Cocktail hour is one of America's most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the "Quiet Drink" columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City. Discover more than 400 recipes and the wit and wisdom of decades of this venerable paper's best cocktail coverage. This informative guide includes: - Classics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twists - New imaginative favorites inspired by the craft-distilling boom - Auxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and more - New chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktails - A complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopedia - Engaging essays from the biggest names in cocktail writing - Original interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more.

Is it better for a martini to be shaken, not stirred? Does it matter which order you add the ingredients of a Long Island Iced Tea? How many ice cubes can you add to a margarita without compromising the flavour? The perfect home begins with a blueprint and a dream, and your perfect cocktail should start the same way! The Architecture of the Cocktail will reveal the answers to all your cocktail queries and more. Focusing on the precise measurements to make the perfect drink as well as the recommended garnish and embellishments, you'll no longer have to guess what a cocktail should taste like. Laying out the exact measurements from the bottom of your glass to the top, you'll discover the order in which you should layer your liquor, the precise measurements needed, and even recommended brands. Not sure which stemware is appropriate? Consult the mini guide on identifying the correct stemware in the back of the book. Featuring 75 different cocktails and recipes (including specifications, notes, and embellishments), this is the perfect gift for the cocktail lover in your life. Don't waste another minute on watered-down cocktails - become a cocktail master with this beautifully illustrated guide.

The complete guide for beginner and intermediate distillers. Make your own brew at home! "If you're going to invest the $100 or so to get a basic equipment and recipe kit, then you'll want to take care in ensuring that your first batch is brewed correctly." -Rick Morris, HowBrewBeer The Joy of Home Distilling covers nearly every facet of distilling: Step-by-step instructions for the different processes, from bucket to bottle The difference between spirit types and how to produce each What yeast is, what it does, and how to ensure that you get a strong, complete fermentation What distillation is and common misconceptions about the process Legalities surrounding distilling alcohol at home Carbon filtering-when it's necessary, when to filter, and why you filter Flavoring and aging your spirits Keeping safety first when working with flammable materials, such as ethanol Yeast styles and nutritional requirements Different methods of distillation and equipment Post-distillation process And of course, fun drink recipes! (Try the Mudslide or the Cherry Bomb!) Author Rick Morris, who has been selling distillation equipment for over 25 years, even includes his own recipes for different types of spirits and drink recipes. By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.

'Excellent' - Susy Atkins, the Telegraph For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied. From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.

A nostalgic cocktail gift book with recipes for recreating adult versions of your favorite '90s childhood drinks from Yoo-hoo to Hi-C to Ssips Iced Tea. '90s nostalgia in a glass! Grown-Up Drinks is a tongue in cheek cocktail book for the former '90s kid and those just discovering how cool old-school Nickelodeon and Delia*s once were. With recipes for alcoholic versions of childhood favorites like Ecto-Cooler and Mondo as well as creative pop-culture inspired originals like the Rum and Stimpy and Semi-Warmed Kind of Cider, this is a clever concept that's fully on trend. A perfectly giftable mix of humor, nostalgia, and tasty recipes.

Tequila Mockingbird captured the attention of audiences everywhere with its clever commentary, hilarious puns, and delicious drink recipes. Now you can enjoy Tequila Mockingbird every month of the year with this convenient easel-style desk calendar, which includes twelve undated pages so consumers can write in the dates, Lauren Mortimer's brilliant duo-toned illustrations, and twelve drink recipes. Drinks include: Bridget Jones's DaiquiriA Cocktail of Two CitiesOrange Julius CaesarRomeo and JulepPear the Wild Things Areand more!

Cheers to Michigan is a toast to cocktail culture in the Mitten and the state's flourishing craft cocktail and distillery movements. Based on Cheers!, Lester Graham and Tammy Coxen's popular cocktail segment on Michigan Radio (NPR), this book gathers forty-five of the authors' favorite cocktail recipes celebrating the Great Lakes State-its history, its people, its culture, even its weather! Throughout, the authors mix in dashes of Michigan's fascinating drinking history, entertaining profiles of award-winning cocktail bars, distilleries, and individual spirits from the region, as well as helpful tidbits for preparing top-shelf cocktails on your own. Learn how to mix a Bullshot, the Detroit-born cocktail containing Campbell's Beef Broth-Marilyn Monroe famously called the drink 'a horrible thing to do to vodka.' Or try out the authors' Whiskey Sour recipe honoring the true story of Valentine Goesaert, a Dearborn woman who challenged the constitutionality of a Michigan law prohibiting female bartenders and in 1948 took her case before the U.S. Supreme Court. Whether you're a fan of whiskey, gin, or vodka-of the latest cocktail trends or all-time classic drinks-there's something in this book for all tastes. What's constant is that each drink showcases a uniquely Michigan twist, making this book perfect for anyone who loves the state, its history and culture, or simply the delicious, delightful, and distinctive cocktails it has inspired.

Sample the country's most tantalizing tacos paired with equally inventive tequila-inspired cocktails-from seasoned food writer and libation enthusiast Katherine Cobbs. Tacos have been trending for years, and finally tequila is having its taco moment. While a crunchy, savory beef taco washed down with a frozen margarita is always acceptable, today the inspired options for what can be stuffed in an edible wrapper or blended with agave spirits are infinite. Behind the bar, the burgeoning array of top-shelf tequilas and mezcals available hold their own-and even outshine-liquor mainstays like vodka, gin, and bourbon. The ubiquitous tequila shot with requisite salt and lime chaser can't compete with the complex, nuanced flavors of the finely crafted blanco, reposado, and anejo tequilas and smoky mezcals that deserve sipping and savoring. Featuring authentic classics like Tacos Al Pastor and Baja-style fish tacos, Tequila & Tacos also includes entirely new spins on the taco-such as fried Brussels sprout tacos, spicy cauliflower tacos in Indian paratha shells, or tempura-battered seaweed tacos cradling ahi tuna-paired with uncannily delicious cocktails crafted with the finest agave spirits, like a traditional tart Paloma cocktail rimmed with spiced salt or an eye-opening Mezcal Manhattan. Curated from bars and taco stands around the country, this book is a must-have for the taco and tequila aficionado.

'An essential addition to your library' Russell Norman 'A genuine ode, written with style and substance in equal measure' Gill Meller 'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy Lee Vermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them. As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.

Discover how to make more than 125 quick and easy cocktails with only four ingredients or less! You don't need a thousand-dollar liquor cabinet to impress company at your next party! Shane Carley has curated a collection of 125 creative and delicious drink recipes that require only four ingredients or less. Learn how to become a master mixologist, all with just a handful of ingredients required. In The Home Bartender: Cocktail Cards, there are more than 60 recipe cards with water-resistant lamination that feature: ? - beautiful, full-color photography throughout the book? - virgin variations on most drinks, - simplified classics to innovative new libations, - And more! There's something for everyone in this cocktail book. The Home Bartender, Second Edition condenses the intricate and time-consuming art of cocktail-making into a process manageable for even the most time-crunched mixologist. Enjoy amazing results in a fraction of the time

From the foremost figure on the New Orleans' drinking scene and the owner of renowned bar Cure, a cocktail book that celebrates the vibrant cityNew Orleans is known for its spirit(s)-driven festivities. From the owner of local bar Cure, this cocktail book celebrates New Orleans' vibrant, living cocktail culture. As a bar guy, Neal Bodenheimer tells the city's story through 100 cocktails, each chosen to represent New Orleans' past, present, and future. In the vein of Death & Co by David Kaplan crossed with David Lebowitz's Drinking French, Bodenheimer and coauthor Emily Timberlake have composed a love letter to New Orleans and the cast of characters that have had a hand in making the city so singular, featuring interviews with figures such as the host of NPR's Louisiana Eats and former mayor Mitch Landrieu and a few tips on how to survive your first Mardi Gras. Along the way, the reader is taken on a journey that highlights the rich history and complexity of the city and the drinks it inspired, as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back. Of course, this includes the classics every self-respecting drinker should know, especially if you're a New Orleanian: the Sazerac, Julep, Vieux Carre, Ramos Gin Fizz, Cocktail a la Louisiane, and French 75. Famous local chefs have contributed easy recipes for snacks with local flavor, perfect for pairing with these libations. Cure: A New Orleans Cocktail Book is a beautiful keepsake for anyone who has fallen under New Orleans's spell and a must-have souvenir for the millions of people who visit the city each year. The book includes recipes from beloved New Orleans chefs: *Justin Devillier (La Petite Grocery) *Nina Compton (Compere Lapin) *Mason Hereford (Turkey and the Wolf) *Kelly Fields (Willa Jean) *Kristen Essig (Dauphine's) *Ryan Prewitt (Peche) *Marcus Jacobs (Marjie's Grill) *Michael Stoltzfus (Coquette) *Frank Brigtsen (Brigtsen's) *Alfredo Nogueira (Cure, Cane & Table, Vals)

Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?

What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs You ll be delighted by how easy it is to make your own versions of popular brands such as Bailey s, Triple Sec, and Kahlua, as well as dozens of original flavor combinations. Andrew Schloss shows you the basic techniques for making a liqueur typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers

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Waters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys reveal the links between faith and alcohol, between spirits and the spiritual. From Christianity's Holy Communion to the temple libations of Japan, through the rum concoctions of Haitian Voodoo to the monastic producers of every liquid from beer to "tonic" wine. And of course Tom's beloved whisky, brewed in many corners of the world. Holy Waters is Tom's journey to the spiritual heart of whisky, sake, rum, Champagne, beer, mead and a variety of wines. With great insight, humour and for the most part sobriety, he traces the links between brewing, winemaking, distilling and worship, from ancient pagan rites to the most modern Trappist technology. He revels in the lore and mysteries of craft production, the elemental, magical love stories, the passionate relationships between human and landscape, grain and pure water, grape and fire. And he does so on a motorcycle which, to his astonishment, runs very well on cask-strength Islay single malt. This book is a celebration of cultures and artisan craft, a book for food and drink, travel and history lovers.

Fortnum & Mason Food & Drink Awards Drink Book of the Year 2015. Annual Spirited Awards - Nominated for Best New Spirits Book 2015. Today's world of spirits is experiencing an explosive increase in craft distillers and pioneers of new distillates. It's about men and women tearing up rule books and creating new spirits with extraordinary personality and passion. This book uncovers the best spirits the world has to offer. These are not necessarily the best-known examples on the planet - though if they are good, they have a place here - but the best crafted and most interesting. Spirit by spirit Joel Harrison and Neil Ridley explain what you need to know to appreciate a spirit - its ingredients, its classic forms, the choices a distiller makes in creating it - and offer their picks to 'Drink Before You Expire' - the world's best examples of their type, from gin and rum to shochu and tequila. There are plenty of suggestions for how to drink too, with innovative and classic cocktails and their insider tips on getting the best out of your spirits.

Award-winning cocktail recipes from the world's very best mixologists! If you are looking to mix some of the most inspired creations ever developed, the drinks that have swept up the global awards for the last 20 years, the creations of some of the most skilled and inspirational mixologists ever to grace the bars of the world, then this book is for you. 101 Award-Winning Cocktails is a truly unique offering for the cocktail book genre. Each recipe is an award-winning creation from one of the world's top cocktail mixologists, accompanied by the mixologist's profile, the story behind the creation of their recipes, the competition won and a 'from-the-horse's-mouth' guide to recreating their fabulous mixes. Along with stunning full colour photographs of each drink, this book opens the door to the hitherto unseen world of the greatest mixologists, sharing for the first time ever, the very finest, award-winning cocktail creations, from the world's most talented bartending superstars. Written and compiled by Paul Martin, himself a multiple champion and cocktail mixing world-record holder. Paul has drawn on the pool of incredible cocktail mixing talent that has made up his global social circle over the last 30 years. It is his own relationship with these giants of the cocktail world that has led to them sharing their amazing, revered recipes with the general public for the first time ever.

Tiki is the endless summer, an instant vacation, a sweet and colourful ticket to paradise with no baggage fees. Romanticized since mid-century but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavours, fine spirits, and high-impact easy-to-execute presentation. Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler s Cove and Potions of the Caribbean can embrace Tiki s modern style and spirit while new tiki fans learn from Mustipher s expertise, accessible recipes, and clear instruction.

Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other's way. The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin's legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit--brandy, vodka, whisky, rum, gin, tequila, and champagne--and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader's thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.

Discover 50 cocktails inspired by famous artists, their art and their favourite tipples. Shake up delicious art-inspired drinks, from the absinthe-fuelled Pablo Pisco Sour to the verdant Henry Mojito, and discover evocative cocktails that will transport you straight to Toulouse-Lautrec's Moulin Rouge, Frida Kahlo's favourite cantina, or one of Salvador Dali's surrealist dinner parties. Filled with art anecdotes and colourful tales, this is both a whistle-stop tour through art history and an exciting way to wet your whistle. Cocktails include the: * Dali Wallbanger * Klein Blue Moon * Whamm! Bamm! Pow! * Picasso Sour * Frida Kahlua * Rene Margarita * and the Hirst-inspired Shark Bite

Mix drinks like a pro with this indispensable collection of 150 of the world's finest cocktails, all of which can be made from the comfort of your own mixing lab: your kitchen. Dan Jones shares recipes for classic tipples such as the Margarita and Martini to the more modern Thank God it's Friday and Morning After, in a format close to all men's hearts - the manual. Starting with 'Basic Tools', Dan covers the fundamental kit required to make your moonshine - the shaker, glassware, bottle opener, spirits and mixers, manly patience and know-how. He then moves on to signature drinks, social occasions, quirky ingredients and designer ice - no element of the cocktail goes unturned. With a stylish vintage design and illustrations throughout, The Mixer's Manual is witty and informative, set to become a classic.

Brought together in one delightful and informative guide are the top 101 cocktails to try before you die, from the classics (Old-Fashioned, Manhattan, Vesper) to the less well-known (Scofflaw, Irish Mermaid, Bramble). With fascinating insight, this book takes the reader on a captivating tour through history's most famous (and infamous) cocktails. Each entry comes with a detailed history, entertaining anecdotes and of course a list of ingredients, as well as retellings of cocktail myths and legends. Whether you are a spirits aficionado or simply enjoy a good drink, this is the must-have cocktail handbook.