Good Things to Drink with Mr Lyan and Friends by Ryan Chetiyawardana (Frances Lincoln) Cocktails aren’t just for fancy nights out and snobby home mixologists. In Good Things to Drink with Mr Lyan and Friends, Mr Lyan (the man behind the award-winning White Lyan and Dandelyan bars in London) shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, the cocktails cover every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers. Mr Lyan perfects classics such as the Old Fashioned and the Manhattan, and experiments with new intriguing combinations and ingredients.
Elevated Cocktails: Craft Bartending with Montanya Rum by Karen Hoskin (lulu.com) The recipes in this book will inspire readers to rethink rum and guide them on their own journey to (re)discover their favorite rum cocktails. Every year at Montanya Distillers, owner Karen Hoskin and her mixology team create more than 100 new recipes for travelers and locals to enjoy. These recipes are perfected, shared and celebrated at her bar, and this recipe book is the culmination of the inspired journey of these cocktails from inspiration to creation. This book also illuminates the breathtaking beauty of the Colorado mountains, where Hoskin lives and works. The Rocky Mountains provide Montanya with a pristine water source and high elevation, which benefit her artisan Montanya rum and her cocktails. Elevated Cocktails offers more than two dozen rum cocktail recipes, as well as infusions and ingredients.
Gin: The Manual by Dave Broom (Mitchell Beazley) In recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders – and consumers – are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex. The body of the book covers 120 gins which Dave has tested four ways – with tonic, with lemonade, in a negroni and in a martini – and then scored. In addition, each gin is categorized according to an ingenious flavor camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.
The Essential New York Times Book of Cocktails by Steve Reddicliffe (Cider Mill Press) Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. Readers will find treasured recipes they have enjoyed for years—the classics like the Martini, the Old-Fashioned, the Manhattan, the French 75, the Negroni —as well as favorites from the new generation of elixirs borne of the craft distilling boom. Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes and many more.
The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales by Sean Muldoon and Jack McGarry (Houghton Mifflin Harcourt) Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World’s Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar, . Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.
A Field Guide to Canadian Cocktails by Victoria Walsh and Scott McCallum (Appetite by Random House) Celebrate Canadian cocktail history and artistry with A Field Guide to Canadian Cocktails, a collection of over 100 recipes inspired by a bounty of homegrown ingredients and spirits that will appeal to armchair bartenders and professionals alike. From the Yukon’s Sour Toe Shot to a Prairie Caesar to New Brunswick’s Fiddlehead Martini, each beautifully crafted recipe—comprising updated classics, signature drinks from Canada’s top bartenders and the authors’ own creations—features quintessentially Canadian ingredients and cultural references, blending to create a libatious and entertaining journey from sea to shining sea. Also featured are syrup and infusion recipes, tips and tricks, technique and equipment guides, as well as travel narratives and recommendations from the authors’ cross-country road trips. Authors Victoria Walsh and Scott McCallum have dedicated countless hours, not to mention gas mileage, foraging, travelling and experimenting, in order to instill their own brand of northern spirit into the existing cocktail canon, and to add to the proud tradition of ensuring Canadian drinks, history and lore, in all their glory, are served at the global bar.
Wise Cocktails: The Owl’s Brew Guide to Crafting & Brewing Tea-Based Beverages by Jennie Ripps and Maria Littlefield (Rodale Books) Owl’s Brew, the first blended tea concentrate designed to pair seamlessly with a variety of spirits (including champagne, wine, and even beer!), has transformed the DIY cocktail movement. Jennie Ripps and Maria Littlefield, the founders of Owl’s Brew, have now created the ultimate book for the at-home entertainer: Wise Cocktails. Wise Cocktails offers fresh-brewed tips and tricks for mixing up your very own tea-based cocktails. Jam-packed with 100 recipes, this cocktail book includes drinks made with loose-leaf tea and Owl’s Brew signature tea blends, as well as recipes for tea sodas, smoothies, and even tea-infused snacks. Filled with helpful tips for getting the perfect brew, Wise Cocktails takes you on a journey through the history of tea cocktails and the health benefits of tea to become an expert mixologist.
Bitterman’s Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade by Mark Bitterman (Andrews McMeel Publishing) Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking. But the storm of exciting brands and flavors has even the savviest bartenders puzzled over their personalities and best uses. Bitterman’s Field Guide to Bitters and Amari is the handbook that decodes today’s burgeoning selection of bitters, along with their kindred spirits amari and shrubs, complete with 190 photographs. The introduction includes everything you need to know to understand what bitters and amari are and how to use them. recipes for making essential and inventive bitters at home. The next section offers 123 recipes for making essential bitters at home, mixing, and cooking bitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet Chocolate Torte to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman’s Field Guide to Bitters and Amari cracks open the full potential of bitters, inspiring and empowering people to try them. The final section includes a comprehensive field guide to the wide world of the more than 500 great bitters and 50 amari available today. Complete with tasting notes, profiles of important makers and brand photography, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying and using bitters.
Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual by Matthew Rowley (Countryman Press) American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink―most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today’s leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted “ice” cordials, 19th- and 21st-century cinnamon whiskeys, homemade creme de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.
To Have and Have Another Revised Edition: A Hemingway Cocktail Companion by Philip Greene (Perigee Books) Ernest Hemingway is nearly as famous for his drinking as he is for his writing. Throughout his collected works, Papa’s sensuous explorations of the delights of imbibing engaged both his characters and his readers. Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass. A bartender’s manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingway’s oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them.
Branca: A Spirited Italian Icon by Niccolo Branca di Romanico (Rizzoli) A richly illustrated history of the world-famous Italian distillery and the country’s best-known liqueur, as seen through the brand’s legendary poster art and creative advertising campaigns. Since its founding in 1845, the Fratelli Branca Distillerie company has maintained a solid foothold in both domestic and international markets. Its unmistakable, bitter-tasting liqueur quickly became legendary with its combination of herbs and roots sourced from all over the world. The pioneering secret recipe, which is left to brew in oak barrels for more than a year, soon made history under the name Fernet-Branca. Today, the company continues to have its base in Milan, but exports its entire range worldwide thanks to a string of innovative advertising campaigns, some of which have entered design and poster history in more than a century of creative publicity. This book covers 170 years of the company’s life through a beautifully illustrated historical account that documents the continued rise of the brand, and includes many of the more successful advertising campaigns, offering a handsome collector’s album of historical coverage and archive material, with reproductions of poster art and sketches from the 1960s and 1980s.
Experimental Cocktail Club: Paris, London & New York by Romée de Goriainoff and Pierre-Charles Cros (Mitchell Beazley) After years of travelling to the Big Apple, childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon took the inspiration they found there to create a New-York-style bar in the heart of Paris – kicking off a cocktail revolution in the City of Lights. In 2007 they opened the doors to their first bar, Experimental Cocktail Club. Today, with fourth partner Xavier Padovani, the group has award-winning cocktail bars in Paris, London, New York and Ibiza, all with a well-earned reputation for glamour and style. Experimental Cocktail Club has already received praise from the Independent, The Financial Times, The New York Times, The Wall Street Journal, GQ, Vogue, Elle, Condé Nast Traveller, Wallpaper and more. Their private clients for events include Chanel, Hermés, Louis Vuitton, Chloe, Selfridges, Pernod Ricard, Hennessy, Perrier Jouet and Hendricks – amongst others.
365 Days of Cocktails: The Perfect Drink for Every Day of the Year by Difford’s Guide (Harper Design) No two days of the year will ever be the same again—with this book you can create a brand-new cocktail every day! We’ve traveled the globe and pulled together a compendium of quirky happenings, anniversaries, and even some traditional events to raise a glass to and toast. From our vast knowledge of the cocktail world we’ve paired each day with an appropriate cocktail. Celebrate Walt Whitman’s birthday with a Grassy Finish, Groundhog Day with The Fog Cutter, and Star Wars Day with a Darth Jäger. You’ll be more the merrier you did! Difford’s Guide was established in 2001 and is now recognized as the world’s cocktail expert. With an exhaustive cocktails website and the well-known Difford’s Guide Cocktails Encyclopedia, consider it the last call for cocktail lovers everywhere.
Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients by Amy Zavatto (Sterling Epicure) From farmers’ markets to speakeasies, delectable drinks made from foraged and grown ingredients are the latest trend to hit mixology. Full of mouth-watering color photos, this handy guide to imbibing the great outdoors offers 40 inspiring recipes, divided into seasons, as well as tips on how best to forage and preserve the freshest and tastiest berries, herbs, flowers, and more. Forager’s Cocktails is a luscious toolkit for getting the most from backyards, parks, and woodlands and crafting tasty, one-of-a-kind cocktails. Raise your glass to making the most of nature’s bounty!
Gin & Tonic: The Complete Guide for the Perfect Mix by Frédéric Du Bois and Isabel Boons (Lannoo Publishers) This beautifully compiled book is an essential guide for gin lovers in search of their own original take on this wonderfully complex drink. Richly illustrated, it covers the history of gin, the gin families with their distinct characteristics and distilled flavours, and the exciting, more recent developments in the marketing, the bottling and packaging of gin which is increasingly quirky, artistic and original. There is an overview of some of the smartest places to drink and discover a world of gin; hip and very cool. Beyond ‘ice and a slice’, how do you put together the perfect gin and tonic, from the amazing array of new infusions? What are the flavors and textures in food that best accompany this very particular drink? With foodpairing ideas and recipes to create at home… find your favorite glass, crack the ice and indulge!
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