With its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant from which tequila is made, and there are even fewer people who have the patience to wait the seven years or more that it takes 'the tree of marvels' to grow. Tequila is a lively history of this potent and popular drink.Mayans, Olmecs and Aztecs fermented a drink called pulque from the sap of the agave. It was reserved for pregnant women and priests - and their sacrifices. Later the Mexicans began to use distillation to make tequila and mescal and since its humble beginnings as a local firewater, it has exploded into global popularity. Ian Williams visits countless tequila producers, distributors and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation and then developed into a truly artisanal product which today draws the most discerning drinkers. Including recipes for cocktails, as well as advice on the buying, storing, tasting and serving of tequila, mescal and other agave spirits, this book will delight beverage aficionados and anyone interested in the history of Mexico and its unique drinking culture.

Belgium has all the assets to become a true whisky country. The knowledge required to make whisky is readily available, thanks in part to our centuries-old culture of beer and jenever. A number of Belgian jenever distilleries and breweries have been experimenting with whisky for quite some time, but the concept of 'Belgian whisky' only really took off in the recent past. Every year new initiatives arise and time after time the announced releases are sold out in no time. Belgian whisky is appreciated, has become a sought-after collector's item and regularly wins gold and silver at international competitions. For the first time, an overview of Belgian whiskies and whisky houses is published in book form. An indispensable reference work for collectors and whisky lovers alike. Text in English, Dutch and French.

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.

What did Charles Dickens savour in punch, Thomas Jefferson eat in omelettes, Queen Victoria sip in navy grog, and the Kamehameha Kings of Hawaii drink straight? What helped spark the American Revolution, was used as currency in Australia, was targeted by the Temperance Movement, and is still a sacramental offering among voodoo worshippers? The answer is rum, whose colourful, secret history is described in Rum: A Global History. This book chronicles the evolution of rum, from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. It charts the history of the drink, showing how this once-humble spirit has become a worldwide phenomenon over the last five hundred years. Rum: A Global History shows how rum has left its mark on religious rituals, popular songs and other cultural landmarks, describing a far more varied and interesting history of the drink than is commonly known. Also included in the book are recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and illustrations of rum memorabilia from the earliest days to the tiki craze of the 1950s. Costing less than a bottle of good rum, Rum: A Global History will provide satisfaction for far longer, with none of the hangover, guaranteed. The book will delight all who enjoy the beverage and wish to learn more of its heritage, as well as those who enjoy a fast-paced, well-written history of food.

Celebrate the mojito! This book spotlights a favorite Caribbean cocktail that has won a place in bars and eateries across the globe. Food writer Heather McPherson details everything you need to know to make mojito masterpieces, plus flavor-packed variations for every occasion. The basic ingredients are simple--rum, lime, mint, sugar, and club soda. McPherson gives readers the rundown on these five key elements and explains how to make the classic Bacardi mojito, ""the drink that started it all."" But she doesn't stop there. She adds and swaps ingredients like seasonal fruits, herbs, and different rums to show that this versatile beverage knows no bounds. Recipes include a spicy mango mojito with jalapenos, an exotic basil lychee mojito, a sweet and savory peach and rosemary mojito, a moonshine lemonade mojito, and even a hot mojito tea. And it's more than just a drink. The cocktail's refreshing flavors make for sensational dinners and desserts, too. Readers will enjoy recipes for mojito grilled shrimp salad; mojito marinated pork tenderloin with roasted pineapple chutney; duck breast mojito empanadas; and mojito strip steak with pico de gallo. The book features mojito-inspired sweet treats such as ice pops, frozen custard, cheesecake, cookies, ice box pie, and sugar-kissed meringues. Transforming an irresistible drink in delightful ways, McPherson combines step-by-step instructions with quick tips and pro techniques. She invites readers to juice a lime, muddle some mint, and have fun with these creative recipes at home.

Beautifully illustrated, beautifully designed, and beautifully crafted--just like its namesake--this is the ultimate bar book by NYC's most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

The Bourbon Badass Training Manual is a tasting journal created to guide people on their journey towards becoming a "Bourbon Badass" in an easy, approachable format. Far too often tasting journals can be overly complicated and intimidating. This journal focuses on relatable, real world factors making it approachable for everyone. It is intended for everyone from the novice to the connoisseur. With room for 30 tastings, the notes allow the reader to record what they liked or didn't like as they develop their very own unique taste profile. Not only will the reader have a record of their experiences, but they will also be able to speak to others with confidence. The goal is not to overwhelm anyone with too much technical information, but instead, allow them to decide for themselves what path they want to take on their path to becoming a Bourbon Badass.

Elegant man-about-town and the director of Bridesmaids, Spy, and A Simple Favor Paul Feig serves up a beautifully designed cocktail and lifestyle guide with hilarious stories from his life. Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It's about having great conversations with friends. It's about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it's about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself. Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it's all here in Cocktail Time!-how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul's Hollywood life and famous friends. Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as "The Feigtini" and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)'s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire. Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It's guaranteed to make you want to up your party-giving game-or at least your home bar situation. And it's an immensely charming and readable window into one man's friendly obsession.

THE GOT TO HAVE COCKTAIL BOOK, ADEQUATELY ILLUSTRATED AND EXPLAINED PLUS SOME EXPERT ADVICE.. THE EASY TO MAKE MIXOLOGY, BOOK FOR THE COCKTAIL ENTHUSIAST.

Fifth edition, fully revised and updated. 'something of an institution ... We highly recommend you get a copy for its amusing tone, on-the-nose criticism and Buxton's unerring nose for value' Master of Malt 'excellent' The Sunday Times 'a must-buy for whisky enthusiasts who prefer high-level expertise executed with humour and irreverence rather than lofty academic pretensions ... accessible, funny and fact-packed' Robb Report 101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 'best' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic selection of old favourites, stellar newcomers and mystifyingly unknown drams that simply have to be drunk. The book decodes the marketing hype and gets straight to the point; whether from Canada, India, America, Sweden, Ireland, Japan or the hills, glens and islands of Scotland, here are the 101 whiskies that you really want. Try them before you die - Slainte!

American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in any bartender's repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity. In The Old Fashioned, Gourmand Award--winning author Albert W. A. Schmid profiles the many people and places that have contributed to the drink's legend since its origin. This satisfying book explores the history of the Old Fashioned through its ingredients and accessories -- a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish -- and details the cocktail's surprising influence on the Waldorf-Astoria Hotel and the Broadway musical scene, as well as its curious connection to the SAT college entrance examination. Schmid also considers the impact of various bourbons on the taste of the drink and reviews the timeless debate about whether to muddle. This spirited guide is an entertaining and refreshing read, featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation. Perfect for anyone with a passion for mixology or bourbon, The Old Fashioned is a cocktail book for all seasons.

This article on distillation comprises two parts. The first is an historical and the second presents the theory of distillation. 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.

A concise treatise on the manufacture of the golden nectar. 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.