I didn't mean to disappear again - or at least I did in so much as I'm on holiday and haven't managed to settle to much reading and thought a break from screens would be welcome - but I did bring my laptop and I am so excited about 'Uneasy Elixirs', which came back from Edinburgh with me yesterday, that I can't wait to share it with you.
I'd seen this around on chat groups through work as a possible wild card Christmas title, I love Edward Gorey's work, and so altogether I thought it would be worth a look, although I was prepared to be underwhelmed by the cocktail recipes.
I shouldn't have been. Virginia Miller isn't a name I'm hugely familier with, but a quick google suggests she's a fairly well known travel food and drink writer, possibly more in America than here in the UK. Not knowing this is a reminder that I've been out of the wine trade for 6 years now and not keeping up with the reading (or the drinking but peri menopause and alcohol are not working well together for me, so there's that).
Uneasy Elixirs contains 50 "Curious Cocktails Inspired by the Works of Edward Gorey" and there's lots of Gorey to celebrate in here with illustrations, quotes, biographical teasers, and more about his work. The cocktails themselves are classics (new as well as old) with clever twists along with nicely thought through links back to Gorey and his works.
Absinthe features quite a bit, I'm not a fan, but it's certainly authentic for the older drinks, and the Gorey vibe. I'm likely to replace with Pernod if I make any of those at all, which shares the same anise flavour but not the ferocious abv. It's interesting to see Cynar used - I've actually seen this for sale locally which surprises me, it must be having a moment, however unlikely that seems for an artichoke-based aperitif (I am not sophisticated enough). Calling the drink The Unknown Vegetable is genius on every level though.
Easier to feel real enthusiasm for is Henry's Demise, which takes a classic Army and Navy gin cocktail and uses Aquavit instead - if you get a bottle of Aquavit, Miller suggests this as something you can do with a lot of cocktails which is the kind of handy tip I love finding. One bottle, a lot of possibilities, and a worthwhile festive investment.
Overall, an excellent book for cocktail lovers looking to up their game, Gorey fans, or anyone wondering what they might do with some of the odder things you find in bottle shops.