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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > General
This manual is intended for the craft whiskey distiller who aims to
make excellent-quality malt whiskey through artisan distillation
methods. This manual describes, at the craft level, the process of
making whiskey. It gives detailed instructions on how to distill
one barrel (53 gallons) of 120-proof malt whiskey. The reader
learns about the principles of distillation, types of stills, and
the process of distillation. The manual also goes into detail about
how-to make head and tails cuts-the elusive operation that a
distiller needs to learn in order to create a world class whiskey.
Most important is the chapter on mashing and creating a barley wash
for fermentation. The all-grain recipes in the manual are adapted
from the mashing (brewing) process used by commercial malt whiskey
distilleries. Finally, the wash will be distilled using the
double-distillation method employed by most of the renowned
malt-whiskey producers.
In 2011 when Alice Feiring first arrived in Georgia, she felt as if
she'd emerged from the magic wardrobe into a world filled with
mythical characters making exotic and delicious wine with the low
tech of centuries past. She was smitten, and she wasn't alone. This
country on the Black Sea has an unusual effect on people; the most
passionate rip off their clothes and drink wines out of horns while
the cold-hearted well up with tears and parse emotional toasts.
Visiting winemakers fall under Georgia's spell and bring home
qvevris (clay fermentation vessels) while rethinking their own
techniques. But as in any good fairy tale, Feiring sensed that
danger ran shotgun with the magic. With acclaim and growing
international interest come threats in the guise of new wine
consultants aimed at making wines more commercial. So Feiring
fought back in the only way she knew how-by celebrating Georgia and
the men and women who make the wines she loves most, those made
naturally with organic viticulture, minimal intervention, and no
additives. From Tbilisi to Batumi, Feiring meets winemakers,
bishops, farmers, artists, and silk spinners. She feasts, toasts,
and collects recipes. She encounters the thriving qvevri
craftspeople of the countryside, wild grape hunters, and even
Stalin's last winemaker-while plumbing the depths of this tiny
country's love for its wines. For the Love of Wine is Feiring's
emotional tale of a remarkable country and people who have survived
religious wars and Soviet occupation, yet managed always to keep
hold of its precious wine traditions. Embedded in the narrative is
even hope that Georgia has the temerity to confront its latest
threat-modernization.
The long-awaited cocktail book from Vanderpump Rules stars Ariana
and Tom is finally here! Bravo's hit show Vanderpump Rules, which
Vogue recently called "America's perfect reality show," is a
spin-off of The Real Housewives of Beverly Hills. The show is
centered around the crazy, booze-fueled lives of the staff at Lisa
Vanderpump's wildly popular SUR restaurant in West Hollywood.
Ariana Madix and Tom Sandoval, two of the show's stars, fell in
love on the show and have stuck together through it all. They've
been talking about writing a cocktail book on the show for a few
seasons, and now they're finally delivering the goods with this
book that has drinks for every situation. It features a mix of
classy cocktails for fancy special occasions and trashier recipes
for those times when you just have a few random ingredients in your
kitchen and want to keep the buzz going. Shots and recovery recipes
are also included, so your pregame and morning after will be
covered too. Woven throughout are brand-new photos and
behind-the-scenes stories crafted with the help of Bravo insider
and co-author Danny Pellegrino, making this a true must-have for
fans of the show.
Champagne and I have something in common: What if anything is
possible? In the hands of Air s Champagne Parlor owner Ariel Arce,
sparkling wine is magic: It makes music sound better, clothes feel
sexier, people look hotter, big ideas seem possible. It s a legal
drug that lets you get a little loose, fly high on effervescence.
It s a mischievous potion that was created out of an accident in
the 1600s, whose mysteries we are still drawn to today. Drawing on
Arce s decade of experience selling, tasting, and proselytizing,
Pop Bottles educates, amuses, inspires, and empowers us to make
Champagne and sparkling a go-to. Divided into two sections (one for
Champagne, the other on sparkling wines from around the world), Pop
Bottles dispenses with dry backstory and tedious tasting notes in
favor of a rollicking, visual tour of the universe of bubbly.
Discover your palate through a choose-your-own-adventure tasting
guide; learn what to wear (and not wear) to a vineyard; and learn
how to throw a Champagne pizza party. The sparkling section will
cover dominant sparkling regions (Italy, Spain, and elsewhere in
France), along with exciting newer players like England, America,
Australia, and Japan.
There is no right or wrong way to drink bourbon-in a cocktail,
straight up, on the rocks, or with a splash of soda. You will never
know which is your way until you try them all, and How to Be a
Bourbon Badass will guide you on the path of your own bourbon
adventure. How to Be a Bourbon Badass, captures the storied history
of America's native spirit, explains the process of making liquid
gold, and offers top-notch cocktail, dinner, and dessert recipes
for the novice and connoisseur alike. From tales of legendary
master distillers to stories of how lives were changed through
newfound bourbon badass confidence, and from recipes for classics
like the bourbon highball to fresh twists like strawberry bourbon
lemonade with rosemary. Ruffenach shares behind-the-scenes tales
from bourbon industry experts and rock stars. Your journey to
becoming a bourbon badass begins here!
COOL DRINKS FOR HOT SUMMER DAYS With their thirst-quenching
profile, crisp acidity, and vibrant fruit flavors, juicy summer
cocktails are pure refreshment and just what we crave, whether
lounging poolside or working the grill. And here, from expert
mixologist and hospitality maven Nick Mautone, are over 45 no-fail
recipes for the very best of them, from classics like the pina
colada and the Tom Collins to the perfect margarita and a killer
mojito. Includes cocktails with wine, like peach sangria, and even
fruit-forward alcohol-free cocktails like virgin watermelon punch.
Oh, and that world's best gin and tonic? The secret is ginger
syrup.
Craft the perfect whiskey cocktail! Enjoy over 100 whiskey cocktail
recipes, featuring your favorite spirit! From the Manhattan to the
Mint Julep, whiskey is the foundation of some of the most iconic,
old-school cocktails, and its renaissance has led to an array of
innovative new creations. Whether you prefer your drinks tart and
refreshing or complex and spirit-forward, this artfully curated
collection features: - More than 100 whiskey cocktail recipes with
chapters dedicated to whiskey, bourbon, rye, and whiskey liqueurs
and creams - Distillery profiles on Buffalo Trace, Four Roses,
Hartfield & Co., Heaven Hill, Jack Daniel's, Jim Beam, Maker's
Mark, Willett, and Woodford Reserve - Facts about the origins of
whiskey found all throughout the book - These libations and more:
Gentleman's Manhattan, Perfect Old Fashioned, Rob Roy, Southern
Charm, Hot Toddy, Pomegranate Smash, Tennessee Mule, Vieux Carre,
Maker's Boulevardier, Jack and Ginger, Black Manhattan, Buffalo
Smash, Whiskey Sling, Sazerac, South of NY Sour, Blackberry Sage
Julep Whiskey Cocktails is an essential guide for anyone looking to
craft an impeccable drink. From the whiskey aficionado to the
beginner, there is a whiskey drink for everyone with a wide variety
of classic whiskey recipes and modern originals to choose from.
This beautifully designed book is perfect for anyone who wants to
mix whiskey drinks at home and is a great gift for whiskey lovers.
Booze Cruise is your essential guide to the global cocktail
landscape. Each city stop includes a bit of history and is loaded
with intel on the current scene, travel tips, ingredients,
techniques, and, most of all, the greatest drinks using local
flavors, often complete with recipes for food-pairing. List of
destinations: Europe * Amsterdam * Athens * Berlin * Budapest *
Copenhagen * Dublin * Kyiv * London * Madrid * Paris * Prague *
Rome * St. Petersburg * Stockholm Africa & the Middle East *
Beirut * Cape Town * Dubai * Tangier * Tel Aviv Asia * Bangkok *
Delhi * Ho Chi Minh City * Hong Kong * Manilla * Seoul * Shanghai *
Singapore * Taipei * Tokyo The Americas * Bogota * Buenos Aires *
Havana * Lima * Mexico City * New Orleans * New York City * San
Jose * San Juan * Santiago * Sao Paulo * Toronto Oceania * Sydney
A nightcap is the perfect way to end the night, and author Kara
Newman knows just how to make them. This gifty, foil-accented book
contains more than 40 cocktail recipes-some to keep the night
going, some that will help ease you to sleep, some that can double
as dessert, and some that can soothe the stomach after a hearty
meal. There are classics like the sweet and creamy Brandy
Alexander, new takes on old favorites like the Black Manhattan,
which swaps an aperitif for the classic vermouth, and simple new
ideas like the Open & Shut, which combines equal parts amaro
and cognac for a slow sipper. Whatever kind of night it's been,
Nightcap is the perfect way to top it off.
The first part of the book is dedicated to the drink's creation and
extraction processes, both traditional and contemporary. The second
is a complete history of the beverage, from its origins in medieval
alchemy to today's popular renaissance. Further chapters explore
the liqueur's botanical profiles and natural properties, followed
by a thorough buying guide with descriptions of bottles from Italy,
Europe and beyond. Finally, Zed showcases how best to use amaro
behind the bar and in the kitchen, with recipes such as The Golden
Mai Tai and Bitter Goat Cheese Risotto. A lovingly crafted tribute
to a celebrated drink, The Big Book of Amaro is an eye-catching
triumph that will delight anyone with a passion for amaro,
mixology, food science or all things Italian.
An imaginative natural history survey of the wide world of spirits,
from whiskey and gin to grappa and moonshine In this follow-up book
to A Natural History of Wine and A Natural History of Beer, authors
Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as
a lens through which to gain a greater appreciation of natural
history. This volume considers highly alcoholic spirits in the
context of evolution, ecology, history, primatology, molecular
biology, physiology, neurobiology, chemistry, and even
astrophysics. With the help of illustrator Patricia Wynne, DeSalle
and Tattersall address historical and cultural aspects and
ingredients, the distillation process, and spirits and their
effects. They also call on an international group of colleagues to
contribute chapters on brandy, vodka, tequila, whiskies, gin, rum,
eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaca. Covering
beverages from across the globe and including descriptions of the
experience of tasting each drink, this book offers an accessible
and comprehensive exploration of the scientific dimensions of
spirits.
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
Armed with cutting-edge research and a barfly's thirst for the
truth, cocktail instructor Brian D. Hoefling tackles the most
burning questions and longest-held myths surrounding that most
ancient of human pastimes-with the science to either back them up
or knock them down. From the ins and outs of aging to the chemistry
of a beer head and the science behind your hangover, Distilled
Knowledge provides a complete and comical education that will put
an end to any barroom dispute, once and for all.
Botany for Bartenders"Cocktails, Mocktails and Garnishes from the
Garden is perfect for stirring things up and taking your drinks to
a new level." -The Two Classy Chics #1 New release in Garnishing
Meals, and Food Science Step inside a bartender's apothecary,
forage for garnishes, and craft some of the most popular cocktails,
mocktails, and beverages. This beautifully photographed compendium
of craft cocktails includes examples of garnishes and interesting
ingredients to give any drink a botanical twist. The go-to
reference for classic and modern cocktail recipes. Whether it's
adding a basil sprig or infusing gin with peaches; Cocktails,
Mocktails and Garnishes from the Garden gives you the ability to
make classic cocktails and the confidence to craft innovative
concoctions. Alongside recipes of some of the most popular
cocktails come new-fangled libations, non-alcoholic equivalents,
and instructions to create gorgeous garnishes. Creating your very
own herb bar and garnish garden for craft cocktails. A cocktail
recipe book from the wild; Cocktails, Mocktails and Garnishes from
the Garden features examples of garnishes and general know-how.
With a reference guide of herbal and floral flavors that complement
different spirits, and details about what to plant and how to grow
your very own herb bar, you can craft cocktail recipes alongside
nature. Inside, learn about herbs and their uses as well as:
General instructions on creating a garnish garden The difference
between a high ball and a coupe glass Which bar tools are "must
haves" for a home cocktail set-up If you enjoyed books like The
Drunken Botanist, The Wildcrafting Brewer, Shrubs, or Beautiful
Booze, then you'll love Cocktails, Mocktails and Garnishes from the
Garden.
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