In 2007, when David Wondrich’s seminal exploration into American cocktail history Imbibe! was published, there were maybe a half-dozen craft cocktail bars in New York City, rye whiskey was scarce, orange bitters were hard to come by, and absinthe was nonexistent in the U.S. Eight years later, every New York neighborhood seems to have a dozen cocktail spots of its very own. Rye and absinthe are plentiful, and little bottles of bitters are perhaps too plentiful. The time is ripe, then, for a second edition of Imbibe!.
Read the interview with David Wondrich on Grub Street.