Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other's way. The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin's legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit--brandy, vodka, whisky, rum, gin, tequila, and champagne--and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader's thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.

"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.

Are you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar. Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way: * If you can shake, strain, stir and turn on a blender, you can make great cocktails. * No tedious secondary recipes hidden between the lines. * No mysteries. You'll know what each drink will taste like before you pick up a bottle. * No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets. * The ingredients are mostly pantry and bar staples--things you already have on hand. Every drink is rated by its characteristics--Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky--to help expand your horizons and find more drinks to love. These are drinks with the sophistication of a high-end speakeasy, minus the fuss, like: * The Sazerac 2.0 - a spice cabinet update that takes the classic back to its origins * A new White Russian that lightens the load with coconut water instead of cream * A grownup Singapore Sling that's fruity without tasting like fruit punch * A Scorched Margarita that uses the broiler to char those lemons and limes * A feisty new Gin and Tonic in which black pepper is the star ingredient * And plenty of originals, like the Pooh Bear. Butter, honey and bourbon? Yes, please! And Mistakes Were Made, for tiki time

Raise a glass to the LGBTQ+ community. This collection of cocktail recipes celebrates queer culture and pays tribute to the great gay icons of our time. Try your hand at mixing a Bloody Mariah (Carey), (Stephen) Fry Martini, or Rocket Man and get your tastebuds tingling. With recipes inspired by Beyonce (Bey's Knees), Freddie Mercury (Tequila Queen), Whitney Houston (I Will Always Love Woo Woo) and more, there's plenty to keep all cocktail movers and shakers busy and thirsts well and truly quenched - we'll drink to that!

Cocktail marketers and male bartenders like to tell women what we want to drink,and it's usually fruity, frilly, fancy, and pink. In Drink Like a Woman, Jeanette Hurt shakes up barroom expectations, stirs up some new ideas, and pours a lively collection of feminist cocktails that are just as varied, flavorful, and strong as women are.Sharing basic techniques, cocktail classics, hangover cures, drinking games, and more, this spirited guide takes the misogyny out of mixology by offering fun and functional tips for the at-home barista who doesn't need a man to mix it up. She also exposes the surprisingly sexist history of cocktail culture, and offers more than 50 recipes, crafted by top women bartenders around the country, including:Anarchy AmarettoBloody Mary RichardsNelly Bly-TaiThe LBD (The Little Black Dress)Ruth's Pink TabooWoManhattanZeldatiniThe Suffragette SourRide, Sally RideCurie RoyaleWith feisty illustrations and original recipes that call for a generous splash of female empowerment, Drink Like a Woman is sure to subvert the patriarchy, one drink at a time.

Adventures with Old Vines offers an engaging and knowledgeable guide to demystify wine for novice enthusiasts. Richard Chilton provides detailed information about buying and storing wine, how to read a wine list, the role of the sommelier, wine fraud, how wine is really made, and how weather patterns can influence the quality of a vintage. A vineyard owner and lifelong wine lover, the author encourages readers to discover wine by tasting, taking notes, and tasting again. The book also includes a richly illustrated, full-color reference section on a select group of vineyards from all over the world, describing their history, winemaking philosophy, terroir, and top vintages-what Chilton calls benchmark wines. The characteristics of these memorable wines provide the essential starting point to understand what to look for when evaluating any wine. Equipped with this easy-to-read reference, readers will have all the tools they need to begin their own wine journey.

Riesling, MA1/4ller-Thurgau, Cabernet-Sauvignon, Dornfelder - Wie unterscheiden sich die Weine eigentlich? Und was macht ihren geschmacklichen Charakter aus? Ed McCarthy und Mary Ewing-Mulligan nehmen die Leser in "Wein fA1/4r Dummies" mit auf die Reise durch die Welt des Weines. Sie erlAutern, welche Rebsorten es gibt, wie sie sich voneinander unterscheiden und wie Wein hergestellt wird. Sie stellen die verschiedenen Weinanbauregionen der Welt vor und erklAren, worauf man bei einer Weinprobe achten muss. AuA erdem beantworten die Autoren viele Fragen rund um den Wein: Wie wird Wein gelagert und serviert? Darf man einen Bordeaux zum Fisch oder einen Riesling zum Schweinebraten trinken? Worauf muss man beim Weinkauf achten und wie beschreibt man das Bukett eines Weines?

This 41st edition of the authoritative South African wine guide features 211 Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands. The guide's independent ratings and reviews are the result of a best-of-both-worlds system of sighted and blind tastings.

From mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage. It also testifies to the vast range of plants that help give different styles of beer their distinguishing flavor profiles. This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species. For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range. Caruso provides detailed information about each plant's applications in beer making, including which of its parts are employed, as well as its chemical composition, its potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions. This book will appeal to a wide audience, from beer aficionados to botany enthusiasts, providing valuable information for homebrewers and professional beer makers alike. It reveals how botanical knowledge can open new possibilities for today's and tomorrow's brewers.

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.

Astrology, tarot, palmistry, and other spiritual arts are having a moment-and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fuelled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo? Enjoy a citrusy rum cocktail that's finished with Peychaud's bitters from an infamous New Orleans apothecary. If vodka's your jam try the Devil's Daughter, which pays tribute to England's most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices-all points of interests that connect the cocktail enthusiast and the practitioner of magic. Whether you're serious about cocktails or the occult-or just getting acquainted with either one-this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.

Originally published during the early part of the twentieth century, the Cambridge Manuals of Science and Literature were designed to provide concise introductions to a broad range of topics. They were written by experts for the general reader and combined a comprehensive approach to knowledge with an emphasis on accessibility. Brewing by A. Chaston Chapman was first published in 1912. The volume presents an account of the methods and scientific principles underlying the process of brewing.

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
Featuring hundreds of recipes for signature Death & Co creations as well as classic drink formulas, "Death & Co" is not only a comprehensive collection of the bar's best, but also a complete cocktail education. With chapters on the theory and philosophy of drink-making; a complete guide to the spirits, tools, and other ingredients needed to make a great bar; and specs for nearly 500 iconic drinks, "Death & Co" is destined to become the go-to reference on craft cocktails. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night, "Death & Co"--like its namesake bar--is bold, elegant, and setting the pace for mixologists around the world.

Kombucha, Kefir, and Beyond contains healthy, innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen. Fermented foods have taken the world by storm due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And of all fermented foods, drinks are some of the most versatile-and tasty! You may be able to buy many fermented drinks in stores, but making them at home is simple, economical, and makes them even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Kombucha, Kefir, and Beyond is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Inside, you'll learn: Why to ferment your drinks The history of fermentation and the value of traditional foods The benefits of fermented drinks to your health All the basics: the process, the tools, and how to get started Five-minute recipes for lassis, fermented lemonade, and more How to use starters to make kombucha, kefir, root beer, wine, and others again and again Age-old recipes for kvass, switchel, vinegar, and mead Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste Raise a glass to good health with Kombucha, Kefir, and Beyond.

Best-selling beer author Randy Mosher leads you on a delicious tour of beer-tasting opportunities through the year. Organized by season, the book guides you through all the best summer fests and seasonal beer releases and helps you make the most of Craft Beer Week, Oktoberfest, and much more. It also describes the best beers to drink in each season -- the ones that are perfect for lazy summer Saturdays, barbecues with friends, traditional Thanksgiving dinners, and icy winter nights. Fun, fresh, and full of inside information, "A Beer for All Seasons" will be on every beer lover s wish list."

Fantastic Alcohol Facts, Cocktail Culture, and More "A wealth of knowledge and experiences from virtually every corner of cocktail culture." T.A. Breaux, Author of Breaux Absinthe: The Exquisite Elixir #1 Bestseller in Alcoholic Drinks & Beverages Peruse the interesting histories and lore of alcohol as you fill your cocktail glass and sip a drink hand-made by you using one of the many artisanal yet simple recipes inside. Learn fun alcohol facts and tidbits you'll bring with you everywhere you go. Learn, concoct, and be merry. Are you brand new to alcohol and don't know where to start? Are you more experienced but looking for something that gives context to the art of mixology? Books with nothing but recipes get stale fast, but this bartender bible is a cocktail codex, combining all the facets of alcohol and classic cocktails recipes, traditions, stories, and more so you'll always find something interesting within. Step into yesteryear and peer at the history of classic cocktails through the lens of those who have created and loved mixed drinks throughout time. Alcohol's culture is a storied saga full of lore, anecdotes, and experiences. Author Cheryl Charming gathers information from almost every corner of the drinking world and brings it all together in one fun, easy to read, and informative love letter to the heritage of the drinks we all love today. Inside The Bartender's Ultimate Guide to Cocktails, you'll find: Recipes for basic bar drinks and classic cocktails everyone should know, like the Manhattan Advice from your favorite bartender on everything alcohol facts like what makes the perfect ice cube, bar tool essentials, and the best places to get specialty drinks or artisanal bitters Cultural anecdotes, myths, and stories about drinks, their origins, and their rise to popularity If you liked Liquid Intelligence, The Drunken Botanist, or Death & Co, you'll love The Bartender's Ultimate Guide to Cocktails.

Champagne: Wine of Kings and the King of Wines guides you through the astounding history of how this delicious drink became the hallmark of celebrations, commiserations and partying across the globe. It covers the process of making champagne and the vintage years and the special cuvees; the history of champagne; individual entries on all the major Champagne Houses, the lesser estates, co-operatives, growers and variations of sparkling wine; the social and cultural impact of champagne - how it has become a part of certain traditions; by a man with great knowledge of the drinks business, the beautifully illustrated Champagne: Wine of Kings and the King of Wines is for the connoisseur and the newcomer alike.

Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that "The Complete Guide to Making Mead" is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, "The Complete Guide to Making Mead" includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons 'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky library.' Charles MacLean 'Ian Buxton is the perfect guide to the rapidly changing world of whisky. Can you afford to be without a copy of 101 Craft and World Whiskies?' Henry Jeffreys, author of Empire of Booze Discover the exciting new world of craft distillers and whiskies from around the world in Ian Buxton's brilliant new addition to his 101 Whiskies series. From Austria to Argentina and Norway to New Zealand, the world of whisky is expanding as we have never seen before. Distilleries as far away as Taiwan and as close to home as England are reinventing what whisky means - and an iconoclastic generation of boutique, craft distillers are challenging previous orthodoxies and teasing drinkers with their exciting new styles and radical releases. 101 Craft & World Whiskies to Try Before You Die is an up-to-the-minute guide from best-selling whisky commentator Ian Buxton, author of the popular 101 Whiskies series, and the first independent assessment of this global drinks revolution. Guaranteed to appeal equally to whisky aficionados and new enthusiasts in search of a trusty and well-informed guide, Ian Buxton's wonderful new handbook is delivered in his trademark irreverent and trenchant style. There's a whole world of whisky to be discovered, free of bagpipes and heather and far from leather-clad fireside armchairs, that's overturning tradition. Taken neat or over ice, 101 Craft & World Whiskies will blow the cobwebs off your dram.

Why drink Bordeaux when you can make your own Buddha's Hand Cherry Bomb wine? Feeling spunky? Try some Ginger Squash Sake! Or maybe you're in the mood for some Strawberry Lemon-Guava, Triple Basil, Pomegranate Citrus-Symphony, or Cherry Black Currant wine. These are just a taste of the 148 unique recipes in this creative guide to small-batch winemaking that goes far beyond specialty grapes for an easier, more forgiving process. Readers learn how to make wines with fruits like lemons, blueberries, cherries, peaches, and pears, as well as flowers like dandelions and roses, and even herbs like rosemary, basil, and even cannabis. And these recipes are just the start; readers will gain the skills they need to branch out, incorporate their favourite ingredients, and create their own unique wine flavours.

Compact and easy-to-navigate, the Halliday Pocket Wine Companion 2023 distils the key elements of the bestselling annual guide, curating the best-of-the-best both by value and rating across Australia's key wine regions. For almost 40 years, James Halliday has been the most trusted name in Australian wine, and his celebrated annual is the ultimate guide to what to drink now. The Halliday Pocket Wine Companion gives wine lovers access to his expert knowledge in a small package that is convenient to read, use and carry. You'll never drink a bad wine again.