Translated into English for the first time, the 1927 Cuban classic El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More documents the creative genius of the legendary Cuban cantineros. Within these pages you'll find 788 recipes that were shaken, stirred, thrown, and frappeed during the 1920s in the hotels, restaurants, casinos, bodegas, and bars of "the Little Paris of the Caribbean"-Havana, Cuba. A very rare book that has achieved legendary status amongst cocktail book collectors, the recipes found in El Arte have never been available in English, making this book an essential resource and a collectible on its own. Complete with its original illustrations and a foreword by Cuban rum and drinks historian Anistatia Miller, El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More is not merely a peek into Cuban cocktail history. El Arte demonstrates the Cuban passion for complex yet subtle flavours accentuated a hint of sweetness as well as the cantineros' awareness of their audience (both local and international) and of prevailing trends. That is a lesson that none of us should ever forget. Drinks and food must appeal to the people who consume them. It's a skill that Havana 's cantineros from those legendary days continue to teach us very well.

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!

Delicious Valentine Cocktails and Sensuous Chocolate Dessert Recipes from the heart of The Martini Diva A cocktail for every stage of romance, funny poems of passion, humorous essays on the affairs of the heart and chocolate treats to die for - a happy hour flirtation with romance and love affairs. Illustrated in color throughout by PopArtDiva, the 25 martini and 5 chocolate dessert recipes follow much the same path as romance; first you have True Love Martinis, followed by Broken Heart Martinis which are chased by Chocolate Martinis and Chocolate Desserts. After the endorphin fix you're then ready for some Sexy Martinis and some Pink Martinis for the Afterglow A fun and cocktail way to spend Valentine's Day for anyone who has a heart

The main ingredient of any mead is honey. Imagine what it takes to make a single pound of honey. Thousands of bees must visit 2 million or more flowers. Both the flavor and the color of the honey depend on the kind and variety of the flower that the nectar comes from. Clover honey for example is light in color and mild, while honey from buckwheat is much darker and stronger too. Honey is rich in simple sugars; dextrose and laevulose and contains more calories than ordinary sugar as well as sodium, iron and potassium. It is probably mans oldest sweet food. In many early civilizations, it was extolled as food for the gods, as a gift from the gods or as a giver of immortality. The Egyptians, Greeks, Romans, and other ancient peoples used honey in making cakes and candies as well as beverages. It was also used to make salted meat more palatable, hence honey hams. Wherever there was a large orchard there was sure to be an apiary. It was very common for households to have a small orchard as well as a small apiary, or for locals to get together and contribute the honey that had been gathered over the summer to a brewer who would make mead for them. There are several different types of honey that can be used for mead but the most common is a good clover honey. Clover honey gets its name from what the bees make it out of. You can also acquire a raspberry, apple, orange, peach, or other fruit honey. You can use almost any honey in the making of mead. Strongly flavored honeys (orange blossom, buckwheat, wild flower) generally work best for Metheglin while clover honey works well for fruit meads and will result in a very delicately flavored and light gold color, but very light honeys (like alfalfa) are not very suitable as they give poor flavor and almost no color. I do use raspberry or other fruit honey when making mead with that particular flavor. If you plan to make traditional mead (honey and water) then you should use a stronger flavored honey as this will be the single thing that will give your mead its character.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

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.

Do you enjoy a cocktail from time to time? You may know that most of them have lots of sugar, so don't work well for those who are watching their carbohydrate intake. Here are ways of dramatically lowering the sugar in some of your favorite cocktails. Since a lot of the calories in most cocktails are from sugar, most of these are also low-calorie cocktails. Find out how to Make Low-Carb / Low-Calorie Cocktails and Other Mixed Drinks Here are the principles of making low-carb and sugar-free cocktails and mixed drinks. Learn where the sugar lurks (you may find some surprises), and how to make substitutions which will work when you're watching your carbs and sugar. Guilt free recipes I'll drink to that

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 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.

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

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.

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.

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!

The Kentucky Corn Cob Wine Connoisseur looks at the origin, culture, and deviations of the fabled beverage. A 'must-have' for the wine aficianado' and lover of spirits.

William Maltese begins his Wine Taster's Diary series in his native state of Washington, in the Spokane and Pullman areas. Here are the major and minor cellars and wineries of the region, whose creations have been lovingly sampled, weighed, and evaluated with the touch of both the connoisseur and the common man. Everyone seriously interested in the wines of Washington State will find something of interest here. Stay thirsty!

You don't have to be a wine expert to enjoy wine, but learning how to taste wine helps you to enjoy it more. Wine is the artistic representation of a landscape: It tells a story of sun, rain and soil and shows us the passion of those who created it. Appreciating the artistry in a glass of wine turns the basic routine of eating and drinking from an everyday occurrence to a celebration of life. The energy we put into understanding and appreciating wine - as opposed to simply swallowing it - makes life a little richer. This book eliminates the intimidation of drinking fine wine, no matter if you prefer red wine, white wine or you don't know the difference It is a great wine tasting guide for begining wine tasters and it also contains reference material for everyone. It is written in an easy to read format, and will explain how wine travels from the vineyard to the glass. This wine guide teaches you what to look for when tasting wine and it walks you through such wine rituals as ordering from a sommelier, going to or having a wine tasting and how to pair wine with food.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

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!

Do you dream about enjoying the special Mediterranean atmosphere with tasty, simple and inspiring dishes that make your mouth water? Do you want to find out how to create these dishes in your own home and your own kitchen? Do you want to make your family and friends have this experience with you as the Master Chef? If your answer is yes, then you are reading the right book Using Pia's Mediterranian-inspired cooking methods also gives you an added bonus: a lean and healthy body. I cooks all of my delicious dishes with only extra virgin olive oil and wine, which is how all of the food in this cookbook is prepared. You won't believe it but there is no butter This way of cooking is found in many European countries, especially in Mediterranean areas, and is now growing in popularity among active people who love illustrious food and want to enjoy a good life while staying in excellent shape. Since you are reading this book, you are probably one of these people I wish you a great time with these selected extra virgin olive oil and wine inspirations.