Even more delicious are the stories of the people who created, or served, or simply drank these drinks. As a hybrid of street-smart gumshoe, anthropologist and mixologist (The Los Angeles Times), Jeff "Beachbum" Berry is uniquely qualified to tell this epic story-with-recipes, lavishly illustrated with vintage graphics and rare historical photos.

    With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need lots of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles. But don't forget, it's all about experimentation and finding out what works for you.Booze is divided by alcohol type, from beer, cider, and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods, and other useful information, before giving recipes for delicious beverages like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider, and there's even a hangover cure thrown in for good measure.With an introduction from Hugh Fearnley-Whittingstall and full-color photographs as well as illustrations, Booze is a home-brewer's book with a kick.

    Written by the founders of Kings County Distillery, New York City’s first distillery since Prohibition, this spirited illustrated book explores America’s age-old love affair with whiskey. It begins with chapters on whiskey’s history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips. The final section focuses on the contemporary whiskey scene, featuring a list of microdistillers, cocktail and food recipes from the country’s hottest mixologists and chefs, and an opinionated guide to building your own whiskey collection.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->

    Andrew Schloss shows you the basic techniques for making a liqueur – typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying – and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don’t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers!

    Less drunk.You deserve a great cocktail—and you don't have to over-indulge to get it! Shims—serious, low-alcohol cocktails—are where everyone can come together, whether it’s for the one drink of the evening or when this is but the first of many. This book is your invitation to a world of delicious, sophisticated drinks which provide all their pleasures without walloping you over the head with booze. Celebrate two centuries of the cocktail with 53 recipes for every taste, from the sunny cheerfulness of a Ben's Good Humor to slow sippers like the Bitter Giuseppe. Cheers!Lavishly illustrated with 79 vibrant photos by Kelly Puleio.

    Focusing on the precise measurements to make the perfect drink as well as the recommended garnish and embellishments, youll no longer have to guess what a cocktail should taste like. Laying out the exact measurements from the bottom of your glass to the top, youll discover the order in which you should layer your liquor, the precise measurements needed, and even recommended brands. Not sure which stemware is appropriate? Consult the mini guide on identifying the correct stemware in the back of the book. Featuring 75 different cocktails and recipes (including specifications, notes, and embellishments), this is the perfect gift for the cocktail lover in your life. Dont waste another minute on watered-down cocktails-become a cocktail master with this beautifully illustrated guide. About the Author: Amy Zavatto, Melissa Wood Amy Zavatto writes about spirits, cocktails, wine, and other potables in New York City. Shes a contributing editor to Imbibe magazine and holds a Level III Certificate from the Wine and Spirits Education Trust. Her favourite drink is a Manhattan. Melissa Wood is an illustrator, designer, and architectural aficionado who pored over Charles Addams and James Thurbers cartoons as a child and dreamed of one day illustrating a book of her own. Melissa has three terrific children and makes a wicked Bloody Mary.

    Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Charles H. Baker, Jr., wrote five collections of recipes that are far more than cookbooks, and impossible to classify. Baker states his chief tenet that informs his work: that all really interesting people-sportsman, explorers, musicians, scientists, vagabonds and writers-were vitally interested in good things to eat and drink; cared for exotic and intriguing ways of composing them. We soon discovered further that this keen interest was not solely through gluttony, the spur of hunger or merely to sustain life, but in a spirit of high adventure. Part travelogue, part memoir, and part instruction manual for budding bon vivants, his books and magazine columns chronicle a life spent searching for good things to eat and drink and the really interesting people with whom he loved to share them. Like his contemporaries Robert Ripley and Frank "Bring 'Em Back Alive" Buck, Baker traveled incessantly in search of unusual specimens; Baker brought his quarry home scribbled on the backs of bar napkins. In between overseas adventures, Baker fished with Hemingway off the Bimini coast; downed flaming apple brandy in the back room of a New Jersey inn with "Bill" Faulkner; joined Errol Flynn and Robert Frost for a beachfront dinner south of Miami, featuring four-inch steaks and potatoes boiled in pine resin-"better than any potato ever baked in mortal oven." "If you ever wondered whose oyster the world is," Esquire wrote in 1954, "meet Charles H. Baker, Jr." This book is an account of his discoveries regarding the world of exotic drink.

    World's Best Ciders taps into that trend, presenting more than 500 ciders from both artisan makers and global brands. Featuring in-depth explanations and tasting notes, it reveals all you need to know about the cider-making process, producers, and breweries across the globe. Recipes for cider-based dishes complete this phenomenal guide..

     Gin now has its own geek's bible, a heady cocktail of information, enthusiasm and authority. -- Observer Food MonthlyAll alcohols have a social history and this book tells the story of gin. The spirit has a long and lively history and its popularity has waxed and waned over the centuries. But it is in demand again -- and rising -- and many would say that only now is it getting the recognition it truly deserves. At the same time, new makers populate the scene, many of them small, craft distilleries. The great G&T (gin and tonic) has earned new respect and is more fashionable now than when it was created by the English during Queen Victoria's reign.From Glenfiddich Food & Drink Award-winning writer Simon Difford comes this beautiful guide to the 'juniper jewel.' Gin brings comprehensive coverage of the white spirit. It provides a detailed history of the rollercoaster ride gin has taken over the centuries, a full explanation of gin styles and production methods, in-depth reports on 16 distilleries, and production and tasting notes on nearly 175 different gins. It is a true celebration of arguably the world's most dynamic and fashionable spirit.Gin includes: A wealth of encyclopedic information for keen amateurs and drinks professionals alike A spotlight on the craft gin distilling movement as well as larger, more established gin producers Interviews and quotes from some of the most well-known characters in the world of gin Contrasting detail of cutting-edge production technologies with centuries-old techniques and traditions. For the great many aficionados of gin, new and veteran, Gin is a lively, informative and affectionate history of the heart and soul of the G&T.

    -- Library Journal Have ice crusher. Will travel. Especially with this 500 page hardcover bartending bible tucked under one arm. A comprehensive compendium of all things gin fizz and champagne bubbly, it features not only recipes and glossy illustrations of just how to place an umbrella on a Singapore Sling, but also detailed guides to the right garnishes, glassware and tools needed for the perfect bartender's kit. -- The Globe and MailSimon Difford has earned a huge and loyal international following in professional bartending circles. Discerning drinkers, amateur mixologists and professional bartenders will continue to find this 11th edition of his Cocktails to be an indispensable reference.Practical and inspiring, this book contains 3000 recipes from the traditional to the new and inventive. Each easy-to-follow recipe has a color photograph of the assembled drink in its assigned glass, ingredient measures, directions, garnish, variations, plus fascinating information on the cocktail's origin.This 11th edition includes 800 new recipes, plus: An A to Z recipe directory Detailed instructions for beginners, including all the basic skills Recommendations for the best equipment A directory of glass types The 14 key alcoholic ingredients, which make a minimum of 450 cocktails The 9 essential juices and mixers The 18 essential refrigerator and cupboard staples An index of ingredients and the cocktails they are used in The top 100 great cocktail bars of the world.