When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern.
In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story.
Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

Drink by the light of the moon with these 70 lunar cocktails that celebrate and strengthen your connection with this out-of-this-world celestial body. For centuries, alcohol has been used to celebrate the moon and the moon's phases. Now, modern moon lovers everywhere can learn how to make the perfect lunar-inspired drink. All you need is a tried-and-true recipe, a bottle of your favorite booze, and a dark moonlit night. In Moon, Magic, Mixology, you'll find 70 recipes for alcohol-based beverages that can be used to summon the moon for whatever you need. Each recipe is elevated by magical tools such as crystals, candles, herbs, aromatherapy, and meditations, helping you infuse magic into every drink. Whatever your moon desire, this book has you covered with full-color photos and tips on how to use your lunar libations to enhance your connection with the moon.

A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews-including wildcrafted meads, bragots, t'ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."-Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described "Appalachian Yeti Viking" Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead arguably the world's oldest fermented alcoholic beverage can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t'ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work-but aren't necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you've been intimidated by modern homebrewing's cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman's welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but like Odin's ever-seeking eye focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."-Library Journal

From the popular blog, Creative Green Living, comes eighty delectable recipes for smoothies so good that your kids, friends, and veggie-hating spouse will be begging for more! Imagine curling up on the couch with your favorite bowl piled high with a delicious frozen treat topped with fresh fruit and nuts-and what's in that bowl is actually good for you! Smoothie bowls make this dream a reality. If you can operate a blender, then you can make a smoothie bowl. Carissa walks you through everything you need to know to produce Instagram-worthy creations in your own kitchen. Every recipe tastes as good as it looks and fills you up, making smoothie bowls the perfect choice for any meal or midday snack. You'll find recipes for how to turn acai, avocado, banana, beets, blackberries, blueberries, carrots, chia, coconut, flaxseeds, ginger, green tea and matcha, honey, kale, kiwi, and so much more into a fabulous treat! Focusing on a variety of colorful superfoods, Carissa also discusses the nutritional benefits of these beautiful ingredients. Organized using the colors of the rainbow, flipping through these pages will leave you feel inspired and motivated to create these beautiful, healthy bowls.

"At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade." -Amy Stewart, author of The Drunken Botanist and Wicked Plants "A fascinating book that makes a brilliant historical case for what I've been saying all along: alcohol is good for you...okay maybe it's not technically good for you, but [English] shows that through most of human history, it's sure beat the heck out of water." -Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we're familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.

In Wine Talk, seasoned wine professional Raymond Blake, who has been writing about wine for twenty-five years, caters to those who want to drink their wine without ceremony but with some engagement. For those who have been put off by highfalutin terminology and forbidding ritual. For those who want the message simplified but not dumbed down and for those who love a glass of wine but for whom technical details are a turn off. Through Blake's well-told vinous tales and anecdotes, readers will learn effortlessly about a topic that often appears a mystery to so many. Sections include: * The fascinating process of vineyard work * All about bubbly wines (champagne and other) * Legacy wines, i.e. Sherry, Port, and Madeira * Wines from Down Under * The business of food and wine matching * Wine gadgets and accessories * And more! This book makes the perfect gift for those looking to wet their palate on various wine topics.

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.

A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes.
What's the difference between and martini and a gibson? Does absinthe really cause insanity? Which type of glass should a moscow mule be served in? "The Bar Bible" answers all of these questions and more, with fascinating information about everything boozy that's good to drink. From author and "Wine Spectator"contributing editor Jennifer Fiedler, this book presents essential bartending information, from the tools of the trade to the history and mythology behind classic cocktails in an easy-to-navigate alphabetical guide.

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.

Over 128 pages of 60 stunning designs from Britain's champion latte artist. From free pouring to etching, stencilling and more complicated designs for the black belt barista, you'll have fun emulating innovative designs such as The Swan, The Unicorn, and frothy 3-D babyccino animals. The book even includes 9 stencil patterns for you to trace and try. Starting with basic skills and patterns, readers will learn how to create the crema (the froth that acts as a canvas in the coffee cup) and how to produce the hearts, rosettas and tulips that will be used as the basis to form more complicated artworks. Dhan Tamang is a world-renowned latte artist particularly known for his use of colour, and now you too can create impressive multicoloured designs following Dhan's step-by-step instructions. By the end of this book you will be able to create fabulous designs to delight family members and dinner party guests alike.

A stylish giftbook exploring the traditional origins and modern trends of whiskey, with 25 food and cocktail recipes. The Little Book of Whiskey is a boozy gift book in the vein of The Little Pink Book of Rose, Prosecco Made Me Do It, Gin Made Me Do It, and Tequila Made Me Do It. It's a broad, fun overview of a classic spirit that's experienced renewed popularity-making it a great gift for anyone interested in whiskey. The Little Book of Whiskey includes the drink's origins and history, how it's made, its different variations, how to drink it, contemporary trends, food and drink recipes, and hospitality tips.

Discover your new favourite tipple with this beautifully illustrated collection of 50 no-alcohol cocktails. Easy to make and delicious to drink, these cocktails are perfect for anyone looking to cut back on alcohol not enjoyment. From sweet and fruity flavours to spiced and smokey, bitter and aromatic to perfectly sour, there's something for everyone. Experience the excitement of no-alcohol drinks with recipes including: * CITRUS COSMO * NEW NEW YORK SOUR * DARK & STORMY SODA * SHERBET MARGARITA * ESPRESSO FAUX-TINI Whether you're a no-drinker, Dry January dabbler, mum-to-be or simply curious; this book will revolutionise the way you drink.

Coca is a plant with a complex array of mineral nutrients, essential oils, and varied compounds with greater or lesser pharmacological effects - one of which happens to be the alkaloid cocaine, which in its concentrated, synthesized form is a stimulant drug with possible addictive properties. Of all the plants introduced to the world by American Indian societies, few have been as controversial as the coca bush. Part of the Erythroxylum genus, the coca plant, whose leaves were first consumed by Andean Indians, is the source of the raw alkaloids that are refined to make cocaine. In Coca: The Divine Plant of the Incas, W. Golden Mortimer, M.D. presents an exhaustive, encyclopedic look at the plant's history and pharmacology. He traces its origins among the Native American peoples, who chewed the plant leaves for their stimulating and analgesic properties. From there, he examines the early European colonists' first encounters with the plant, how it became an object of intense study among naturalists and scientists, and how chemists first used it to create cocaine extract. Coca: The Divine Plant of the Incas includes: * Traditional Indian uses for coca * Early European explorers' impressions of the plant, first damned as an immoral intoxicant, and then praised as a stimulant for work and travel * The story of Angelo Mariani's coca-leaf wine, which won accolades from European royalty and the Pope * Botanical aspects of the coca plant varietals * Soil, humidity, elevation, latitude, and other factors necessary for the plant's growth * How to grow and harvest the plant, and cure and store coca leaf * Chemistry of the leaf, its alkaloids, and its extracts * How to extract cocaine from coca leaf * How to determine the purity and strength of coca extract * Coca and muscular energy, exercise, diet, and fatigue * Coca's effects on the body, the brain, and the nervous system * The pathology of cocaine use and addiction Filled with rare illustrations and diagrams, Coca: The Divine Plant of the Incas is a thorough historical and scientific examination of this little-understood plant and its products. It belongs in the library of anyone interested in pharmacology, botany, natural studies, or the history and culture of indigenous Americans. Coca explores the fascinating history of Coca, know as the Divine Plant of the Incas. The coca leaf has been chewed and brewed for tea traditionally for centuries among its indigenous peoples in the Andean region - and does not cause any harm and is beneficial to human health when the leaf is chewed. When chewed, coca is a mild stimulant and suppresses hunger, thirst, pain, and fatigue. It helps overcome altitude sickness, which is helpful in the Andes Mountains. It covers the Incan empire, its conquest by the Spaniards, the existence of coca within Incan society, early use of the drug, and the "present day" Indians of Peru. Coca chewing and drinking of coca tea is carried out daily by millions of people in the Andes without problems, and is considered sacred by indigenous cultures. Coca tea is widely used, even outside the Andean Amazon region. Coca leaf was originally used in the soft drink Coca Cola for its stimulant effect, but was removed in 1903 it was removed and replaced by a decocainized coca extract. Traditional medical uses of coca are foremost as a stimulant to overcome fatigue, hunger, and thirst. It also is used as an anesthetic to alleviate the pain of headache and sores. Before stronger anesthetics were available, coca leaves were used for broken bones, childbirth, and during operations on the skull. Coca leaves have been used for centuries as a stimulant. Coca is traditionally cultivated in the lower altitudes of the eastern slopes of the Andes, or the highlands depending on the species grown. Since ancient times, its leaves have been an important trade commodity between the lowlands where it is grown and the higher altitudes where it is widely consumed by the Andean peoples of Peru, Colombia, Ecuador, Venezuela, and Bolivia.

In need of some gin-spiration? Look no further! Whether you are a gin aficionado or simply gin-curious, this book from the experts at Craft Gin Club contains everything you'll ever need to know about the juniper spirit. With recipes for refreshing ice-cold punches through to warming winter serves, marinated main courses to delicious desserts, Gin O'Clock proves it's always a good time for gin, no matter the season. Packed with tips including: * Hosting the perfect gin-tasting * Growing your own garnishes * Making simple syrups * Creating your own gin truffles This is the definitive seasonal guide to gin exploration.

This book invites readers to discover an exceptional wine grown in the French region of Bordeaux. Chateau Cantemerle, which has been a vineyard since the Middle Ages, has a unique history full of mystery and intrigue. To tell its story, Valerie Labadie has created an original narrative, combining her own insights with the imagined memory of Baroness de Villeneuve, a 19th-century ancestor who signed the important Bordeaux Wine Official Classification documents in 1855. With 150 stunning, atmospheric photographs, Labadie takes readers on a journey around the vineyard, revealing a mansion that looks like Sleeping Beauty's castle, mysterious shadowy cellars, and a romantic 200-acre park in which wine-lovers can be lost for hours. Including a detailed history of Cantemerle's wines, this beautiful book will seduce wine lovers as they drift through its pages, ideally with a glass of Bordeaux in hand.

Wine. The word calls to mind vineyards descending stark Spanish hills, vats lining Tuscan villages, fashionable singles crowding California tasting rooms. But anyone who hikes or bikes back roads in the Upper Midwest sees grapevines twining over fence posts and twisting up trees. Smooth, delicious wines are made from those grapes, and from the wild berries and cultivated fruits grown in the region. Wineries of Wisconsin and Minnesota is a user-friendly guide to fifty-five wineries, ranging from small family-farm operations to the largest, best-known wine producers. The book's centerpiece is a series of thirteen "wine trails" that paints a picture of each winery's setting and unique flavor and includes detailed information and maps for visiting the wineries. Author and wine expert Patricia Monaghan explores the colourful history of Wisconsin and Minnesota wines, including the geology and climate of the region: the history of Upper Midwest grape growing; the heritage of country wines, and the major wine regions in the area. Delightful sidebars feature tidbits of wine information, from recommended pairings of food and wine to unusual local wine lore.

In Clean Cocktails, holistic health coaches Beth Ritter Nydick and Tara Roscioli bring a clean-living mindset to craft mixology. Their recipes use nothing but neutral, low-calorie spirits; fresh juices loaded with vitamins; gentle sweeteners like honey and maple syrup; and anti-inflammatory spices like cinnamon, cayenne and turmeric-the perfect alternative to drinks that are typically loaded with refined sugars, artificial flavours and dyes. Much more than a compendium of cocktails, this book provides recipes for "clean" syrups and bitters so readers can easily build their own delicious drinks. Nydick and Roscioli also highlight ingredients with health benefits, such as ginger (better digestion), cilantro (good for detox) and even vodka (metabolism booster, thanks very much).

*** "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

Can you handle mornings without a brew? No? Multiply that. Imagine an entire population under a cloud of lethargy, unable to kick start their days. Now introduce coffee. Bingo. The brain moves into over-drive and it's time for empire building. So goes Stewart Lee Allen's crazy theory. Only thing is, after retracing coffee's journey to world domination - by train, rickshaw, cargo freighter and donkey - he has plenty of evidence to back it up. Stewart Lee Allen has filtered out the richest beans from coffee's hot and frothy history . . . serving up a steamy, high-energy brew that will stimulate you more than a triple-strength espresso.

THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE.

Demystifying the terminology and methodology of matching wine to food, "Food and Wine Pairing: A Sensory Experience" presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

FOOD AND WINE PAIRING: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development

"Food and Wine Paring" provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examplesinclude menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables - both individuals and organizations - which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

In this new small-format edition of Tristan Stephenson's original best-selling book, he explains the origins of the cocktail and showcases classic drinks alongside his own ingenious reinventions. A true master of his craft, in this book bartender, restaurateur, spirit consultant, brand owner and drinks author Tristan explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe 'air' or an Insta-age Rob Roy with the 'age' on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.

This book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland's whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.

**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks** The Japanese Sake Bible is the ultimate book about Japan's national drink--from its history, culture and production methods to how to choose the best sake and recommended food pairings. Author Brian Ashcraft--the author of the popular guide Japanese Whisky--has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings. A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile. Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.