Simple Mixology is a quick reference to the most popular drinks of all time with the addition of unique and trendy drinks. This book is not a bartender's crash course or a "How To" book. Simple Mixology is a quick guide for those who already know the basics of crafting drinks.

The Wines of Umbria The book is a comprehensive guide to Umbrian wines, and introduces eighty-eight winegrowers and their product. The three thousand year-old art of cultivating vines and making quality wines are described in detail, and there is a brief profile of all wine producers. Everything one needs to know about the wines of Umbria is covered, and placed into a historical and cultural context. The author spent four months visiting the wineries of Umbria during 2011. The guide includes only the places that he has seen. All the technical details are taken from the producers' handouts. As far the quality of the wines goes, the author has no preferences; his aim was simply to pass on the information he was provided with.

A Halloween Happy Hour of Monstrously Marvelous Martinis and Munchies in the Spooky Spirit of Creepy Cocktail Creativity 31 devilishly delicious cocktails that will put the boo in your booze and the spook in your spirits, accompanied by Halloween themed party recipes, trivia and limericks to entertain until the stroke of midnight - or later. Full color throughout, it's over 70 pages of martinis, munchies and mad mayhem in the true spirit of All Hallows' Eve. Garnished with ghoulish goodies, shaken up with mysterious mixology and served up with a dash of frightful frivolity by The Martini Diva, The Halloween Martini Book is a spook-tacular party guide to a spirit filled Halloween.

Tasting Notes of Oregon is a comprehensive compilation of wineries in Oregon coupled with ample space to track wine tasting notes for each. Over 540 wineries and their respective contact information included.

"Secrets of the Wine Whisperer" is an informative, enjoyable and Very Funny chronicle of an innocent couple's descent into wine appreciation. From "how to select a wine glass" to "is a cork really needed" to "how the wine ratings work," the book is filled with vitally useful (and often hilarious) information for both the wine newcomer and experienced enthusiast. The "Wine Whisperer" is not in the wine business and does not make a living from the wine trade. His "ordinary person's" voice brings a sense of discovery that will touch and amuse both the wine beginner and confirmed collector.

"Tired Of Serving The Same Boring Drinks At The Party?" "Ready to discover how to make delicious cocktails for any occasion?" "Ready to learn the exact ingredients for all the popular cocktails out there?" This Practical Guide Is Designed For Those That Might Not Really Understand The Science Behind Building A Delicious Cocktail and How You Can Create Amazing Drinks Like A Pro. Believe it or not, there are proven and effective methods to creating a cocktail that not only looks good, but also tastes fantastic And I give them all to you within this guide. You will finally learn how to: Create An Amazing Drink through time tested, practical and efficient methods that looks Great and taste Amazing.

"Moonshining as a trade, required only a few materials. Like other forms of alcohol distillation, it is quite simple in theory, yet difficult in practice. The four main ingredients include grain (usually corn meal, but sometimes wheat or rye), sugar, yeast, and water. Many recipes for moonshine exist but the essentials are to mix one quart of corn meal and one quart of corn malt (sprouted corn) with five gallons of water. Allow this to ferment for seven days. One of the more colorful moonshiners in this area for many years was Le Roy Slaven (1916-1987). Le Roy learned to make shine from his father Cal and began drinking at age 16. He made moonshine with Jurdan Boyatt Jr. using Cal's recipe for moonshine which is: 1 gallon - of Red Top Molasses 1 - 40 lb. bag of seed corn, soaked to swell up and after sprouting ground up into a mash. 25 lb. of sugar set all in a 55 gal. Barrel filled 2/3 full of water until fermented. At this point the mash was cooked, the alcohol was driven off and then condensed and collected.

Here is the book that makes learning about wine not only fun, but also truly inspiring. Olivier Magny is the founder of France's #1 wine school. He's passionate about making wine more fun and its culture more accessible. Reading this book, you will learn profusely about wine, but also about all sorts of things beyond wine. You will discover that wine is also an eye opening window on our world. INTO WINE is a journey - one that changed Magny's life. And who knows, after reading this book, maybe it will change yours... WIth INTO WINE, you will learn about: - Wine in general: gain more knowledge and confidence - The meaning of terroir: and why any wine drinker should know more about it - How to become a smarter wine buyer: cutting through the blabla to really focus on what matters (for you'll know what the right questions are) - How wine drinkers can make the world a better place: wine education is an eye-opening journey that may very well change your views on a subject or two. - How happiness and wine are closely linked: but not at all in the way you imagine... The book will make you thirsty, but it will also make you think. An inspiring read, suitable for all wine drinkers, from the novice to the seasoned drinker.

One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's masterwork on French food and wine (hopefully but misleadingly titled "History of the private life of the French from the origin of the nation until our days"). Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France before discussing its development over the centuries and the appearance of the retail trade - merchants, taverns, inns - where wine could first be bought "by the pot." Starting with the first earthen vessels and wineskins used to transport wine, he traces the appearance of that useful microtechnology, the bottle. Drawing (as he does throughout) on a wealth of earlier authors, Le Grand lists the various wines that had been most popular over the centuries and then gives a brief look at some of the most commonly used grapes. He touches on wine from unexpected places such as Brittany, Normandy and... Paris, which for centuries was known for its wine before detouring for some pages into a squabble between Burgundy and Champagne. The French also drank foreign wines, including, once, those of Gaza and Cyprus, and he casts a glance at those before describing the ways in which wine could be used as a gift or payment and the celebrations associated with it. He ends with a look at "artificial wines," the highly flavored ancestors of todays cocktails and with the misnamed "fruit wines." Though frequently cited in culinary texts, Le Grand's masterwork is rarely translated at length and this new modern translation is a rare opportunity to experience the scholarship and lively tone of this classic work directly.

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 bar book contains 386 delicious cocktails, and is a must have for the professional or aspiring bartender. Included are classic favorites like the Martini, Manhattan, and Side Car. Get in touch with your feminine side with a Bachelor's Bait, Pink Whiskers, and American Beauty, or put some hair on your chest with a Whiskey Sour, Thunder Clap, or Flying Scotchman. If those drinks aren't enough to wet your whistle then the Bloodhound, Ping Pong, and Green Dragon are sure to knock you off your feet. If nothing else, this book would be handy to protect you from a Depth Bomb, Black Eye, or a Catastrophe.

1. Are you tired of the terms "dry white wine" or "dry red wine" when using a recipe? 2. Would you like specific suggestions for wines to be added to a recipe? 3. Would you like 1-2-3 specific suggestions for wines to pair with the dish you are preparing? 4. Would you like specific beer suggestions for those dishes that go well with beer? 5. Would you like a library of over 500 easy to follow recipes and over 2,500 wine and/or beer suggestions? IF THE ANSWER TO THESE QUESTIONS IS YES WINE AND DINE 1-2-3 IS THE BOOK FOR YOU

This detailed book will take you through every aspect of making whiskey. This historic book is the ultimate guide to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain.

A swift half, a cheeky tipple, a tall glass of something special - the world of drink is full of delights, fit for any occasion. Celebrate the joy of aqua vitae with this collection of wit and wisdom from the most quotable quaffers!

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.

The Annual Manual for Bartenders, 2013, is the third book in this series, and this edition focuses primarily on women in the bar industry, and how they have contributed to the craft of the bartender. Find here, also, tributes to various barbacks, the unsung heroes of mixology, and advice from seasoned bartenders on how to improve your bar skills. "Never stop learning," says gaz, "it helps you keep your job, and it keeps you humble and young, all at the same time. What could be better than that?"