'Excellent' - Susy Atkins, the Telegraph For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied. From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.

Pour yourself the perfect drink-or make a round for your guests. Making drinks at home has never been easier. In this guide to the perennial favorites and forgotten classics, YouTube's favorite Aussie mixologist Steve the Bartender shows you how to craft cocktails with ease. Approachable and unpretentious instructions ensure that every drink is simple and delicious. - Guidance on building a home bar, from the essential spirits to mixing equipment and glassware - 125 curated drink recipes for every occasion, from Manhattans to Mai Tais. - Photographs of every recipe and integrated QR codes linking to videos of Steve preparing each drink.

In this new, expanded edition of Vintage Spirits and Forgotten Cocktails-issued for the 100th Anniversary of National Prohibition-historian, expert, and drink aficionado Ted Haigh, aka Dr. Cocktail vastly widens his examination of 1920-1933, the thirteen-year period when women got the Vote, child labor was abolished and, ironically, saw the cocktail elevated, prolonged, and expanded, spreading this signature American drink form in tasty ripples around the world. All this, plus more drink recipes! Nothing is so desired as the thing denied. Prohibition made people want cocktails very, very badly. Because "synthetic" liquor was the easiest to make, it was also the easiest to get. Problematically, it tasted awful and wasn't exactly good for you either. Cocktails with their melange of flavors were a made-to-order method for disguising the bad hooch. Along with 100+ rare and delicious authentic recipes gathered from old cocktail manuals and scraps of paper never published, this illustrated trip down mixology lane tells the fascinating origins of the cocktail and how it evolved over time, including its rising popularity during Prohibition. Vintage illustrations and advertisements, photos of old bottles and cocktail artifacts, and fascinating Prohibition-era photographs bring the tippling past back to vivid life. Recipes for rare treasures like The Fogcutter, Knickerbocker a la Monsieur, The Moscow Mule, and Satan's Whiskers are each presented with: Historical background on its origin and cultural context Drink Notes that provide additional information on ingredients and tips for substitutions and variations Fascinating historical ephemera from Dr. Cocktail's personal collection This homage to the great bartenders of the past and the beverages they created also profiles some of the most influential cocktail pioneers of today. For anyone who enjoys an icy drink and an unforgettable tale, this is a must-have volume.

Elegant man-about-town and the director of Bridesmaids, Spy, and A Simple Favor Paul Feig serves up a beautifully designed cocktail and lifestyle guide with hilarious stories from his life. Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It's about having great conversations with friends. It's about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it's about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself. Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it's all here in Cocktail Time!-how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul's Hollywood life and famous friends. Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as "The Feigtini" and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)'s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire. Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It's guaranteed to make you want to up your party-giving game-or at least your home bar situation. And it's an immensely charming and readable window into one man's friendly obsession.

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California's Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author's own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.

This 43rd edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them. Brew Chem 101 features nontechnical language and a highly readable style, explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems, and a primer on beer tasting and judging.

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.

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Ever since its invention in the late 18th century, the cocktail has been a global traveller. Born in England and raised in America, a cocktail can take influences from all over the world and mix them up into exciting new combinations. This book celebrates this globe-trotting history through 80 cocktails - each with its own story to tell. Bartender and writer Chad Parkhill takes you on a whirlwind global tour, with recipes designed to be made at home. You'll learn about the surprising military history behind the bubbly Venetian Spritz; how the G&T moved from India to England (and why the best in the world are now made in Spain); and how France's Burgundy region turned tragedy into triumph with the Kir. Accompanied by gorgeous vintage-style illustrations, these stories and recipes are an ode to the joys of travel, history, and drinking.

This is a reissue edition of the previously published title Peat Smoke and Spirit (9780747245780), published in 2005. 'This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island' Daily Mail Those who discover malt whisky quickly learn that the malts made on the Isle of Islay are some of the wildest and most characterful in the malt-whisky spectrum. In Whisky Island, Islay's fascinating story is uncovered: from its history and stories of the many shipwrecks which litter its shores, to the beautiful wildlife, landscape and topography of the island revealed through intimate descriptions of the austerely beautiful and remote countryside. Interleaved through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.

From their restaurant in Speyside the authors have created a range of recipes, each using Scotch whisky to compliment or contrast the food.

The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express "somewhereness," a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk terroir as a myth. Wine and Place examines terroir using a multitude of voices and multiple points of view-from science to literature, from winemakers to wine critics-seeking not to prove its veracity but to explore its pros, its cons, and its other aspects. This comprehensive anthology lets the reader come to one's own conclusion about terroir.

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II.

"To be a Frenchman means to fight for your country and its wine."
–Claude Terrail, owner, Restaurant La Tour d’Argent

In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

Aimed at the home bartender, this book is a comprehensive guide to drinks and how to mix them. It begins with an overview of spirits such as gin, vodka and rum; liqueurs such as amaretto, Tia Maria and Chartreuse; wine, champagne and fortified wines; beer and cider; and syrups, coffee and chocolate. It then offers a fantastic range of drinks and cocktails, including all-time classics such as the Gin Sling, Screwdriver and Buck's Fizz, more unusual drinks such as the Barbarella, Blue Hawaiian and Loch Ness, and luxurious smoothies such as the Humzinger, Iced Mango Lassi and Citrus Tingler. Every drink you've always wanted to try is in this exciting volume.

The first cookbook to be written and published by a black chef, this volume provides a glimpse into a bygone world. Born a slave in 1857, Rufus Estes became one of Chicago's finest chefs -- working his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country's largest steel corporations. While the heart of the book lies in mouth-watering recipes for such dishes as Creole-style chicken gumbo, chestnut stuffing with truffles, and cherry dumplings, the author also comments briefly on his Southern childhood.

Celebrity chef Stuart O'Keeffe and comedian Amy Phillips razz the Real Housewives in this gorgeous cookbook filled with recipes inspired by iconic moments in the franchise's rich history. With a foreword by Andy Cohen. "Cook It, Spill It, Throw It is an immersive, one-of-a-kind experience in a world we can't escape (but let's face it, we don't want to!)." -from the foreword by Andy Cohen Trends come and go, but watching rich women drink and catfight is forever. Which is why after more than a decade of airing, the Real Housewives phenomenon continues to reign supreme in the pop culture stratosphere. Week after week, season after season, loyal fans watch the thrilling drama-the backstabbing, the gossiping, the screaming, the table flipping, the wine tossing-unfold. Cook It, Spill It, Throw It is a cookbook created specifically for Housewives fans. Chef Stuart O'Keeffe and comedian Amy Phillips-long-time devotees themselves-have dreamed up an inviting menu served with a side of delicious snark. Inspired by the series and its stars, the dishes and drinks evoke familiar moments of chaos from the franchise. Whether you're looking to make Ponytail Pulled Pork, or you want to comfort a friend in the Caicos with Eggs a Lu'Francais, there's a meal for you-and there are definitely plenty of drinks (including Henny-thing Can Happen and the classic Singer Stinger Sipper). Featuring gorgeous original photography and equally gorgeous recipes, Cook It, Spill It, Throw It is the must-have cookbook and companion for every Housewives addict.

With an elegant platinum-foil hardcover, Mezcal and Tequila Cocktails is an evocative collection of more than 60 mezcal and tequila cocktail recipes! What do you know about Mezcal? Maybe you have some vague idea about its relationship to agave, or that there might be a worm at the bottom of the bottle. You may know that tequila is a type of mezcal, or that mezcal is more intensively handcrafted than almost any other spirit, making it a true farm-to-table drink. Or perhaps you've heard tell of its hallucinogenic property--which is apocryphal, just so you know. At the end of the day, you probably don't know that much about it, but if you've ever tried it then you know one thing for certain: its smoky, complex flavor is irresistible. And this fact alone is responsible for its recent stateside spike in popularity; but don't worry, the train hasn't left the station yet! Mezcal Cocktails will make you an expert on the beverage before there's a Mezcal bar on every city corner. If the 2010s belonged to artisan absinthe cocktails, the 2020s are sure to be the age of agave! With an irresistible silver foil hardcover and 40+ gorgeous photographs, Mezcal Cocktails features over 60 recipes for craft cocktails made with the previously hard-to-find spirit, such as: - the Mezcal Negroni - the Cactus Flower - Mezcalita - Oaxaca Old Fashioned - Killer Bee - Marrakesh Express Plus, easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes! Though it isn't as ubiquitous as vodka or whiskey, mezcal is actually very easy to work with, as its flavor pairs beautifully with so many ingredients! Bartender Emanuele Mensah shares the rich and fascinating history of mezcal and tequila, all while making mezcal the go-to staple of your home bar.

In this collection, Natalie Jacob, experienced NYC bartender and founder of the blog Arsenic Lace, brings together the best drinks from the midcentury period, the original era of cocktail parties, tiki bars and martini lunches. Get tips on making professional cocktails and flavoured syrups, as well as building a swanky home bar. Become a pro with egg whites for flips and sours, and master familiar favourites like the Mai Tai, Monte Carlo and more. Experience glamorous simplicity with sophisticated drinks like the Good Fellow, an elegantly layered blend of Vermouth, bitters, bourbon and Calisaya, a bittersweet orange liqueur popular with pre-prohibition drinkers. Keep it cool with tropical beverages harking back to the 1950's tiki craze, such as the irresistible Missionary's Downfall: rum, brandy and honey syrup brightened with a refreshing dash of lime, and served up over crushed ice. Natalie mixes it up with her own signature midcentury inspired cocktails. Her original Flying Down to Rio, made with cachaca, features warm notes of vanilla, mixed with earthy Thai basil and coconut cream. This book is the perfect gift for cocktail aficionados looking to hone their bartending skills and drink up the history behind iconic recipes. It's also an approachable guide for beginners, with insider advice on how to shake, stir and blend every recipe with precision and style. This book will have 75 recipes and 75 photographs.

A follow up to The Complete Joy of Homebrewing, this companion guide is for homebrewers who have mastered the basics and want to take their beermaking to the next level. The Homebrewer's Companion is now completely revised and updated with more in-depth information. Charlie Papazian covers all areas of the process of beer making and answers commonly asked questions that arise. The book includes detailed charts and tables, the latest techniques and equipment information, and 60 new recipes. Charlie Papazian has thousands of followers, including professional brewers throughout the world who view him as a visionary brewmaster. Charlie's laid-back style and easy-to-follow instructions have inspired millions to try their hand at homebrewing. The newly updated edition of the book will expand on the art and science of brewing beer, understanding and making gluten-free beers, and pairing beer with food, as well as cooking with beers.

Can't remember what wine your mum loves? Give her this book and she can try them all . . . The perfect gift for wine lovers and anyone looking to improve their understanding of the world of wine. A Fortnum & Mason Drink Book of the Year Red or white? Cabernet or Merlot? Medium or full-bodied? Drinking great wine isn't hard, but finding a great wine is much easier when you understand the fundamentals. Using visual infographics, charts and maps, the expert founders of Wine Folly have created the ultimate wine resource packed with countless facts, information and guidance. From tips on which glasses to use, and easy-to-grasp flavour wheels for each wine type, to simple tasting and food-pairing notes, Wine Folly is a fascinating modern and colourful guide. This accessible book will equip you with the knowledge and confidence to enjoy great wines in a whole new way.