Ever decided to go booze-free only to find the alternatives a little, well . . . boring? If you're embarking on a dry spell, this book is just the tonic (so to speak). Drinks expert Helen McGinn shows you how to make the most of your time off the sauce with plenty of recipes for simple homemade mocktails, infusions and cordials, along with a guide to non-alcoholic wines, beers and spirits worth adding to your drinks cupboard. Think of this book as a friend, with a (dry) sense of humour, to keep you company in style through your booze-free spell.

Pumpkin spice is more than a flavour, it's a feeling. Like hygge, it is nostalgically evocative of family, comfort food, home and hearth. Relax into the harvest season with this celebratory book full of sugar and pumpkin spice and all things nice. With the smell and taste of autumn itself, it is no wonder that pumpkin spice has become the must-have treat when the leaves start to fall. The spice blend may have had a traditional culinary origin as an ingredient in pumpkin pie and then popularized in latte, but it's more than a flavour, it's a feeling. Like an old familiar friend, it is evocatively nostalgic, warm and inviting, and here you will find ways to celebrate pumpkin spice in life, from fun facts and food and drink recipes to home fragrance and lifestyle hacks.

The definitive guide to the extraordinary world of coffee from growing and roasting to brewing and serving the perfect cup. This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson. You'll explore the origins of coffee, the rise of the coffee house and the evolution of the cafe before discovering the varieties of coffee, and the alchemy responsible for transforming a humble bean into the world's most popular drink. You'll learn how to roast coffee at home in the fascinating Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together. You'll then get to grips with grinding before learning about the history of the espresso machine and how to make the perfect espresso in the Espresso chapter. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Latte, Cappuccino, Flat white and Macchiato; you'll also find out how to pour your own Latte art. Other Brewing Methods features step-by-step guides to classic brewing techniques to bring the coffee to your table, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan's expertly concocted recipes. From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this really is the essential anthology for the coffee enthusiast.

This book collects over 125 recipes for imaginative drinks, sundae varieties, and luncheonette delights from the 1920s, evoking the time of speakeasies, newfangled devices, and racy automobiles. Titbits of the history of suffragists and flappers, bootleggers and G-men -- whose collective commentary demonstrates that the nations approach to Prohibition was anything but straightforward -- interweave with the recipes. Excerpts and quotes from publications of the time offer advice for entrepreneurs, tips on early road food, and some really corny jokes. This book gives readers a taste of life during this turbulent time.

[Pascal]'s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY homebrewers, fermentation fans and foraging enthusiasts! Fermentation fans and homebrewers are invited to discover a galaxy of wild and cultivated plants, fruits, berries and other natural ingredients traditionally used to make a whole spectrum of fizzy fermented drinks! Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir. Next in Pascal's Wildcrafted series, The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions. Illustrated with full-colour photographs and step-by-step techniques on how to make a variety of drinks, including: Sugar, molasses & syrup-based beers such as ginger beer, mountain beer, nettle beer, wild Belgian beer Country wines & meads including: elderberry wine, honey wine, herbal mead Traditional drinks & medicinal brews such as tepache, fruit kvass, chaga beer Naturally fermented drinks including: pinecone soda, mountain raspberry soda, elderflower soda, lacto-fermented drinks and much more! Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews using local ingredients. The Wildcrafting Brewer will attract foodies, herbalists, foragers and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be and will be inspired, again, by the abundance of nature all around them. Those interested in the wonders of foraging and fermenting can also check out his next book in the wildcrafted series, Wildcrafted Fermentation!

All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers. To make the very best cider-whether for yourself, your family, and friends or for market-you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders. The New Cider Maker's Handbook is divided into five parts containing: An accessible overview of the cider making process for beginners; Recommendations for selecting and growing cider-appropriate apples; Information on juice-extraction equipment and directions on how to build your own grater mill and cider press; A discussion of the most important components of apple juice and how these may influence the quality of the cider; An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider. This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making. A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP). Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

Step aside, rose. A more refreshing drink is here, in a bubbling array of colors and flavors. The iconic Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavored liqueur, is just the beginning. In Just a Spritz, author Danielle Centoni shares an inspired world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavored kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry--its beauty is in its simplicity. Here there are more than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing, whereas the social media savant may find the fruity-floral, scarlet-purple, picture-perfect Lady Lavender calling their name. Whatever the craving--from a sweet peach and honeyed spritz to a slightly bitter and citrusy Cappelletti Shandy--there's a recipe to satisfy every thirst, along with colorful photos to inspire.

Drink like a true American this election season with fun and creative presidential-themed cocktails! Whether you like a more conservative pour or are liberal with your libations, let's embrace the pursuit of happiness.

It's election season, and if you're anything like most Americans, you like your ballots with a side of booze and your suffrage accompanied by something tall and stiff. In United We Drink, you're invited to celebrate the nation one presidential-themed cocktail at a time.

Whether your political views come "with a twist" or are a little more "old-fashioned," this book has you covered. Inside this must-have bartender handbook you'll find:

• 45 easy cocktail and mocktail recipes inspired by each of the presidents
• 5 themed drinks for Republicans, Democrats, and Independents, with guided cutting lines so you can cut out whatever doesn't suit you
• Inspirational, artfully designed quotes from Founding Fathers and former presidents

• Cherry Nelson (inspired by George Washington)
• Massachusetts Mimosa (inspired by John Adams)
• Apple Rosemary Gin and Tonic (inspired by Abraham Lincoln)
• Irish Hot Chocolate (inspired by Chester A. Arthur)
• Hot Teddy (inspired by Theodore Roosevelt)
• Mezcal Margarita inspired by (Dwight D. Eisenhower)
• Frozen Strawberry Jackuiri (inspired by John F. Kennedy)
• Peaceful Peach Spritzer (inspired by Jimmy Carter)

• Election-night parties
• Presidential debates
• Fourth of July get-togethers
• Memorial Day cookouts
• And any night you're just feeling a little patriotic.

"Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine." -Tasting Panel Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post-bowl game blowouts, send-offs, and wedding toasts. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower champagne-wines made by the farmers who grow the grapes. Today, Champagne is in the midst of a renaissance. And thanks to a few key wine importers and the farm-to-table movement, consumers everywhere are finally paying attention. In But First, Champagne, David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products. This book is essential reading for wine enthusiasts, adventurous drinkers, and foodies. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine

Craft delicious wild cocktails from foraged and grown ingredients The art of foraged, or 'wild', cocktails is a growing phenomenon all over the world - from the pop-up bars of London to the farmers' markets and speakeasies of New York City. Botanical Cocktails is one of the very best books on the market to capture this growing mixology movement - in a beautiful hardback gift format! Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders. This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chilis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing. Botanical Cocktails is a delicious toolkit for getting the most from gardens, common spaces, and hedgerows and crafting delectable, one-of-a-kind cocktails. Previously published as Forager's Cocktails by HarperCollins.

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...

For novice and experienced homebrewers alike, a year's worth of homebrew recipes and how-tos that will arm you with the basic wisdom any homebrewer needs to build their brewing know-how.
In T"he Naked Brewer, "Christina Perozzi and Hallie Beaune provide a spectrum of seasonal homebrew recipes with something for every beer-loving palate, from a Black Smoke Pale, Crisp Summer Kolsch, or Honey Chamomile Blonde perfect for summer, to heartier brews like a Pecan Pie Brown, Imperial Blood Red, or Fig and Clove Dubbel. This brewers' handbook will help you master tricks like:
* Recipes for easy tinctures, syrups, and preserves that will become unique additions to your homebrew.
* The Top 10 Brewing Don'ts that will help you be the most successful brewer possible.
* How to make a whiskey barrel-aged beer by adding whiskey-soaked wood cubes to your brew.
* How to make a delicious German brew with just a fifteen-minute boil.
"The Naked Brewer" shows you how to make tasty, interesting, and innovative brews in the comfort of your home that you will be proud to share with friends.

"On Champagne is the wine book that every lover of the world's most famous bubbles has been waiting for - whether they realised it or not." - Club O Enologique "...if you love champagne, this is another must-buy. And apologies for the terrible pun, but it is genuinely true - this book fizzes with wonderful stuff." - Jancis Robinson Champagne is never a simple glass of fizz... As soon as the cork flies, the first sip reveals a wine of fascinating complexity. For even the most modest non-vintage cuvee, a bevy of blending decisions, multi layers of history and the incalculable climate of this northern corner of France all come into play. In On Champagne the thoughts, opinions and conclusions of the world's finest champagne writers gather to reveal this wine's action-packed trajectory from the myth of its accidental discovery - not in France, we find, but in the cider cellars of England - to the development of a high-tech champagne fit for space travel. It's a journey that starts and ends with capturing that sparkle in a bottle and along the way beguiles us with the nuances of its chalky terrain, the determination of rebels from Ambonnay to Avize, and the mystery of a champagne cellar under the sea. We meet the pioneers who created the great champagnes of the past and the personalities who are 'greening' this landscape, nurturing it through climate change to shape the exquisite champagnes of the future.

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.

Create your own seasonal drinks, from child-friendly cordials made with natural ingredients, to delicious home-made alcoholic liqueurs and tipples.The freshness and flavours of homemade cordials and syrups are second to none and rival any shop-bought version at a fraction of the cost. With this book you'll be producing your own all year round with recipes for every season. Try spring rhubarb and ginger syrup, red and blackcurrant cordial in the summer, hedgerow cordial in the autumn and mulled cranberry cordial to warm those winter days. You'll also find recipes for classic liqueurs such as sloe gin, limoncello and blackberry vodka.

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits Finalist for the 2022 James Beard Foundation Beverage with Recipes Award The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World's 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

The perfect gift for cocktail lovers and would-be mixologists is this set of four mini paperback books - Gin, Tequila, Rum andVodka - beautifully packaged together in a slipcase. From favourites like the Moscow Mule, Cosmopolitan and Margarita to exotic concoctions, such as the fruity Caribbean Cruise and Kahlua-based South of the Border, there are 200 recipes to try. Each book also contains essential bartending tips and fascinating anecdotes about the cocktails and how they got their names.

Get into the party spirit with a masterclass in mixology Swap the drab for the dazzle with this concoction of moreish recipes and nifty tips that will equip you with everything you need to create a delicious array of incredible drinks. This book is the perfect companion for every cocktail lover. Whether you're a budding bartender or a maestro mixologist, this handy guide will teach you everything you need to know to host an unforgettable soiree. In this book, you will find: Delicious and crowd-pleasing cocktail recipes, including the Margarita, Tom Collins, Pina Colada, Negroni and Mai Tai Expert tips, tricks and techniques on blending the perfect drink Essential equipment for stocking the ultimate home bar Ideas and instructions for creating your own party decor Insights into the history and origins of each cocktail Shaken or stirred, flaming or fizzy, let these cocktails make any occasion all the more memorable and marvellous.

A richly illustrated account of the story of ancient viniculture The history of civilization is, in many ways, the history of wine. This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine by drawing on recent archaeological discoveries, molecular and DNA sleuthing, and the writings and art of ancient peoples. In a new afterword, the author discusses exciting recent developments in the understanding of ancient wine, including a new theory of how viniculture came to central and northern Europe.

The 007 official cocktail book - created in association with the Ian Fleming Estate Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift. Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks. Also features Ian Fleming's writings on whisky, gin and other spirits. Foreword by Fergus Fleming.

Thoughtful essays on the history, significance, and pleasures of whiskey

Everyone becomes a philosopher with a drink in hand, but "Whiskey & Philosophy" takes this natural pairing to a new level. It explores a range of philosophical topics related to whiskey through engaging reflections written by philosophers, whiskey writers, and others.

You will learn things that are both practical (how do tasting notes vary across guides and whiskey brands?) and thought provoking (why is there the popular conception that drinking whiskey makes people mean, and is it true?). Whether your interest lies in the drink itself or in the philosophical issues surrounding it, you'll find something to interest you in this unusual book.Covers subjects ranging from geographical origin to stylistic differences between whiskey and ScotchExplores philosophical ideas such as the aesthetics, metaphysics, epistemology, and ethics of whiskey and whiskey drinkingIncludes contributions from academics, journalists, and whiskey specialists, all written in an engaging and accessible style

Whether you prefer your whiskey neat or in a Manhattan, from the United States, Scotland, or elsewhere, "Whiskey & Philosophy" is your perfect drinking companion.