Imbibe Magazine
MARCH 13, 2024
Through transportive imagery and tantalizing recipes, her books take readers into the heart of French gastronomy. My first book, Apéritif: Cocktail Hour the French Way , dove into one of the biggest cultural differences that I came across, which was the apéro culture. When I was writing Apéritif , I did a research trip on vermouth.
Imbibe Magazine
APRIL 3, 2024
Now, for the first time, a new book from Perrone and the team brings the stories and ambiance of the Connaught home to readers, from the high-form technique of its cocktails to its impeccable style. Imbibe: You’ve been with the bar since 2008; what was the inspiration to write this book now? Time for an aperitif!
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Chilled Magazine
JULY 22, 2024
The first known printed mention of the Lucien Gaudin cocktail appears in the 1929 book “Cocktails de Paris,” by RIP, a pseudonym for Georges Gabriel Thenon who was a French singer, entertainer, and overall social influencer. The drink also begs for experimentation with different bitter aperitifs, like St. gin ½ oz.
Chilled Magazine
FEBRUARY 10, 2024
The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. Drawing inspiration from vintage bartending books — including Jerry Thomas’s “How to Mix Drinks,” he created 24 cocktails, which were later pared down to a selection of 16.
Chilled Magazine
MARCH 3, 2024
The original “Savoy Cocktail Book” (1930) includes dozens of cocktails that call for absinthe. Absinthe was an indelible part of American cocktail culture, an object of global export, and every decent cocktail bar in North America stocked it until 1912; every good cocktail book until Prohibition included it.
The Cocktail Lovers
JANUARY 25, 2024
But before we hear from Steve, we’re doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London’s Soho.
VinePair
FEBRUARY 6, 2025
That was a really great time to enter the craft scene, and Ill never forget those first few years of reading books recommended by peers and bosses, watching countless hours of Tales of the Cocktail seminars, and getting familiar with aperitifs, amari, and liqueurs, he recalls.
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