Speakeasy — SP18 — PDF267–269

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

2182

Citation Status

Ready

Citation Style

Chicago Notes and Bibliography

Citation Summary

English Bishop adapts an older heated-wine preparation to a household oven. For Absinthe Bitters, the authors report abandoning inconsistent botanical extraction in favor of combining commercial absinthe, Green Chartreuse and bitters. It is a practical example of designing a repeatable modifier from finished products.

Claims

Drafts

Excerpts

Speakeasy — SP18 — Commercial-ingredient blending can improve consistency in a specific modifier

Footnote Text

Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined, from New York's Employees Only Bar (Berkeley: Ten Speed Press,2010), supplied PDF267–269, English Bishop; Absinthe Bitters; bitters sidebar.

Full Citation

Literature Notes

Speakeasy — full-source analysis and recipe retrieval

Locator End

269

Locator Start

267

Locator Type

Page

Permalink

Sections

Short Citation

Kosmas and Zaric, Speakeasy, PDF267–269, English Bishop; Absinthe Bitters; bitters sidebar.

Source

No access

Source Section

English Bishop; Absinthe Bitters; bitters sidebar

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.267–269; English Bishop; Absinthe Bitters; bitters sidebar. PDF ordinals, not inferred print pagination.

Evidence Speakeasy — SP18 — Commercial-ingredient blending can improve consistency in a specific modifier.

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 PDF267–269.

Short citation: Kosmas and Zaric, Speakeasy, PDF267–269.

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: English Bishop adapts an older heated-wine preparation to a household oven. For Absinthe Bitters, the authors report abandoning inconsistent botanical extraction in favor of combining commercial absinthe, Green Chartreuse and bitters. It is a practical example of designing a repeatable modifier from finished products.

Limits: The prose mentions multiple absinthes but the written formula names only Pernod68. Its ingredient volumes do not establish the nominal quart yield; measure actual output. This cocktail modifier is not evidence for bourbon-blend ratios, chemical synergy, validated shelf life or the historical claims in the bitters sidebar.

Not yet used in a published draft.