Holiday Cocktails provides dozens of foolproof ideas for successful entertaining at home, including the basics of cocktail making, choosing the right drink for the right occasion, and serving cocktails for a crowd. It's packed with easy-to-follow recipes for seasonal favourites, from nogs to grogs, as well as classics with a twist that work year-round, such as old-fashioneds and martinis, coffee-based drinks to serve in lieu of dessert, and even nonalcoholic cocktails that are a treat unto themselves. This is the perfect book to pull off the shelf year after year when you want to make any occasion a little more festive. Holiday Cocktails, Holiday Cookies, and Party Food, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.

Jay McInerney on wine? Yes, Jay McInerney on wine! The best-selling novelist has turned his command of language and flair for metaphor on the world of wine, providing this sublime collection of untraditional musings on wine and wine culture that is as fit for someone looking for “a nice Chardonnay” as it is for the oenophile.

On champagne: “Is Dom Pérignon worth four bottles of Mo‘t & Chandon? If you are a connoisseur, a lover, a snob, or the owner of a large oceangoing craft, the answer . . . is probably yes.”
On the difficulty of picking a wine for a vegetarian meal: “Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh.”
On telling the difference between Burgundy and Bordeaux: “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died, it’s probably Burgundy.”
On the fungus responsible for the heavenly flavor of the dessert wine called Sauternes: “Not since Baudelaire smoked opium has corruption resulted in such beauty.”

Includes new material plus recommendations on the world’s most romantic wines and the best wines to pair with a meal

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini.

"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.

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.

**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.

You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple--cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert--now it doesn't have to be one or the other! From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.

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 PERFECT GIFT FOR ANYONE WHO ENJOYS A TIPPLE . . . OR TWO . . . OR TEN! Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. Tracing humankind's love affair with booze from our primate ancestors through to Prohibition, it answers every possible question: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never like the movies. This is a history of the world at its inebriated best. 'This book is a laugh riot. I mean the way the author has presented it is hilarious and to the point' Goodreads Reviewer 'Highly entertaining. Cheers! Bottoms up! Good health!' Goodreads Reviewer 'It can make a good gift for someone with a sense of humour and appreciation for the magical powers of alcohol' Goodreads Reviewer

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?

This is exactly what it sounds like: instead of photos or illustrations, this cocktail book is fully illustrated with oil paintings. Featuring an all-star team, Cocktails, A Still Life is less of a bartending guide and more of a presentation piece attracting the eye, mind, and palate focused squarely on the art-including the dozens of luscious, hand-painted images. As they say, "We drink first with our eyes." Contemporary still-life master Todd Casey has collected 60 paintings for 60 classic drink recipes, developed by Drinkology author James Waller, that are then paired with witty and imminently readable behind-the-bar anecdotes and histories by beverage historian Christine Sismondo. Broken down into sections, inspired by times and events that call for a cocktail, the book includes art, recipes, and history. Drinks include: Part One: Daytime Drinking * Belgian Beers * Bellini * Bloody Mary * Mojito * Ramos Gin Fizz Part Two: Aperitivo Hour * Aperol Spritz * Daiquiri * Gimlet * Gin & Tonic * Sgroppino Part Three: Cocktail Party * Cosmopolitan * Long Island Iced Tea * Mai Tai * Negroni * Vieux Carre Part Four: Celebration * Egg Nog * French 75 * Margarita * Mezcal and Sangrita * Mint Julep Part Five: After Dinner/Nightcap * Boulevardier * Brandy Alexander * Grasshopper * Irish Coffee * Sake Both a sophisticated gift and a useful cocktail-making guide, Cocktails, A Still Life is not just for "cocktail nerds" but also for those who enjoy finely crafted art and finely crafted beverages.

From Nikki Van De Car, the best-selling author of Practical Magic, comes a fully-illustrated, enchanted introduction to the witch's world of modern potions, including tinctures, infusions, herbal DIYs, and magically-infused craft cocktails. Witchcraft meets cocktail craft in Potions, a contemporary introduction to the world of infusions, tisanes and herbal teas, homemade tinctures, and expertly mixed alcoholic beverages, all imbued with a healthy dose of everyday enchantment. As with all magic, intention is what makes a potion a potion, and author Nikki Van De Car uses her signature blend of holistic remedies, DIY projects, and accessible magical rituals to guide readers through the wide world of potion-making. From homebrewed kombuchas to crystal-charged cocktails, this fully illustrated guide is an essential addition to the arsenal of kitchen witches and enchanted mixologists. Organized around a series of intentions -- including Creativity, Calm, Love, Harmony, and Protection -- the chapters in this book each include teas, cocktails, kombuchas, non-alcoholic beverages, and DIY components like bitters, shrubs, and infusions, that enhance the reader's spellwork. Every recipe will involve a brief ritual of some kind, whether setting an intention, or using a crystal, sun magic, or moon magic, and each recipe will involve some form of herbal magic. Each cocktail is accompanied by a vibrant, full-color illustration, and each chapter includes longer mystical rituals to support the reader's overall magical practice.

'This book is dangerous: I had a Boulevardier in my hand five minutes after opening it' Victoria Moore, Wine correspondent, the Daily Telegraph and BBC Good Food 'Cocktail making demystified at last! What a useful book' India Knight The cocktail scene has exploded in recent years and the bars are booming. From the classics to modern-day twists with infused spirits and tonics, vermouths and bitters, ordering a cocktail at the bar has never been so much fun. Which is great news for some but if, like the author, you really don't get out much, then it can feel like you're missing out on all the fun. Until now. Helen McGinn's Homemade Cocktails is full of recipes, hints and tips to help you re-write your at-home cocktail repertoire. From classics to the latest in cocktail fashions, this book helps you raise the bar whether it's to impress your guests or simply treat yourself. You'll find ways to use up what's in those bottles lurking at the back of the cupboard and knock up a fabulous cocktail in no time, adding instant glamour to any occasion.

Craft cocktails meet the great outdoors in this vibrant celebration of good times and good spirits, from the authors of The Cocktail Workshop. What could possibly enhance the natural beauty of a crystal clear lake, snow-capped mountain, or backyard fire pit? A craft cocktail, of course! So cozy up by the campfire, pack your cooler for a picnic out at the lake, or rent a mountainside cabin with your friends-it's time to head for the woods for some good times and good spirits courtesy of Backcountry Cocktails. Inspired by the singular natural beauty of New Hampshire's White Mountains, this book is a true celebration of entertaining in the outdoors-with dozens of seasonally-inspired and organized recipes to enjoy outside, whether you're on an early spring hike or a mid-winter retreat. Each recipe from authors Steven Grasse and Adam Erace, of The Cocktail Workshop, captures the energy of hitting the trails in an elevated yet approachable ode to craft cocktails and the beauty of the natural world. No matter your cocktailing style, there's something for everyone, from spiked cocoa to frozen fizzes (perfect for packing as a treat after an afternoon of hiking), and even foraged creations that will tie your experience to the land around you. All recipes are designed to use relatively few ingredients (for easy packability), and to be both portable and batachable-so you can enjoy them no matter what kind of adventure you have planned for the day. Each seasonal chapter also includes a handful of recipes for entertaining, like Crispy Cast-Iron Trout with Wild Greens, "field guide" how-tos on local experts covering topics from medicinal plants to preserving fruit, and DIYs (like fermenting your own vegetables or foraging for mushrooms).

Craft unforgettable happy hours at home with this globally inspired collection of 100+ crave-worthy bar bites and cocktail pairings from the bestselling author of Booze & Vinyl and The New Cocktail Hour.Bring the world's best drinking food home and into your kitchen with this stylish recipe book featuring more than 100 drool-worthy, easy-to-prepare dishes. Award-winning food-and-drink writer Andre Darlington serves up creative bites and reimagined classics from around the globe-everything from quick nosh to wowing party-pleasers-to make Bar Menu the ultimate guide to boozy eating and entertaining at home. Whether you are a cocktailer looking for food pairings, or an armchair traveler eager to recreate iconic bar bites from the comfort of your own kitchen, this is your bible for hosting memorable cocktail hours. Companion drink ideas for every dish, 30+ cocktail recipes, quick history lessons, plus tricks and tips on everything from curating menus to batching drinks for a crowd of family and friends make this a cocktail hour cookbook unlike anything you've seen before.Recipes include Persian Saffron Pistachios, Piri Piri Shrimp Cocktail, Cacio e Pepe Frittata, Gin-Cured Gravlax, Cocktail Ramen Eggs, Italian Riviera Meatballs, Sticky Flanken Ribs, Jalapeno-Corn Sables, Mezcal Pudding, African Ginger Cakes, and many more.

Boozy ice lollies you can make at home. The sun is out, the mercury is finally hitting 30 degees ... what better way to toast the start of summer than with a frozen cocktail - on a stick! With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to GBP40m in the past year, according to Kantar Worldpanel. From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop. This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II.

"To be a Frenchman means to fight for your country and its wine."
–Claude Terrail, owner, Restaurant La Tour d’Argent

In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

This important book looks at the entire history of distilling in the Middle East and Europe from the earliest experiments by the Pythagorean alchemists of Ptolomaic Egypt in the fourth century BC to the commerical production of spirits to drink in the British Isles to the year 2000. It is important because Ms Wilson has explored byways of early history that have been little noticed by previous scholars. She links the art of distilling to alchemical practice; to the Dionysian cults of ancient Greece and Rome; to the development of the art by the Gnostic mystic Christian sects (who greatly influenced the Coptic church in lower Egypt and Ethiopia); to the researches of the Persians and Arabs; to the preservation of the art by various heretic cults in western Europe such as the Bogomils and Cathars and, of course, the Templars; then into more mainstream development by the medieval and Renaissance alchemists; before comparative relaxation into the domestic history of distilling in England for the manufacture of strong liquor and the making of medicinal and perfumed waters by members of the landed gentry. This is Dan Brown and the "Da Vinci Code" but written by a scholar and dealing with real-life matters not soft brain-candy. There are twelve chapters divided into three sections. The first is 'The Ancient and Early Medieval World'; 'The Eastern Mediterranean Region'; 'The Later Middle Ages'; 'Western Europe'; and 'From Early Modern Times to AD2000: The British Isles'. While treating extensively of the mystical, cultish and religious origins of distilling, as well as its links to early science, Ms Wilson looks closely at all forms of distilling in the British Isles. This work includes the manufacture of spiritous liquors such as whisky, gin, and others and the central part played in country house domestic life by cordial waters and other distillations manufactured with great skill by generations of housewives as home medicine and perfumery. The book does not treat, at any length, the history of spiritous liquors, including brandy, on mainland Europe.