Cozy mystery fans sit back and enjoy the second installment in The Traveling Tea Ladies series. Strong women, strong southern friendships and strong tea are steeped in this mystery best described as "Charlie's Angels Meets Steel Magnolias." O'Hara-Salyers deftly uses her storytelling craft to bring us to the National Story Telling Festival in Jonesborough, Tennessee along with Amelia, Cassandra, Sarah, and Olivia better known about town as "The Traveling Tea Ladies," because everywhere their tea travels take them, murder and mayhem seem to follow. The ladies are in town to rush to the aid of their friend Lucy Lyle, owner of Lyla's Tea Room. What starts out as cut-throat business practices that could put their friend Lucy out of business during the Story Telling Festival, quickly spirals downward into murder with all signs pointing to Lucy as the culprit. Sarah plays a pivotal role in solving this mystery as she applies her library research skills to local ghost stories of Jonesborough sending shivers down readers' backs. So hop on board this wild ride with The Traveling Tea Ladies-Death In Dixie. But be careful not to spill your tea!

Dry drink mixes make a wonderfully unique gift A real memory maker These great tasting, easy to prepare, recipes are fun for the whole family to make and give. Even small children can help by decorating baskets with ribbons, buttons and other items, or tying bows jars. Perfect gifts for your family, friends and associates. Unique and thoughtful, not only will the people in your life love them, so will you.

This tasty collection of classic cocktails was first published by J. A. Grohusko in the early days of the twentieth century as Jack's Manual on the Vintage and Production, Care and Handling of Wines, Liquors, Etc. - A Handbook of Information for Home, Club, or Hotel: Recipes for Fancy Mixed Drinks and When and How to Serve. In this facsimile reprint, you'll find early versions of such classics as the Absinthe Drip and the Mint Julep, as well as less-common drinks, including Gin and Molasses and the Hot Brandy Sling. Try them all - you'll be sure to find a new favorite recipe within these pages. Jack's Manual is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

A classic book on making country wines, beer, mead and metheglin. Including much information on the processes and many delicious recipes, this book is a must-have for any home brewer or anyone with an interest in the subject. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Complete reproduction of the Vintage Drinks and Cocktail Book "American & other Drinks - Cocktail, Punches & Fancy Drinks." Originally published in 1878 "American & Other Drinks" is one of the great classic cocktail books of all times. A huge collection of rare cocktail recipes and punch recipes to mix fancy drinks. Dedicated to all bartenders and cocktail lovers Take a look at the complete Vintage Cocktail Books reprint catalog at www.VintageCocktailBooks.com

This book will prove of great interest to the cook interested in the skills of yesteryear. Recipes include the Pineapple Cardinal, Oxford Punch and Persian Sherbert. 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

This publication contains over 6000 drink concoctions collected in over five hundred cities, towns, little hamlets and many villages in over fifty countries and all of the fifty states. That is almost three times the number of recipes in any other drink book that has been published up to this time. The drink recipes and other bits of information and humor were collected over a period of fifty-two years of traveling, dining, drinking and working in the Hotel and Restaurant industry. Most of the recipes were told to me by bartenders, wine stewards, wine producers, distillery managers, liquor salesmen, brew masters and drinking folk that I met in my travels, including a "white lightning" entrepreneur. Throughout this book there are hundreds of jokes, quotes, toasts, quips, statements, recommended name brand alcoholic delights, ways to make your own, serious and amusing anecdotes and philosophies by famous and infamous people that I have collected in my travels or enjoyed over a cocktail in some distant oasis. I have tried to give proper credit, where credit is due; but for those that I can find no origin, I simply call them "Trixieism's" You be the judge."

Complete reproduction of the Vintage Book "Cooling Cups and Dainty Drinks - Collection of Recipes for CUPS and other compounded Drinks and of general information on Beverages of all kinds" from 1869. This fascinating classic book introduces the delights of drinks that were in vogue before the invention of mass market beverages. There are chapters for Cordials, Liqueurs and Syrups, Bitter Drinks, Wine Cups and Punch, and recipes for historic drinks like the Negus of Charles Dickens, Sir Walter Raleigh's Ale Posset and Sir Walter Scott's Wassail Bowl. There are recipes for novel ways of making coffee and coffee liqueurs, sections on brewing and a chapter on wine cups, which transform the experience of wine drinking. In all, more than 250 recipes. Dedicated to all cocktail lovers and bartenders. Feel free to take a look at our complete Reprint Catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

Professional Bartending From Scratch is the first home study text for learning the craft of professional bartending. Packed with insider knowledge, illustrations, and study exercises, this book goes way beyond the typical recipe guide, teaching the student mechanics and technique.

Cocktails and Shooters with Dirty Names contains over 300 cocktail and shooter recipes with dirty and vulgar names. It makes a great resource for parties and other social events where proper etiquette is not important. We have all either tried or have at least heard of cocktails and shooters that have dirty, vulgar, and obscene names. This book was written to provide you with over 300 recipes to make at home, surprise your friends with, or know what you are ordering the next time you're out on the town. Some of the more common cocktails with fairly tame names are included as well as some of the much more obscene named drinks. This is definitely one of those books that you should keep away from children and if you are offended by vulgar words, this book is not for you.

While interesting food is now commonplace, new and interesting drinks have been rare -- until now. This fascinating classic book introduces the delights of drinks that were in vogue before the invention of mass market beverages. There are separate chapters for Cordials, Liqueurs and Syrups, Bitter Drinks, Wine Cups and Punch, and recipes for historic drinks like the Negus of Charles Dickens, Sir Walter Raleigh's Ale Posset and Sir Walter Scott's Wassail Bowl. There are recipes for novel ways of making coffee and coffee liqueurs, sections on brewing and a chapter on wine cups, which transform the experience of wine drinking. In all, more than 250 recipes.

While interesting food is now commonplace, new and interesting drinks have been rare -- until now. This fascinating classic book introduces the delights of drinks that were in vogue before the invention of mass market beverages. There are separate chapters for Cordials, Liqueurs and Syrups, Bitter Drinks, Wine Cups and Punch, and recipes for historic drinks like the Negus of Charles Dickens, Sir Walter Raleigh's Ale Posset and Sir Walter Scott's Wassail Bowl. There are recipes for novel ways of making coffee and coffee liqueurs, sections on brewing and a chapter on wine cups, which transform the experience of wine drinking. In all, more than 250 recipes.

This is the most complete first edition with 258 pages, in a good-to-read 6x9" format It is the complete reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ." This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING.

First published in 1862, this seminal work in bartending was the first drink book ever published in the United States. Collected here by Jerry Thomas--America's most famous bartender--are dozens of cocktail recipes, from old standards to mixes invented by Thomas himself, including his trademark drink, The Blue Blazer. Guides for mixing drinks of all categories--including sours, fizzes, and highballs--are included along with instructions on using various bartending tools, from jiggers to ponies and beyond. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten.

Savour the life of a beloved tea room - from the delectable favourite recipes to the sweet memories that made this small town tea room a favourite meeting place.

Tempest in a Teapot, Recipes and Reminisces offers easy to follow recipes of their most requested classics like Curried Tuna Sandwiches, Sticky Date Pudding and Sweet scones. These and all the recipes in this book can be easily reproduced and enjoyed at home to plan your own tea party, or other memorable celebration. In addition, learn valuable information about tea from the way it is produced to the various types of tea available. You will get step-by-step instructions on how to brew a proper cup of tea. You'll also learn about that revered British tradition, Afternoon Tea. Find out how it came into being and how to recreate this time honoured tradition. This book is a valuable resource for any tea and food enthusiast.

An historic compilation of cocktails served at the legendary Havana watering hole during the 1930s. Over 120 pages, this book, translated by the Restaurant Museum, uncovers the craft of the "cantineros" and preserves their sophisticated drinks and noble cocktails, nearly lost when Sloppy Joe's was shuttered in 1959 at the triumph of the Cuban Revolution. It stands as a memorial to the legendary bar, a celebration of its liquid masterpieces, and a testament to the idiocy of Prohibition. Includes 169 cocktail recipes, and features 5 versions of the Mojito, including the "Hemingway Special," a sugarless Mojito, developed for Sloppy Joe's famous patron who could not digest raw sugar.

Reprint of "The Cylon Tea-Makers Handbook." The production of black tea in Ceylon began after a deadly fungus called Hemileia vastatrix destroyed most of the coffee crop on the island. The coffee plantation owners realized that they needed to diversify. The Loolecondera Estate had long been interested in producing tea in Sri Lanka. James Taylor, one of the fathers of Ceylon Tea, had recently arrived on the Estate and wanted to be there for the sowing of the first tea crops in 1867. James Taylor was already experienced in tea cultivation. He had acquired his knowledge in North India. He carried out different experiements on cultivating tea on the verandah of his estate. He rolled the leaves by hand and fired the oxidized leaves on clay stoves over a charcoal fire. The tea was delicious and sold for a very good price in the London Auction. The tea craze hit Ceylon. By 1890 tea production was at 22,900 tons, up from just a mere 23 pounds between 1873 and 1880.

The martini, once thought of as an old drink with gin, vermouth and olives has come a long way. Martinis are now made in any number of flavors with an ever increasing ingredient list. If a classic martini doesn't interest you, try a fruit flavored martini, such as watermelon, apple, banana or kiwi. If you're looking for a completely unique martini flavor, try a chocolate mint or double fudge martini. These are only examples of some of the martini flavors you will find in this book. The martini is no longer a drink ordered by a select few bar patrons. Martinis are hot sellers and make up a large portion of bar sales each year. Martini drinkers are abundant enough where bars and clubs are designing specialty martinis exclusive to their establishment. The only perfect martini is the martini that suits your palate. Recipes are categorized by base ingredient: gin, vodka, rum, etc. Includes a complete index. Recipes are concise and easy to follow.

Complete Reprint of the Vintage Drinks and Cocktails Book "The Gentleman's Table Guide" by E.Ricket and C.Thomas, originally published in 1871. It's a rare drinks and cocktail guide with classic recipes. Dedicated as always 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

Complete Reprint of Harry Johnson's Bartenders' Manual, originally published 1882. "Harry Johnson was a professional bartender for most of his life and along with Jerry Thomas he was one of the first to write about his trade. Harry's rather opinionated thoughts on the bartending profession and how to run a bar, which takes up the first third of the book, make for a fascinating insight in to the world of nineteenth century bars. He wasn't afraid of boasting, describing one of his bars as "what was generally recognized to be the largest and finest establishment of the kind in this country," but the advice is clearly spoken from the heart about a profession he really believes in."