particularly scenice site for the picnic, Ms. Toklas plopped herself down with her back to the view saying, "I never look at views. Spoils my concentration on food!" These are the types of drinking experiences McNulty enjoyed in his assignment with Vogue magazine, and it is a fascinating peek into the lives and times of the martini and cognac crowd.After my first glance at this slim book (157 pages) I was a bit confused, as I was expecting the drink recipes to be spelled out as they usually are in a cookbook. There are actually more than 200 recipes in the book, but they are written out as part of his stories. The chapters are each organized around a particular type of liquor: Original Gin, Passionate Port, Champagne - Psychological Magic, A Capital Tea, etc. As you can see, there are a few punny moments, but actually the writing is pretty sophisticated and the Continental name dropping is amusing. There are many references to Hemmingway and some interesting references to McNulty's childhood in China. But I think the best thing about this book is that it contains historically acurate instructions for such nostalgic cocktails as the Gibson, the Ramos Fizz, Irish Coffee, White Scorpion, American Rose, Cuba Libre, and many other exotic libations. And he gives lots of information about ingredients such as vermouth and angostura bitters.So...if you've recently inherited a silver cocktail shaker and are in the mood to shake up a batch of martinis fit for James Bond himself...this is the book for you. And in addition to the many intriquing drink recipes, McNulty includes recipes for several appetizers and main dishes that naturally complement the alcohol being served. There are some great sorbet recipes, Danish Beer Soup, ham baked in cider, and even a recipe for haggis (to go with your single malt scotch, of course!) There is a long chapter on wine, which is very informative although it emphasizes varieties such as Burgundy and Bordeaux which were popular 20 or 30 years ago, before Merlots, Cabernets, and Chardonnays became so prevalent.So...get out your stir sticks and cheese and cracker trays. This book will get you in the mood for cocktails at eight...or anytime!