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Dinah Sanders & Joseph Gratz. The Art of the Shim: Low-Alcohol Cocktails to Keep You Level http://t.co/iX9kHpqkHN

San Francisco
Joined August 2008
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"Online communities are bars and we should admit that and start building the diverse, engaging, and safe gathering places we deserve." powazek.com/posts/3571
I'm an indie author/publisher, but if I was with any of those publishers I would NOT be suing the Internet Archive either. Libraries are a positive good for authors. My books sales are higher the more libraries my books are in—and that includes Controlled Digital Lending.
Check out this amazing post from @ChuckWendig : No, I Am Not Suing The Internet Archive terribleminds.com/ramble/202…
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And pre-Prohibition many books mixed the no, low, regular, and high strength drinks together—which suggests the customers and perhaps their drinking during a single visit were similarly integrated.
Chuffed at the kind mentions of The Art of the Shim in this episode of @SpeakeasyRadio podcast heritageradionetwork.org/epi… with @ideasimprove (whose new book has arrived from our local bookstore!) For more on my research supporting proof-integrated menus, see teapaw.org/bibulous/status/134368…
From the department of incomplete Bibulous research, here is data from Dinah’s rough analysis of 17 early cocktail books dated 1862 through 1917. tl;dr: they drank at all proofs, from mocktails to overproof all the way through.
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Truly delighted to hear about the @bonvivants_sf’s new venture ChezChez coming to the old Bon Voyage space with the great Jennifer Colliau as beverage director. digital.olivesoftware.com/Ol…
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Excited that their menu gets back to the roots of cocktail bars by representing on an equal footing the full range of drink proofs. Cheers for everyone!
This inverted cocktail sounds lovely!
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High strength (4+ oz of 40%+ ABV ingredients) ranged from 0-5% of the recipes (except 1869 Terrington, where it was 31%!), but 13 of the 17 had 0-2% of the recipes high-proof. (Is it possible that Terrington’s recipes were heavily weighted toward cups intended to be shared?)
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The books are: 1862 J. Thomas, 1869 Terrington, 1871 Gentlemens Table Guide (Ricket & Thomas), 1878 Engel (UK in US style, measurements unclear), 1884 Winter, 1884 Barnes, 1887 anon./Thomas, 1891 Boothby, 1892 Schmidt, 1895 Kappeler, 1896 Fouquet, 1882-1900 Johnson, 1903 Daly...
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From the department of incomplete Bibulous research, here is data from Dinah’s rough analysis of 17 early cocktail books dated 1862 through 1917. tl;dr: they drank at all proofs, from mocktails to overproof all the way through.
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Converting measures and ABV from these old books is often as much art as science, so another person’s analysis might vary, but the broad results shouldn’t.
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Social bonds can still be strong in social-distancing times. This is the bar/booze industry at its best: cnn.com/videos/business/2020… Know your skills. Find the need you can fill. Keep your team safe while you bring hope and help to others. ❤️
Enjoying a bit of plague-appropriate Forthave Spirits Marseille Amaro. Makes the quarantimes a bit nicer.
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Replying to @TeenVogue
@TeenVogue ❤️ You may wish to remove the link to smithsonianmag.com/history/m… from teenvogue.com/story/prohibit… It’s full of historical errors, from the headline on down. (Receipts: teapaw.org/bibulous/status/121864… )
Replying to @bibulous
Cocktails are over a century older than Prohibition. This article's historical errors are a disservice to the Smithsonian's reputation. - The headline is misleading, suggesting that craft cocktails did not exist before Prohibition and were invented to mask bad flavors. ...
Class dismissed.
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There will come a day when I will see an egregiously wrong article about cocktail history on a site that really ought to know better and I’ll just sadly walk on by. Today, when I saw people were linking again to this year old mess, wasn’t that day. smithsonianmag.com/history/m…
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Cocktails are over a century older than Prohibition. This article's historical errors are a disservice to the Smithsonian's reputation. - The headline is misleading, suggesting that craft cocktails did not exist before Prohibition and were invented to mask bad flavors. ...
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Delighted and chuffed to see a “shims” section on the cocktail menu at @sfnightbird. And pleased to hear that they’re popular! Had the first two listed below, and they were pitch perfect.
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It’s not every day one checks into a hotel only to find the bar downstairs is run by @anguswinchester. Thanks to @TheBeekmanHotel for a fantastic stay and to Angus and the staff of @templecourtnyc for an ideal evening. (Joe says to try the Solomon Linda.)
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The true story of the infamous Old Fashioned tutorial is completely fabulous. Great work, @aarongoldfarb punchdrink.com/articles/wher…
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Check your old email for “yahoo groups.com” and make sure your communities know to back up their precious history double quick.
So OF COURSE Yahoo! is going to stop allowing use of Yahoo! Groups in exactly one week, and OF COURSE Yahoo! is going to delete/wipe ALL content in ALL Yahoo! Groups in 3 months. And OF COURSE the front page says NOTHING about it. help.yahoo.com/kb/SLN31010.h…
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