"This is not a diet book," says author Morgan Murphy, who takes readers on a rollicking trip as he explores the South's favorite flavors. A high-proof adventure, Bourbon & Bacon includes 140 of the South's most amazing recipes that use one (or both) of these smoky ingredients. Morgan's collections of cocktails, new infusions, punches, appetizers, main courses, sides, and desserts will be a hit, whether you're hosting a cocktail party, backyard barbecue, or elegant dinner. For bourbon enthusiasts, Morgan rates more than 75 of his favorite whiskeys and takes readers on a cheerful tour of many of the South's top distilleries. Bacon lover? Well, of course you are. Bourbon & Bacon is full of bacon secrets, farm tours, bacon ratings, and tips and tricks to make the best of everyone's favorite meat. This authentic handbook to the South's most flavorful products has a forward by the two most famous voices in the food industry, Julian Van Winkle III of Old Rip Van Winkle Distillery and Allan Benton, of Benton's Smoky Mountain Country Hams. Together, with Morgan's hilarious Southern tales and irresistible recipes, Bourbon & Bacon is an essential guide for anyone who loves either bourbon or bacon.

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."

A super-chic collection of 150 classic cocktail recipes created by one-time Vogue drinks expert and man about town, Henry McNulty. The Little Black Dress of cocktail books. Vogue is an internationally prestigious luxury brand with an estimated international readership of 12.5m. In 2012, Octopus began working with Conde Nast on British Vogue and GQ-branded books. From the archives of British Vogue, the classic cocktail book, for a new generation of discerning drinkers. Vogue Cocktails is an exquisite collection of recipes compiled by former British Vogue drinks aficionado and man-about-town, Henry McNulty. Taking inspiration from the cocktail culture of the 1930s, Vogue Cocktails contains 150 delectable recipes organized by base spirit - Champagne, Gin, Vodka, Whisky, Rum and Brandies & Other Spirits - to ensure a drink for every palate. The book also contains essential information on stocking your bar and mixing drinks, with wonderful, jazz-age-inspired illustrations by Graham Palfrey-Rogers throughout.

In the eighteenth century, Ireland's elite could choose from a wide range of wines, but their favourite was claret - the red wine of Bordeaux. Whereas Britain's wine drinkers turned to port in this period, and America's elite filled their glasses with Madeira, in Ireland, claret flowed in the social world of the privileged classes. This book looks back to earliest times to trace the story of how and why a French wine became what Jonathan Swift fondly called "Irish wine". Exploring the social life of claret in Georgian Ireland through a range of period sources reveals the social meanings attached to this wine and expands our knowledge of Ireland's fascinating food history.

In Gin, Jesus, and Jim Crow, Brendan J. J. Payne reveals how prohibition helped realign the racial and religious order in the South by linking restrictions on alcohol with political preaching and the disfranchisement of Black voters. While both sides invoked Christianity, prohibitionists redefined churches' doctrines, practices, and political engagement. White prohibitionists initially courted Black voters in the 1880s but soon dismissed them as hopelessly wet and sought to disfranchise them, stoking fears of drunken Black men defiling white women in their efforts to reframe alcohol restriction as a means of racial control. Later, as the alcohol industry grew desperate, it turned to Black voters, many of whom joined the brewers to preserve their voting rights and maintain personal liberties. Tracking southern debates about alcohol from the 1880s through the 1930s, Payne shows that prohibition only retreated from the region once the racial and religious order it helped enshrine had been secured.