A step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.

Whether you're looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.

Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:

• Simple instructions for creating the perfect cocktail, without a shaker or strainer
• Cocktail-making hacks - no muddling or shaking required
• Recommendations for garnishes and creative twists
• Average cost of each cocktail
• Recommended pairing for every recipe to spritz your drink and halve its alcohol content

Easy to use and filled with a variety of accessible, delicious and bar-quality recipes, Mixed in Minutes is the go-to cocktail book that makes a lovely gift for your friends or yourself.

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.

A delightful romp through America's Golden Age of Cocktails The decades following the American Civil War burst with invention-they saw the dawn of the telephone, the motor car, electric lights, the airplane-but no innovation was more welcome than the beverage heralded as the "cocktail." The Gilded Age, as it came to be known, was the Golden Age of Cocktails, giving birth to the classic Manhattan and martini that can be ordered at any bar to this day. Scores of whiskey drinks, cooled with ice chips or cubes that chimed against the glass, proved doubly pleasing when mixed, shaken, or stirred with special flavorings, juices, and fruits. The dazzling new drinks flourished coast to coast at sporting events, luncheons, and balls, on ocean liners and yachts, in barrooms, summer resorts, hotels, railroad train club cars, and private homes. From New York to San Francisco, celebrity bartenders rose to fame, inventing drinks for exclusive universities and exotic locales. Bartenders poured their liquid secrets for dancing girls and such industry tycoons as the newspaper mogul William Randolph Hearst and the railroad king "Commodore" Cornelius Vanderbilt. Cecelia Tichi offers a tour of the cocktail hours of the Gilded Age, in which industry, innovation, and progress all take a break to enjoy the signature beverage of the age. Gilded Age Cocktails reveals the fascinating history behind each drink as well as bartenders' formerly secret recipes. Though the Gilded Age cocktail went "underground" during the Prohibition era, it launched the first of many generations whose palates thrilled to a panoply of artistically mixed drinks.

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 European favourites such as Mastichato Chios, which saved 2,000 Greeks from a bloody massacre at the hands of vengeful Turks, to legendary drinks such as Amarula, invented by African elephants; from classic cocktail ingredients like Midori, the bright green Japanese melon drink launched at the wrap party for Saturday Night Fever at Studio 54, to student stalwart Jagermeister, dreamt up by a confidant of Herman Goering and hugely popular among senior Nazis, Slippery Tipples tells the stories behind the word's most extraordinary drinks. Alongside a country-by-country guide to murky and mysterious booze and dozens of cocktail recipes is a series of easy to follow recipes for making your own liqueurs and spirits. If you would like to concoct your own fruit brandies or make a drop of traditional full-strength Pimms then this is the book for you. Joseph Piercy was born in Brighton. After spending far too long at university studying Russian Literature and Creative Writing, Joseph embarked upon a journey which took him to various parts of the world in an honest attempt to avoid anything faintly resembling a proper job. He has enjoyed an occasional drink or two along the road.

The Sazerac ranks among the most famous drinks of a city famous for its drinking, but where did the classic New Orleans cocktail originate? Drinks journalist Tim McNally dives into the history of the Sazerac in a lively chronicle that ranges from a family-owned Cognac company in France, to an ingredient created by a New Orleans pharmacist, to a spirit once banned on three continents, to the renowned Playboy Clubs of the 1970s, which helped revitalize the enjoyment of complex, elegant mixed drinks. Among the many significant developments in the life of the Sazerac was its designation in 2008 as the official cocktail of the city of New Orleans. When the Sazerac made its first appearance in the mid-1800s, the very concept of a cocktail (though not the word) was still new. Bartenders did not spend much time combining multiple ingredients for a single drink, and when they did, they felt no impulse to give it a name. But the Sazerac was unique. It combined a specific Cognac named Sazerac de Forge et Fils with Creole pharmacist Antoine Peychaud's much-beloved brand of bitters, plus a sugar cube-all of which were stirred and strained into a drink glass coated with absinthe. The making of the drink provided the comfort and enjoyment of a social ritual, and the Sazerac became both a delicious beverage in its own right and a marker of the city's unique alcohol culture. With a spirited blend of history, cocktail trivia, and recipes, The Sazerac uncovers the true story of one of New Orleans's most long-lived and iconic beverages.

The pilgrims in Chaucer's The Canterbury Tales begin their journey in a London inn and they stay at many more as they wend their way to Becket's tomb. Leading beer writer Roger Protz remains faithful to the route, visiting pubs of historic interest and breweries old and new before embarking on the Pilgrims' Way from Winchester to Canterbury, revealing fascinating history as well as a few more spots to sample a pint. The Canterbury Ales is a feast of a book for those who love good beer, pubs, breweries ... and Chaucer's literary masterpiece.

ALCOHOL CAN BE GOOD FOR YOU!

In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love.

Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Together they interview a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone.

Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has plainly suffered through many a compulsory works outing and has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:

• Bitter Medicine -- how beer can help to prevent dementia.
• Shakes on a Plane - is in-flight drinking dangerous?
• Mellow Yellow - checking the colour of your pee.
• Snack Attacks - secrets for avoiding weight gain.
• And that perennial mystery . . . how do the French get away with it?

This is exactly what it sounds like: instead of photos or illustrations, this cocktail book is fully illustrated with oil paintings. Featuring an all-star team, Cocktails, A Still Life is less of a bartending guide and more of a presentation piece attracting the eye, mind, and palate focused squarely on the art-including the dozens of luscious, hand-painted images. As they say, "We drink first with our eyes." Contemporary still-life master Todd Casey has collected 60 paintings for 60 classic drink recipes, developed by Drinkology author James Waller, that are then paired with witty and imminently readable behind-the-bar anecdotes and histories by beverage historian Christine Sismondo. Broken down into sections, inspired by times and events that call for a cocktail, the book includes art, recipes, and history. Drinks include: Part One: Daytime Drinking * Belgian Beers * Bellini * Bloody Mary * Mojito * Ramos Gin Fizz Part Two: Aperitivo Hour * Aperol Spritz * Daiquiri * Gimlet * Gin & Tonic * Sgroppino Part Three: Cocktail Party * Cosmopolitan * Long Island Iced Tea * Mai Tai * Negroni * Vieux Carre Part Four: Celebration * Egg Nog * French 75 * Margarita * Mezcal and Sangrita * Mint Julep Part Five: After Dinner/Nightcap * Boulevardier * Brandy Alexander * Grasshopper * Irish Coffee * Sake Both a sophisticated gift and a useful cocktail-making guide, Cocktails, A Still Life is not just for "cocktail nerds" but also for those who enjoy finely crafted art and finely crafted beverages.

Ancient 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.

Michael Broadbent, wine critic, writer, auctioneer and much-admired expert revolutionised the wine trade with his first edition of Wine Tasting in 1968 and has continued to capture the magic of wine for over 50 years, bringing it to the page and to the public in compelling detail, always tinged with his uniquely wry sense of humour. Michael's original text (from the 1975 edition) updated with the latest vintages and footnotes revealing Michael's reactions to the changing wine scene. Personal tributes to Michael from Hugh Johnson OBE, Jancis Robinson OBE MW, Steven Spurrier, the late Gerard Basset OBE MW MS, and international wine auctioneers Paul Bowker and Fritz Hatton. "He had added what the wine trade had lacked; a veneer of scholarship, and a dealer of genius." - Hugh Johnson "A must read" - Ian Harris, CEO of the Wine and Spirit Education Trust

'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.

Make drinks like a master mixologist with 1,000 recipes Bartenders are the life of the party--and it's never been easier to prepare and serve drinks that keep partygoers coming back for more! Whether you want to break into professional bartending or up your ante as a home mixologist, this clear, easy-to-follow guide has you covered. With tips on stocking your bar and working with the right tools and garnishes, as well as information on the latest liquor trends and popular new cocktails, it won't be long before you hear, "Bartender, may I have another?" Concoct the perfect timeless and modern drinks Learn how to create perfect low and no-alcohol options Replicate everyone's favorite ready-to-drink cocktails Stock your bar with the best glasses and tools If you're looking for fresh ideas to keep your friends or customers happy, Bartending For Dummies is the perfect how-to resource for making a splash with great drinks.

"Hands down the wine book of the year." -David McIntyre, Washington Post "...paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." -Victoria Moore, The Telegraph Journeying through the Medoc in the autumn of 1891, Anglo-Irish cousins and travelling companions, Edith Somerville and Martin Ross (aka Violet Florence Martin) bring their distinctive melange of wry wit, acute observation and unabashed horror at the barefoot treading of Cabernet Sauvignon to this delightful account of vendangeurs lofty and low-born as they bring in the harvest in time-honoured fashion. Illustrated using Somerville's equally delightful sketches, this is a story of two feisty ladies for whom anything remotely pretentious is fair game. Better known for their tales of an Irish R. M. (resident magistrate), Somerville and Ross outraged their respective families - who referred to them 'the Shockers' - by combining travel writing with the fight for Women's Suffrage. The contrast between the emancipated pair and the largely unreconstructed characters they encounter on their travels only serves to heighten the charm of an already indelibly charming book. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time - a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn't be beyond the average purse - together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself.

Craft cocktails meet the great outdoors in this vibrant celebration of good times and good spirits, from the authors of The Cocktail Workshop. What could possibly enhance the natural beauty of a crystal clear lake, snow-capped mountain, or backyard fire pit? A craft cocktail, of course! So cozy up by the campfire, pack your cooler for a picnic out at the lake, or rent a mountainside cabin with your friends-it's time to head for the woods for some good times and good spirits courtesy of Backcountry Cocktails. Inspired by the singular natural beauty of New Hampshire's White Mountains, this book is a true celebration of entertaining in the outdoors-with dozens of seasonally-inspired and organized recipes to enjoy outside, whether you're on an early spring hike or a mid-winter retreat. Each recipe from authors Steven Grasse and Adam Erace, of The Cocktail Workshop, captures the energy of hitting the trails in an elevated yet approachable ode to craft cocktails and the beauty of the natural world. No matter your cocktailing style, there's something for everyone, from spiked cocoa to frozen fizzes (perfect for packing as a treat after an afternoon of hiking), and even foraged creations that will tie your experience to the land around you. All recipes are designed to use relatively few ingredients (for easy packability), and to be both portable and batachable-so you can enjoy them no matter what kind of adventure you have planned for the day. Each seasonal chapter also includes a handful of recipes for entertaining, like Crispy Cast-Iron Trout with Wild Greens, "field guide" how-tos on local experts covering topics from medicinal plants to preserving fruit, and DIYs (like fermenting your own vegetables or foraging for mushrooms).

Owner of Chateau Lynch-Bages, Grand Cru Classe of Pauillac, Jean-Michel Cazes is an international figure in wine. He has contributed to bringing the Bordeaux vineyard into the modern day and bears witness to the upheavals in the wine world over the past 50 years. After a golden age crowned by the 1855 classification which made Bordeaux crus the most famous wines in the world, the Bordeaux vineyards took time to integrate the changes of the 20th and 21st centuries. Jean-Michel Cazes witnessed the crisis of the 1970s which saw the aura of Bordeaux tarnish and the price of its wines collapse. He was a major player in their revival and their tireless ambassador. The family history and personal journey of this enthusiastic entrepreneur, winegrower at heart, make his book a real saga. His experience and his wise reflections are all keys to deciphering the complex heritage and functioning of the grands crus of Bordeaux. This book, translated by leading Bordeaux expert, Jane Anson, is his story, not just of his own journey, but of the evolution of wine-making over the 20th century and into the 21st, where his son now runs one of the most progressive chateaux in the world, in a new facility designed by Pei Partnership.

Wine may be one of the world s oldest beverages, but it s never been a better time to pour a glass. Whether you prefer robust reds or crisp, zippy whites, you ll find lots to drink in in this pocket-sized guide packed with information, how-tos, and trivia for wine enthusiasts of every variety. Seasoned sommeliers and newbie wine fans alike will learn expert tasting techniques, which glassware to use and when, how to pair wine with food, how to build a wine collection (no fancy cellar needed!) and even how to open a bottle of wine when no one brought a corkscrew. Plus, guides to wine lingo, proper serving temperatures, and the best wines for every price point. Like all STUFF titles, the handy size and attractive package make this book perfect for a gift. Sante!

Tequila Mockingbird captured the attention of audiences everywhere with its clever commentary, hilarious puns, and delicious drink recipes. Now you can enjoy Tequila Mockingbird every month of the year with this convenient easel-style desk calendar, which includes twelve undated pages so consumers can write in the dates, Lauren Mortimer's brilliant duo-toned illustrations, and twelve drink recipes. Drinks include: Bridget Jones's DaiquiriA Cocktail of Two CitiesOrange Julius CaesarRomeo and JulepPear the Wild Things Areand more!

This enticing collection of cocktails celebrates the characters, customs, and drinking way of life at Downton Abbey. Cocktails were introduced in the drawing rooms of Downton Abbey in the 1920s, when US prohibition inspired the insurgence and popularity of American-style bars and bartenders in Britain. This well-curated selection of recipes is organized by the rooms in the Abbey in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more. In addition to classic concoctions like a Mint Julep, Prince of Wales Punch, and Ginger Beer, this collection features character-specific variations such as Downton Heir, Turkish Attache, The Valet, and The Chauffeur. The recipes reflect drinks concocted and served upstairs and down, as well as libations from village fairs, cocktail parties, and restaurant menus typical of the time. Features 40+ color photographs, including drink images photographed on the set of Downton Abbey.