Spirits and drink historians Brown and Miller, who also created the Web site Shaken Not Stirred: A Celebration of the Martini, trace the birth of spirits from China to India to Persia through Europe and on to the New World.

130 carefully selected Swedish traditional schnapps songs, one third in English, the rest in the original language. Richly illustrated with traditional b&w drawings. Also includes texts for an English-speaking audience on Swedish table traditions and how to "survive" your first encounter with a traditional Swedish dinner. How to enjoy aquavit, the national beverage of the Scandinavian countries and how to spice your own aquavit-easier than you'd think.

This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family's business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never before been published, including secrets from some of the most expensive and exclusive bars in the world (past and present) personally collected over decades - yet this is not simply a recipe book. What makes this most worthwhile is the detailed and thoughtful explanation behind several original methods of producing extraordinary flavors. The section on complexing agents alone is worth the price of this book. As a bonus, there is an appendix with dozens of authentic 1928 recipes for the manufacture of interesting and obsolete cordials and spirits.

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.

Written by David Nathan-Maister, the book surveys the history of absinthe from earliest days right up to the present, with a particular focus on its glittering heyday in Belle Epoque France. Hundreds of full colour illustrations document every aspect of the drink - its distillation and production, the grande marques that distributed it, the bars and cafes that served it, the patrons - men and women, rich and poor, soldiers and politicians, poets, artists, lovers and boulevardiers - who drank it. Special sections describe the various drinking rituals in exhaustive detail, others deal with absinthes popularity and spread in the USA, its alleged "secondary effects" and the disputed syndrome of absinthism, the hard fought and ultimately successful campaign to ban it in France, Switzerland and elsewhere, and 80 years later, its modern renaissance at the dawn of the 21st century.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Complete reprint of the classic wine book 'The Wholesale and Retail WINE & SPIRIT Merchant's Companion' written by Joseph Hartley and originally published 1839. This book on wine is designed as a practical handbook for the wine and spirit trade and contains several hundred receipts. Dedicated to all wine connoisseurs. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

This scarce antiquarian book is a facsimile reprint of the original. 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 for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This essential text and reference offers a complete guide to fruit wines. It will prove to be invaluable for all winemakers, from the amateur to the commercial producer. Written with attention to detail and a passion for fruit wine, this book goes through the considerations for setting up a winery to the production process, designing a fruit wine recipe to suit any wine style, analysis, stability issues, packaging, marketing and sales. Covered in the book: - Detailed Overview of Fruit Wine Industry - Anatomy of Winemaking Fruits - Winemaking Techniques and Production - Laboratory Analysis and Evaluation - Award Winning Recipes - Tasting, Judging and the fine art of Balance - Manage the Business, Cost and Finance Data - Marketing, Sales and Industry Know-how - Complete List of Buyers and Importers - Plus a lot more...

Finally, there's a book that's almost as much fun as having a couple of drinks. "Alcoholica Esoterica" presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It's almost like pulling up a stool next to the smartest and funniest guy in the bar. Divided into chapters covering the basic booze groups - including beer, wine, Champagne, whiskey, rum, gin, vodka, and tequila - "Alcoholica Esoterica" charts the origin and rise of each alcohol's particular charms and influence. Other sections chronicle "Great Moments in Hic-story," "Great Country Drinking Songs," "10 Odd Laws," and "Mt. Lushmore, Parts I-V." Additionally, famous quotes on the joys and sorrows of liquor offer useful shots of advice and intoxicating whimsy.

This book exposes the secret history of drink, from creative stimulant to addictive poison.This invigorating work traces the cultural history of convivial drinking before the concept of addiction overshadowed intoxication's reputation as a creative, philosophical, and spiritual force. Marty Roth's Drunk the Night Before illustrates altered consciousness from myth to contemporary life, laying bare the behaviors and beliefs, sacred and secular, invested in intoxication.From the days of antiquity to the twentieth century, Roth follows the often veiled language of intoxication through religion and aesthetics, poetry and art, popular festivals and film. In this sweeping work, he examines the cultural roots of love potions and the fountain of youth, drunkenness in Hollywood cinema, the religious concept of a spiritual high versus the condemnation of intoxication. Roth reinvigorates the currently rebuffed connection between intoxication and artistic creativity, taking up by turn the poet Anacreon and the canon of drink poetry-from classical Greek to the European lyric, Euripides' Bacchae and the figure of Socrates in Plato's Symposium, the heavy investment of Western philosophy in intoxication, and the concepts of the carnivalesque in Friedrich Nietzsche and Mikhail Bakhtin. At once deeply erudite and irresistibly congenial, this encyclopedic work makes critical sense of the long history of alcohol as potion and poison, as pharmakon and catalyst, revealing altered states as the hidden thread in the story of sensation and Western cultural consciousness.

A complete reproduction of "The Flowing Bowl- What and When To Drink, Full Instructions How To Prepare, Mix and Serve Beverages," written by "The Only William" William Schmidt, published 1891. This classic drinks and cocktails book presents recipes for mixed drinks and punches, as well as advice and history on beers, wines and some non-alcoholic beverages, and also includes chapters on beer, ales and wines. William Schmidt included sample menus detailing beverage matches for each course. Dedicated to all bartenders and cocktail lovers Feel free to take a look at our complete reprint catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

The Cocktail Cool Bar: A Textbook for Bartenders targets the growing demand for knowledge pertaining to the bartending profession all over the world. With the explosive Asian Spirit Market changing social norms and cultural behavior Bar Owners, Food & Beverage Managers and the growing number of professional Chinese bartenders want to know how to compete. Published in Simplified Han Chinese and Traditional Chinese, Cocktail Cool's book and website offer a level playing field. Cocktails are just for starters - the Cocktail Cool Bar: A Textbook for Bartenders takes the mystery out of almost every kind of spirit. Front Bartenders need to be more than just drink-making machines; they need to know product histories, brands, and the individual tastes of all those little international representatives behind-the-bar. How can someone be expected to make a great drink if they don't know the individual tastes of the ingredients? Instead of just another list of recipes, this bilingual book teaches the reader to know what to mix and why. Whether you're a young Bar-Back apprenticing in the trade from the ground-up, or a seasoned Bartender/Owner looking to cut costs and map your profit margins, The Cocktail Cool Bar: A Textbook for Bartenders draws on years of experience and focuses it on how to get the most out of today's distributor networks, sales promotions and corporate marketing initiatives, by opening the door to the complex world of the spirits industry in 3 written languages. Written by experienced bartenders, Mike Armstrong and Ryan McClure, from the U.S. and Canada respectfully, the book encompasses Cocktail Culture, with a focus on business and trade secrets. The bilingual website, www.cocktailcool.com, and the book work together as a valuable resource for up-and-coming mixologists, bar managers, owners, as well as the layman looking to know more about their favorite cocktails. Full of useful tools and charts, beautiful artwork and perfect-bound in a 124 page 8.5" X 8.5" softcover, The Cocktail Cool Bar: A Textbook for Bartenders is the full color companion for any experienced bar professional. True added value for professionals in the industry is the comprehensive index of international companies and the brands they own. Mike Armstrong was Jim Beam's Brand Ambassador when he owned and operated fM, the bar that attained national fame in Taiwan as the Best American Bar and the place to go for good drinks. With over 25 years of professional experience in Hawaii, Australia, Taiwan and the East Coast United States, Mike regularly travels to China to consult his friends in the bar industry.

Originally published in 1937 by the United Kingdom Bartenders Guild, Cafe Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars. Tarling, head bartender at the Cafe Royal during had two goals. He wanted to extend thisresource to consumers. He alsowanted to raise funds for the United Kingdom Bartenders Guild Sickness Fund and the Cafe Royal Sports Club Fund. Thus, he drew from the recipes previously compiled for Approved Cocktails, and added more of his own. He also collected many more original recipes from his contemporaries. The result was an outstanding and timely book. It did more than gather recipes, it captured a boom time in the history of cocktails, glass by glass. Sadly, there was only one printing and it became an unobtainable rarity, locking away a time capsule of drinks and knowledge. Reproduced in collaboration with the UKBG, Exposition Universelle des Vins et Spiritueux, and Mixellany Books, this facsimile edition unlocks that knowledge for a new generation of consumers and bartenders around the world. Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.

The first book written in the English language to narrate the amazing history of the world's third largest selling spirit: cachaa. Drinks historians Jared Brown and Anistatia Miller disclose the secrets of cachaa's Asian ancestry and noble birth in Brazil. They explain the spirits integration into Brazilian history and culture from its rise in the Sixteenth Century to the Nineteenth Century propaganda that led to its disfavor among the upper and middle classes. The rediscovery of Brazil's native soul in the Twentieth Century leads to a discussion to the recent raise in international popularity of this versatile spirit. The book was defines the differences amongst rum, rhum agricole, and cachaa; provides tasting session procedures; offers classic and modern cocktail recipes as well as food pairings.

In "A Hedonist in the Cellar, " Jay McInerney gathers more than five years' worth of essays and continues his exploration of what's new, what's enduring, and what's surprising-giving his palate a complete workout and the reader an indispensable, idiosyncratic guide to a world of almost infinite variety. Filled with delights oenophiles everywhere will savor, this is a collection driven not only by wine itself but also the people who make it.
An entertaining, irresistible book that is essential for anyone enthralled by the myriad pleasures of wine.

"Bartending for Fun and Profit!"

Bartending is an exciting and very lucrative career. Did you know that an average bartender can earn $100-$400 a night, in tips alone? Bartending is one of the fastest legal ways to make money, and is fun as well! You can make lots of new friends, work full or part time, pay off bills, put yourself through school, or buy a new car.Don't know much about liquor? Don't worry! Most people know only about four drinks (two of which are beers) Author and experienced bartender Chandler's approach is easy to understand, even for someone with little or no experience. He teaches you the secrets real bartenders use, so even a beginner can make drinks like a professional. Start right away making Apple Martinis, Grape Nehis, Sex on the Beach, Lemon Drops, Mai-Tais, Rum Runners, Hurricanes, B-52's, margaritas, beautifully layered shooters, coffee drinks, scrumptious daiquiris, and more. It's fun and easy! You will learn the terminology (so you can talk like a real bartender), fantastic drink recipes (including how to mix, pour, and serve over 200 popular drinks), and lots of great tips on how to get started in this exciting and profitable career.

Keep your body in shape and your taste buds happy in the Zone. .

Gloria Bakst, a former food expert at ZonePerfect Nutrition, presents her mouthwatering collection of meal plans and recipes that will keep you in the Zone. So "scrumptious" and so "simple" to make, you just won't believe it's . . .. .

"Breakfast . . ."
. Sunday Brunch Bagels with Smoked Fish
. Blueberry Smoothie. .

"Appetizers, Soups, and Salads . . ."
. Stuffed Mushrooms
. Shrimp Soup with Ginger and Snow Peas
. Arugula and Roasted Pear Salad. .

"Fish and Seafood . . . "
. Grilled Swordfish in Lime-Cilantro Sauce
. Baked New England Cod
. Mussels with Artichoke Hearts. .

"Poultry and Meat . . ."
. Chicken Stir-Fry with Almonds
. Sauteed Turkey Breast with Mushroom And Garlic
. Marinated Lamb Kabobs. .

"Tofu, Tempeh, and Other Vegetarian Main Courses . . . "
. Italian-Flavored Tofu Sausage with Vegetables
. Chili-in-the-Zone
. Zucchini Lasagna. .

"Vegetable Side Dishes . . ."
. Brazilian Black Beans with Salsa
. Oven-Roasted Orange Vegetables
. Grilled Eggplant with Hoisin Sauce. .

"Desserts and Snacks . . ."
. Sweet Crisps with Ricotta and Berries
. Summer Cherries Jubilee
. Almond Biscotti. .

150 easy-to-make recipes . . .
. 2 weeks of family-friendly menus . . .
. 1 ZonePerfect program for every lifestyle!
. .

"Lose weight. Increase energy. Improve health. Feel great," These are just a few of the amazing benefits of the Zone lifestyle, the perfect 40-30-30 balance of proteins, carbs, and fats that's scientifically proven to help you slim down, shape up, "and" satisfy your cravings for real food. But how do you juggleyour family, career, and busy schedule if your diet plan is hard to follow? It's easy with "ZonePerfect Cooking Made Easy,." .

Specifically designed for real people with real lives, this incredible collection of simple recipes and meal plans takes the hassle out of shopping, cooking, and eating "in the Zone." Food expert Gloria Bakst avoids the overly complicated "block" method of other Zone meal plans and provides a realistic alternative for people on-the-go. She's done all the work so you don't have to, creating a wide array of mouthwatering dishes that are perfectly balanced, surprisingly easy to cook, and unbelievably good. .

You'll learn how to: . . . Stock your pantry and shop using the book's handy food guide . Prepare delicious, balanced meals your whole family will love . "Eyeball" a restaurant menu to find Zone-friendly items so you can eat in the Zone wherever you go! . . .

For more than ten years, the Zone has proven to be a safe, effective way to eat well, feel better, and look your best. But that doesn't mean you have to work all day in the kitchen. All you need is "ZonePerfect Cooking Made Easy,."

There is a gold rush underway in Virginia. But the treasure under pursuit is not a precious metal. Rather, it is the grape. From Leesburg in the north down to Roanoke in the south, dot-com millionaires, celebrities, retired civil servants, and apple farmers are turning fallow pastures and orchards into row after row of European fine wine grapes.

This is a complete unabridged reprint of a very rare 1898 book, complete with the author's tales in search of all sorts of exotic cocktails, such as things were in the 19th century. Also includes chapters on beer, ales, and wines.

Drive beyond the dusty provincial towns and the Chilean landscape is carpeted with 1?4 million acres of grapes that ripen perfectly in bright sunlight, warm days, and cool evenings. Labor, land, and grape prices are low, so Chilean wineries can make high quality wines at a fraction of the cost of those in California, Australia or Europe. Walker Elliott Rowe weaves a narrative of the Chilean people and culture, introducing the reader to many characters both inside and outside the wine business. The towering Andes Mountains are not the only item looming over the Chilean horizon-this progressive country, where the sentiment for socialism is strong, is still dealing with the ghosts of the former military dictator. Through his narrative, Rowe illustrates the irony of Chile's strong system of capitalism that leaves most people working long hours at low wages.

Author Michael Sanders spent two years in the vineyards of southwest France with three families whose destinies are determined each year, every year, by the soil, the weather, and the quality of the grape, and shared with them the hopes of spring, the anguish of summer drought, and the mad rush of the fall harvest. In Families of the Vine, he offers a vivid, heartfelt portrait of these authentic winemakers in a fascinating, intensely human saga of strength, dedication, and savoir faire. Though their wines may differ, they all share a powerful, uncompromising passion for the timeless craft that defines them.

Mixologist: The Journal of the American Cocktail features works by noted cocktail authorities Christine Sismondo, Robert Hess, Gary Regan, LeNell Smothers, Gwydion Stone, Audrey Saunders, Dale DeGroff, Ryan Magarian, Darcy O'Neil, Jared Brown, and Anistatia Miller. The never-before-published articles presented in Volume Two focus on the origins of the word "cocktail" and profession of bartending. Christine Sismondo puts forth the politically-charged early historical record of the word "cocktail." LeNell Smothers explores the origins and evolution of the Colonial American classic, the Mint Julep. Gwydion Stone relates the story of the "Green Fairy"--absinthe. Gary Regan uncovers the true birth of the Cosmopolitan. Robert Hess relates the need for passion in the execution of the mixologist's art, while Dale DeGroff explains how to set up a successful bartending operation. Ryan Magarian shows how he developed a bar program for a cruiseship line. Anistatia Miller and Jared Brown sit down with Henry Besant and Dre Masso of the Worldwide Cocktail Club to discuss the future of cocktails from a British perspective. Audrey Saunders details the cold, hard facts about the second most important ingredient to go into a cocktail--ice. Our resident chemist Darcy O'Neil delves into a definitive and scientific discourse on sweet & sour mix. To close this volume, Robert Hess returns with the history of Bacardi Rums.

This is the story of how an American lawyer raised on Coca-Cola caused a revolution in the way wines around the globe are made, sold, and talked about.

The world's most influential wine critic, Robert M. Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.