Food and drink: alcoholic beverages Books

Book SynopsisAll the drinking games you'll need for the perfect night out... or in! Drinking is great, right? But not on your own. That's sad. Thankfully, The Little Book of Drinking Games is here to help you – and your friends – find an excuse to get drunk and let your hair down. Jam-packed with more than 50 drinking games of all shapes and sizes, this pocket compendium will have you thinking, drinking and pint-sinking in no time. The Little Book of Drinking Games contains the best classic drinking games (that you're usually too drunk to remember the rules to), games inspired by your favourite movies and TV shows as well as a few games that are destined to become new traditions. Ice-Cube Raft Race: Just like the legendary pub relay, Boat Race, but on a much smaller scale. Essential Supplies: An ice-cube tray, shots of your favourite spirit and plenty of straws. Borrow an ice-cube tray from the bar/your kitchen, and fill the compartments with a spirit or strong beer. If it's a tray with two rows of sections, all the better as one player can take the left side, racing another player who takes the right. The idea is to drink each compartment dry through a straw, before moving on to the next one, and then the next, until all of the compartments have been emptied. Whoever finishes first wins and condemns the loser to a forfeit of their choice. Table of ContentsCard Games • Money Games • Dice Games • Mixed Bag • Tongue Twisters and Word Games • TV, Movie and Sport Games • Bar Games.

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Book SynopsisLiven up the party with this heady collection of drinking games! Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One or dizzying games of pure chance like TV Drinking and Vodka Roulette - whichever you play, you're guaranteed to be gleeful and giggly by the end!

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Book Synopsis[Pascal]’s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY homebrewers, fermentation fans and foraging enthusiasts! Fermentation fans and homebrewers are invited to discover a galaxy of wild and cultivated plants, fruits, berries and other natural ingredients traditionally used to make a whole spectrum of fizzy fermented drinks! Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir. Next in Pascal’s Wildcrafted series, The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions. Illustrated with full-colour photographs and step-by-step techniques on how to make a variety of drinks, including: Sugar, molasses & syrup-based beers such as ginger beer, mountain beer, nettle beer, wild Belgian beer Country wines & meads including: elderberry wine, honey wine, herbal mead Traditional drinks & medicinal brews such as tepache, fruit kvass, chaga beer Naturally fermented drinks including: pinecone soda, mountain raspberry soda, elderflower soda, lacto-fermented drinks and much more! Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews using local ingredients. The Wildcrafting Brewer will attract foodies, herbalists, foragers and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be and will be inspired, again, by the abundance of nature all around them. Those interested in the wonders of foraging and fermenting can also check out his next book in the wildcrafted series, Wildcrafted Fermentation!Trade Review“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Owning one of Pascal Baudar’s books is like possessing a key to the foraging kingdom—a key that opens the door to his unique approach to working with wild ingredients. Over the years, Baudar has developed an original culinary language of the land, working and exploring every element of terroir from salt and stones to insect sugars and plants. His methods are rigorously researched, and his piercing creativity and spirit of enquiry gives them life. The foraging world owes a great deal to Baudar’s original research and generous spirit of sharing.”—Marie Viljoen, urban forager and author of 66 Square Feet“Pascal Baudar has elevated the concept of terroir—that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape—into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.”—Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past“Pascal’s new book offers a wonderfully tangential and unrestrained approach to the world of home brewing by mixing foraging with wild booze alchemy and encouraging the reader to experiment, explore, and play. Whilst managing to make both topics fun and accessible, a comprehensive introduction leads to some delightfully simple recipes and plenty of great ideas, all complemented by beautiful photography.”—John Rensten, founder of Forage London and author of The Edible City“Pascal Baudar eliminates the boundaries set by modern homebrewing "rules" and encourages brewers to go wild with creativity. Not only does he present simple guidelines for making truly unique brews that blur the lines between wine, beer, mead, and soda, but he provides readers with knowledge on how to brew with ingredients they likely already have access to in their kitchens, gardens, yards, and wildlands.”—Jereme Zimmerman, author of Make Mead Like a Viking“I wish I’d had The Wildcrafting Brewer years ago when I became obsessed with plant-forward, foraged, alcohol fermentation. Though often overlooked in contemporary brewing, Pascal Baudar focuses on the basics of foraging and alternative sugar sources. At once looking to indigenous history as well as reviving, or creating, innovative techniques, Pascal encourages people to get their hands dirty, fermenting with what is around them rather than worrying first about fancy tools.”—Pete Halupka, Harvest Roots Ferments“I admire the foraging practice Pascal Baudar shares in The Wildcrafting Brewer—hiking into nature and gathering what's prevalent to create a fermented mélange that carries the terroir of those moments he spent forest bathing, beachcombing, or urban scavenging. The season, the scents, the scenery—all imprinted into his bubbly brews. It inspires me to cleanse my aura with a sage cider cocktail and offer a libation of Achillea and Artemisia to the folks, like Baudar, who keep the spirited plant traditions going. This is a great reference book for both the herbalist’s kitchen and the botanist’s bar.”—Jessyloo Rodrigues, herbalist and cocktail farmerTable of ContentsIntroduction 1. Rediscovering the Past 2. Home Brewing Essentials 3. In Search of Wild Yeast 4. The Quest for Flavors 5. Methods of Brewing 6. Sugar, Molasses, and Syrup-Based Beers 7. Primitive and Country Wines and Meads 8. Ethnic Drinks and Medicinal Brews 9. Naturally Fermented Sodas Resources Index

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Book SynopsisCelebrate your campaigns and conquests with these 75 fun, RPG-inspired cocktail recipes your whole gaming group will love!Make your next gaming adventure even more fun with this collection of 75 RPG-inspired cocktails! Featuring fantasy-themed libations from the boozy Dragon the Beach and a Potion of Strength to a sneaky Stealth Check shot and a Never Split the Party Punch, you’ll keep spirits high and your friends happy during your next dungeon-crawling tabletop adventure. Complete with easy-to-follow, accessible instructions, Düngeonmeister also includes funny jokes and hilarious asides that will take your campaign (or your next gathering) to the next level!Trade Review“Besides the fun recipe names, [this book] also goes into bar cabinet essentials and techniques novice mix-masters may need.” —VentureBeat“Perfect for gaming sessions or a D&D themed party.” —Darcy & Brian“Lovely… the presentation is quite nice… sure to make a great stocking stuffer for the tabletop gamer in your life.” —Gaming Trend“The instructions are clear and concise [and] there are recipes for every kind of cocktail drinker you can think of… a fantastic gift.” —Cookbook Divas“Düngeonmeister presents a wide selection of interesting and, for the most part, delicious cocktails with a bit of gaming-themed wit, perfect for trying out and sharing with your adventuring party.” —Game Vortex“Plenty of humor and over 75 RPG-inspired drinks to suit everyone from DM to bard.” — Your Money Geek * Your Money Geek *"If you like to nerd out and drink at the same time this combo is a no-brainer." —Geek Girl Authority

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Book SynopsisFinancial Times Best of Books 2021In Your Home Izakaya, chef Tim Anderson explores the ‘anything goes’ concept of izakaya by showcasing over 100 flavour-packed recipes.Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze.From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails.Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.Trade Review[Your Home Izakaya has] some of the most genuinely inspiring food writing I’ve seen in years. You’ll want to cook pretty much every recipe in this one. * Tim Hayward, Financial Times *

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Book SynopsisA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal Trade ReviewLibrary Journal- "Zimmerman originally documented his brewing experiments on his blog, ­jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. VERDICT: Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”Booklist- "After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian t’ej, fruit-enhanced melomel, and metheglin, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.” “A great guide to mead making, full of practical information and fascinating lore.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation“This is a fun book—and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of Bread: A Baker’s Book of Techniques and Recipes“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”--Sophia Fenton, director, Cornish Mead Co. Ltd.“Jereme Zimmerman has captured the wild spirit of mead quite literally—as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”--Patrick E. McGovern, author of Ancient Wine and Uncorking the Past“Make Mead Like a Viking puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. For me, this is the perfect marriage.”--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping

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Book SynopsisAromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished ‘gin tonica’ Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn’t ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks – just gin, tonic, ice and a garnish – is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or ‘gin tonica’, is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass – the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica – saludos!

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Book SynopsisA collection of recipes for the world’s suavest classic cocktails, inspired by the debonair persona and personal choices of Mr 007 himself. Everyone knows that James Bond prefers an alcoholic drink to a soft drink. In fact, he even goes as far as deriding tea as ‘mud’ and blaming it for the collapse of the British Empire. Although it’s the legendary Vodka Martini that he’s best known for, he also orders many classic cocktails, including an Old-Fashioned, an Americano and a Negroni, all of which appear in this book. Bond also effortlessly creates his own drink in ‘Casino Royale’: ‘Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’ And so the Vesper was born, to the delight of bar owners across the globe. However, it’s not only cocktails that he’s partial to. Bond orders Scotch and soda 21 times in the books, but he’s also keen on bourbon and a brandy and ginger ale. So why not raise a glass and toast the health of the world’s most-loved, smooth-talking secret agent with one of his favourite drinks.

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Book SynopsisHot Dinners Best Cookbooks of 2022The Times ‘Best Food Books of 2022’ The Daily Telegraph ‘Best Drink Gifts’ "Beautiful... a classy, classic book." – Diana Henry"A really lovely and well thought out piece of work that will be well used." – Dave Broom, author of The Way of Whisky"We don’t have the cupboard full of recondite bitters and liqueurs that so many mixologists expect of us. So Alice Lascelles has tackled the problem straight-on and produced a neat edit of more than 100 drinks that rely on just a few core ingredients." – Tony Turnbull, The TimesCocktails should be simple. Acclaimed drinks writer Alice Lascelles knows everything there is to know about making delicious drinks at home with minimal equipment and fuss.The Cocktail Edit is built around a ‘capsule collection’ of 12 classic cocktails – each of these is followed by six twists, plus tips and inspiration for creating many more. The book also offers essential advice on getting your home bar set up – and shows how easy it is to make amazing cocktails with just a few basic tools, ingredients and techniques. It’s a guide brimming with trade secrets on everything from choosing the best-value spirits to making cocktails for a party; written in a conversational style, and illustrated with beautiful photography, The Cocktail Edit is practical, opinionated and fun. Trade ReviewAlice combines a curious eye with a fine appreciation of flavour. * Victoria Moore, The Telegraph *Reading The Cocktail Edit made me want to go into the back of the cupboard and make something I’d never tried before. It might be the only cocktail book you'll ever need. * Henry Jeffreys, Master of Malt *If you don’t know Alice’s writing you have pleasure ahead of you. Her enthusiasm for her subject is warm and infectious – her writing lucid, expert and funny. * Rachel Roddy *A wonderful collection of drinks recipes that satisfy the palate and inspire creativity. * Noah Rothbaum, Flaviar Times *Alice Lascelles knows everything there is to know about drinks and I've got no doubt this will be the usual high calibre offering she always delivers... It's the kind of practical advice that really stays with you and this book will offer much the same. * Olivier Ward, Spirits Beacon *With recipes built around 12 classic cocktails, acclaimed drinks writer Alice Lascelles offers twists, tips, and trade secrets for crafting stunning cocktails with minimal fuss. * Jacqueline Raposo, Epicurious *Check out the book. Lascelles is winningly enthusiastic but authoritative. * Niki Segnit, author of The Flavour Thesaurus *

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Book SynopsisStrong, Sweet and Bitter is the debut cocktail recipe book from Cara Devine, hostess of the popular YouTube series Behind the Bar. Diving into the fundamental ‘Flavour Triangle’ of drink mixing, Strong, Sweet and Bitter reveals how flavour can help you craft a drink from just about anything on hand, from classic cocktails to their lesser-known but equally delicious counterparts. It's never too late to learn the basics of cocktail-making, and this guide will help even the most experienced bartenders learn how to make a base from scratch. Cara also includes loads of helpful insights, from the science of ingredients and equipment to fun facts and the history of each drink – because who doesn’t love a good story to go along with your cocktail? Sectioned by cocktail-type, this book has a drink to match all moods and tastes.

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Book SynopsisThe Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown'If Malcolm Gladwell were to write a book about wine, the results wouldn't linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker' - The Times Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 'cork dork.' With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, mass-market wine factories and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you'll never reach blindly for the second cheapest bottle on the menu again.Trade ReviewAccessible, adventurous, amusing and informative * The Times *Perhaps the most purely pleasurable book about wine ever written, this account of Bianca Bosker's journey from clueless wine boor to certifiable wine bore is everything wine writing so seldom is: nimble, self-aware, funny. -- George Reynolds * Eater London *Bosker's journey into this sodden universe is thrilling, and she tells her story with gonzo élan. * New York Times *Remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny. * San Francisco Chronicle *such a good story, so brilliantly written...Make this the first book you buy in 2018. YOU HAVE TO READ THIS BOOK. * JancisRobinson.com *A marvelous journey through the mad, manic, seductive subculture of wine and wine lovers. * Susan Orlean *I loved this book. It's not just about wine. It's about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that. * Mary Roach *A brilliant feat of screwball participatory journalism. * Jay McInerney *excellent -- Martin Moran * The Sunday Times Ireland *

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Book SynopsisThe world of wine can be intimidating, with its huge variety of types and unfamiliar language, but in Wine: Taste Pair Pour, writer and educator Charlotte Kristensen sets out to empower the reader with accessible knowledge and practical advice. This book celebrates wine as a fundamentally sensory experience that can be enjoyed by all, with a focus on great tips for tasting, choosing and serving wine, and for pairing it with food.- Learn how to taste and talk about key grapes and wine styles using your five senses to guide you- Understand successful food and wine pairings, with sections detailing different food categories, each with delicious pairing recommendations and recipes- Enjoy wine at home and out and about, with key knowledge on how to read a wine label, hosting with wine, tips for buying wine and getting the best out of a restaurant wine list

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Book SynopsisLiven up the party with this heady collection of drinking games!Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One, or dizzying games of pure chance like TV Drinking and Vodka Roulette - whichever you play, you're guaranteed to be gleeful and giggly by the end! Most of these games have one thing in common: they combine a full glass of booze with making a complete fool of yourself - all the ingredients for a great night, in fact! These games take different formats - cards, chance, verbal, etc. - but the outcome is always the same: players will find themselves laughing hysterically at each other. Each game has a list of what you will need to play - needless to say, you will need alcohol of some sort for all of them. So, gather your friends and crack open your favourite poison: it's time to play some drinking games! Please drink responsibly. This book is intended for use by adults only.

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Book SynopsisLearn how to craft the perfect whiskey cocktail with this book of over 100 recipes, featuring your favorite spirits.From the Manhattan to the Mint Julep, whiskey is the foundation of some of the most iconic, old-school cocktails, and its renaissance has led to an array of innovative new creations. Whether you prefer your drinks tart and refreshing or complex and spirit-forward, this artfully curated collection features: More than 100 whiskey cocktail recipes with chapters dedicated to whiskey, bourbon, rye, and whiskey liqueurs and creams Distillery profiles on Buffalo Trace, Four Roses, Hartfield & Co., Heaven Hill, Jack Daniel's, Jim Beam, Maker's Mark, Willett, and Woodford Reserve Facts about the origins of whiskey found all throughout the book These libations and more: Gentleman's Manhattan, Perfect Old Fashioned, Rob Roy, Southern Charm, Hot Toddy, Pomegranate Smash, Tennessee Mule, Vieux Carrè, Maker's Boulevardier, Jack and Ginger, Black Manhattan, Buffalo Smash, Whiskey Sling, Sazerac, South of NY Sour, Blackberry Sage Julep Whiskey Cocktails is an essential guide for anyone looking to craft an impeccable drink. From the whiskey aficionado to the beginner, there is a whiskey drink for everyone with a wide variety of classic whiskey recipes and modern originals to choose from.

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Book SynopsisBring the magic of Guinness to your table with the first full-length official Guinness cookbook. Celebrate the 260-year legacy of Ireland’s beloved beer with over 70 recipes for every meal and occasion.One of the world’s most iconic and beloved beers, Guinness is famous for bringing people together for good times over a couple of pints of its distinctive, award-winning brew. Unique in its velvety finish and bold, rich flavor perfectly balanced between bitter and sweet, Guinness beer has long been used by home cooks as either the secret ingredient or the perfectly paired beverage to a variety of dishes and drinks. Now this reputation for excellence in cooking is going from under the radar to official with this definitive cookbook. From a savory Braised Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate Potato Cake, this comprehensive book includes over sixty recipes for dishes that feature or pair with the stouts and lagers of the Guinness brewery. The beers featured in the book include the classic Guinness Draught, crisp Extra Stout, bittersweet Foreign Extra Stout, citrusy Baltimore Blonde, and more. A true celebration of a brew that has won fans and enthusiasts across the world, The Official Guinness Cookbook also includes short excerpts and images from the brewery’s storied history. Featuring stunning food photography, recipe modifications, and suggested menus for festive occasions from gatherings to special events, The Official Guinness Cookbook is the perfect gift for Guinness lovers, foodies, home cooks, and anyone who longs to bring the taste and comfort of their favorite Irish pub home. OFFICIAL GUINNESS COOKBOOK: The first full-length official cookbook celebrating Guinness’ beloved and distinctive stouts and lagers. MORE THAN 70 RECIPES: Delicious dishes for every occasion, from hearty soups and stews to showstopping desserts. A VIRTUAL VISIT: Includes photos, facts, and stories from the legendary Dublin brewery. GORGEOUS PHOTOS: Filled with inspiring full-color photos to ensure success in the kitchen. PERFECT GIFT: Ideal for the Guinness lovers, curious cooks, and anyone fascinated by Irish culture and cooking.

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Book SynopsisDelight guests with unique drink recipes, clever entertaining tips, and inspiring tricks from TikTok’s queen of cocktails.Hannah Chamberlain, the sensational mind behind the popular TikTok account @spiritedla, brings her cocktail knowledge, playful humor, and timeless vintage flair to her debut book, How to Be a Better Drinker.  Chapters include: Cocktail Making Essentials How to Be a Better Host How to Be a Better Guest Good Bar Behavior What to Do When You Overdo It Readers will enjoy discovering the best ways to entertain guests while making get togethers both personal and delicious. Recipes for cocktails include: Surprise Par-tea Cider Chai Tequila Toddy Sparkling Lilac Gin Punch Architectural Digestif   A little proper host's preparation will have guests sipping their way to a truly ravishing affair! The book also includes contributions from notable influencers: Dani Dazey (HBO's Trixie Motel), Paul Feig (Freaks & Geeks, Bridesmaids, and A Simple Favor) Stacie Flinner (travel and design expert), Jordan Hughes of @highproofpreacher, Elliott Clark of @apartment_bartender, Saeed 'Hawk' House of @cocktailsbyhawk, and more!

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Book SynopsisWhether you’re planning a cosy night in, or some ‘pre-drinks’ with friends, The Pocket Book of Cocktails has all the classic and contemporary cocktail recipes you’ll need to enjoy at home. Fun, glamourous and always delicious, cocktails have had a tremendous come-back into fashion and, with more and more innovative blends of spirits available, the time is ripe to join the cocktail revolution and become the bartender of your own home. Grab your shaker to mix up a sassy Cosmopolitan, imagine yourself in an uptown bar as you muddle a sophisticated Old Fashioned or hark back to 1920’s pizzazz with the wonderfully sour, sugar-rimmed Sidecar. At the beginning of the book you’ll find handy descriptions of all the tools and tips you need to master each recipe and, after a whistle-stop tour of the best choice of glassware, you’ll be well on your way to relishing in your own irresistible creation. Each chapter then reveals the best and boldest cocktails of each spirit; vodka takes the lead, followed by gin, whiskey and rum, before some surprises from tequila, brandy and all things bubbly! So, ready your shaker, strainer and swizzle sticks, and delight in the sours, slings, punches and fizzes this book has to offer.

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Book SynopsisThis is a friendly, non-intimidating but substantial introductory wine book from the creator of the award-winning podcast Wine for Normal People that explores the basics of wine, including tasting, regions, wine-making, etiquette, and buying.

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Book SynopsisAn expert guide to setting up a home bar, plus over 75 cocktail recipes to try from one of the world’s leading bartenders, drinks industry innovator and best-selling author. Preparing a first-class cocktail relies upon an understanding of its ingredients and the delicate alchemy of how they work together. Here, Tristan Stephenson – drinks industry consultant, bar owner, restaurateur and author of best-selling drinks books – offers his expert advice on the fundamentals of home mixology and shares his perfected recipes for classic cocktails. Enjoy a Manhattan, Negroni and Martini, discover lesser known vintage gems including the Martinez and Aviation as well as modern favourites the Espresso Martini and Mojito.Trade ReviewHere’s how to craft perfect cocktails at home every time... in this cool new and beautifully illustrated book - Airows.com

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Book SynopsisTHE PERFECT BOOK FOR COCKTAIL LOVERSEveryone enjoys a fancy tipple from time to time, whether partying among friends or taking a moment alone to relax, but sometimes you need more than just a rum & coke. This book provides you with 200 recipes to create the perfect drink for any occasion, from a minty Mojito or classic Margarita to a sophisticated Champagne Cocktail or exotic Russian Spring Punch. With full-page colour photographs and easy-to-follow recipes, Hamlyn All Colour Cookbook: 200 Classic Cocktails is the essential guide to impressing your guests and making your drinks toast of the town.

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Book SynopsisFar more than just a recipe book, New York Cocktails features signature creations (along with new variations of the classic Manhattan and Negroni), tips, and techniques by the best mixologists in the Big Apple, along with their personal profiles.From the classic Martini, to the Hanky Panky of the 1920s, to the Penicillin, you will be mesmerized by the characters and history of the New York City cocktail. This book has over 100 craft cocktails from the city that never sleeps! Travel straight to the epicenter of the cocktail renaissance with this elegant new guide to the best bars and cocktails the boroughs have to offer.Check out recipes and stories about classic and curious cocktails such as: Cosmopolitan Manhattan Old Fashioned Purple Rain Negroni Hop on the train for a bar crawl or throw your own prohibition cocktail party. Celebrate the seasons or holidays in the comfort of your home, or find the quintessential bar for any occasion after reading up on food and drink hotspots around the city, as well as their histories. Mix up your own Gatsby-esque celebration with New York Cocktails!

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Book SynopsisAwesome games for the big night... and vital advice for the morning afterLet the games begin and the good times roll! This compact collection of drinking games from around the globe is guaranteed to liven up your night. Will you play Vodka Roulette or risk a round of Nasty or Nice? Then when the alcohol has taken its toll, just flip to the hangovers section for remedies, fun facts and tasty recipes to make it all better.

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Book SynopsisFarmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible—and enjoyable—reproductions of these old world classics.

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Book SynopsisDiscover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson. The Curious Bartender’s Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum’s remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge. Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan’s signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan’s mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter’s Punch and keep you on trend with Brazil’s famous Caipirinha and Batida cocktails, made with rum’s sister spirit, cachaça.

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Book SynopsisDead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry. Now, the 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 story that began in Ireland and has brought them to the top of the cocktail world.Trade ReviewWinner, Tales of the Cocktail Spirited Award 2016 -- Best New Cocktail & Bartending Book "Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations." --The New York Times "If you like your cocktails classic and with a side of old timey New York City swagger, this is the cocktail book for you." --Epicurious "For anyone interested in cocktail culture, it's a fascinating read." --Tasting Table "Tells the story of how the bar came to be, and the drinks that make this place so special." --The Kitchn “Enduring change, or legacy for that matter, is only possible when the existing order in its entirety is taken into consideration before adaptations are made. And here we have it. In concept and execution, The Dead Rabbit Drinks Manual, which chronicles the stewardship of Sean Muldoon and creativity of Jack McGarry, is a peerless, over-the-shoulder case study in how history is used to make history; with twists and turns in the modern plot nimbly portrayed by Ben Schaffer that recall the turbulent times of the bar’s brazen namesake.” —Jim Meehan, author of The PDT Cocktail Book “Sean and Jack have created a ‘hundred year bar’ they call The Dead Rabbit Grocery and Grog; their quest to be the best has gifted New York with these rooms of endless delight. Once before in the last century two partners, Jack and Charlie, made a similar kind of magic at 21 West 52nd Street, still open and just a half-dozen years shy of a hundred years. Pick up The Dead Rabbit Drinks Manual and find out what makes a ‘hundred year bar.’ ” —Dale DeGroff, author of The Craft of the Cocktail “If ever a cocktail book was a grimoire of occult potionology, it’s this one. Sean Muldoon’s fierce determination to excel and Jack McGarry’s intensely focused artistry of the bar shine through in every recipe here, be it for one of The Rabbit’s characteristic virtuoso riffs on the classics or for one of its sublime originals.” —David Wondrich, author of Imbibe and Punch —

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Book SynopsisRichard Betts is one of fewer than two hundred master sommeliers in the world, but he's no wine snob and he hates wine-speak. He helps readers scratch and sniff their way to expertise by introducing the basic components of wine - the fruits, the wood, the earth. Enabling anyone to discover the difference between a Syrah and a Sangiovese.Trade Review"Smart, fun, enlightening, and refreshingly free of snobbery." --Real Simple "The master sommelier Richard Betts's clever new scratch-and-sniff book is likely to broaden the novice's appreciation of wine, explaining how aromas relate to different varietals.... A useful chart that ties bouquets to wines is tucked inside." --Florence Fabricant for The New York Times "Fiendishly clever." --Food & Wine

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Book SynopsisIn this indispensable reference, Fix applies the practical language of science to the art of brewing.

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Book SynopsisThis new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Written by an award-winning cider maker, it guides beginners into the rewarding world of cider making and helps those with more experience expand their skills to enjoy the craft more fully.Trade ReviewThe definitive guide to artisan cider-making -- Alex Hill * Vigo Presses and Bollhayes Cider *

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Book SynopsisAncient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.Trade ReviewUntil six or seven years ago, the borders of European brewing were tidy, well-understood, and well-documented—or so we English-speakers thought. That was when Lars Marius Garshol started publishing incredible stories about farmhouse brewing traditions in Eastern Europe and Scandinavia. Suddenly the brewing world seemed a lot bigger than anyone imagined. It's not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years. -- Jeff Alworth, author of The Beer BibleBrilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative—the reader can't help but feel they are traveling through Scandinavia and eastern Europe alongside him. This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making. -- Averie Swanson, Founder and Beermaker, Keeping Together“Farmhouse ale” is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. It's not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike. -- Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for BeerImagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beer's very foundation. -- Joshua M Bernstein, author of The Complete Beer Course and Drink Better BeerIt's rare that a new book on beer catches my attention. Historical Brewing Techniques reveals valuable knowledge, perspectives, techniques, and beer culture from a time and place almost forgotten. It's as though these isolated farms have incubated their brewing heritage and now Garshol reveals their secrets to us in an entertaining, exciting, and enlightening fashion. The fun part is exploring these unique techniques and considering how they fit into your brewing world. There's enough to engage any brewer who loves to explore unheard of possibilities. -- Charlie Papazian, author of The Complete Joy of HomebrewingLars Garshol has brought our prehistoric “Nordic grog” to life in his new book, which is bubbling up and brimming over with close observation and practical advice about wild yeasts, herbs, household brewing, and much, much more. It's a delightful and informative paean to historic Scandinavian and Baltic brews, benefiting the serious homebrewer and enthusiastic beer connoisseur alike. -- Patrick E McGovern, author of Ancient Brews Rediscovered and Re-created and Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic BeveragesLars Marius Garshol has written the definitive work on kveik and traditional eastern European farmhouse brewing. He has witnessed and laboriously documented yeasts and traditions to help preserve and spread this wondrous art. Whether discussing ingredients, malting techniques, the practical nature of brewing on a working farm, or the rituals and superstitions of farmhouse brewers, this book gives a detailed explanation of all aspects of this unique and ancient practice. I cannot recommend this book enough. -- Matthew Humbard, Head Brewer/Lead Scientist, Patent Brewing Company and Patent LaboratoriesAn eye-opening excursion into beer's European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, I'll never see beer, farmhouse or otherwise, the same way again. -- Maureen Ogle, author of Ambitious Brew: A History of American BeerPeople have brewed since the dawn of civilization, largely with techniques that never survived into archeological findings or historical documents. Instead, these techniques have been stored in the folk wisdom of farmhouse brewers, and Historical Brewing Techniques is an outstanding documentation of this forgotten craft. Lars Marius Garshol has filled an enormous gap of brewing knowledge with years of extensive data collection in the Nordic and Baltic countries, and Russia. -- Mika Laitinen, author of Viking Age Brew: The Craft of Brewing Sahti Farmhouse AleBefore reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars' detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome. -- Michael Tonsmeire, Co-Founder of Sapwood Cellars and author of American Sour BeersWow! This book shows us how much we have forgotten and reminds us there is so much still to discover. Many of these old brewing methods were on the brink of extinction, but now I find I am super excited to try to make a keptinis! The brewing methods preserved in northern and eastern Europe provide insight into other countries' beer making origins as well. As a Belgian, I think this book sheds light on how Waghebaert, Cuyte, zwert bier, and roetbier were made. I'm inspired now to dig out the documents for those beers and try again. What a gift! Thank you, Lars. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s GuideTable of ContentsTable of Contents 1 Understanding farmhouse ale 1.1 The world of yesterday 1.2 Kaupanger: First meeting with the tradition 2 History 35 3 Malt 47 3.1 Stjørdal: malt-making hot spot 3.2 The types of grain 3.3 Barley varieties 3.4 Maskin, portrait of a barley variety 3.5 How the grain was grown 3.6 Steeping and sprouting 3.7 Drying methods 3.7.1 Very pale, unsmoked malts 3.7.2 Lightly smoked, hot-dried malts 3.7.3 Heavily smoked malts 3.7.4 Caramel malts 3.7.5 Strong, uneven heat 3.7.6 Undried malts 4 Yeast 95 4.1 Voss: Discovering kveik 4.2 First lab analysis 4.3 Yeast, wild and domesticated 4.4 The yeast revolution 4.5 Yeast on the farms 4.6 Origins of the yeast 4.7 Yeast species 4.8 The family tree of yeast 4.9 Kveik, what we know 4.10 The non-kveik farmhouse yeasts 4.11 Bread yeast 4.12 Dying out 4.13 Kveik renaissance 4.14 The word “kveik” 5 Brewing process 155 5.1 Hornindal, Norway 5.2 Stone beer 5.3 Raw ale 5.4 Boiled ale 5.5 The mash boiled 5.6 Complex mashes 5.7 Keptinis 5.8 The great stove 5.9 Vsekhsvyatskoye, Russia 5.10 Understanding oven-based beers 5.11 The mash fermented 5.12 The evolution of brewing processes 6 Beer in the life on the farm 217 6.1 Harvest ale 6.2 Ritual beer 6.3 Superstition 6.4 Brewers or brewsters? 6.5 Equipment 6.6 Preparations 6.7 Grinding 6.8 Water 6.9 Carbonation 6.10 Oppskåke 6.11 Cellaring 6.12 Drinking vessels 6.13 Serving beer 6.14 Beer flaws 7 Spices and adjuncts 277 7.1 Hops 7.2 Juniper 7.3 Sweet gale 7.4 Grand wormwood 7.5 Caraway 7.6 St John's Wort 7.7 Bitter orange peel 7.8 Yarrow 7.9 Tansy 7.10 Bay laurel 7.11 Wild rosemary 7.12 Heather 7.13 Others 7.14 Adjuncts 7.14.1 Potatoes 7.14.2 Bran 7.14.3 Carrots 7.14.4 Peas 7.14.5 Honey 7.14.6 Other adjuncts 7.15 Filter materials 7.15.1 Straw 7.15.2 Alder sticks 7.15.3 Other 8 The drink problem 8.1 Small beer 8.2 Rostdrikke 8.3 Kvass 8.4 Birch sap beer 8.5 Juniper berry beer 8.6 Mead 8.7 Sugar beer 9 Brewing like a farmer 9.1 Carbonation 9.2 Working with kveik 9.3 Working with farmhouse yeast 9.4 Brewing with juniper 9.5 Making your own malts 10 Styles and how to brew them 10.1 What is farmhouse ale? 10.2 Recipes 10.3 Raw ales 10.3.1 Brewing raw ales 10.3.2 Kornøl 10.3.3 Sahti 10.3.4 Island koduõlu 10.3.5 Kaimiškas 10.3.6 Danish landøl 10.4 Dark, smoky ales 10.4.1 Stjørdalsøl 10.4.2 Gotlandsdricke 10.4.3 Landøl from south Funen 10.5 Brown boiled beers 10.5.1 Heimabrygg 10.5.2 Telemark, Norway 10.5.3 Hallingdal 10.5.4 Swedish farmhouse ale: Öxabäck 10.6 Oven beers 10.6.1 Seto koduõlu 10.6.2 Oven-mashed Russian farmhouse ale 10.6.3 Chuvashian farmhouse ale 10.6.4 Sur 10.6.5 Keptinis 10.7 Fermented mash 10.7.1 Luumäki-style 10.7.2 Vanylven-style 10.8 Stone beer 10.9 Other regions 10.9.1 Corn ale 10.9.2 English farmhouse ale 10.9.3 Welsh farmhouse ale 10.9.4 Westphalian farmhouse ale 10.9.5 Aludi 10.9.6 Oat beer 11 Today and tomorrow 11.1 Baltic time capsule 11.2 The Baltics today 11.3 Status in the west 11.4 Farmhouse ale in the 21st century 11.5 Into the future 12 Acknowledgements 13 Bibliography 13.1 Archive sources 13.2 The database 13.3 Published sources 13.4 Unpublished sources 13.5 Interview sources

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Book Synopsis''This isn''t just any Scotch bar...It is the Scotch bar.'' Forbes From the experts behind the world-famous SCOTCH whisky bar, located at the iconic Edinburgh hotel The Balmoral, this essential guide will tell you everything you need to know about Scottish whisky.Inside you''ll find an introduction to tasting whisky, as well as answers to key questions, such as if colour depicts quality, whether you should decant your bottle and if it is ever acceptable to mix your dram. Discover the hand-picked 100 best whiskies behind the SCOTCH bar, complete with distillery profiles, tasting notes and a personal comment from Head Whisky Ambassador, Cameron Ewen. Complemented by atmospheric photography of SCOTCH, this is an essential purchase for every whisky drinker.Spanning more than 50 distilleries including:Glenmorangie, Glenfiddich, The Macallan, The Glenlivet, Ardbeg, Bruichladdich and many more...

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Book SynopsisServe up tabletop-themed cocktails and matching effects for an adventurous add-on that gives any game night an extra dash of excitement with this cocktail twist on the infamous in-game item The Deck of Many Things. Stir up your RPG session—and your cocktail game—with this interactive deck of tabletop role-play-themed drinks with potent in-game effects.Düngeonmeister: The Deck of Many Drinks lets gamers add some excitement to their game with 50 RPG-inspired cocktails, each paired with a related effect compatible with 5E and other systems. Players can draw a card at random to let chance decide their fate, then look up the drink recipe in the included booklet to mix up the cocktail. The drink’s effect strikes the player’s character as soon as they start to imbibe. Drinks include: -The tart and rejuvenating Healing Surge, which patches you up and gives you a second wind -The citrusy Giant Bee with its accompanying in-game melee weapon -The dark and smooth Turn Undead that actually (temporarily) turns you undead -And more!Düngeonmeister: The Deck of Many Drinks adds a tasty new layer of adventure to your campaign.

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Book SynopsisStripping away the pretensions of wine appreciation and upending a lot of well-established myths, Sunny Hodge explains and unravels how wine works and tastes the way it does. Perfect for all budding wine lovers.

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Book SynopsisThe gin drinker's essential guide to the best year everThe Gin Drinker's Year is a day by day, season by season celebration of all things gin. Inside you'll find an entry for every day of the year, including heartfelt tributes to Snoop Dogg's 'Gin and Juice', and the sozzled wit and wisdom of renowned gin soak Dorothy Parker. You'll also find the rules of Gin Pong and Ten-Gin Bowling, as well as delectable gin-spiked food recipes like Penne alla Gin or Gin and Tonic Sorbet, plus seasonal ways to amp up your gin cocktails.You'll also discover fascinating snippets of gin-eral knowledge such as the history of vermouth, the Christmas gift that the beefeaters of the Tower of London are given every year, and why you most definitely should be celebrating National Gingerbread Day.So let the festivities be-gin. This is every gin lover's handbook to the best year ever.

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Book SynopsisWith more than 40 vodka-based cocktail recipes – from classics to contemporary twists – this is a must-have bar companion for anyone who enjoys their vodka. Vodka makes the ideal base for a cocktail and is perhaps the most mixable and useful spirit behind any bar. Its clean and neutral taste pairs with most flavours, from sweet to sour, fruity to spicy, and creates delicious possibilities for every drinking occasion. Try a restorative Bloody Mary with breakfast, a perfectly mixed Cosmopolitan to sip at a leisurely lunch, a pre-dinner Vodka Martini to whet your appetite, or a Black Russian enjoyed as a night-cap. This perfect companion to your home bar showcases the most popular vodka drinks, plus offers up some surprises, and is a celebration of the cocktail in its myriad forms. From the retro charm of a Harvey Wallbanger to that icon of the modern drinking scene, the Espresso Martini, the recipes included here are must-tries for any vodka-drinker.

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Book Synopsis"An intoxicating read. You'll want to consume it twice." —A.J. Baime, New York Times bestselling author of The Accidental President and Dewey Defeats TrumanA fun little book packed with historic Churchill information, drinking companions, locations, and preferences, as well as plenty of cocktail recipes! Churchill was seldom short of a witty remark, and made his views on drinking quite well-known: “I have taken far more out of alcohol than alcohol has taken out of me.” When feeling down he said he felt like “a bottle of champagne . . . left uncorked for the night.” And when encouraging a young government minister to indulge in another drink, he promised, “Go ahead, I won’t write it in my diary.”Divided into four sections—Drink Choices, Drinking Companions, Drinking Spots, and Drink Recipes—this book will keep readers turning the pages of fresh and fun material as they lift a drink along with Winston. The book will also focus on the various eras—from the 1910s through the 1960s—the times in which he was drinking alone and with others. Working with the historic companies that kept him refreshed, it will include vintage advertisements and marketing material from their closely guarded archives.Winston certainly drank with a colorful cast of characters, and you’ll glimpse those such as FDR, Stalin, Coco Chanel, Charlie Chaplin, the Duke and Duchess of Windsor, and various other kings, queens, dukes, and duchesses. Among the elegant settings we will pop in and out of for a drink include Hearst Castle, Chanel’s house in the South of France, the Ritz Hotel in Paris, the Dorchester in London, Monaco, the Savoy, the Biltmore, and of course the bars and first-class cabins of the famed ocean liners the Queen Elizabeth and the Queen Mary. So raise a glass and join us in toasting Churchill’s life and unique abilities!Trade Review"An intoxicating read. You'll want to consume it twice. . . . We've all been asked the question: If you could have a drink with anyone, who would it be? Churchill should be high on anyone's list, and that's what this book is: a round of your favorite with the man himself, a deep dive into the life of the man where other biographies don't go." —A.J. Baime, New York Times bestselling author of The Accidental President and Dewey Defeats Truman "When Winston Churchill was fighting them on the beaches, he only surrendered to his favorite Champagne (and other punchy libations). Churchill’s fave drinks and lots of fun anecdotes are yours in Churchill: A Drinking Life. This entertaining and, dare I say, bubbly book won’t give you a hangover. Cheers to Churchill!" —Jack Ohman, Pulitzer Prizewinning Editorial Cartoonist, The Sacramento Bee "A breezy informal fun recounting of Winston Churchill’s favorite drinks as well as where and with whom he liked to have a glass. It is nicely presented with several photographs and many illustrations. In terms of what Churchill liked to drink the authors cover Champagne, Whisky, Brandy, Cognac, Gin, Wine, and Port; drinking companions include Lord Beaverbrook, Franklin Roosevelt, and Aristotle Onassis; and where he liked to drink include Claridge’s, Chartwell, and The Savoy. . . . Churchill, A Drinking Life is an enjoyable light-hearted “wander through Winston’s liquor cabinet.” —Bradley P. Tolppanen, Winston Churchill Bllog

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Book SynopsisBehind the Bar: Gin uncovers 50 gin cocktails from bars around the world, as well as anecdotes from the gin scene.In Behind the Bar: Gin, Alia Akkam gives a guided tour around bars around the world and their gin cocktails. From the Enzoni Cobbler at the Gin Palace in Melbourne to a Southern riff on the Gin & Tonic at The Gin Joint in Charleston, there is a simple recipe for anyone wanting to whip up a cocktail at home in no time.Along with recipes, Behind the Bar: Gin explores stories surrounding the bars and their cocktails, as well as interesting gin-based nuggets of inspiration – from sloe gins, the Negroni Sbagliato, to guides on tonics and punches, there is a lot to discover!With its beautiful illustrations and accessible style of writing, this will appeal to the armchair traveller as much as the keen home bartender.

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Book SynopsisA luxury volume on the world's most elegant beverage-—by world renowned champagne expert Richard Juhlin, with an introduction by Édouard CointreauChampagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvée de prestige, blanc de noirs, and rosé? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage?Richard Juhlin, the world’s foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one’s sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin’s graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance.

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Book SynopsisAs a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, “We are living in the heyday of IPA.” While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and “dressing-up,” producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite. Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood. Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes. When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals. Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again. Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers. Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.Trade ReviewAs IPAs continue to gallop to the farthest frontiers of flavor, Dick Cantwell has created the essential road map to brewing some of the wildest, and wildly tasty, hop bombs in the galaxy. You'll never again see cannabis, or fennel bulbs in the same light. -- Joshua Bernstein, Author of Complete IPA and Homebrew WorldDick Cantwell explores flavor combinations in IPA that few brewers could ever conceive. It's a fun and inspiring read, ripe with possibilities for all brewers. -- Mitch Steele, COO and Brewmaster, New Realm Brewing CompanyCantwell ignites our own excitement as we seek deeper knowledge of the brewing arts. In his latest book, Brewing Eclectic IPA, Cantwell relates his and other brewers' experiences and ingenuity in the pursuit of new flavor and aroma contributions from decidedly non-Reinheitsgebot ingredients. -- Will Meyers, Brewmaster, Cambridge Brewing CompanyTable of ContentsForewordAcknowledgmentsWell, How Did We Get Here?Section I: IPAs Then and Now 7Chapter 1 – Origins of IPA: The Evolution of the PeacockPerfidious Albion: Britain Kills the Golden (IPA) Goose The Linked Rings: Ballantine IPA and Beyond Cell Division: The Proliferation of American IPA Chapter 2 – Where It All Went from There, and Where We're Going The Subtle, and Not So Subtle, Machinery of Hops Dim the Lights: The Evocative Becomes Actual Wood-Aged and Sour IPAs The Long and One-Eyed Lens of History Section II: Crafting Eclectic IPAs Notes on the Recipes Water Malt Hops Yeast Additional Ingredients Chapter 3 – Cracking the Cornucopia Fruit and Vegetable IPA Brewing IPA with Fruit The Taxonomy of Fruit—Who Cares? Brewing IPA with Vegetables In the Land of the Mangaboos Brother, Can You Spare a Source? Putting Your Hands on All This Stuff Grow Your Own to Brew Your Own Form Follows Function (or Is It the Other Way Around?) Experiencing (and Analyzing) the Flavor Elements The Sensuous Brewer What It Is We're Trying to Do Here IPA Recipes with Fruit Cranberries for Sal IPA: Cranberry New England IPA Hot Guava Monster IPA: Guava Habanero Double IPA Fuyu Me IPA: Persimmon Long Pepper IPA Punch Drunk Love DIPA: Fruit Punchy Double IPA Yuzulupululu IPA: Yuzu IPA South Island Hiss IPA: Gooseberry IPA Red Spruce IPA: Redcurrant Spruce IPA True North Grapefruit IPA: Grapefruit IPA IPA Recipes with Vegetables Cucumber Squeeze IPA: Cucumber Meyer Lemon IPA Fennelicious IPA: Fennel IPA Maple Bardo IPA: Maple IPA Mr. MacGregor's IPA: Ginger, Turmeric, Carrot, and Parsnip IPA Jack o' Lupe IPA: Pumpkin Pineapple Sage IPA Chapter 4 – Time and Place, Herb and Spice Herbs in IPA Are You Going To Scarborough Fair? Articles of Incorporation—“Herb” in IPA Spices, Peppercorns, and Chilies It's Clobberin' Time! IPA Recipes with Herbs and Spices Avatar Jasmine IPA: Jasmine IPAGreen Dragon IPA: Marijuana IPA Pods and Sods IPA: Tamarind Kaffir Lime IPA June of '66 IPA: Rosemary IPAShiso Fine IPA: Shiso Pink Peppercorn IPA The Cs Knees IPA: Gin Botanical IPA Thyme Has Come Today IPA: Fresh Thyme IPA Chapter 5 – His Dark Materials: Coffee and Chocolate IPA Circadian Rhythm—the Symbiosis of Coffee and Beer Too Much of the Good Stuff? Chocolate in IPA Fancy a Mugga? IPA Made with Tea IPA Recipes with Coffee and Chocolate East of Java Black IPA: Black Coffee IPA Glimmers of Darkness IPA: Coffee-Cacao IPA IPA Recipes with Tea TukTukTea IPA: Thai Iced Tea IPA Chapter 6 – Would I? Wood-Aged and Sour IPA Flavors from Wood It's in the Trees Flavors in Oak Roll Out the Barrel Sour IPA The Antithetical and the Inevitable Putting a Bung in It—Takeaways from All This Perversity IPA Recipes Using Wood Single Hop Citra Belgian Session IPA: Single Hop Sour Session IPA India Pale Antitheticale: Unhopped IPA Whither Eclectic IPA? There Will Be Hops! Appendix A: Flavor Compounds 155Terpenic Tie-ins to Hops, Fruits, Herbs, and All the Rest 2-Undecanone beta-Pinene Caryophyllene Farnesene Geraniol Geranyl Acetate Humulene Limonene Linalool Myrcene Nerol Esters, etcetera Esters Thiols Thioesters Lactones Aldehydes Bibliography Index

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Book Synopsis''It's hard not to love John Wright ... This book is full of wit and wisdom a delight for the fireside armchair'' BBC CountryfileWhat could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. 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 masses of space to make alcohol at home, and if you follow the simple instructions, you won''t be faced with exploding bottles in the cellar. But don''t forget, it''s all about experimentation and finding out what works for you.Booze is divided up 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 tipples like rhubarb wine, sparkling elderflower wine, mead, cherry Trade ReviewIt’s hard not to love John Wright. Self-effacing, amusing and as dry as one of his elderberry wines, he concentrates on the most important element of home-brewing: the fun. … Even if you never make a bottle of nettle beer in your life, this book is full of wit and wisdom – a delight for the fireside armchair * BBC Countryfile *If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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