Mixology: A Martini Thesaurus for Bartenders
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Berk, Sally Ann. The Martini Book. New York: Black Dog and Leventhal Publishers, 1997.
This book provides a comprehensive list of Martini recipes, which are listed alphabetically by name. There is also a brief one page introduction to the drink, along with some information about ingredients and “Setting up your Martini bar.” Although helpful for ingredients and recipes initially, this book was not ultimately as comprehensive as our other resources since there was little information to support an indexing language aimed at bartenders – the index was purely an alphabetical list of recipes.
Calabrese, Salvatore. Classic Cocktails. New York: Sterling, 1997.
This book provides a history of the martini, discussing it as a symbol of the American dream in popular culture. It also provides a glossary of cocktail terms that proved helpful in developing the thesaurus, especially in the case of those terms relating to mixing techniques and serving methods.
Craddock, Harry. The Savoy Cocktail Book. London: Constable and Company, 1930. Reprint, New York: Arno, 1976.
This guide to cocktails was written by a bartender during his tenure at the famous Savoy Hotel in London in 1930. Although delightfully anti-prohibition, this source proved to be too dated to be of any help regarding information on martinis; the martini was a relatively minor drink during this book’s time in England.
“Cocktails.” About.com. <http://cocktails.about.com/library/recipes/blmartinimenu.htm>
(24 February 2004).
About.com’s section on cocktails provided an extensive list of martini recipes, and offered helpful bartending tips; in particular, this website explained the process of layering a martini. Although we did not specifically index the recipes found on this site, it was useful to look at the variety of martinis and martini ingredients.
Edmunds, Lowell. Martini, Straight Up: The Classic American Cocktail. Rev. ed. Baltimore: John Hopkins University Press, 1998.
This book takes a scholarly approach towards the Martini, examining the origins and symbolism of the drink and how it established itself as “a permanent fixture of American life.” The appearance of the Martini in works of literature and drama, newspapers and magazines and bartender’s manuals among other sources, is discussed. It does not contain recipes, and is critical of any new types of martini and books that advocate them so was of limited use in the context of our thesaurus.
Harrington, Paul, and Laura Moorhead. Cocktail: The Drinks Bible for the 21st Century. New York: Viking, 1998.
This source includes a lengthy glossary of cocktail terms and essays that take a more contemporary look at the culture and trends of social drinking. It paints a picture of the bar scene for younger crowds which aided our understanding of the patrons a martini bartender would serve and the most popular drinks among them.
Harvard Student Agencies, Inc. The Official Harvard Student Agencies Bartending Course, 2d. rev. ed. New York: St. Martin’s Griffen, 1995.
This source did not prove particularly informative for constructing the thesaurus as its treatment of the martini and related topics was far too cursory for our purposes. Although intended as a “course” for beginners in bartending, the bulk of the text consisted of recipes and advice on hosting a cocktail party. An introductory glossary of terms is provided, but mainly focuses on bar utensils, glassware, and liquid measurements.
Holden, Debra. 2004. Interview by Heather Dean, Stephanie Karnosh, Heather Marker, and Lindsay Ure, 1 March. Gerard Lounge, Sutton Place Hotel, 845 Burrard St., Vancouver, BC.
Debra is a true mixology mistress, with 17 years bartending experience at the Gerard Lounge in the Sutton Place Hotel, a celebrity watering hole well known for its martinis. She competed in the Martini Challenge in 1999 against 3 other Vancouver bars and 4 Seattle bars and won for her classic gin martini. Debra proved to be an invaluable, authoritative resource for the construction of our thesaurus and the ways in which it would likely be used by bartenders on the job. We interviewed Debra about the types of martini that are requested to get an idea of ingredients and also the tastes and flavours that people request. We also asked her about some of the language used to describe the preparation of martinis. When a discrepancy over terminology arose in other sources, we deferred to Debra’s authority in choosing the preferred term.
Jackson, Michael. Michael Jackson’s Bar and Cocktail Companion: The Connoisseur’s Handbook. Philadelphia: Running Press, 1995.
This guide includes an extensive and very informative glossary with entries sometimes consisting of several pages defining and describing the characteristics of liquors from around the world. The source proved quite helpful for clarifying differences between basic distillation styles of gin and vodka. It was especially useful for developing categories of liquors for the thesaurus and for explaining fine differences in meaning among near-synonymous terms for vodka and gin.
Martinis Online, 2004 <http://www.martinisonline.com//default.aspx> (February 29, 2004).
This website was set up by a group of enthusiasts from Calgary, Alberta and includes Martini recipes, book reviews, information about Martini bars throughout the world, answers to FAQs, information for the beginner, “tips and tricks” and finally a glossary of 16 words and phrases associated with the preparation of martinis. This site was useful in suggesting other resources but we did not refer to it for our indexing language.
“Martini Recipes.” Better Homes and Gardens website.
<http://www.bhg.com/home/Martini-Recipes.html> (26 February 2004.)
The Better Homes and Gardens website offered a few popular recipes for martinis; while ultimately not in-depth enough to be useful to us in this assignment, it was illustrative of the most popular martinis being made right now.
Miller, Anistatia R. and Jared M. Brown. Shaken Not Stirred: A Celebration of the Martini. New York: HarperCollins Publishers, 1997.
This resource was very helpful to our choice of terms for Martini types since it divides its recipes into types. The book lists “the top 100 recipes” providing context for each by giving the history of their creation. It also includes a history of the main ingredients (gin, vodka and vermouth), with jokes and famous quotes and a directory of renowned martini lounges throughout the world. As a Canadian resource, this was particularly valuable to us since our bar is based in Vancouver. Very informative and more modern in its approach than the Edmunds text. This provided a lot of helpful terms and a useful index.
Morelli, Carmine. Recipes: A Guide to Bartending, rev. ed. Vancouver: 49th Avenue Press, 1996.
This short guide provides clear instructions on mixing methods and drink preparation techniques, which we used to develop terminology for the thesaurus. It also includes a helpful glossary of general bar terminology and expressions for novice bartenders.
Il Museo Martini. <http://www.martinimuseum.com/flash/index.aspx?language=english>.
(25 February 2004)
This site, which is the official website for the Martini Museum in Pessione (Italy), provides the histories of wine, vermouth, and martinis. Important vocabulary relating to martini recipes, preparation, and history is documented in this site, which also provides invaluable background on Alessandro Martini and Luigi Rossi (Italian business men notable for creating vermouth – the essential ingredient in martinis for which this classic cocktail is named).
Oxford English Dictionary. Oxford: Clarendon Press, 1989, <http://dictionary.oed.com/entrance.dtl> (7 March 2004).
We used this authoritative tome on the English language to determine spelling, as well as check definitions of some of our terms for the thesaurus.
Pinkie’s Brewing West Texas. <http://www.pinkiesonline.com/homepage.htm> (27 February 2004).
Pinkie’s, a chain of wine and spirit stores in West Texas, supplies descriptions of numerous liquors, including those commonly used in martinis (gin and vodka). Pinkie’s articles supply key terminology specific to spirituous liquor, including history, preparation, types, and tastes. Pinkie’s, which has been in business since 1934, is an important source for terminology legitimately used within the bartending community and liquor trade.
Regan, Gary. Bartender’s Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar. New York: Harper Collins, 1991.
Gary Regan’s thorough bartending guide includes a list of supplies and equipment necessary to set up a complete at-home bar. Regan also lists and describes the types of alcohol needed for any wet bar, as well as step-by-step directions for mastering important bartending techniques such as making twists and wedges. This resource was also useful for identifying important garnishes. While the recipes in this book were not specific enough to martinis to make them helpful for us, Regan’s book is a must for any person wanting to set up their own private bar.
Regan, G. and Mardee Haidin Regan. The Martini Companion: A Connoisseur’s Guide. Philadelphia: Running Press, 1997.
Regards itself as “a comprehensive barside reference.” A large part of this book consists of comprehensive information about the key ingredients in Martinis: gin, vermouth and vodka, and rates different brands of each which was not integral to our indexing language. However, it also provides useful chapters on the history and art of the martini as well as recipes which it compares and rates. It examines both traditional and modern attitudes toward Martini types and preparations. The index was helpful in the creation of our thesaurus.
Schafthauser, Liza. The Martini: A Collection. Nanaimo, B.C.: Cat Sass Media Design, 2003.
Schafthauser’s book is an alphabetical index of martinis, which are organized by type. While The Martini was not as useful for terminology relating to preparation, tastes, and serving methods, it was an invaluable source for martini types (such as celebrity, fruit, and international martinis). An introduction or other text would have made this book far more useful for fully understanding the language associated with martinis beyond basic recipes.
Scott, Joseph, and Donald Bain. The World’s Best Bartenders’ Guide. New York: HPBooks, 1998.
This bartenders’ guide was useful for its explanation of how the definition of a “classic martini” has evolved over the years as the expectations and preferences of drinkers has changed, especially in regard to the rising popularity of vodka over gin as the base liquor ingredient. The book also describes in detail some of the procedures involved in making martinis, such as how to cut garnishes or properly muddle a drink. The clear descriptions and careful definitions provided by this source were valuable in writing concise scope notes for terms in the thesaurus.
“Vodka Martini Recipes.” My_Martinis.com.
<http://www.mikezaret.com/Vodka_Martini_Recipes.htm>
(26 February 2004).
This resource lists several popular and many of the more obscure martini recipes. My_Martini.com concentrates heavily on fruity and sweet martinis, and thus was an invaluable resource for identifying the variety of flavours and ingredients that make up these martinis. Additionally, this resource contains a glossary listing terms relating almost exclusively to the making of martinis, which was extremely helpful for us in learning bar lingo, as well as the proper instruments and methodology required in the art of martini-mixing.
The Webtender. <http://www.webtender.com/>.
This “online bartender” is fairly simple and user-friendly, providing quick access to drink recipes, a bartender’s handbook, forums, and statistics. While this site is not specific to martinis, it offers useful information on “bar terms” (such as stirring and shaking) and bar supplies (such as shakers and strainers). In addition, posting a question to the on-line forum is a quick and easy means of researching real-life bartenders’ vocabulary. The “Bookstore” also suggests further directions for reading.
West, Beverly and Kim Doi. Cocktail Nation: Cosmic Cocktails, Space-Age Shots, and Other Rituals of Release for the Jaded and Refined. New York: Berkley Books, 1997.
This swinger manual is a great introduction to retro-lounge culture in general as well as cocktails specifically. With a focus on the “neo-martini” and illustrative stories investigating the swinger lifestyle, this book helped us to imagine, quite vividly, the personalities and attributes of the clientele our bartenders would face on the job, including especially the attitude, desires, and social make-up of today’s stereotypical martini barfly.
The World of Martini. <http://www.martini.com/disclaimer.aspx>. (23 February 2004).
The meaning of martini – the drink and its associated lifestyle – is explored in this sexy website created with trendy images and sultry music. Vocabulary can be culled from a number of areas, including drinks, products, production, and history of martinis. Terms such as “Gibson,” “on the rocks,” “stemmed glass,” and “stabilization” are explained. Enthusiastic martini fans can sign up for the martini newsletter as well as download wallpapers, screensavers, and ring tones.
Aitchison, Jean, Alan Gilchrist, and David Bawden. Thesaurus Construction and Use: A Practical Manual, 3d. ed. London: Aslib, 1997.
This guide to thesaurus construction proved immensely helpful in interpreting the ANSI/NISO Z39.19 standard. It provides detailed explanations of and practical guidance for following the standard’s rules and recommendations.
National Information Standards Organization. Guidelines for the Construction, Format, and Management of Monolingual Thesauri. Bethesda, MD: NISO Press, 2003.
In principle, Mixology: A Martini Thesaurus for Bartenders has been constructed in accordance with this national standard. The standard provides guidance on formulating descriptors, establishing relationships, and presenting thesauri in various display formats.
Lancaster, F.W. Thesaurus Construction and Use: A Condensed Course. New Delhi: UNESCO, 1985.
While this book is a useful and concise explanation of thesauri, it is surpassed by Jean Aitchison, Alan Gilchrist, and David Bawden’s more recent interpretation of thesauri standards. Another factor decreasing the overall helpfulness of this text is that it lacks an index and is therefore difficult to consult for specific issues. However, this source does provide interesting examples and diagrams which are invaluable.
Extra special thanks to David Boudinot for the fun image of the tongue.
Image of martini glass by permission of the Office of Academic Affairs, Graduate Assembly, University of California, Berkeley (http://ga.berkeley.edu/academics/).