Raise your spirits and toast Saint Nick! Hot gin toddies. Smoking rosemary old fashioneds. A "wet" Advent calendar. Now you can experience Christmas the way it was meant to be celebrated: with festive cocktails and a lively history of Saint Nicholas and other saints! Michael Foley, author of Drinking with the Saints, presents holiday drink recipes; beer, wine, and cider recommendations; and witty instruction on how to honor the saints in this exquisite gift book that will make your Christmas more spirited than ever before. "With lively stories and delicious drink recipes, this book takes us on a rollicking journey through the lives of the saints. What a fun and fabulous way to engage with your faith during the holidays." - Jennifer Fulwiler, author of One Beautiful Dream and host of the Jennifer Fulwiler Show on the Catholic Channel

From the celebrated Cuban bar Cienfuegos, owned by the co-owner of the award-winning Death & Co., dubbed America's Best Cocktail Bar, comes this spirited collection of 100 recipes that celebrate Cuba's rich cocktail history and culture. Featuring classics as well as modern craft concoctions, Cuban Cocktails offers more than just a gathering of recipes. It captures the tropical elegance and unfiltered energy of old Cuba, brimming with beautiful, evocative images of the drinks and the places where they came to life. Sidebars shed fascinating light on the country's legendary bars and nightclubs and the famous bartenders and entrepreneurs who ran them, while quotes and fun facts give a tantalizing taste of the once-forbidden Caribbean island.

Find your perfect Gin-gle Bells this Christmas! From the Borders to Barra, as new craft distilleries emerge, they are making some serious waves in the global gin market. Thanks to the relatively simple method of gin production, craft distilleries have been creating imaginative products, reinvigorating the market while innovating in this corner of the world and beyond. With tasting notes and tips from master distillers, entrepreneurs and producers of Scottish gin, this guide is for every type of gin enthusiast, whether you are looking for fascinating distillery tours, or a new botanical for your tastebuds to explore. Accompanied by cocktail recipes to turn any fan into a fully-fledged mixologist, The Scottish Gin Bible is the ultimate guide to a gin lover's favourite tipple. "It's a product of sheer human creativity and endeavour you hold in your hand when you sip a long Gin & Tonic on a balmy summer evening or politely address a gin martini in a cocktail bar" MATTHEW S. V. PAULEY

Now completely revised and updated, this new edition of the essential consumer guide to wine features all the most current information for today's wine landscape. The authors, longtime wine educators at The Culinary Institute of America, have added all the latest and most relevant information to their award-winning book, including new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles. With a practical, anti-snob attitude, the emphasis is always on enjoying wine to the fullest in real-world scenarios and getting the best value for your dollar, whether splurging on a special-occasion bottle or deciding on your own "house" wine. All the basics are covered, including the major wine grapes, flavor profiles, and decoding labels, plus up-to-date information on established and up-and-coming regions, advice on pairing wine with everything from Korean short ribs to all-American burgers, opinions on wine gadgets (yea or nay?), and more. Cheers

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada-Mexican-style grilled meat-at home In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community-all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere. Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez's secret "michelada marinade" to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

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.

Liven up the party with this heady collection of drinking games! Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One or dizzying games of pure chance like TV Drinking and Vodka Roulette - whichever you play, you're guaranteed to be gleeful and giggly by the end!

Now, fully revised and updated, the third edition of The Naked Guide to Cider includes more than 200 listings of cider producers, pubs, specialist shops and cider organisations as well as a colour section and a new fold-out cover map of Bristol's finest cider pubs. The Naked Guide to Cider is one of Tangent's best-selling titles and has enjoyed its success alongside the cider and perry boom. Today's new generation of cider enthusiasts want to do more than just drink cider. As sales of small-scale mills and presses show, they want to make cider for themselves. They also want to explore cider country - to drink in legendary cider pubs and learn about orchards and apple varieties. Today's consumers want experiences as much as products. They want to get involved, to make and discover things for themselves, and The Naked Guide to Cider will show them how. This is a new kind of cider book for a new generation of cider lovers. It is a guide book, but not like a CAMRA guide. The Naked Guide to Cider will introduce cider lovers to the history and culture of their favourite tipple, and demonstrate, with clear step-by-step instructions, how to make their own cider. Martin Thatcher, Managing Director of Thatchers said: "The Naked Guides are a well established brand and the modern, witty but informative tone is ideal for the new generation of cider drinkers." The author of The Naked Guide to Cider is James Russell, an acknowledged authority on cider and orchards, who has written on the subject for Geographical Magazine, The Daily Telegraph and other publications. Manmade Eden (Redcliffe Press, 2007), his groundbreaking history of orchards, was dubbed 'a hugely enjoyable read' by BBC Countryfile Magazine. Fruit expert Joan Morgan called it, 'a thought provoking, engaging and informative book that everyone interested in the countryside will enjoy.' James is also the author of Thatchers Then & Now: The Story of a Cider Making Family, published by Bristol Books in 2015.

The book provides a holistic approach to wine destination management and marketing by bringing together wine tourism research with research in wine and destination management. Chapters are contributed by numerous international authors offering an international and multidisciplinary perspective. The book combines fresh research approaches with international industry examples and case studies in the following key topics: understanding demand of wine destinations; New approaches and practices of wine destination marketing; innovation and design of wine destination experiences and wine routes; planning and development of wine destinations. The book analyses wine destination management and marketing issues from the perspectives of the various stakeholders of wine destinations (e.g. tourists, cellar doors, wine tourism firms, destination managers, wine associations and networks). The book is equally valuable to researchers and industry professionals alike.

A Vineyard Odyssey is a fascinating saga of wine-the journey from vine to bottle-that takes the reader on a travelogue of the many hazards that lie along the way. John Kiger tracks the nefarious denizens of the vineyard world: the host of insects, fungi, bacteria, and viruses, along with the feathered and furry critters, that lurk in vineyards. All are capable of sabotaging a promising vintage right under the nose of an unsuspecting grower. Rather than responding with toxic chemicals, Kiger follows an organic approach to cultivation, explaining how natural and biological controls can conquer or at least contain these vineyard saboteurs. Highlighting the many hazards of nature that lie hidden in any vintage, the author tells the story of a winegrower and an organic philosophy that guides the annual struggle to coax great wine from a steep hillside and a few thousand vines. Combining history, science, technology, and personal experience, this book vividly brings to life the hard-fought battles behind the wines we savor.

"Is this the most important book ever written on psychedelic mixed drinks? Almost certainly. High Cocktails is written with academic rigour, caution, expert insight and the mixological mastery of some of the very best bartenders and chefs in the world, all packaged in a gorgeously photographed book fit for every coffee table. Whether or not you know your kratom from your kanna, or your blue lotus from your ayahuasca, this is the book for you: it is quite simply the future of drinking." - Philip Duff, award-winning, head of spirits & cocktail engagement and education with Liquid Solutions, Chief Genever Officer for Old Duff Genever High Cocktails is the first book to bring together 20 alcohol-free psychoactive cocktail recipes, developed by chefs Noah Tucker and Anthony Joseph, in collaboration with four of the world's top mixologists. Featuring exclusive research into some of the world's most interesting psychoactive plants and the alchemy involved in making cocktails with these ingredients. A team of media makers, in collaboration with chefs Noah and Tony, started a project called High Cuisine a few years ago, where chefs cook with legal, mind-altering herbs such as weed, truffles and kratom. This led to the cookbook of the same name and a TV series. Now in collaboration with The Bulldog, the landmark coffee shop in Amsterdam, a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

Take a tour of wine and spirit production around the world and how climate change is affecting it at every stage - from cultivation to consumption. Climate change is altering the very nature of wine and spirit production around the world. From the unimaginably destructive fires that rip through California's wine country with terrifying frequency to the floods and hail storms that threaten grape and grain harvests from Bordeaux to Kentucky and beyond, no one involved in the world of beverage production is immune. Thankfully, it's not all doom and gloom: The rising temperatures brought on by climate change have allowed southern English wine producers to gain a foothold in the world of sparkling wine: Their best bubblies are finally gaining the kind of respect that producers have dreamed about for decades. CRUSHED takes readers on a tour of the world of wines and spirits, and tells the stories of the visionary growers and producers in eight key regions that are being affected by a climate whose shifts have been far more sudden and dramatic than they ever could have predicted. CRUSHED is written for everyone who enjoys a nice glass of wine or a great dram of whiskey, and who has ever wondered how it got from its literal roots to the glass they're holding in their hand. It's for anyone who is interested in the ways in which our dramatically shifting natural environment is affecting the beverages we've all taken for granted. Over the course of eight gripping chapters, each one focusing on a different part of the wine and spirits world, readers are taken into the lives of the people responsible for some of the most delicious drinks in the world in fascinating, revealing, and riveting ways. Plenty of books have been written about the effects of climate change on our food system, yet none has so vividly given readers the opportunity to understand how their beloved wines and spirits are being affected. Until now.

Raise your glass to the bourbon renaissance with this must-have cocktail collection. Made in America and aged in charred new American oak barrels, bourbon is the quintessential US spirit - but the best part is mixing it up into tasty drinks. Here are the best of the best. Whisky experts Jane Danger and Alla Lapushchik offer timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Brown Derby and Paper Plane. They also serve up a short history of bourbon and tips for making delicious infusions and syrups. Sidebars chronicle bourbon's influence on American culture.

You're about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft drinks, and more. Chances are you have never heard of umami, the taste impression created by certain amino acids in a food or beverage. This book reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of "full-spectrum" fermentation theory, then dives into the various preparation techniques and shows how umami-producing ingredients create beverages with sensational balance and roundness on the palate, tongue, nose, and even throat. More than 75 recipes, sharp insight, and handy tips help both amateur and professional fermentation chefs conquer the next frontier in beverage science.

Looking for a fun way to impress your guests with delicious cocktails? Look no further than Cocktail Recipes - a set of 100+ recipe cards featuring unique and refreshing drinks. Each recipe is beautifully illustrated with full-color photos, making it easy to see how your cocktails should look and taste. With Cocktail Recipes, you'll have everything you need to mix up the perfect drinks for any occasion. The set includes a variety of classic and contemporary cocktails, as well as some fun and unexpected twists on old favorites. From martinis to margaritas, you'll find all your favorite drinks and more in this handy recipe card set. Whether you're hosting a party or just looking to mix up something special for yourself, Cocktail Recipes has you covered. With its beautiful design, easy-to-follow recipes, and full-color photos, this set is the perfect addition to any home bar. Get your set today and start impressing your guests with delicious cocktails!

"First you take a drink," F. Scott Fitzgerald once noted, "then the drink takes a drink, then the drink takes you." Fitzgerald wrote alcohol into almost every one of his stories. On Booze gathers debutantes and dandies, rowdy jazz musicians, lost children and ragtime riff-raff into a newly compiled collection taken from The Crack-Up, and other works. On Booze portrays "The Jazz Age" as Fitzgerald experienced it: roaring, rambunctious, and lush - with quite a hangover.

Wine enthusiasts: raise a glass! The global wine market has expanded rapidly in the past few years and is forecasted to increase through 2019. Consumption, new wine styles, online wine purchasing, and a growing younger population of wine enthusiasts are all contributing factors. In Wine For Dummies, the authors--both recognized wine authorities and accredited Certified Wine Educators--share their expertise, revealing the latest on what's in, what's out, and what's new in wine. Featuring information on both classic and cutting-edge wines, it's packed with everything you need to hold your own in tasting rooms, shops, and beyond! Includes updated information on navigating wine shops and selecting wines in restaurants Covers the latest expert advice on buying wine online thanks to the online retail boom Provides updated vintage charts and price guidelines Offers information on trends in wine, including packaging innovations such as wine in a can, kegs, and boxes Whether you're a beginner or intermediate wine enthusiast, this is your no-nonsense guide to choosing wine, understanding wine lists, exploring new varieties, serving, sharing, and more!

Italy has grappa, Russia has vodka, Jamaica has rum. Around the world, certain drinks--especially those of the intoxicating kind--are synonymous with their peoples and cultures. For Mexico, this drink is tequila. For many, tequila can conjure up scenes of body shots on Cancun bars and coolly garnished margaritas on sandy beaches. Its power is equally strong within Mexico, though there the drink is more often sipped rather than shot, enjoyed casually among friends, and used to commemorate occasions from the everyday to the sacred. Despite these competing images, tequila is universally regarded as an enduring symbol of "lo mexicano."
"Tequila Distilling the Spirit of Mexico" traces how and why tequila became and remains Mexico's national drink and symbol. Starting in Mexico's colonial era and tracing the drink's rise through the present day, Marie Sarita Gaytan reveals the formative roles played by some unlikely characters. Although the notorious Pancho Villa was a teetotaler, his image is now plastered across the labels of all manner of tequila producers--he's even the namesake of a popular brand. Mexican films from the 1940s and 50s, especially Western comedies, buoyed tequila's popularity at home while World War II caused a spike in sales within the whisky-starved United States. Today, cultural attractions such as Jose Cuervo's "Mundo Cuervo" and the Tequila Express let visitors insert themselves into the Jaliscan countryside--now a UNESCO-protected World Heritage Site--and relish in the nostalgia of pre-industrial Mexico.
Our understanding of tequila as Mexico's spirit is not the result of some natural affinity but rather the cumulative effect of U.S.-Mexican relations, technology, regulation, the heritage and tourism industries, shifting gender roles, film, music, and literature. Like all stories about national symbols, the rise of tequila forms a complicated, unexpected, and poignant tale. By unraveling its inner workings, Gaytan encourages us to think critically about national symbols more generally, and the ways in which they both reveal and conceal to tell a story about a place, a culture, and a people. In many ways, the story of tequila is the story of Mexico.

Beer and Society: How We Make Beer and Beer Makes Us takes readers on a lively journey through the social, cultural, and economic dimensions of the modern beer world. The book illustrates that beer is far more than a beverage. It represents a marker of identity, a source of pleasure, an object of connoisseurship, and a livelihood for those who produce and distribute it. Drawing on leading sociological and psychological perspectives, the authors argue that our enduring relationship with beer and its many varieties reflects the very roots of our society, including its collective values and norms, power structures, and inequity in race, gender, sexuality, and social class. Beer and Society explores these aspects of beer as sites of growing struggles for social change.

Portable sized edition of the award-winning ""Malt Whisky"," from Charles MacLean, a world authority on the subject of malt whisky.
This edition is produced in a smaller format than the original "Malt Whisky" to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting, or visiting distilleries. Full color maps locate the key distilleries, while over 150 photographs capture the essence of the spirit and how it is made. Charles MacLean describes how to appreciate and get the most out of tasting malt whisky, and a detailed A-Z directory features all of Scotland's key distilleries and their whiskies with full color labels. Also included are tips on buying malt whisky, as well as a guide to distillery visitor facilities and the best whisky societies and websites. This book offers all the information any malt lover could ever need to appreciate this magical spirit to the full.

What's the difference between a pilsner and a stout? Why is water so important to beer? What's the best temperature to serve a lager, an ale, or a stout? What the heck is a hop anyway? Betts makes the science and history of beer as refreshing as an ice-cold one on a hot summer day and couples accessible information with beautiful illustrations and sixteen scratch & sniff scents. Everyone from frat bros to the snootiest beer snobs will learn something new. With this knowledge in hand, and some scratching and sniffing, you'll have the tools to make informed decisions about the brews that will make you smile every time. Cheers!

Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region - which historians say has suffered more battles and wars than any other place on earth - is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.

Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger-than-life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.