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.

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.

2013 Reprint of 1934 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. James Beard says, "And because this book is intended for the professional bartender as well as the amateur, it must contain mixtures for which there is only an occasional demand. So don't look askance at the "Widow's Kiss" or Polly's Special" or other such rarities. somewhere, with some people, they are favorites." Here is the most complete, comprehensive home or professional bartender's guide obtainable. It contains over 1200 recipes for mixed drinks which have won public approval in the last 100 years. This extensive list was compiled from the records of famous bars and restaurants in the United States, Canada, Europe, and South America. In addition to the classic and well-known drinks, The Official Mixer's Manual provides formulas which will appeal to those adventurous hosts who delight in surprising their guests and themselves with behind-the-bar innovations. Duffy was chief bartender at the old Ashland House. This book is the result of his long experience and ripe judgment.

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.

Wine fluency is critical for a wide variety of professionals and represents an important area of executive refinement. This is not simply an interesting culinary topic. Knowing the essentials is a matter of critical business etiquette. Failing to have such knowledge can also leave you vulnerable to certain etiquette mistakes in various professional contexts.

The good news is that the learning experience can be easy and fun, and there is no need to descend into wine snobbery along the way. Use this book and the FREE VIDEO SUPPLEMENTS to ensure you know the essentials.

THE ESSENTIALS:
-Facts you should know about certain wine regions
-Key characteristics of various grapes and wines
-How to confidently pair wine with food
-Discussion of iconic wines that you should recognize
-Review of wine etiquette essentials

FREE VIDEO SUPPLEMENTS: As you read through this book you will be directed to www.executivewineeducation.com where you will find free supplemental videos and other materials to accompany your reading and enhance your learning experience.

This book, and the related free videos, represents the wine course they should have taught you in business school

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

2013 Reprint of 1930 Edition. Fully illustrated. Every page of this classic was printed in color originally and our reprint reproduces all the drawings in color. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Harry Craddock was a United States citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Craddock's "The Savoy Cocktail Book" was published in 1930, and is still in print today. Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and possibly including the White Lady, and popularised the Dry Martini. Lavishly illustrated with all illustrations reproduced in color.

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.

T.G.I.F.-A Girl's Guide to Making Cocktails is more than just a collection of recipes. It's your go-to guide for inspiration, delicious sips and party tips. This book is chock full of practical advice on setting up a home bar, infusing spirits and simple to follow drink recipes that make entertaining your friends look like a total cinch. And sprinkled throughout the book is fashion advice, party dont's and 30 things other than drinking that will add a shot of awesomeness to your life. Karen's tell-it-like-it-is stories behind each drink, recommended playlist to listen to while sipping and girlfriend-to-girlfriend advice will have you laughing out loud. It's a must read for anyone wanting to up there game in the cocktail world and laugh their pants off while doing it.

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."

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.

"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 pot still is a distinctive characteristic of the craft distilling industry. Now, with over 350 craft distilleries in the USA, pot stills are scattered throughout the country, in many different settings. Each still is carefully attended to and adapted to the distiller and distillate. This book is the result of having driven over 33,000 miles-visiting and photographing over 100 of the craft distilleries utilizing pot stills.

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.

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

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

This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology is a lost art--but the Grog Log rescues it. A twenty-page introduction traces the history of Polynesian Pop, then teaches you everything you need to know about how to make the Grog Log's eighty tropical drink recipies. Many of these recipies have never before been published anywhere--including vintage "lost" recipies by Don the Beachcomber, Trader Vic, and long-gone Polynesian restaurants from the island of Manhattan to the islands of Hawaii. Profusely illustrated with vintage tiki menu graphics from the '50 and '60s, with cover art by famed Exotica artist Bosko. Review SIPS - Trader Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the earth for the first time, his fellow Americans were deep into the long-lived craze known as tiki. This gaudy life-style package -- a blend of Polynesian kitsch, fake island food and lethal rum drinks -- began in the late 1930's and early 40's with Los Angeles restaurants like Don the Beachcomber and Trader Vic's, and gradually spread to the suburban patio before fizzling out in the early 1970's. It's back, of course. Jeff Berry and Annene Kaye, serious students of tiki, have compiled a serious tiki cocktail book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned with tiki illustrations, the authors have ranged far and wide to gather classic Polynesian fakes, like the Fog Cutter from Trader Vic's, the Missionary's Downfall from Don the Beachcomber and the Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif. They have even managed to unearth Manhattan tiki cocktails, like the Hawaiian Room, served at the old Hotel Lexington in the 1940's, and the Headhunter, served at the Hawaii Kai in the 1960's. The authors have also come up with their own tiki-inspired originals, like Hell in the Pacific (151-proof Demerara rum, lime juice, maraschino liqueur and grenadine), and the Waikikian (light Puerto Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat syrup). It's no longer possible to eat Tonga Tabu Native Drum Steak, which was a featured menu item at the now-defunct Islander in Beverly Hills ("from the ovens of the ancient goddess of Bora Bora, Pele, Mistress of Flame"), but you can shake up a Shark's Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they are giving the country the perfect drink book for the age of malaise. "If we're going to feel like zombies," they write in their preface, "we may as well be drinking them." END -- Publisher Comments About the Author Jeff Berry is a learned fan of tropical drinks and is perhaps the foremost authority on the subject. He is also a screenwriter and filmaker.

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.