Speakeasy — SP17 — PDF263–267

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

2181

Citation Status

Ready

Citation Style

Chicago Notes and Bibliography

Citation Summary

The authors concentrate botanicals in only part of a vermouth or gin batch, then combine with the remainder to limit contact. Red-bush vermouth is tied to Milos Zica's Quiet Storm. Dried peaches absorb some Maker's Mark; their flavor is described as more evident after the infusion is sweetened in a cocktail.

Claims

Drafts

Excerpts

Speakeasy — SP17 — Partial-volume extraction and peach bourbon demonstrate matrix dependence

Footnote Text

Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined, from New York's Employees Only Bar (Berkeley: Ten Speed Press,2010), supplied PDF263–267, Infused vermouths, lavender gin and peach bourbon.

Full Citation

Literature Notes

Speakeasy — full-source analysis and recipe retrieval

Locator End

267

Locator Start

263

Locator Type

Page

Permalink

Sections

Short Citation

Kosmas and Zaric, Speakeasy, PDF263–267, Infused vermouths, lavender gin and peach bourbon.

Source

No access

Source Section

Infused vermouths, lavender gin and peach bourbon

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.263–267; Infused vermouths, lavender gin and peach bourbon. PDF ordinals, not inferred print pagination.

Evidence Speakeasy — SP17 — Partial-volume extraction and peach bourbon demonstrate matrix dependence.

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 PDF263–267.

Short citation: Kosmas and Zaric, Speakeasy, PDF263–267.

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: The authors concentrate botanicals in only part of a vermouth or gin batch, then combine with the remainder to limit contact. Red-bush vermouth is tied to Milos Zica's Quiet Storm. Dried peaches absorb some Maker's Mark; their flavor is described as more evident after the infusion is sweetened in a cocktail.

Limits: No universal infusion time or retained ABV follows from these procedures. Vermouth de Provence starts with750ml but claims a quart without added liquid. Indefinite room-temperature storage assertions are not adopted. Adding fruit is infusion, not barrel finishing or blending only commercial whiskies.

Not yet used in a published draft.