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

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!

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!

Now in its second edition, Micro-Distilleries in the U.S. and Canada is an insider's guide that's perfect for fine spirits connoisseurs or novices pouring into the spirit world, and for anyone who wants to find great spirits while traveling. It's also a great resource for anyone who wants to start their own micro-distillery. MicroLiquor.com calls this first guide to North American micro-distilleries a "must read," DrinkUpNY.com calls it, "an excellent guide to the interesting world of craft spirits," and Drink Me Magazine calls it, "the most comprehensive book cataloging the hundreds of craft distilleries." This updated edition includes information on more than 160 micro-distilleries in North America; hundreds of photos of bottles, labels, equipment, facilities, and the people behind the scenes; and detailed information such as: Locations and hours, and tours and tasting times Websites and social media Spirit descriptions, prices, and distribution Awards and recognitions Special events and celebrations Interesting facts and historical anecdotes Staff profiles Drink recipes New to this edition is a listing of spirit festivals, events, and museums; a listing of distilling associations and guilds; an index by spirit type; a map of direct from distillery sales across the country; and additional spirit information and resources. A full color e-book version is also available.

About Mead
Mead is wine that is made with honey rather than grapes and it has a distinct sweetness and full bodied richness that can't be had from grape derived wine. It is famous for being the drink of choice during medieval times and it is now gaining a renaissance in popularity.

And mead is also famous for its flexibility in the fermenting. You can make it with any number of fruits or spices - giving it a wonderful varied flavor.

About This Book
Mead is not difficult to make and you can brew up your first batch in an hour. All it really takes is water, honey, and yeast. And this book is a clearly written guide to how to do it.

It has clear step by step directions on how to make five different types of mead including a spice mead, a fruit mead, a plain honey flavored mead and even a sparkling mead.

The book includes a short history of mead, a look at the different types and flavors you can make, a guide to the equipment needed (which isn't much), and a frequently asked questions section.

Mead is a drink that has been shrouded in mystery for centuries but now the secret to how to easily make it has been revealed in this book.

How to Test and Improve Your Wine Judging Ability (Third Edition)
by Irving H. Marcus
Updated and Edited by Heidi Butzine
Written over 35 years ago, the wisdom in "How to Test and Improve Your Wine Judging Ability" is timeless.
Even if you're not looking to become an "official" wine tasting judge, the author takes readers through the steps of understanding, evaluating and discussing wine. Useful to experienced and novice wine enthusiasts alike who want "to learn more about wine to enjoy it at its fullest" and be as good a wine judge as they can.
NEW EXPANDED VERSION:
includes insightful editor's notes... wine terms, aromas and flavors, grape varietals and regional wine styles comparison of today's popular wine rating systems wine aging guide and suggested comparisons for your own wine judging Comments about the book from over the years still stand today:
San Francisco Chronicle: "A good book to have."
Long Beach (Calif.) News-Post: "An important addition to wine literature; enjoyable and instructive."
Liquor Store Magazine: "Can help the retailer become a better judge of the wines he buys."
Los Angeles Times: "Helpful, concise and over nobody's head."
Vintage Magazine: "A concrete basis to the subjective art of wine tasting and evaluation."
San Francisco Examiner: "Games that measure the accuracy of a taster's perceptions."
Sunset Magazine: "Has many suggestions for post-graduate tasters."
Wine World Magazine: "A book for anyone who wants to develop his tasting ability or to find out how good it already is."
Beverage Industry News: "Can improve the imbiber's ability to make sound quality Judgements."
Chicago Tribune: "A meaty new treatise; a helpful handbook."
American Wine Society Journal: "No question of its overall value.

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

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.

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 book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive account of yeast treatment throughout the ages. 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.

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

The World full of experts that want to dictate us what to do and like. The pressure on wine consumer is such that quite often we find good even what we do not really like. This book give the reader the possibility to acquire the knowledge necessary to make up her/his own opinion about what they like. It also gives the reader the knowledge to be able to defy the self nominated experts. It is all about being able to know enough and understand enough to feel comfortable about your own taste and choice. It is the Declaration of Independence of the wine consumer.

Spirits and drink historians Brown and Miller, who also created the Web site Shaken Not Stirred: A Celebration of the Martini, present the second volume of surprises and facts about cocktails and their rich histories.

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.

There is nothing that outwardly conveys the identity of a craft distilled spirit more than its label. It is the calling card that gives the consumer a hint about what is inside the bottle. And it speaks volumes about the individuality of the distillery, the distiller who made it, and why. It is in the frontier between strict federal legal requirements and the limits of tired, traditional post-Prohibition labels where an unprecedented creativity in label design is now occurring. It is quite an exciting time in the distilled spirits industry as there are now well over 254 craft distilleries in the United States. As more distilleries are added to that list, we will continue to see a surge in creativity in both the products produced and the labels designed to grace the front of each bottle.

Australia's Mornington Peninsula, which juts into the ocean near Melbourne, Victoria, is well-known to Aussie wine lovers, but less visible to aficianados from other parts of the world. Australia romance writer A. B. Gayle and American writer William Maltese here combine their talents to produce a detailed guide to the major and minor vintners of this important region. Everyone seriously (and recreationally) interested in the drinking of fine wines will find something of interest here. Stay thirsty!

The Mixellany Guide to Vermouth & Other Aperitifs explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. When vermouth landed on American shores, it gave birth to an entire family of drinks from the Martini and the Manhattan to the Adonis and the Metropole. In Britain, the dry and sweet versions led to the Blood & Sand and the Matador. But why did Winston Churchill allegedly bow toward France instead of using vermouth in a drink? Why have various eyedroppers and atomizers been marketed to administer minute amounts of this aromatized wine into American drinks on both sides of the Atlantic? In cafes throughout Italy and France you can tell the time by the orders for tumblers and goblets of vermouth on the rocks. Argentines and Chileans love vermouth so much their cocktail hour is sometimes called l'hora del vermut the vermouth hour]. In some regions of Spain bodegas have barrels of vermouth to dole out for after-work aperitivos. Drinks historians and life-long vermouth lovers, Jared Brown and Anistatia Miller delve into the reasons why vermouths and other aperitifs have been so misunderstood and under-valued since the end of Prohibition in the United States and suggest why it is time to have a change of heart.

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons 'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky library.' Charles MacLean 'Ian Buxton is the perfect guide to the rapidly changing world of whisky. Can you afford to be without a copy of 101 Craft and World Whiskies?' Henry Jeffreys, author of Empire of Booze Discover the exciting new world of craft distillers and whiskies from around the world in Ian Buxton's brilliant new addition to his 101 Whiskies series. From Austria to Argentina and Norway to New Zealand, the world of whisky is expanding as we have never seen before. Distilleries as far away as Taiwan and as close to home as England are reinventing what whisky means - and an iconoclastic generation of boutique, craft distillers are challenging previous orthodoxies and teasing drinkers with their exciting new styles and radical releases. 101 Craft & World Whiskies to Try Before You Die is an up-to-the-minute guide from best-selling whisky commentator Ian Buxton, author of the popular 101 Whiskies series, and the first independent assessment of this global drinks revolution. Guaranteed to appeal equally to whisky aficionados and new enthusiasts in search of a trusty and well-informed guide, Ian Buxton's wonderful new handbook is delivered in his trademark irreverent and trenchant style. There's a whole world of whisky to be discovered, free of bagpipes and heather and far from leather-clad fireside armchairs, that's overturning tradition. Taken neat or over ice, 101 Craft & World Whiskies will blow the cobwebs off your dram.

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!

gaz regan's Annual Manual for Bartenders will be the go-to book for professional bartenders worldwide. The Joy of Mixology, regan's groundbreaking 2003 work, has become required reading for staff members at many of today's top cocktail lounges, and this new book is, in many ways, a sequel to that book. The Annual Manual is directed specifically at working bartenders, not consumers, and this not only makes it stand apart from every other book in this genre, it also adds appeal directly to the men and women who actually hold forth from behind the mahogany. The Annual Manual is a book that bartenders can call their own. Besides covering mixology and methodology essentials, regan also provides readers with in-depth lessons in bar philosophy in a section called The Mindful Bartender; he salutes a dozen "Fabulous Bartenders," details eight "Fabulous Innovators" in the industry, and provides recipes and commentary on the "101 Best New Cocktails" from bartenders all over the world. Add to this the first part of regan's serialized autobiography, giving you a glimpse into the first 17 years of his life (yes, he has a story about the day he was born ), and you have a veritable compendium of a book, put together with love and kisses by a bartender, for bartenders. If you're a bartender, your library isn't complete with this book.

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: is where the compounder's profit begins. It will be shown, further on, how these spirits may be employed to produce the different grades of liquors at the prices required. FKUIT JUICES AND FLAVORINGS. All newly-distilled liquors and spirits have a rough and pungent taste, which must be remedied before they can be used as beverages. This is done by fruit-juices or flavors, which are mainly alcoholic extracts of fruits or other substances, and are employed in certain proportions to counteract the raw taste of the new spirits. These extracts may be prepared with very little difficulty, and generally better and cheaper than they can be purchased ready- made, for in these days, articles used only for the purposes of adulteration are themselves largely adulterated and, in the case of fruit-extracts especially, often factitious. A very simple apparatus may be made, which will answer every purpose. Procure a barrel of, say, 40 gallons capacity; about four inches from the bottom insert a tightly-fitting false bottom, pierced with a considerable number of holes about a quarter or a third of inch in diameter; fit a faucet in firmly, below the false bottom, and the macerating tub is ready for use. The ingredients to be macerated should be well bruised, and placed in the barrel, and the fluid used poured on them and the whole allowed to macerate together for not less than three days, and as much longer as possible. If these general directions are properly carried out, the following extracts will be all that can be desired. Smaller quantities may be made by using smaller proportions of each ingredient. PRUNE JUICE. Macerate, Prunes, 100 Ibs. Raisins, 25 " with proof Spirits, 30 gals, and Water, 1 " Peach Juice. Macerate, Dried Peaches, 100 Ibs. Dried Apples...