Botany for Bartenders"Cocktails, Mocktails and Garnishes from the Garden is perfect for stirring things up and taking your drinks to a new level." -The Two Classy Chics #1 New release in Garnishing Meals, and Food Science Step inside a bartender's apothecary, forage for garnishes, and craft some of the most popular cocktails, mocktails, and beverages. This beautifully photographed compendium of craft cocktails includes examples of garnishes and interesting ingredients to give any drink a botanical twist. The go-to reference for classic and modern cocktail recipes. Whether it's adding a basil sprig or infusing gin with peaches; Cocktails, Mocktails and Garnishes from the Garden gives you the ability to make classic cocktails and the confidence to craft innovative concoctions. Alongside recipes of some of the most popular cocktails come new-fangled libations, non-alcoholic equivalents, and instructions to create gorgeous garnishes. Creating your very own herb bar and garnish garden for craft cocktails. A cocktail recipe book from the wild; Cocktails, Mocktails and Garnishes from the Garden features examples of garnishes and general know-how. With a reference guide of herbal and floral flavors that complement different spirits, and details about what to plant and how to grow your very own herb bar, you can craft cocktail recipes alongside nature. Inside, learn about herbs and their uses as well as: General instructions on creating a garnish garden The difference between a high ball and a coupe glass Which bar tools are "must haves" for a home cocktail set-up If you enjoyed books like The Drunken Botanist, The Wildcrafting Brewer, Shrubs, or Beautiful Booze, then you'll love Cocktails, Mocktails and Garnishes from the Garden.

Told through wit and humor and 100% illustrations, Hooray for Craft Beer! is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles. Hooray for Craft Beer! is a simple, easy-to-read guide to learning featuring delightful illustrations. Yes, craft beer can be whimsical as well as tasty!

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? And can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

Kosher wines have been winning prestigious international competitions and creating a buzz among wine connoisseurs, yet most kosher consumers still opt for traditional sweet stuff. Irving Langer used to be one of those people. A man with a zest for living life to the fullest, Irving embarked on an exploration of the subtleties of fine wine and now he s ready to share his knowledge with you. With wit as dry as his favorite Merlot, Irving guides you on a fascinating, often whimsical journey, teaching you all you need to know: the differences between red, white, and sparkling wines; the ten steps of wine tasting; how to navigate a restaurant wine menu. He takes the mystery out of pairing wine with food, and provides solid lists of resources including wineries, critics, and helpful websites. Taking it to the next level, Irving probes the highly significant role of this spiritually charged drink in Jewish culture and history. Bursting with facts, folklore, and humor, The Kosher Grapevine will transform you from ho-hum Kiddush sipper to savvy wine aficionado.

A 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

The pub has been at the heart of English life for generations. But how has this unique institution developed over the centuries? Paul Jennings traces the history of the English pub, looking at how it evolved from the coaching inn and the humble alehouse, through back-street beerhouses and 'fine, flaring' gin palaces to the drinking establishments of the twenty-first centuries. Covering all aspects of pub life, this fascinating history examines pubs in town and country. It identifies key trends and discusses architecture and interior design. It looks at customers and their varied activities in pubs and at the men and women who ran them. The story of the pub is set throughout the wider context of social change. The Local is a must-read for the pub-goer and anyone interested in the history of the English people.

The ever-expanding world of whisky can be a daunting one, with a deluge of new brands, distilleries and literature on the subject making it all but impossible for the amateur whisky drinker to find their way. Blair Bowman provides a compact and accessible, easy-to-use guide to help budding whisky enthusiasts on their way. The Pocket Guide to Whisky explores every kind of whisky, from the well-known Scottish giants of Glenlivet, to the exotic Japanese Hibiki, and includes the ever-growing and hotly debated blended whiskies too! This little volume will tell you everything you need to know, from what to look for in whisky and what to avoid, to getting the best value for money to the perfect accompaniments to your dram and the ideal whisky for every occasion.

For fans of Italian wine, few names command the level of respect accorded to Brunello di Montalcino. Expert wine writer Kerin O'Keefe has a deep personal knowledge of Tuscany and its extraordinary wine, and her account is both thoroughly researched and readable. Organized as a guided tour through Montalcino's geography, this essential reference also makes sense of Brunello's complicated history, from its rapid rise to the negative and positive effects of the 2008 grape-blending scandal dubbed "Brunellogate". O'Keefe also provides in-depth profiles of nearly sixty leading producers of Brunello.

Volcanic vineyards listed as UNESCO World Heritage, a peace wine blending over 600 varieties from around the world, vines standing 15 metres tall in Italy and Portugal, ice wines from Quebec, a wine from the Gobi desert, Taiwan's huge yields, harvesting on 31 December, classical music among the vines, a Bordeaux made with dry ice, a sparkling wine for disgorging at home. This book features the viticultural techniques of many countries; they are far enough off the radar to delight anyone who loves originality and hates standardization. The book covers eight topics: Climates, Terroirs, Grape varieties, Work in the vineyard, Winemaking, Colour, Ageing, Packaging.

"Pairing Wine with Asian Food" is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven." The major cuisines of Asia are covered, highlighting the most common dishes such as dim sum, seafood, curries and Asian street foods, as well as featuring restaurant safe bets. From Chinese banquets to Thai street food, this straightforward guide will ensure that readers will pick the right wine next time they dine Asian.

Entertain in style with Ladies Who Drink, a gloriously glamorous excursion into the world of cocktails. Within these pages, recipes for updated classics like the mojito, cosmopolitan, and old fashioned meet modern concoctions like the strawberry basil margarita, lime shandy, and spicy michelada. This engaging and user-friendly guide is gorgeously illustrated by Anne Keenan Higgins, who brings each cocktail and setting to life with a whimsical array of sipping ladies dressed in to-die-for original fashions. Picture it: a woman in a chartreuse dress drinking a Daiquiri while reading Hemingway's To Have and Have Not; or a woman with a Manhattan in hand wearing a cherry styled fascinator against the backdrop of the New York City skyline. Broken down by occasions like game day, book club, or barbeque, as well as moods like April in Paris, seaside sunset, or Mardi Gras, Ladies Who Drink is filled light-bite food pairing recipes and entertaining ideas perfect for just about any occasion.

Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir-the taste of place-has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences-for the quality and taste of tequila and mezcal, and for communities throughout Mexico-are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

This book tells the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico. In 1716, Tuscany's penultimate Medici ruler, Cosimo III, anointed the region of Chianti, along with three smaller areas in the Florentine State, as the world's first legal appellations of origin for wine. In the succeeding centuries, this milestone was all but forgotten. By the late nineteenth century, the name Chianti, rather than signifying this historic region and its celebrated wine, identified a simple Italian red table wine in a straw-covered flask. In the twenty-first century, Chianti Classico emerged as one of Italy's most dynamic and fashionable wine zones. Chianti Classico relates the fascinating evolution of Chianti as a wine region and reveals its geographic and cultural complexity. Bill Nesto, MW, and Frances Di Savino explore the townships of Chianti Classico and introduce readers to the modern-day winegrowers who are helping to transform the region. The secrets of Sangiovese, the principal vine variety of Chianti, are also revealed as the book unlocks the myths and mysteries of one of Italy's most storied wine regions. The publication of Chianti Classico coincides with the three hundredth anniversary of the Medici decree delimiting the region of Chianti on September 24, 1716.

An essential reference guide to port, this book is recommended reading for the Wine & Spirit Education Trust and other certification programmes. It describes the unique features of the Douro Valley, the cycle of work in the vineyards, historical production techniques and more recent innovations, and the role of the wine lodges where port matures before being shipped to its worldwide markets. Ben Howkins offers a concise history of port and the port trade as they have developed over the last 300 years. He covers important changes in recent ownership of the major shippers and highlights the people driving change in the industry while protecting port's heritage.

There is no other wine that is as versatile, as utterly unique in its range and production methods--and, unfortunately, as misunderstood--as sherry. For centuries, sherry was considered one of the world's great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies. But in the last few decades, sherry lost its way--and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain's oldest and greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine "and "essential component of many classic cocktails.
"Sherry "is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected. With a comprehensive yet accessible overview of the different styles of sherry, how they are made, and the people and places that produce it, "Sherry "demystifies what can be a confusing (and seemingly contradictory) wine. A thorough buyer's guide lists top producers and profiles the very best bodegas and wines.
Finally, a whole chapter on sherry-based cocktails illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country's top bartenders (Jim Meehan's East India Negroni, Derek Brown's Kojo Cocktail). More than a dozen recipes for tapas and other delicious foods--best eaten alongside a glass of sherry, of course--round out this wonderfully eclectic, engaging, and inspiring collection.

"A fascinating book that belongs on every wine lover's bookshelf."-The Wine Economist "It's a book to read for its unstoppable torrent of fascinating and often surprising details."-Andrew Jefford, Decanter For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.

A Freewheeling History of the All-American Drink

Bill Smith's introduction to winemaking happened when he worked in California, where he visited wineries in the Napa Valley. Back in England, he became a keen amateur winemaker. Adapting his skills as a research scientist in anaerobic fermentation to winemaking, the author soon became a prize-winner at shows, furthering his interest in the hobby by becoming a National Wine Judge He wrote this book for winemakers at all levels; all aspects of home winemaking are discussed from the basic equipment to the Wine Clubs that are the backbone of this widespread hobby. It gives the author's own views on methods that will improve on standard winemaking techniques and concludes with a selection of over fifty recipes from him and his winemaking friends.

In this fascinating little book, John DeMers tells the story of the Vieux Carre cocktail against the evolving backdrop of the ever-rich cocktail culture of New Orleans. Mixologist Walter Bergeron created this distinctive drink in the 1930s at the Hotel Monteleone; it was later dubbed "the Cocktail that Spins" in honor of the slowly turning Carousel Bar at the hotel. It's an iconic cocktail that, in recent years, was rarely ordered or prepared, though that is changing as a new generation of cocktail enthusiasts rediscover the old ways. The Vieux Carre draws on the local proto-cocktail, the Sazerac, as well as several booze-forward classics including the Manhattan, the Old Fashioned, and, from Italy, the Negroni. DeMers tells all that is known of Walter Bergeron's early life and also examines the ingredients in this cocktail and how each of them made its way to the Crescent City.

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

Discover 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, cachaca.