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

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.

Following the success of African Brew, the first ever book to showcase the South African craft beer scene, beer-centric author Lucy Corne is back with a second homage to hops and grain. Beer Safari takes readers on a journey through the microbreweries of South Africa, stopping to chat to each brewer along the way.

The book is laid out geographically to assist the reader in planning his or her own beer safari. Look out for the 'Big Five Pints' – the author’s pick of the very best South African craft beers. There is also space for beer aficionados to scribble their own tasting notes alongside each brewery’s beer menu.

Beer Safari is the only South African beer book whose author has, in person, visited every one of the 100-plus breweries to get the brewers’ stories, photograph their often quirky brewing setups and of course, to taste their beers. Peppered between the inspiring tales of passionate brewers, are snippets of essential beer knowledge – ideal for the 'beerginner' – alongside checklists that will appeal to newbie beer drinkers and veterans alike. Whether readers are looking for family-friendly beery weekends away, the cutest brewpubs with the finest views or a list of where to go for South Africa’s hoppiest ales, Beer Safari is a comprehensive and user-friendly guide.

The directory showcases everything needed to continue the beer journey – for those who prefer to enjoy other people’s wares, there are recommendations for liquor stores and bars offering a supreme selection of beer. Those who yearn to brew their own will find information on homebrewing stores, courses and clubs throughout the country. Written in Corne’s signature light-hearted style, and with a fresh, vibrant design, Beer Safari perfectly captures the exciting and unpretentious nature that characterises the South African craft beer scene.

Based on a series of articles published in The World of Fine Wine, Bursting Bubbles is a ground-breaking new book that offers the reader an alternate history of Champagne and its greatest growers. Often controversial, it is a no-holds barred look at the world's most famous wine region and the sparkling wine that it produces. It has the potential to change the way wine lovers think about Champagne. In his foreword, multi award winning author Andrew Jefford has called Bursting Bubbles, 'The most engaging book about leading Champagne growers I've read, full of insight and detail' and '...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.'

"As comprehensive as it gets" THE NEW YORK TIMES A tequila revolution is taking place, with more and more people learning to appreciate the rich culture, craft and flavour to be found in this unique spirit. The Tequila Dictionary is the drinker's guide to this wonderful world. With hundreds of entries on tequila and agave spirits covering everything from history, culture and ingredients to distilling techniques, cocktails and the many varieties of tequila, spirits expert Eric Zandona explores the truth behind this truly captivating drink.

A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew.
Starting from about 7,000 BC, "The Comic Book Story of Beer "traces beer's influence through world history, encapsulating early man's experiments with fermentation, the rise and fall of Ancient Rome, the (often beer-related) factors that led Europe out of the Dark Ages, the Age of Exploration, the spread of capitalism, the Reformation, and on up to the contemporary explosion of craft brewing. No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, "The Comic Book Story of Beer" makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.

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.

This is the ultimate guide to blending 50 delectable whisky cocktails, including traditional drinks such as the Perfect Manhattan, Jack Frost and Mint Julep, as well as more unusual blends such as the Buckaroo, Coffee Eggnog and Jamaica Shake. It includes a history of whisky, its varieties and brands, from world-famous names such as Glenlivet and Jack Daniel's to less well-known types such as Suntory from Japan. It features clear instructions, photographs of the finished drinks, and useful hints and tips throughout. It includes handy advice about essential cocktail-making equipment and how to choose the right glasses, with a section on "tricks of the trade", giving expert suggestions for preparing and presenting drinks using professional-looking garnishes. Whisky - meaning "water of life" - was first produced in the 15th century. Originally from Scotland and Ireland, it is now produced in many countries, including the United States, Canada and Japan. Relating the story of whisky and the differences between the main varieties, such as Scotch, bourbon and Tennessee whiskey, this book gives you the knowhow needed to make whisky cocktails. Covering essential equipment, including the cocktail shaker and 7 varieties of glasses, you'll become an expert in no time. You can learn about muddling, frosting glasses and making syrups to create special mixes. The book will help you to master the classic recipes and discover more unusual cocktails. The range of drinks uses a wide array of ingredients, so you'll always have something new and interesting to try. With easy-to-understand instructions, over 100 mouthwatering photographs and useful hints and tips throughout, this handbook is accessible to even the most inexperienced home bartender, while also providing something extra for the whisky connoisseur.

With 60 recipes, Three Ingredient Cocktails demonstrate that all the best cocktails are made with no more than three ingredients - think martini, old fashioned and margaritas. Divided by main ingredient - gin, vodka, tequila, whisky, rum and sparkling wine - each drink can be whipped up in five minutes or less, with simple snack suggestions at the end of each chapter to pair with them. Three Ingredient Cocktails shows you also how to make the most of a simple home bar set up, and how to turn your living room into an on-trend cocktail lounge. With make ahead and batch cocktails, as well as renowned classics, this book is everything you need to bring elegance and style to your cocktail hour.

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.

'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.

The moment he was handed a glass of Cockburn 1908 vintage port by his grandfather at 13 years old, Steven Spurrier knew he would make wine his career. He travelled Europe in his red sports car (fitted with a compact wine fridge in the boot), working the vintage in Burgundy, Bordeaux and Champagne, before his first extraordinary move was to set up shop and sell wine to the French. As an Englishman in the heart of Paris, this seemed a remarkably bold (if not foolish) project, but the plan worked. Steven's adventures in wine did not stop there. In 1976, he went on to mastermind the 'Judgement of Paris', the France v California blind tasting that changed the wine world forever. This memoir looks back on Steven's life charting the incidents, adventures, ideas and discoveries that formed his wine journey. With tributes from Hugh Johnson, Miguel Torres, Oz Clarke, Jancis Robinson MW, Warren Winiarski and many more...

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.

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 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.

This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.

"This book takes in his introduction to wine - at the age of three! - through his continued travels and championing of New World wines when they were less fashionable." - Matthew Nugent, The Irish Sun "You can feel Oz Clarke's expansive, chatty presence in every sentence" - Telegraph "Frankly, it's the best and most entertaining wine read I've had in years." -Tom Doorley, The Irish Mail "You can never have too much of his captivating enthusiasm and rich knowledge and this is him at his best." - Waitrose magazine There have never been so many delicious and original wines in the world, and to discover them, all you need is a glass in your hand and Oz Clarke - the ideal wine companion. With his inimitable sense of adventure and fun, Oz explains how his fascination with flavour led him to abandon a promising acting career and follow his heart from Chablis to 'the lost Himalayan valleys of Yunnan' in pursuit new taste experiences and wine thrills. He found them! Oz Clarke On Wine takes us on a fast-paced, witty romp around the grape varieties key to the world's major wine styles, then explores the vineyards and regions where a vast trove of wine treasure lies waiting for discovery. Oz's passion for sharing, his deep wine knowledge, and his ability to conjure up the wine world's most beautiful landscapes, make this book the most unputdownable wine read this century. Includes: How Oz fell in love with wine: from his first dramatic encounter on a river-bank (aged three), to his post-performance tasting tales (after 'governing Argentina' as General Peron in the hit show Evita Oz explains how global warming affects what we drink today, and the new styles we can expect 'tomorrow' Organic and Biodynamic wines, Oz's favourite fizz The world's best-tasting wines, from Aconcagua to Okanagan, from Patagonia to east Yorkshire..., and wines to enjoy, from budget to blue chip... For sipping and savouring now. Or to age and enjoy in 10, 20, 30-years' time...

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?

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.