This book shows men and women how to create their favorite cocktails right in the comfort of their own homes. This is a quick but very informative recipe book that will walk you through the process of making all the most popular cocktails in the comfort of your own kitchen. After you read this you will understand just how easy it is to make your own champagne, gin and rum cocktails. The classic recipes in this book are accessible to novice and expert bartenders alike. A fully linked recipe index and table of contents makes the e-book easy to navigate. Whether you consider yourself a connoisseur or simply a casual drinker, you will find this book helpful as it will show you how to make the following cocktails: Mai Tai Pina Colada Planter's Punch Bloody mary Bull Shot Casablanca Carebear Hug Feelin blue Harvey Wallbanger Illusion In The Pink Screw Driver White Russian White Spider Desperate Martini Knickerbocker London Martini Paisley Martini Russian Martini Seventh Heaven Dirty Martini James Bond Martini Rolls Royce Nightmare Naked Martini Golf Martini Christmas Martini Boomerang Martini and so much more

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more. To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more

This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks offers a wide range of simple yet enticing recipes for root beer, green tea kombucha, pear cider, gluten-free pale ale, blueberry-lavender mead, gin sake, plum wine, and more

Engaging and complex, sophisticated and quirky, gin has become a vital component in the mixing cups of a new breed of artisan drinksmiths. Its title an homage to Humphrey Bogart's lament in the 1942 film "Casablanca," offered is the guide to a journey around the upper echelon of the bartending profession in one-hundred-and-one recipes - exploratory gin-based concoctions developed in the progressive cocktail laboratories of American "gin joints," often bringing methods and flourishes of the kitchen to the glass with fresh juices, muddled fruit, infused syrups, earthy spices, and leafy herbs. With this volume as trusted companion, you'll be able to re-create their remarkable formulas with precision and authenticity. With each raised glass, offer a toast to gin - invented by the Dutch, refined by the British, and glamorized by Americans. Borrowing once again from Bogart, "Here's looking at you, kid."

You cannot separate Russians from their vodka or vodka from Russia. For over 600 years, this proud Slavic culture has - for good or ill - been inextricably bound up with their national drink. This has been expressed in literature, song, politics, history and every aspect of popular culture. In this comprehensive, quixotic and addictive book, Edwin Trommelen explores all facets of the Russian obsession with vodka. Peering chiefly through the lenses of history and literature, Trommelen offers up an appropriately complex and rich portrait. In addition, most all of the hundreds of wonderful quotes from literature, theater and poetry are presented in both their Russian original and English translation, making this also a useful guide to improving one's Russian through the lens of this ancient drink.

2013 Reprint of 1862 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Illustrated Edition. Jerry Thomas (1830-1885) was an American bartender. Due to his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. In 1862, Thomas finished "The Bar-Tender's Guide" (alternately titled "How to Mix Drinks or The Bon-Vivant's Companion"), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories

2013 Reprint of 1939 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Charles H. Baker, Jr., wrote five collections of recipes that are far more than cookbooks, and impossible to classify. Baker states his chief tenet that informs his work: that all really interesting people-sportsman, explorers, musicians, scientists, vagabonds and writers-were vitally interested in good things to eat and drink; cared for exotic and intriguing ways of composing them. We soon discovered further that this keen interest was not solely through gluttony, the spur of hunger or merely to sustain life, but in a spirit of high adventure. Part travelogue, part memoir, and part instruction manual for budding bon vivants, his books and magazine columns chronicle a life spent searching for good things to eat and drink and the really interesting people with whom he loved to share them. Like his contemporaries Robert Ripley and Frank "Bring 'Em Back Alive" Buck, Baker traveled incessantly in search of unusual specimens; Baker brought his quarry home scribbled on the backs of bar napkins. In between overseas adventures, Baker fished with Hemingway off the Bimini coast; downed flaming apple brandy in the back room of a New Jersey inn with "Bill" Faulkner; joined Errol Flynn and Robert Frost for a beachfront dinner south of Miami, featuring four-inch steaks and potatoes boiled in pine resin-"better than any potato ever baked in mortal oven." "If you ever wondered whose oyster the world is," Esquire wrote in 1954, "meet Charles H. Baker, Jr." This book is an account of his discoveries regarding the world of exotic drink.

Also The Manufacture Of Effervescing Beverages And Syrups, Vinegar And Bitters; Prepared And Arranged Expressly For The Trade.

This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits. Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that cover every detail of Semenology, from mixing and presentation to harvesting and storage advice.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

"Distillers Handy Kitchen Guide" gives the reader a great look into a part of American history. It looks at the process of making moonshine and gives it a modern twist. Suffice it to say that though the process of making moonshine is illegal, it is still practiced by many. This book provides a definition of what moonshine is and gives the reader an overview on how various types of moonshine are prepared, including the dangers. Though it is a pretty rudimentary process to prepare the moonshine, certain tools are required in order to begin the cooking process. Great care also has to be taken while distilling, as the product is highly flammable and pretty unstable in this raw form. All of this and more is outlined within the Distillers Handy Kitchen Guide. By the time you've finished reading you will have learned how to create moonshine, vodka and whiskey like a southern pro. All the necessary information is here, including all the tools needed to start a distillery. Plus it evens outlines the process in it's entirety with some extra recipes on how to create different types of moonshine. The information flows nicely and can easily be understood by all. The author has phrased things in such a way that even a person with no prior knowledge of moonshine will be able create their own distillery. Or if the letter of the law is followed, learn a small part of what transpired and continues to transpire within the American heartland.

The bestselling bartending guide on the market is now in its tenth edition, and, still with twice the drink recipes of any other, remains the most comprehensive and user-friendly drink recipe book for the home and professional bartender. What's new? Sake. And lots of it. Six pages of the rice-based beverage. Types, serving etiquette, flavour profiles, food matching, history and lore, and much more. There are 150 added drinks, including those in a new "Low-Cal Concoctions" section, an expanded glossary, and Robert M. Parker's updated Vintage Guide. The Bartender's Black Book is now even the most environmentally conscientious bar guide with tips on how to "green" your home and/or commercial bar. Classic features: an index by ingredients, in-depth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and "malternatives", and Cunningham's "Glossary of Club, Restaurant and Bar Terms, and Slang" (sample below). Weisenheimer(n): slang, an obnoxious person; someone who thinks their banter is clever or humorous, even though others may not. Wounded Soldier (n): a beer that has been opened, partially consumed and left to die. See Soldier, and Dead Soldier.

Everyone who loves wine has a story to tell about it, from that first sip to that special event where a particular bottle had great meaning or impact. For some, drinking good wine has become a way of life and getting to that point involves some great moments and some unfortunate lapses in judgment. The end result is a life rich with memories and good friends made so because of a most marvelous process called fermentation.

Be honest. You expect this book to be a nonstop parade of gin and absinthe with a couple rum drinks thrown in for people who cosplay Airship Sky Pirates.

Sure, you'll find plenty of that, but compared to the crazy reality of Victorian drinking culture, your absinthe cocktail is downright boring.

You're about to embark on a series of improbable adventures with household staples. You'll find historically authentic punch recipes which could be confused for farmer's cheese, tea recipes that will knock you out rather than wake you up, and downright chewable eggy cream curdles.

Along the way, you'll also find a wealth of shockingly tasty 19th century recipes using all natural ingredients you already have at home.

Whether you're looking for a delicate cocktail to impress a fine corset clad lady or industrial quantities of affordable Victorian punch to serve the entire crew of your airship, you'll find the perfect Steampunk themed drink inside the pages of SteamDrunks.

Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important one. Once you understand how to manipulate the properties of alcohol, the rest will fall into place." To get the reader started, a collection of 103 detailed recipes are included, which can be studied and used as a reference. By carefully reading this book you will discover that producing new spirits is almost like cooking, one needs to first know the basics and then let the imagination run wild. Everything falls into place and making new drinks becomes routine. After practicing the technique of creating drinks a couple of times, the spirits will consistently be of high quality, become crystal clear and look beautiful. The process can become an art form.

Discover one of the fastest growing hobbies in the United States today. Inside "Making Wine - How to Make Wine from Kits" ebook are the secrets to making excellent wine from kits the first time and every time. Some of the topics addressed are: How to choose a kit wine. (page 10) What basic equipment you need. (page 13-18) What additional pieces of equipment make the process easier. (page 13-18) Learn a kit winemaking process that is better than other processess. (page 20) Create your own wine bottle labels. (page 32) Learn when to filter and when to not. (page 35) Finally, learn how to enjoy the fruits of your effort. (page 38) While this ebook is only about making wine from kits and doesn't go into making wine from fresh fruit, it does a great job of discussing the equipment needed, the process used and a chapter on how to enjoy the wine you just made. Order this digital download now - so you can start reading today how to make award-winning bottles of wine that you would gladly pay $15 to $20 per bottle to buy, for as little as $4 to $4.50 per bottle Be part of the fastest growing hobby in America.

AN INTRODUCTION TO MAKING WHISKEY, GIN, BRANDY, SPIRITS, &c. &c. OF BETTER QUALITY, AND IN LARGER QUANTITIES, THAN PRODUCED BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED STATES: SUCH AS RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES, PUMPIONS AND TURNIPS. WITH DIRECTIONS HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES. TOGETHER WITH DIRECTIONS FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &c. &c. AND SUNDRY EXTRACTS OF APPROVED RECEIPTSFOR MAKING CIDER, DOMESTIC WINES, AND BEER

Drink & Tell is just that -- a cocktail historian's tour of Boston, a city he knows and loves. Included are over 500 drink recipes created and served by more than 40 bars and restaurants in Boston. While there are plenty of recipes inside from heavy hitters like Eastern Standard and Drink who have basked in well-deserved international attention, the author also hopes to bring to light the other establishments which have crafted amazing drinks through the years to help make Boston a cocktail town. Drink & Tell is perfect for the home bartender, for the Boston barfly looking for a memento, and for trade bartenders near and far for inspiration on improving the cocktail scenes in their cities.

The Author Explores The Story Of Bourbon Whiskey, Originating In The Year Of The Declaration Of Independence, Continuing Through The Whisky Rebellion, Prohibition, Moonshiners, Barroom Photographs, And Bourbon Advertising.

Cuban Cocktails sheds new light on Cuba's Golden Age of Cocktails (1890s through 1930s) and its global impact on drinks and the bartending profession. Rather than simply presenting recipes, this sequel to their 2009 book Cuba: Legend of Rum, delves deep into the history of cocktail culture in Havana, into the lives of the bartenders, saloon owners, and their customers as well. Containing over 160 recipes, authors Miller and Brown spent 8 years gathering their information through personal interviews as well as the public archives and news sources in 5 countries to disclose surprising new details about the origins of classics such as Mojito, Daiquiri, Cuba Libre, Presidente, and Pina Colada. Required reading for anyone who wants to understand the passion and complexity of this living tradition of Cuban cultural, Cuban Cocktails opens a whole new world of understanding into this artistic profession and its creations.

The Practical Distiller is a lively and informative guide to the methods and problems of distillation, as practised in early 19th Century America. Samuel McHarry's seminal work was written to encourage Americans to stop relying on imported liquors, and make more of their own. This slim volume certainly packs a lot in: how to obtain and keep good yeast, construct and maintain hogsheads, mash rye and other grains, prepare and use malt, distil vegetables and fruit, build, use and maintain a distillery and its equipment, factor in water and weather, create liquors, run a profitable business, raise animals on the waste produce and make fruit wines, mead, cider and several types of beer. The current editor has carefully checked the text and added a glossary of technical and archaic terms to assist the reader.

The eagerly awaited 101 Best New Cocktails 2012 is gaz regan's annual collection of creative new cocktails from the world's most talented bartenders. Nobody has his finger on the pulse of the global bartending community more than gaz regan-the bartender formerly known as Gary Regan. The author of the gaz regan's ANNUAL MANUAL for Bartenders series, the monumental The Joy of Mixology, and keeper of the Worldwide Bartender Database, gaz has hand-selected 101 of the 2012's best new cocktails as created by 100 mixologists from 25 countries, including Australia, Argentina, Belgium, Bulgaria, Canada, China, Denmark, Dubai, France Greece, Germany, Ireland, Italy, Mexico, Netherlands, New Zealand, Norway, Romania, Scotland, Slovakia, Spain Sweden, United Kingdom, United States of America, and United States Virgin Islands. Who made the grade with gaz regan? Open this companion book to gaz regans' ANNUAL MANUAL for Bartenders 2012, make one of these nifty recipes, and find out why these are gaz regan's selection of 2012's best new cocktails.

Release the Toji Within Like Japan's Toji, master brewers, you too can brew excellent sake. Brewing Sake details the ingredients, equipment, and knowhow for brewing Japan's national drink, Sake. It will provide you with the ability to brew your own high quality sake and proudly share it with your friends and family. This is the first non-Japanese book entirely on brewing sake. Based firmly on the actual methods used by Japanese brewers, Brewing Sake details each step in the brewing process and how you can implement them. But it does not stop there; rather it explains the underlying processes that are driven by the micro-biology of the yeast and bacteria that drive the brewing process as well as the chemistry embodied by the ingredients. Brewing Sake walks you through a step by step method that will give you the best chance of a successful first brew. By the time you have finished reading this book, you will have a full command and understanding of sake brewing, each of the steps involved and the ingredients used.