This recipe book features over 1,000 cocktails and will have you creating memorable cocktails in no time! From 3-ingredient drinks to mad-scientist mixology, The Encyclopedia of Cocktails is any bartender's go-to resource. A clean, uncluttered design and extensive index makes finding drinks easy, whether you're searching by spirit or style. This in-depth guide will provide recommendations, tips, and techniques that will help you understand how to make the best cocktails at home and features: - Over 1,000 cocktail recipes that will have you understanding the craft of mixology - Necessary tools of the trade and where you can purchase everything you need - A guide to purchasing the perfect liquor and spirits for your at-home bar - An in-depth guide to ice, simple syrups, shrubs, and bitters to elevate your cocktails to the next level - Tips for mixing your drinks like a pro and adding the perfect garnish to top them off - Chapters dedicated specifically to each type of spirit, mocktails, and other non-alcoholic drinks - The history of over 100 classic cocktails - Recipes for hundreds of homemade ingredients; from syrups to blends, infusions, tinctures, foams, and more, you'll be crafting bespoke ingredients in no time The Encyclopedia of Cocktails is the perfect gift for anyone who likes to mix drinks - it's the only cocktail book they'll ever need

Try one of the 50 recipes perfected by some of the world's best bartenders, and discover the fascinating story of the ingredient behind every well-made drink.   A classic cocktail relies on relatively few ingredients so every element has to be just right. Bitters, those little bottles you will find in any bar worth its salt, are the unsung heroes of the cocktail world. Where would the Manhattan be without orange bitters? Where would the Old-fashioned be without angostura bitters? Former bartender, cocktail historian and founder of the House of Botanicals bitters and spirits company, Adam Elan-Elmegirab presents the results of a decade of research into how bitters came to be an integral part of a perfected cocktail, guiding you from the early days of snake-oil salesmen through to the birth of the cocktail, Prohibition and the renaissance of this little-known ingredient as an essential part of the contemporary bar scene. Adam outlines the key botanicals and explains the science of flavour, describing how each characteristic can be deployed for maximum impact, and summarizes the key techniques for making great cocktails. Most importantly, he provides 50 recipes created by him and some of the world’s leading bartenders. These exceptional drinks showcase the different characteristics of bitters and how they can refine a cocktail in unique ways.

Scotch or Irish? Bourbon or rye? However you like your whisky, this book is a masterful blend of history, terminology, tips and memorable quips. Topped up with dozens of recipes to suit any whisky lover's palate - from classic cocktails to Scotch-imbued fudge and smoky bourbon glaze - this neat little miscellany will deepen your appreciation of this superlative spirit.

Learn about one of the most impactful distilleries in American history in this comprehensive tale Buffalo, Barrels, & Bourbon tells the fascinating tale of the Buffalo Trace Distillery, from the time of the earliest explorations of Kentucky to the present day. Author and award-winning spirits expert F. Paul Pacult takes readers on a journey through history that covers the American Revolutionary War, U.S Civil War, two World Wars, Prohibition, and the Great Depression. Buffalo, Barrels, & Bourbon covers the pedigree and provenance of the Buffalo Trace Distillery: The larger-than-life personalities that over a century and a half made Buffalo Trace Distillery what it is today Detailed accounts on how many of the distillery's award-winning and world-famous brands were created The impact of world events, including multiple depressions, weather-related events, and major conflicts, on the distillery Belonging on the shelf of anyone with an interest in American spirits and history, Buffalo, Barrels, & Bourbon is a compelling must-read.

More and more people have become aware of the proven effectiveness of green drinks in preventing, treating and reversing a wide array of health conditions and diseases. This pretty metal box contains 50 recipe cards for the most delicious green smoothies made of fruit and vegetables, quick and easily prepared, for all who want to stay fit and healthy. Go Green - and be surprised by the multitude of unexpected taste experiences.

Translated into English for the first time, the 1927 Cuban classic El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More documents the creative genius of the legendary Cuban cantineros. Within these pages you'll find 788 recipes that were shaken, stirred, thrown, and frappeed during the 1920s in the hotels, restaurants, casinos, bodegas, and bars of "the Little Paris of the Caribbean"-Havana, Cuba. A very rare book that has achieved legendary status amongst cocktail book collectors, the recipes found in El Arte have never been available in English, making this book an essential resource and a collectible on its own. Complete with its original illustrations and a foreword by Cuban rum and drinks historian Anistatia Miller, El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More is not merely a peek into Cuban cocktail history. El Arte demonstrates the Cuban passion for complex yet subtle flavours accentuated a hint of sweetness as well as the cantineros' awareness of their audience (both local and international) and of prevailing trends. That is a lesson that none of us should ever forget. Drinks and food must appeal to the people who consume them. It's a skill that Havana 's cantineros from those legendary days continue to teach us very well.

"Kingsley Amis's drink writing is better than anybody else's, ever..." Esquire Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. Everyday Drinking brings together the best of his writing on the subject: Kingsley Amis in Drink, Everyday Drinking and How's Your Glass? In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts; along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk - all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humour and distilled knowledge, served by one of our great gimlet wits. With an introduction by Christopher Hitchens.

More than 200 entries cover the serious, the silly and the downright bizarre from the world of beer. Inside this pint-sized compendium you'll find everything from the biggest brewer in the world to the beers with the daftest names. A quick skim before a night out and you'll always have enough beery wisdom to impress your friends.

Swap your favorite cocktails with these plant-based mocktail alternatives! Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you're tired of hangovers and don't want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you. Mocktail Party includes recipes for every occasion: Classics like a Pal-no-ma and Aperol-less Spritz Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca Brunch favorites like No-Bull Bloody & Kiwi No-secco Dessert treats like Salted Carmel & Tiramisu Mock-tinis Frozen coolers like No Way Frose & Blueberry Acai Daiquiri Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead.

A spirited new translation of a forgotten classic, shot through with timeless wisdom Is there an art to drinking alcohol? Can drinking ever be a virtue? The Renaissance humanist and neoclassical poet Vincent Obsopoeus (ca. 1498-1539) thought so. In the winelands of sixteenth-century Germany, he witnessed the birth of a poisonous new culture of bingeing, hazing, peer pressure, and competitive drinking. Alarmed, and inspired by the Roman poet Ovid's Art of Love, he wrote The Art of Drinking (De Arte Bibendi) (1536), a how-to manual for drinking with pleasure and discrimination. In How to Drink, Michael Fontaine offers the first proper English translation of Obsopoeus's text, rendering his poetry into spirited, contemporary prose and uncorking a forgotten classic that will appeal to drinkers of all kinds and (legal) ages. Arguing that moderation, not abstinence, is the key to lasting sobriety, and that drinking can be a virtue if it is done with rules and limits, Obsopoeus teaches us how to manage our drinking, how to win friends at social gatherings, and how to give a proper toast. But he also says that drinking to excess on occasion is okay-and he even tells us how to win drinking games, citing extensive personal experience. Complete with the original Latin on facing pages, this sparkling work is as intoxicating today as when it was first published.

Until the eighteenth century or even later, beer was the staple drink of most men and women at all levels of society. Tea and coffee were expensive luxuries while water might well carry disease. To supply the needs of both owners and servants, every country house with an accessible source of water had a brewhouse, usually close at hand. Although many of the brewhouses still stand, in some cases with the original brewing vessels (as at Lacock and Charlecote), their habitual conversion to other uses has allowed them to be ignored. Yet they are distinctive buildings - as much part of a country house as an ice-house or stables - which need both to be recognised and preserved.
The scale of brewing in country houses, which went on to a surprisingly late date in the nineteenth century (with odd survivals, such as Hickleton in Yorkshire, into the twentieth), was often considerable, if small besides that of commercial brewing. Copious records for both brewing and consumption exist. Pamela Sambrook describes the brewing equipment, such as coppers, mash tuns underbacks and coolers; the types of beers brewed, from strong ale to small beer and how they were kept; and the brewers themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer played in the life of the country house, with beer allowances and beer money an integral part of servants' rewards. Generous allowances were made for arduous tasks, such as harvesting. For celebrations, such as the heir's coming of age, extra-strong ale was provided. This book, which is heavily illustrated, is an important and original contribution to architectural, brewing and social history.

A beautiful, fuss-free collection of infographic recipes for the world's best-loved cocktails.

Choose a recipe to suit your level of cocktail confidence – from Americano to Zombie via Cuba Libre and Negroni. While you're mixing, read about the origins of each drink and learn a fun fact. You'll impress your friends, quench your thirst and up your cocktail game in no time.

For cocktail novices and serious home bartenders, this is the ultimate, beautifully illustrated companion.

Soon to be a major motion picture starring Haley Bennett, Tom Sturridge, and Sam Riley!

"Narrative history that fizzes with life and feeling.” — Benjamin Wallace, New York Times bestselling author of The Billionaire's Vinegar

The New York Times bestselling biography of the visionary young woman who built a champagne empire, became a legend, and showed the world how to live with style

Veuve Clicquot champagne epitomizes glamour, style, and luxury. In The Widow Clicquot, Tilar J. Mazzeo brings to life—for the first time—the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin, who, after her husband's death, defied convention by assuming the reins of the fledgling wine business they had nurtured together. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.

As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is the captivating true story of a legend and a visionary.