Speakeasy — SP06 — PDF44–93

Bibliography Entry

Kosmas, Jason, and Dushan Zaric. Speakeasy: Classic Cocktails Reimagined, from New York’s Employees Only Bar. Photographs by John Kernick. Foreword by Dale DeGroff; afterword by David Wondrich. Berkeley: Ten Speed Press, 2010. E-book ISBN 9781607740872. Supplied 292-page PDF, digital version v3.1.

Chapters

Citation Category

Citation

Citation ID

2170

Citation Status

Ready

Citation Style

Chicago Notes and Bibliography

Citation Summary

Nineteen recipes range from spritzes and vermouth-led drinks to spirit-led martinis and whiskey cocktails. The Manhattan uses Rittenhouse 100-proof rye; Contemporary Manhattan uses Woodford bourbon as specified in this edition. Pêche Bourbon combines peach-infused Maker's Mark, sweetening and an absinthe treatment; Sazerac and two Martinez versions illustrate lineage and revision.

Claims

Drafts

Excerpts

Speakeasy — SP06 — Aperitifs vary wine, spirit, bitterness and carbonation

Footnote Text

Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined, from New York's Employees Only Bar (Berkeley: Ten Speed Press,2010), supplied PDF44–93, Aperitifs.

Full Citation

Literature Notes

Speakeasy — full-source analysis and recipe retrieval

Locator End

Locator Start

Locator Type

Page

Permalink

Sections

Short Citation

Kosmas and Zaric, Speakeasy, PDF44–93, Aperitifs.

Source

No access

Source Section

Aperitifs

Verification Notes

Edition, authors and supplied PDF locators checked against complete source. Original paraphrase, no verbatim quotation. Supports attributed content only; limitations in linked Excerpt. Not yet used in a public draft.

No access → notion://custom_emoji/d77d9ecf-fe87-410d-8ef2-829c122b0a7f/3e8551ad-82f1-815c-b0a6-007a9d82e5deWhiskey Citations & Footnotes Database (USWA)

🔎

Citation-ready means source-and-locator traceability, not publication-stage truth or recipe validation.

Source and locator

No access — PDF pp.44–93; Aperitifs. PDF ordinals, not inferred print pagination.

Evidence Speakeasy — SP06 — Aperitifs vary wine, spirit, bitterness and carbonation.

Formatted outputs

Bibliography: Kosmas, Jason, and Dushan Zaric. Speakeasy: Classic Cocktails Reimagined, from New York’s Employees Only Bar. Photographs by John Kernick. Foreword by Dale DeGroff; afterword by David Wondrich. Berkeley: Ten Speed Press, 2010. E-book ISBN 9781607740872. Supplied 292-page PDF, digital version v3.1.

Full citation: Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined, from New York's Employees Only Bar (Berkeley: Ten Speed Press,2010), supplied PDF44–93.

Short citation: Kosmas and Zaric, Speakeasy, PDF44–93.

Usage map

Speakeasy — full-source analysis and recipe retrieval. No History page, public article, Claim or blend trial is marked as using this citation.

Verification checklist

~~Exactly one Source; edition and metadata verified at PDF3–4.~~

~~Exact PDF locator and underlying Excerpt.~~

Scope: Nineteen recipes range from spritzes and vermouth-led drinks to spirit-led martinis and whiskey cocktails. The Manhattan uses Rittenhouse 100-proof rye; Contemporary Manhattan uses Woodford bourbon as specified in this edition. Pêche Bourbon combines peach-infused Maker's Mark, sweetening and an absinthe treatment; Sazerac and two Martinez versions illustrate lineage and revision.

Limits: These are distinct published versions, not equivalent recipes. Brand proof statements are a 2010 snapshot. The Jennie Churchill Manhattan story is itself challenged here; Negroni, Americano and Sazerac origins need separate historical evidence. Preserve Vesper as the EO interpretation.

Not yet used in a published draft.