Raise a glass to Taylor Swift with 60 cocktail recipes inspired by every era, including riffs off greatest hits, twists on her favorite drinks, callouts to iconic moments in Swiftie history, and an abundance of fan-service Easter eggs, plus 20 alcohol-free options.

Every Swiftie will find something to love in this boozy celebration of the legendary music icon. Call it what you want, in The Eras Pour you can drink your way through every distinctive era with delicious, creative cocktails that capture the spirit of Taylor Swift’s greatest hits and fan favorites.
 
Whether you’re looking for a refreshing sipper like Fever Dream, a blackberry-and-bitters twist on a Pimm’s cup in the middle of a cruel summer, or a cozy, cardigan-worthy cinnamon- and smoke-laced Peter Losing Wendy to drink under a streetlight in a forever winter, ’tis the damn season. Get ready to shake it up with a James Dean Daydream cherry-spiked martini, or indulge in a Tim McGraw–worthy Old Hickory Lake, a peach and bourbon duo perfect for slow dancing all night in your faded blue jeans. Feel aglow with Lights Are So Bright, the Tay-Tini riff you’ve been waiting for, or toast with a Crestfallen Cure, a contemplative sparkler for late-night train rides and champagne problems (Dom Perignon optional). From the fearless flavors of Taylor’s early days to the reputation-shaking mixes of her later albums—plus alcohol-free options so everyone at the party has fun—The Eras Pour has got you covered.
 
With stunning photography of the cocktails and a design that reflects Taylor’s ever-evolving style—from her country roots to pop anthem queen—The Eras Pour is the perfect way to celebrate her career, maybe all too well. Made for London boys, Miss Americanas, and new romantics alike, this book is the perfect companion for your next listening party. Grab your shaker tins—it’s time to make the whole place shimmer.

Considerations in the construction of a brewery are given voice here in detail; they include: site selection, wells and water, engines and boilers, machinery, malt mills, conveyers, mash tuns, pumping apparatus, hoppers, coolers, refrigerators, fermenting tuns, hop and yeast presses, cooperage and more. This is a reprint. Originally published in 1880.

From the creators of the best-selling brand The Art of Mixology(TM) comesThe Art of MixologySips & Snacks, a beautifully designed recipe deck that features50 perfect ideas for drinks, boards, snacks and appetizers.

Explore the chemistry of cocktails and mocktails with The Art of Mixology(TM) . Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

• 50 double-sided cardswith recipes and beautiful photography
• Each recipe is clearly written andeasy to follow, making it ideal for both seasoned mixologists and beginners
• Housed in asturdy, attractive box with magnetic closureand detailed artwork, this set is a stylish addition to any home bar.
• Elevate your hosting game, or give the gift of refined sipping and tasting with this ultimate guide to crafting cocktails and snacks. Cheers!

Post prohibition in the United States brought a renewed interested in the beverage arts. The authors of this book offer wine and spirits making as an art on the level of weaving, pottery and smelting-arts that did not require a great amount of scientific development, yet have reached a level of artistic perfection. Given this historical background, Wines and Liquors provides a general overview as well as detailed science on the production of wine and spirits including: fermentation, sugars, yeasts, malting, distillation and even some recipes for cordials. This book remains as relevant today as when originally published in 1935.

The Craft of Gin explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers. The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers. The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.

When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern.
In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story.
Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

In Dave Arnold s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

With Liquid Intelligence, the creative force at work in Booker & Dax, New York City s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

Years of rigorous experimentation and study botched attempts and inspired solutions have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple how ice forms and how to make crystal-clear cubes in your own freezer and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

Arnold s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard one that no bartender or drink enthusiast should be without."

Originally published in 1922 this book has been revised since its first publication-which placed emphasis on fractional distillation-to include distillation on a large scale as carried out in the manufacture of important products. Distillation Principles and Processes covers the research of scientists in fields including: Acetone and n-Butyl Alcohol, Alcohol, Petroleum, Coal Tar, Glycerine and Essential Oils.

A complete home wine tasting course, from the basics of grapes to blind tasting, from celebrated wine critic and educator, Rose Murray Brown, Master of Wine.

The perfect wine gift for any wine lover, A Taste for Wine is a complete home wine-tasting course from award-winning wine critic and educator Rose Murray Brown MW.

- Begin with the key elements of taste, before learning how wine is made and the effect this has on flavor. - Familiarize yourself with every significant grape variety and the wine countries of the world, including a complete directory of international wineries to visit. - Dive into natural, orange and low-alcohol wines, and enjoy expert at-home food and wine matching. - Prepare for a changing world of wine, with features on everything from urban wineries to PiWI grapes.

A Taste for Wine includes ten step-by-step tasting practices in which to apply your newfound knowledge, interspersed throughout the book: 1. Classic Whites 2. Classic Reds 3. Full, Rich Whites 4. Crisp, Delicate Whites 5. Soft, Juicy Reds 6. Sparkling Wines 7. Comparing Sweetness 8. Fortified Wines 9. Full Rich Reds 10. Taste Trends

First published in London 1903. A detailed and comprehensive treatise interspersed with sundry anecdotes and reminiscences in the author's own inimitable style. Contents Include: History of Drink - Drinks Ancient and Modern - Some Old Recipes - Glorious Beer - All Ale - A Discourse on Spirits - Cups Which Cheer - Punch - Strange Drinks - Champagne - Old and New Wines - Cocktails - Cider - Cordials and Liqueurs - Hangover Cures - Temperance - Index of Recipes etc.

Supermarket wines now win Gold Medals in International Challenge. Best Wines in the Supermarkets, identifies these superior wines, often at bargain prices. It also has its own secure website extension, in which to search and sort more wines. This is unquestionably the best source of wine drinking through the year. Now with its own secure website for searching and sorting- at www.bestwinesinthesupermarket.uk. The book provides plenty of interesting knowledge and for each wine, tasting and style notes, for readers to use in finding what they enjoy. Now that supermarkets deliver Internet wine orders, you need a guide through the amazingly, wonderful, wide range they offer. The perfect wine guide for you to find the wines you enjoy at the price that suits the budget of the occasion. The huge buying power of the supermarkets - and the fact that they employ the finest wine tasters - means that they can buy the very best of every type of wine. The trick is knowing which is the best of their best. * For Best Wines in the Supermarkets, Ned Halley tastes, and rates 2000 wines. * His rating system includes, uniquely, a factor for VALUE. * He recommends only wines of character in each category. * Every year, Ned works with the supermarkets to identify their best wines for you. * Excellent, insightful, reviews reveal award winning own label wines taste wonderful. * Handy, pocket size is ideal to tuck in a pocket or bag and use while browsing the shelves. * Helps you navigate the bottles in supermarkets and sift between the regions and grapes. * Discover 26 wines that are rated a perfect 10 and 137 wines rated at high 9s. * What Wine Words Mean is a wonderfully simple, down-to-earth guide to wine terms * Ideal stocking-filler-gift that will constantly throughout the year. * Supermarkets own the wine markets. Ned Halley's help to find the best of their best.